Epidemiological studies suggested that the low incidence of certain chronic diseases in rice‐
consuming regions of the world might be associated with the antioxidant compound contents …

Background Knowledge of rice's nutritional value and health benefits is essential to increase
rice consumption in people's daily diet. Rice is known as a queen of cereal crops that have a …

This study was aimed the extraction of total flavonoids, anthocyanins and phenolics, as well
as the antioxidant activity of black rice (Oryza sativa) and to study the stability in relation to …

The solid-state fermentation (SSF) has been employed as a form making available a higher
content of functional compounds from agroindustrial wastes. In this work, the effect of SSF …

The majority of studies based on phenolic compounds from plants are focused on the
extractable fraction derived from an aqueous or aqueous-organic extraction. However, an …

Black and red rices (Oryza sativa L.) were analysed for total flavonoids and phenolics and
the HPLC profile including both free and bound phenolic fractions. Moreover, antioxidant …

Rice (Oryza sativa L.) is one of the most important food crops in the world. In red rice, black,
purple, brown, and brown red rice, major bioactive components are gallic, protocatechuic …

The aim of this study was to determine the effect of both the Solid State Fermentation (SSF)
technique and the use of Rhizopus oligosporus on the physicochemical changes of …

The present work evaluated the concentration of total soluble phenolic compounds (TSPCs)
and antioxidant activity (AOA) of rice grains with light brown, red and black pericarp colors …

Phenolic compounds, their inhibitory activity against fungal amylase and the occurrence of
aflatoxins were determined in edible beans. The free, conjugated and bounded phenolic …