Contribution of individual phenolics to antioxidant activity and in vitro digestibility of wild rices (Zizania aquatica L.)

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F17%3A63517126" target="_blank" >RIV/70883521:28110/17:63517126 - isvavai.cz</a>
Alternative codes found
RIV/70883521:28150/17:63517126 RIV/70883521:28610/17:63517126
Result on the web
<a href="http://www.sciencedirect.com/science/article/pii/S0308814616314443" target="_blank" >http://www.sciencedirect.com/science/article/pii/S0308814616314443</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.foodchem.2016.09.060" target="_blank" >10.1016/j.foodchem.2016.09.060</a>

Result language
angličtina
Original language name
Contribution of individual phenolics to antioxidant activity and in vitro digestibility of wild rices (Zizania aquatica L.)
Original language description
Zizania aquatica L. was analysed for total flavonoids, phenolics and HPLC profile in both free and bound phenolic fractions. The highest content of flavonoids (378-455 mg RE/kg) was detected in bound fractions, while the highest polyphenols content (1061-2988 mg GAE/kg) was determined in free fractions. Additionally, predominant phenolics were identified. To understand the contribution of individual phenolics to an antioxidant activity their mutual correlations were evaluated. Regarding free flavonoids, the main contributors to an antioxidant activity (r > 0.7111) were epigallocatechin, epicatechin and rutin; while epicatechin, quercetin and rutin were the main contributors in bound fractions (r > 0.6868). Concerning free phenolic acids, the main contributors to an antioxidant activity (r > 0.7585) were ferulic, vanillic, ellagic, sinapic and syringic acids; while caffeic, sinapic, syringic, o-coumaric, p-hydroxy benzoic, vanillic, protocatechuic, gallic and cinnamic acids were the main contributors in bound fractions of wild rice (r > 0.6538). Finally, in vitro organic matter and dry matter digestibility were assessed.
Czech name
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Czech description
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Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages

Publication year
2017
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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