ArticleFrontiers in nutrition2023
Effects of degree of milling on nutritional quality, functional characteristics and volatile compounds of brown rice tea.
Article in Frontiers in nutrition, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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3 citing papers in PubMed.
- Moderate Processing of Rice: Processing Technology, Quality Evaluation, and Reflections Precision.Foods (Basel, Switzerland) · 2026Review
- Stoichiometric analysis of 20 amino acids, thermogravimetric parameters and trace elements in five types of tea from Guizhou, China, based on entropy analysis (EA) and factor cluster analysis (FCA).Food chemistry: X · 2025Article
- Dynamic Changes in Microbial Communities, Physicochemical Properties, and Flavor of Kombucha Made from Fu-Brick Tea.Foods (Basel, Switzerland) · 2023Article
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11 authors.
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Abstract
This study investigated the effects of rice preparation using different degrees of milling (DOM) from 0% to 13% on the nutritional composition, functional properties, major volatile compounds and safety of brown rice tea (BRT). We found that 2% DOM reduced 52.33% of acrylamide and 31.88% of fluorescent AGEs. When DOM was increased from 0% to 13%, the total phenolic content (TPC) of brown rice tea decreased by 48.12%, and the total flavonoid content (TFC) and condensed tannin content (CTC) also decreased significantly, with the smallest decrease at 2% DOM. In addition, the inhibitory activities of α-amylase, α-glucosidase and pancreatic lipase as well as the antioxidant activity also decreased gradually. Analysis by electronic nose and gas chromatography-mass spectrometry (GC-MS) showed that alkanes, furans, aldehydes, pyrazines and alcohols were the major volatiles in BRT, with 2% DOM having the greatest retention of aroma compounds. An orthogonal partial least squares discriminant analysis (OPLS-DA) and VIP score (VIP > 1 and
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