$\require{mediawiki-texvc}$

연합인증

연합인증 가입 기관의 연구자들은 소속기관의 인증정보(ID와 암호)를 이용해 다른 대학, 연구기관, 서비스 공급자의 다양한 온라인 자원과 연구 데이터를 이용할 수 있습니다.

이는 여행자가 자국에서 발행 받은 여권으로 세계 각국을 자유롭게 여행할 수 있는 것과 같습니다.

연합인증으로 이용이 가능한 서비스는 NTIS, DataON, Edison, Kafe, Webinar 등이 있습니다.

한번의 인증절차만으로 연합인증 가입 서비스에 추가 로그인 없이 이용이 가능합니다.

다만, 연합인증을 위해서는 최초 1회만 인증 절차가 필요합니다. (회원이 아닐 경우 회원 가입이 필요합니다.)

연합인증 절차는 다음과 같습니다.

최초이용시에는
ScienceON에 로그인 → 연합인증 서비스 접속 → 로그인 (본인 확인 또는 회원가입) → 서비스 이용

그 이후에는
ScienceON 로그인 → 연합인증 서비스 접속 → 서비스 이용

연합인증을 활용하시면 KISTI가 제공하는 다양한 서비스를 편리하게 이용하실 수 있습니다.

Anti-oxidative analysis, and identification and quantification of anthocyanin pigments in different coloured rice

Food chemistry, v.135 no.4, 2012년, pp.2783 - 2788  

Chen, X.Q. ,  Nagao, N. ,  Itani, T. ,  Irifune, K.

Abstract AI-Helper 아이콘AI-Helper

Anthocyanin pigments in coloured rice cultivars were isolated and identified using high-performance liquid chromatography techniques. Two black rice cultivars (Asamurasaki, Okunomurasaki) contained three major anthocyanins: cyanidin-3-glucoside, peonidin-3-glucoside and malvidin. Chinakuromai (black...

주제어

참고문헌 (27)

  1. Cereal Chemistry Abdel-Aal 76 350 1999 10.1094/CCHEM.1999.76.3.350 A rapid method for quantifying total anthocyanins in blue aleurone and purple pericarp wheats 

  2. Journal of Agricultural and Food Chemistry Abdel-Aal 54 4696 2006 10.1021/jf0606609 Anthocyanin composition in black, blue, pink, purple, and red cereal grains 

  3. Cell Biology and Toxicology Acquaviva 19 243 2003 10.1023/B:CBTO.0000003974.27349.4e Cyanidin and cyanidin 3-O-beta-d-glucoside as DNA cleavage protectors and antioxidants 

  4. Journal of the American Society for Horticultural Science Brown 130 174 2005 10.21273/JASHS.130.2.174 Variation of anthocyanin and carotenoid contents and associated antioxidant values in potato breeding lines 

  5. Chemical and Pharmaceutical Bulletin Han 52 11 1365 2004 10.1248/cpb.52.1365 A new 2-arylbenzofuran with antioxidant activity from the black colored rice (Oryza sativa L.) bran 

  6. Harborne 353 1997 Phytochemistry of fruit and vegetables Phytochemistry of fruits and vegetables, an ecological overview 

  7. Phytochemistry Harborne 55 481 2000 10.1016/S0031-9422(00)00235-1 Advances in flavonoid research since 1992 

  8. Biochemical Pharmacology Havsteen 32 1141 1983 10.1016/0006-2952(83)90262-9 Flavonoids: A class of natural products of high pharmacological potency 

  9. Journal of Agricultural and Food Chemistry Hiemori 57 1908 2009 10.1021/jf803153z Influence of cooking on anthocyanins in black rice (Oryza sativa L. japonica var. SBR) 

  10. Journal of Agricultural and Food Chemistry Hu 51 5271 2003 10.1021/jf034466n Black rice (Oryza sativa L. indica) pigmented fraction suppresses both reactive oxygen species and nitric oxide in chemical and biological model systems 

  11. Journal of Agricultural and Food Chemistry Huang 50 4437 2002 10.1021/jf0201529 High-throughput assay of oxygen radical absorbance capacity (ORAC) using a multichannel liquid handling system coupled with a microplate fluorescence reader in 96-well format 

  12. Nutrition Research and Practice Kim 2 46 2008 10.4162/nrp.2008.2.1.46 Identification and quantification of anthocyanin pigments in colored rice 

  13. Cancer Biotherapy and Radiopharmaceuticals Koide 11 273 1996 10.1089/cbr.1996.11.273 Antitumor effect of hydrolyzed anthocyanin from grape rinds and red rice 

  14. Journal of Agricultural and Food Chemistry Laokuldilok 59 193 2011 10.1021/jf103649q Antioxidants and antioxidant activity of several pigmented rice brans 

  15. Mutation Research Lazze 1 101 2003 Anthocyanins protect against DNA damage induced by tert-butyl-hydroperoxide in rat smooth and hepatoma cells 

  16. Journal of Nutrition Ling 131 1421 2001 10.1093/jn/131.5.1421 Red and black rice decrease atherosclerotic plaque formation and increase antioxidant status in rabbits 

  17. Journal of Agricultural and Food Chemistry Oki 50 7524 2002 10.1021/jf025841z Polymeric procyanidins as radical-scavenging components in red-hulled rice 

  18. Osawa 122 1992 Antioxidants & cancer prevention Phenolic compounds in food and their effects on health 

  19. Trends in Plant Science Rice-Evans 2 152 1997 10.1016/S1360-1385(97)01018-2 Antioxidant properties of phenolic compounds 

  20. Journal of Nutritional Biochemistry Russo 16 31 2005 10.1016/j.jnutbio.2004.05.005 Ochratoxin A-induced DNA damage in human fibroblast: Protective effect of cyanidin 3-O-beta-d-glucoside 

  21. Journal of Food and Drug Analysis Ryu 6 729 1998 High performance liquid chromatographic determination of anthocyanin pigments in some varieties of black rice 

  22. Food Chemistry Sompong 124 132 2011 10.1016/j.foodchem.2010.05.115 Physicochemical and antioxidative properties of red and black rice varieties from Thailand, China and Sri Lanka 

  23. Journal of Chromatography A Tian 1091 72 2005 10.1016/j.chroma.2005.07.036 Screening for anthocyanins using high-performance liquid chromatography coupled to electrospray ionization tandem mass spectrometry with precursor-ion analysis, product-ion analysis, common-neutral-loss analysis, and selected reaction monitoring 

  24. Free Radical Research Toyokuni 36 583 2002 10.1080/10715760290025960 Protective effect of colored rice over white rice on Fenton reaction-based renal lipid peroxidation in rats 

  25. Journal of Agricultural and Food Chemistry Wu 52 4026 2004 10.1021/jf049696w Lipophilic and hydrophilic antioxidant capacities of common foods in the United States 

  26. Journal of Agricultural and Food Chemistry Yao 58 770 2010 10.1021/jf903234c Antioxidant and α-glucosidase activity of colored grains in China 

  27. Journal of Agricultural and Food Chemistry Zhang 58 7580 2010 10.1021/jf1007665 Phenolic profiles and antioxidant activity of black rice bran of different commercially available varieties 

섹션별 컨텐츠 바로가기

AI-Helper ※ AI-Helper는 오픈소스 모델을 사용합니다.

AI-Helper 아이콘
AI-Helper
안녕하세요, AI-Helper입니다. 좌측 "선택된 텍스트"에서 텍스트를 선택하여 요약, 번역, 용어설명을 실행하세요.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.

선택된 텍스트

맨위로