Antioxidant ability of polyphenols from black rice, buckwheat and oats: In vitro and in vivo

Fengying Xie, Yuchen Lei, Xue Han, Yuying Zhao and Shuang Zhang
Additional contact information
Fengying Xie: College of Food Science, Northeast Agricultural University, Harbin, P.R. China
Yuchen Lei: College of Food Science, Northeast Agricultural University, Harbin, P.R. China
Xue Han: College of Food Science, Northeast Agricultural University, Harbin, P.R. China
Yuying Zhao: College of Food Science, Northeast Agricultural University, Harbin, P.R. China

Czech Journal of Food Sciences, 2020, vol. 38, issue 4, 242-247

Abstract: Grains (black rice, buckwheat and oats) contain polyphenols and have stronger antioxidant capacity than staple foods. Their polyphenols were identified and investigated for their antioxidant capacity. The black rice and buckwheat polyphenols were mainly flavonoids; those in oats were phenolic acids. In vitro, their radical-scavenging capacities were determined as black rice > buckwheat > oats. Similarly, in vivo, the increase in total antioxidant capacities and decline in malondialdehyde indicated the enhancement of radical-scavenging and repair abilities of all polyphenol extracts. Differences in superoxide dismutase, catalase activities, glutathione peroxidase activities and oxidase activities suggested that polyphenols from black rice and buckwheat have higher antioxidant activities, indicating that their antioxidant ability is related to polyphenol composition which depends on a polyphenol source. Thus, a combination of diets will make a complementary mixture of polyphenols that can enhance absorption in the intestinal tract and defence ability against oxidative stress.

Keywords: coarse grain; polyphenolic compounds; HPLC/electrospray-ionization mass spectrometry (search for similar items in EconPapers)
Date: 2020
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/248/2018-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/248/2018-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:38:y:2020:i:4:id:248-2018-cjfs

DOI: 10.17221/248/2018-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().