Comparison of Nutrition Composition and Antioxidant Activity of Several Brown Rice
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Abstract:
The main nutritional components of protein, crude fat, vitamins and minerals were compared and analyzed in four different rices , which were germinated semi-brown rice, brown rice, semin-brown rice and milled rice. Meanwhile, the content and total antioxidant capacity of active components of total phenolics, total flavonoids and monomeric phenolic contents were investigated. The results show that the contents of VE, total phenolics and flavonoids, coumalic acid and ferulic acid and their total antioxidant capacity of germinated semi-brown rice are 40% to 100% higher than those in brown rice , 60~130 % higher than semi-brown rice and 120~440 % higher than milled rice. The contents of VA, VB1, VB2和VE in germinated semi-brown rice are increased 3 to 15 times than those of milled rice.. And the contents of total phenolics, flavonoids, coumalic acid and ferulic acid and their total antioxidant capacity are 1 to 4 times higher,than those of milled rice. Moreover, the contents of protein, crude fat, and minerals content are 30~290% higher in geminated semi-brown rice than those of milled rice. From those, it can be seen that the geminated semi-brown rice is a kind whole grain food .with high nutrition value.
