The revisited levels of free and bound phenolics in rice: Effects of the extraction procedure
•The phenolics recovery is influenced by the solvolytic solution.•Three extraction steps increase up to 10% phenolics recovery.•α-Amylase pre-treatment of the residue remarkably increased bound phenolics extraction.•Phenolic acids extractability is favored by the reduction of matrix viscosity. The e...
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| Veröffentlicht in: | Food chemistry 2016-10, Vol.208, p.116-123 |
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| creator | Alves, Gabriela Hörnke Ferreira, Cristiano Dietrich Vivian, Patrícia Gomes Monks, Jander Luis Fernandes Elias, Moacir Cardoso Vanier, Nathan Levien de Oliveira, Maurício |
| description | •The phenolics recovery is influenced by the solvolytic solution.•Three extraction steps increase up to 10% phenolics recovery.•α-Amylase pre-treatment of the residue remarkably increased bound phenolics extraction.•Phenolic acids extractability is favored by the reduction of matrix viscosity.
The effects of the type of solvolytic solution and number of extraction steps on the recovery of free phenolics, anthocyanins and proanthocyanidins from different rice samples were evaluated. Moreover, bound phenolic acids were determined as a function of enzymatic and/or alkaline hydrolysis treatment of the rice residue obtained after the extraction of free phenolics. The Acetone/Water (70:30 v/v) was the most effective solvolytic solution for extracting free phenolics from pigmented rice, as well as anthocyanins from black and wild rice, and proanthocyanidins from red rice. The application of three extraction steps increased the recovery of free phenolics up to 10%. The adoption of an enzymatic treatment, with α-amylase in order to reduce the paste viscosity of the residue, increased the extractability of bound phenolics. α-Amylase at 37°C during 15min followed by an alkaline hydrolysis at 37°C was the best treatment for the recovery of bound phenolics. |
| doi_str_mv | 10.1016/j.foodchem.2016.03.107 |
| format | Article |
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The effects of the type of solvolytic solution and number of extraction steps on the recovery of free phenolics, anthocyanins and proanthocyanidins from different rice samples were evaluated. Moreover, bound phenolic acids were determined as a function of enzymatic and/or alkaline hydrolysis treatment of the rice residue obtained after the extraction of free phenolics. The Acetone/Water (70:30 v/v) was the most effective solvolytic solution for extracting free phenolics from pigmented rice, as well as anthocyanins from black and wild rice, and proanthocyanidins from red rice. The application of three extraction steps increased the recovery of free phenolics up to 10%. The adoption of an enzymatic treatment, with α-amylase in order to reduce the paste viscosity of the residue, increased the extractability of bound phenolics. α-Amylase at 37°C during 15min followed by an alkaline hydrolysis at 37°C was the best treatment for the recovery of bound phenolics.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2016.03.107</identifier><identifier>PMID: 27132831</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Anthocyanins - analysis ; Bound phenolics ; Extraction of phenolics ; Free phenolics ; Hydrolysis ; Hydroxybenzoates - analysis ; Oryza - chemistry ; Phenolic acids ; Phenols - analysis ; Pigmented rice ; Plant Extracts - chemistry ; Proanthocyanidins - analysis</subject><ispartof>Food chemistry, 2016-10, Vol.208, p.116-123</ispartof><rights>2016 Elsevier Ltd</rights><rights>Copyright © 2016 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c405t-85d867779b7a6090a0067e0737fc65d29297a1fb9d60303c69a89eb6ed3595933</citedby><cites>FETCH-LOGICAL-c405t-85d867779b7a6090a0067e0737fc65d29297a1fb9d60303c69a89eb6ed3595933</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.foodchem.2016.03.107$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/27132831$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Alves, Gabriela Hörnke</creatorcontrib><creatorcontrib>Ferreira, Cristiano Dietrich</creatorcontrib><creatorcontrib>Vivian, Patrícia Gomes</creatorcontrib><creatorcontrib>Monks, Jander Luis Fernandes</creatorcontrib><creatorcontrib>Elias, Moacir Cardoso</creatorcontrib><creatorcontrib>Vanier, Nathan Levien</creatorcontrib><creatorcontrib>de Oliveira, Maurício</creatorcontrib><title>The revisited levels of free and bound phenolics in rice: Effects of the extraction procedure</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>•The phenolics recovery is influenced by the solvolytic solution.•Three extraction steps increase up to 10% phenolics recovery.•α-Amylase pre-treatment of the residue remarkably increased bound phenolics extraction.•Phenolic acids extractability is favored by the reduction of matrix viscosity.
