Phenolic compounds in raw and cooked rice (Oryza sativa L.) and their inhibitory effect on the activity of angiotensin I-converting enzyme

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dc.contributor.authorMassaretto, Isabel Louro
dc.contributor.authorMadureira Alves, Marcio Fernando [UNIFESP]
dc.contributor.authorMussi de Mira, Nadia Valeria
dc.contributor.authorCarmona, Adriana Karaoglanovic [UNIFESP]
dc.contributor.authorLanfer Marquez, Ursula Maria
dc.contributor.institutionUniversidade de São Paulo (USP)
dc.contributor.institutionUniversidade Federal de São Paulo (UNIFESP)
dc.date.accessioned2016-01-24T14:17:09Z
dc.date.available2016-01-24T14:17:09Z
dc.date.issued2011-09-01
dc.description.abstractWhole rice has been widely studied due to the abundance of bioactive compounds in its pericarp. Some of the beneficial effects of these compounds on human health have been attributed to their antioxidant and other biological activities, such as enzyme inhibition. in this work, we evaluated the contents of total, soluble and insoluble phenolic compounds of 6 red and 10 non-pigmented genotypes of whole rice as well as their inhibitory effect on the activity of angiotensin I-converting enzyme (ACE). the effects of cooking on phenolics and their inhibitory activities were also investigated. Red genotypes showed high content of phenolics, mainly soluble compounds, at an average of 409.7 mg ferulic acid eq./100 g, whereas overall lower average levels (99.4 mg ferulic acid eq./100 g) at an approximate soluble/insoluble compound ratio of 1:1 were observed in non-pigmented rice. Pigmented rice displayed a greater inhibitory effect on ACE than non-pigmented rice. in fact, a significant correlation between the content of soluble phenolics and ACE inhibition was observed (r = 0.8985, p < 0.05). in addition to significantly reducing the levels of total phenolics and ACE inhibition, cooking altered the soluble/insoluble compound ratio, especially among red rice genotypes. (C) 2011 Elsevier B.V. All rights reserved.en
dc.description.affiliationUniv São Paulo, Dept Food & Expt Nutr, Fac Pharmaceut Sci, BR-05508900 São Paulo, Brazil
dc.description.affiliationUniversidade Federal de São Paulo, Dept Biophys, BR-04044020 São Paulo, Brazil
dc.description.affiliationUnifespUniversidade Federal de São Paulo, Dept Biophys, BR-04044020 São Paulo, Brazil
dc.description.sourceWeb of Science
dc.format.extent236-240
dc.identifierhttp://dx.doi.org/10.1016/j.jcs.2011.06.006
dc.identifier.citationJournal of Cereal Science. London: Academic Press Ltd- Elsevier B.V., v. 54, n. 2, p. 236-240, 2011.
dc.identifier.doi10.1016/j.jcs.2011.06.006
dc.identifier.issn0733-5210
dc.identifier.urihttp://repositorio.unifesp.br/handle/11600/34011
dc.identifier.wosWOS:000295441800009
dc.language.isoeng
dc.publisherElsevier B.V.
dc.relation.ispartofJournal of Cereal Science
dc.rightsinfo:eu-repo/semantics/restrictedAccess
dc.rights.licensehttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.subjectRiceen
dc.subjectPhenolic compoundsen
dc.subjectAngiotensin I-converting enzyme inhibitoren
dc.subjectThermal processingen
dc.titlePhenolic compounds in raw and cooked rice (Oryza sativa L.) and their inhibitory effect on the activity of angiotensin I-converting enzymeen
dc.typeinfo:eu-repo/semantics/article
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