Effect of γ-irradiation on phenolic compounds in rice grain

Fan Zhu, Yi Zhong Cai, Jinsong Bao*, Harold Corke

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

67 Scopus citations

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.

Original languageEnglish
Pages (from-to)74-77
Number of pages4
JournalFood Chemistry
Volume120
Issue number1
DOIs
StatePublished - 1 May 2010
Externally publishedYes

Keywords

  • γ-Irradiation
  • Anthocyanin
  • Phenolic acid
  • Rice

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