The effects of the type of solvolytic solution and number of extraction steps on the recovery of free phenolics, anthocyanins and proanthocyanidins from different rice samples were evaluated. Moreover, bound phenolic acids were determined as a function of enzymatic and/or alkaline hydrolysis treatment of the rice residue obtained after the extraction of free phenolics. The Acetone/Water (70:30 v/v) was the most effective solvolytic solution for extracting free phenolics from pigmented rice, as well as anthocyanins from black and wild rice, and proanthocyanidins from red rice. The application of three extraction steps increased the recovery of free phenolics up to 10%. The adoption of an enzymatic treatment, with α-amylase in order to reduce the paste viscosity of the residue, increased the extractability of bound phenolics. α-Amylase at 37°C during 15min followed by an alkaline hydrolysis at 37°C was the best treatment for the recovery of bound phenolics.</description><subject>Anthocyanins - analysis</subject><subject>Bound phenolics</subject><subject>Extraction of phenolics</subject><subject>Free phenolics</subject><subject>Hydrolysis</subject><subject>Hydroxybenzoates - analysis</subject><subject>Oryza - chemistry</subject><subject>Phenolic acids</subject><subject>Phenols - analysis</subject><subject>Pigmented rice</subject><subject>Plant Extracts - chemistry</subject><subject>Proanthocyanidins - analysis</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2016</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkE1PGzEQhi1UBAH6F5CPvWwYr1l_9NQKUagUqZdwRJbXHiuONuvU3o3af1_TkF57GWtGz8wrP4TcMlgyYOJuuwwpebfB3bKt_RJ4ncszsmBK8kaCbD-QBXBQjWL34pJclbIFgMqqC3LZSsZbxdmCvK43SDMeYokTejrgAYdCU6AhI1I7etqnudb9Bsc0RFdoHGmODj_TxxDQTX_hqR7BX1O2bopppPucHPo54w05D3Yo-PH9vSYv3x7XD8_N6sfT94evq8bdQzc1qvNKSCl1L60ADRZASATJZXCi861utbQs9NqL-iXuhLZKYy_Q8053mvNr8ul4tyb_nLFMZheLw2GwI6a5GCaV6NoOQFVUHFGXUykZg9nnuLP5t2Fg3tSarTmpNW9qDfA6l3Xx9j1j7nfo_62dXFbgyxGoBqtQzKa4iGM1EXMVZXyK_8v4A26cjOc</recordid><startdate>20161001</startdate><enddate>20161001</enddate><creator>Alves, Gabriela Hörnke</creator><creator>Ferreira, Cristiano Dietrich</creator><creator>Vivian, Patrícia Gomes</creator><creator>Monks, Jander Luis Fernandes</creator><creator>Elias, Moacir Cardoso</creator><creator>Vanier, Nathan Levien</creator><creator>de Oliveira, Maurício</creator><general>Elsevier Ltd</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20161001</creationdate><title>The revisited levels of free and bound phenolics in rice: Effects of the extraction procedure</title><author>Alves, Gabriela Hörnke ; Ferreira, Cristiano Dietrich ; Vivian, Patrícia Gomes ; Monks, Jander Luis Fernandes ; Elias, Moacir Cardoso ; Vanier, Nathan Levien ; de Oliveira, Maurício</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c405t-85d867779b7a6090a0067e0737fc65d29297a1fb9d60303c69a89eb6ed3595933</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2016</creationdate><topic>Anthocyanins - analysis</topic><topic>Bound phenolics</topic><topic>Extraction of phenolics</topic><topic>Free phenolics</topic><topic>Hydrolysis</topic><topic>Hydroxybenzoates - analysis</topic><topic>Oryza - chemistry</topic><topic>Phenolic acids</topic><topic>Phenols - analysis</topic><topic>Pigmented rice</topic><topic>Plant Extracts - chemistry</topic><topic>Proanthocyanidins - analysis</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Alves, Gabriela Hörnke</creatorcontrib><creatorcontrib>Ferreira, Cristiano Dietrich</creatorcontrib><creatorcontrib>Vivian, Patrícia Gomes</creatorcontrib><creatorcontrib>Monks, Jander Luis Fernandes</creatorcontrib><creatorcontrib>Elias, Moacir Cardoso</creatorcontrib><creatorcontrib>Vanier, Nathan Levien</creatorcontrib><creatorcontrib>de Oliveira, Maurício</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Alves, Gabriela Hörnke</au><au>Ferreira, Cristiano Dietrich</au><au>Vivian, Patrícia Gomes</au><au>Monks, Jander Luis Fernandes</au><au>Elias, Moacir Cardoso</au><au>Vanier, Nathan Levien</au><au>de Oliveira, Maurício</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The revisited levels of free and bound phenolics in rice: Effects of the extraction procedure</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2016-10-01</date><risdate>2016</risdate><volume>208</volume><spage>116</spage><epage>123</epage><pages>116-123</pages><issn>0308-8146</issn><eissn>1873-7072</eissn><abstract>•The phenolics recovery is influenced by the solvolytic solution.•Three extraction steps increase up to 10% phenolics recovery.•α-Amylase pre-treatment of the residue remarkably increased bound phenolics extraction.•Phenolic acids extractability is favored by the reduction of matrix viscosity.
The effects of the type of solvolytic solution and number of extraction steps on the recovery of free phenolics, anthocyanins and proanthocyanidins from different rice samples were evaluated. Moreover, bound phenolic acids were determined as a function of enzymatic and/or alkaline hydrolysis treatment of the rice residue obtained after the extraction of free phenolics. The Acetone/Water (70:30 v/v) was the most effective solvolytic solution for extracting free phenolics from pigmented rice, as well as anthocyanins from black and wild rice, and proanthocyanidins from red rice. The application of three extraction steps increased the recovery of free phenolics up to 10%. The adoption of an enzymatic treatment, with α-amylase in order to reduce the paste viscosity of the residue, increased the extractability of bound phenolics. α-Amylase at 37°C during 15min followed by an alkaline hydrolysis at 37°C was the best treatment for the recovery of bound phenolics.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>27132831</pmid><doi>10.1016/j.foodchem.2016.03.107</doi><tpages>8</tpages></addata></record> |
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| source | MEDLINE; ScienceDirect Journals (5 years ago - present) |
| subjects | Anthocyanins - analysis Bound phenolics Extraction of phenolics Free phenolics Hydrolysis Hydroxybenzoates - analysis Oryza - chemistry Phenolic acids Phenols - analysis Pigmented rice Plant Extracts - chemistry Proanthocyanidins - analysis |
| title | The revisited levels of free and bound phenolics in rice: Effects of the extraction procedure |
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