Comparing the LC-MS Phenolic Acids Profiles of Seven Different Varieties of Brown Rice (Oryza sativa L.)

Shuyi Li; Hui Xu; Yong Sui; Xin Mei; Jianbin Shi; Sha Cai; Tian Xiong; Celia Carrillo; Juan Manuel Castagnini; Zhenzhou Zhu; Francisco J Barba

doi:10.3390/foods11111552

Comparing the LC-MS Phenolic Acids Profiles of Seven Different Varieties of Brown Rice (Oryza sativa L.)

Foods. 2022 May 25;11(11):1552. doi: 10.3390/foods11111552.

Authors

Shuyi Li^{1

2}, Hui Xu^{1

3}, Yong Sui^{3

4}, Xin Mei^{3

4}, Jianbin Shi³, Sha Cai³, Tian Xiong³, Celia Carrillo⁵, Juan Manuel Castagnini⁶, Zhenzhou Zhu^{1

2}, Francisco J Barba⁶

Affiliations

¹ School of Modern Industry for Selenium Science and Engineering, Wuhan 430023, China.
² Key Laboratory of Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan 430023, China.
³ Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China.
⁴ National Engineering Laboratory for Deep Process of Rice and Byproducts, Central South University of Forestry and Technology, Changsha 410004, China.
⁵ Nutrición y Bromatología, Facultad de Ciencias, Universidad de Burgos, 09001 Burgos, Spain.
⁶ Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, Burjassot, 46100 València, Spain.

Abstract

Brown rice, an important material of whole-grain food, is increasingly popular for its health benefits. Thus, seven varieties of brown rice from southern China were analyzed in this study, concerning the free and bound phenolic compounds in the extract. The phenolic profiles of different brown rice were obtained and compared by the combination of HPLC and LC-MS analysis, in which eleven phenolic acids were identified. It was indicated that the total phenolic contents of different brown rice varied from 92.32 to 196.54 mg of gallic acid equivalent (GAE)/100 g DW. Ferulic acid and p-coumaric acid, free and bound, dominated within the phenolic acids. To be mentioned, the total phenols of Luotiangongmi (a kind of red rice) were significantly higher than the other six varieties. The high phenolic content of brown rice can further guide us to explore the functional properties of the crops.

Keywords: brown rice; free and bound forms; phenolic acids; total polyphenol content.

Grants and funding

This research is supported by the project of Outstanding young and middle-aged science and technology innovation team in Hubei Province (T2020012). The support of the Key Laboratory of Deep Processing of Major Grain and Oil (Ministry of Education, 2018JYBQGDKFA03) is also appreciated. Thanks to the funding from the Hubei Province Grain Science and Technology Project (2021KJCX-06). Juan Manuel Castagnini is beneficiary of the grant (ZA21-028) for the requalification of the Spanish university system from the Ministry of Universities of the Government of Spain, modality “Maria Zambrano”, financed by the European Union, NextGeneration EU through the project “Extraction of bioactive compounds from food matrices using innovative and sustainable technologies (EXTRABIO)”.