Extraction and Analysis of Phenolic Compounds in Rice: A Review
Metadata
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MDPI
Materia
Rice Phenolic compounds Phenolic acids Flavonoids Anthocyanins Proanthocyanidins Antioxidant activity Extraction HPLC methods
Date
2018-11-06Referencia bibliográfica
Ciulu, M.; Cádiz-Gurrea, Mª.de L.; Segura Carretero, A. Extraction and Analysis of Phenolic Compounds in Rice: A Review. Molecules 2018, 23, 2890; doi:10.3390/molecules23112890.
Abstract
Rice represents the main source of calorie intake in many world countries and about
60% of the world population include rice in their staple diet. Whole grain rice, also called brown
rice, represent the unpolished version of the more common white rice including bran, germ,
and endosperm. Many health-promoting properties have been associated to the consumption of
whole grain rice and, for this reason, great attention has been paid by the scientific community towards
the identification and the quantification of bioactive compounds in this food item. In this contribution,
the last five years progresses in the quali-quantitative determination of phenolic compounds in
rice have been highlighted. Special attention has been devoted to the most recent strategies for
the extraction of the target compounds from rice along with the analytical approaches adopted
for the separation, identification and quantification of phenolic acids, flavonoids, anthocyanins,
and proanthocyanidins. More specifically, the main features of the “traditional” extraction methods
(i.e., maceration, ultrasound-assisted extraction) have been described, as well as the more innovative
protocols involving advanced extraction techniques, such as MAE (microwave-assisted extraction).
The predominant role of HPLC in the definition of the phenolic profile has been examined also
presenting the most recent results obtained by using mass spectrometry-based detection systems.
In addition, the most common procedures aimed to the quantification of the total amount of the cited
classes of phenolic compounds have been described together with the spectrophotometric protocols
aimed to the evaluation of the antioxidant properties of rice phenolic extracts (i.e., FRAP, DPPH,
ABTS and ORAC).