Cite us: Teslić, N., Pojić, M., Stupar, A., Mandić, A., Pavlić, B., Mišan, A. (2025) PhInd—Database on Polyphenol Content in Agri-Food By-Products and Waste: Features of the Database. Antioxidants, 13, 97. https://doi.org/10.3390/antiox13010097
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DOI: https://doi.org/10.1111/jfbc.12154

Year: 2015

Source:

Latin Name: Oryza sativa
Common Name: Rice
Cultivar/variety: N.A.
Class: Cereal
Part: Bran
Origin: Bangladesh
Industry: Cereal processing
Industrial process step:
Scale: Laboratory
Number of Lots: 1
Number of Replicates Within One Lot: 3
Moisture Content: N.A.

Pretreatment:

Sample: Non-treated
Defatting: No
Drying: No
Thermal/Non Thermal: No
Particle Size: N.A.

Extraction:

Technique: Solid-liquid extraction
Solvent: Aqueous ethanol
Hydrolysis: No

Total Phenols Content:

Unit: μg GAE/mg
TPspectrophotometric: 264
TPhplc: 857.83
Unit: mg/100 g of dry extract

Individual compounds

Polyphenol class

Individual Compounds:

Phenolic Acids / Derivatives Content STD Flavonoids / Derivatives Content STD Stilbenes / Derivatives Content STD Lignans Content STD Other Content STD
Vanillic acid 63.42000 0.52000 (−)Epicatechin 225.13000 1.92000
Caffeic acid 44.15000 0.21000 Rutin hydrate 441.50000 2.35000
Quercetin 22.43000 0.15000
Kaempferol 61.20000 0.54000
∑TPHPLC: 857.83