ArticleJournal of food and drug analysis2016
Bioactive compounds and antioxidative activity of colored rice bran.
Article in Journal of food and drug analysis, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 41 papers.
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Who cites it
41 citing papers in PubMed, 156 citations in OpenAlex.
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- Bioprocessed Black Rice Bran and Balloon Flower Root Cooperatively Regulate IgE, Epithelial Signaling, and Th1/Th2 Balance to Induce Therapeutic Response in a Mouse Model of Atopic Dermatitis.International journal of molecular sciences · 2026Article
- Effect of Popping and Steam Cooking on Total Ferulic Acid, Phenolic and Flavonoid Contents, and Antioxidant Properties of Sukhothai Fragrant Black Rice.Foods (Basel, Switzerland) · 2026Article
- Impact of Hydrothermal Treatment on the Bioactive Compounds of Different Brown Rice Varieties in India.Applied biochemistry and biotechnology · 2025Article
- Effect of Buckwheat Husk Addition on Antioxidant Activity, Phenolic Profile, Color, and Sensory Characteristics of Bread.Molecules (Basel, Switzerland) · 2025Article
- Identification of Protocatechuic acid as an anti-acne component in extracts of black rice bran.Scientific reports · 2025Article
- Effects of Substituting Wheat with Waxy Barley Bran Flour on Physical Properties, Health Functionality, and Sensory Characteristics of Noodles.Foods (Basel, Switzerland) · 2025Article
- Article
- Starch Characteristics and Amylopectin Unit and Internal Chain Profiles of Indonesian Rice (Foods (Basel, Switzerland) · 2024Article
- Assessment of polyphenols in purple and red rice bran: Phenolic profiles, antioxidant activities, and mechanism of inhibition against amylolytic enzymes.Current research in food science · 2024Article
- Unveiling the distribution of free and bound phenolic acids, flavonoids, anthocyanins, and proanthocyanidins in pigmented and non-pigmented rice genotypes.Frontiers in plant science · 2024Article
- Assessing Grain Quality Changes in White and Black Rice under Water Deficit.Plants (Basel, Switzerland) · 2023Article
- Active compounds: A new direction for rice value addition.Food chemistry: X · 2023Review
- Composition, Microbiota, Mechanisms, and Anti-Obesity Properties of Rice Bran.Foods (Basel, Switzerland) · 2023Review
- Bioactives from Crude Rice Bran Oils Extracted Using Green Technology.Molecules (Basel, Switzerland) · 2023Article
- Natural Variation of Fatty Acid Desaturase Gene Affects Linolenic Acid Content and Starch Pasting Viscosity in Rice Grains.International journal of molecular sciences · 2022Article
- Mathematical modeling to predict rice's phenolic and mineral content through multispectral imaging.Food chemistry advances · 2022Article
- Enhancement Methods of Antioxidant Capacity in Rice Bran: A Review.Foods (Basel, Switzerland) · 2022Review
- Red Rice Bran Extract Attenuates Adipogenesis and Inflammation on White Adipose Tissues in High-Fat Diet-Induced Obese Mice.Foods (Basel, Switzerland) · 2022Article
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2 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The profiles of bioactive compounds (including phenolics and flavonoids in free and bound fractions, anthocyanins, proanthocyanidins, vitamin E, and γ-oryzanol) of outer and inner rice bran from six colored rice samples collected from local markets were investigated. Proanthocyanidins could only be detected in red rice bran but not in black rice bran. The free fraction of the extracts dominated the total phenolics (72-92%) and the total flavonoids (72-96%) of colored rice bran. Most of the phenolic acids (83-97%) in colored rice bran were present in the bound form. Protocatechualdehyde was identified for the first time in the bound fraction of red rice bran by high performance liquid chromatography-photodiode array/electrospray ionization tandem mass spectrometry. The antioxidative activities of the free fraction of the colored rice bran were attributed to the proanthocyanidins in red colored rice and anthocyanins in black rice, while that of the bound fraction was mainly due to the phenolic acids.
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