File Download
There are no files associated with this item.
Links for fulltext
(May Require Subscription)
- Publisher Website: 10.1016/j.foodchem.2009.09.072
- Scopus: eid_2-s2.0-71249164311
- WOS: WOS:000273931100010
- Find via
Supplementary
- Citations:
- Appears in Collections:
Article: Effect of γ-irradiation on phenolic compounds in rice grain
Title | Effect of γ-irradiation on phenolic compounds in rice grain | ||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|
Authors | |||||||||||
Keywords | γ-Irradiation Anthocyanin Phenolic acid Rice | ||||||||||
Issue Date | 2010 | ||||||||||
Publisher | Elsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchem | ||||||||||
Citation | Food Chemistry, 2010, v. 120 n. 1, p. 74-77 How to Cite? | ||||||||||
Abstract | Whole grain rice is rich in phenolic compounds. The effect of γ-irradiation on the main phenolic compounds in the rice grains of three genotypes (black, red, and white) was investigated. Three phenolic acids (p-coumaric acid, ferulic acid, and sinapinic acid) were identified as major phenolic compounds in all rice samples, while two anthocyanins (cyanidin-3-glucoside and peonidin-3-glucoside) were identified in pigmented grain samples. In general, γ-irradiation at most of doses could significantly (p < 0.05) decrease total phenolic acid contents in all samples and total anthocyanins contents in the black rice, but their decreases were not completely in a dose-dependent manner. Unexpectedly, 6 and 8 kGy significantly (p < 0.05) increased total contents of anthocyanins and phenolic acids in black rice. This study suggested that suitable doses of irradiation might be carefully selected and used to minimise the loss of antioxidant phenolic compounds in whole grain rice during storage. © 2009 Elsevier Ltd. All rights reserved. | ||||||||||
Persistent Identifier | http://hdl.handle.net/10722/130021 | ||||||||||
ISSN | 2023 Impact Factor: 8.5 2023 SCImago Journal Rankings: 1.745 | ||||||||||
ISI Accession Number ID |
Funding Information: This research was supported in part by University of Hong Kong Seed Funding for Basic Research, Application of Nuclear Techniques in Agriculture project from the Chinese Ministry of Agriculture (200803034), Program for New Century Excellent Talents in University (NCET-08-0484) and Zhejiang Provincial Natural Science Foundation (R3080016). | ||||||||||
References |
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Zhu, F | en_HK |
dc.contributor.author | Cai, YZ | en_HK |
dc.contributor.author | Bao, J | en_HK |
dc.contributor.author | Corke, H | en_HK |
dc.date.accessioned | 2010-12-23T08:45:39Z | - |
dc.date.available | 2010-12-23T08:45:39Z | - |
dc.date.issued | 2010 | en_HK |
dc.identifier.citation | Food Chemistry, 2010, v. 120 n. 1, p. 74-77 | en_HK |
dc.identifier.issn | 0308-8146 | en_HK |
dc.identifier.uri | http://hdl.handle.net/10722/130021 | - |
dc.description.abstract | Whole grain rice is rich in phenolic compounds. The effect of γ-irradiation on the main phenolic compounds in the rice grains of three genotypes (black, red, and white) was investigated. Three phenolic acids (p-coumaric acid, ferulic acid, and sinapinic acid) were identified as major phenolic compounds in all rice samples, while two anthocyanins (cyanidin-3-glucoside and peonidin-3-glucoside) were identified in pigmented grain samples. In general, γ-irradiation at most of doses could significantly (p < 0.05) decrease total phenolic acid contents in all samples and total anthocyanins contents in the black rice, but their decreases were not completely in a dose-dependent manner. Unexpectedly, 6 and 8 kGy significantly (p < 0.05) increased total contents of anthocyanins and phenolic acids in black rice. This study suggested that suitable doses of irradiation might be carefully selected and used to minimise the loss of antioxidant phenolic compounds in whole grain rice during storage. © 2009 Elsevier Ltd. All rights reserved. | en_HK |
dc.language | eng | en_US |
dc.publisher | Elsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchem | en_HK |
dc.relation.ispartof | Food Chemistry | en_HK |
dc.subject | γ-Irradiation | en_HK |
dc.subject | Anthocyanin | en_HK |
dc.subject | Phenolic acid | en_HK |
dc.subject | Rice | en_HK |
dc.title | Effect of γ-irradiation on phenolic compounds in rice grain | en_HK |
dc.type | Article | en_HK |
dc.identifier.openurl | http://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0308-8146&volume=120&issue=1&spage=74&epage=77&date=2010&atitle=Effect+of+gamma-irradiation+on+phenolic+compounds+in+rice+grain | - |
dc.identifier.email | Cai, YZ: yzcai@hkucc.hku.hk | en_HK |
dc.identifier.email | Corke, H: harold@hku.hk | en_HK |
dc.identifier.authority | Cai, YZ=rp00661 | en_HK |
dc.identifier.authority | Corke, H=rp00688 | en_HK |
dc.description.nature | link_to_subscribed_fulltext | - |
dc.identifier.doi | 10.1016/j.foodchem.2009.09.072 | en_HK |
dc.identifier.scopus | eid_2-s2.0-71249164311 | en_HK |
dc.identifier.hkuros | 178500 | en_US |
dc.relation.references | http://www.scopus.com/mlt/select.url?eid=2-s2.0-71249164311&selection=ref&src=s&origin=recordpage | en_HK |
dc.identifier.volume | 120 | en_HK |
dc.identifier.issue | 1 | en_HK |
dc.identifier.spage | 74 | en_HK |
dc.identifier.epage | 77 | en_HK |
dc.identifier.isi | WOS:000273931100010 | - |
dc.publisher.place | Netherlands | en_HK |
dc.identifier.scopusauthorid | Zhu, F=35306203800 | en_HK |
dc.identifier.scopusauthorid | Cai, YZ=8684149300 | en_HK |
dc.identifier.scopusauthorid | Bao, J=7201398486 | en_HK |
dc.identifier.scopusauthorid | Corke, H=7007102942 | en_HK |
dc.identifier.citeulike | 5885350 | - |
dc.identifier.issnl | 0308-8146 | - |