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Analysis of
phenolic compounds in white rice, brown rice, and germinated brown rice.
J Agric Food Chem. 2004 Jul 28;52(15):4808-13.
Tian S, Nakamura K, Kayahara H.
Department of Science of Biological Resources, United
Graduate School of Agricultural Sciences, Gifu
University, Gifu 501-1193, Japan.
Two hydroxycinnamate sucrose esters, 6'-O-(E)-feruloylsucrose and 6'-O-(E)-sinapoylsucrose,
were isolated from methanol extracts of rice bran. Soluble and insoluble
phenolic compounds as well as 6'-O-(E)-feruloylsucrose and 6'-O-(E)-sinapoylsucrose
from white rice, brown rice, and germinated brown rice were analyzed using HPLC.
The results demonstrated that the content of insoluble phenolic compounds was
significantly higher than that of soluble phenolics in rice, whereas almost all
compounds identified in germinated brown rice and brown rice were more abundant
than those in white rice. 6'-O-(E)-Feruloylsucrose (1.09 mg/100 g of flour) and
6'-O-(E)-sinapoylsucrose (0.41 mg/100 g of flour) were found to be the major
soluble phenolic compounds in brown rice. During germination, an approximately
70% decrease was observed in the content of the two hydroxycinnamate sucrose
esters, whereas free phenolic acid content increased significantly; the ferulic
acid content of brown rice (0.32 mg/100 g of flour) increased to 0.48 mg/100 g
of flour and became the most abundant phenolic compound in germinated brown
rice. The content of sinapinic acid increased to 0.21 mg/100 g of flour, which
is nearly 10 times as much as that in brown rice (0.02 mg/100 g of flour). In
addition, the total content of insoluble phenolic compounds increased from 18.47
mg/100 g of flour in brown rice to 24.78 mg/100 g of flour in germinated brown
rice. These data suggest that appropriate germination of brown rice may be a
method to improve health-related benefits.
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