Phenolic compounds and antioxidant properties of breeding lines between the white and black rice.

@article{Zhang2015PhenolicCA,
  title={Phenolic compounds and antioxidant properties of breeding lines between the white and black rice.},
  author={Hongcheng Zhang and Yafang Shao and Jinsong Bao and Trust Beta},
  journal={Food chemistry},
  year={2015},
  volume={172},
  pages={
          630-9
        }
}
Advanced breeding lines made from the cross between the black and white rice as parents were collected to evaluate phenolic levels and antioxidant properties. No free phenolic acid was found in the soluble fraction, while p-coumaric acid, ferulic acid, isoferulic acid and vanillic acid were identified in insoluble bound fractions. Of noteworthy, is isoferulic acid which has rarely been reported to occur in cereal grains. Phenolic dehydrodimers were only observed in the insoluble bound fractions… CONTINUE READING

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