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Effects of gamma radiation on the stability and degradation kinetics of phenolic compounds and antioxidant activity during storage of (Oryza sativa L.) black rice flour

Vivian Cristina Ito, Acácio Antônio Ferreira Zielinski, Ivo Mottin Demiate, Marta Helena Fillet Spoto, Alessandro Nogueira, Luíz Gustavo Lacerda

Brazilian Archives of Biology and Technology · 2019 · 33 citations · 39 references

DOIFull text

Open access

Abstract

Cyanidin-3-glucoside in black rice was effectively identified by HPLC-PDA.

References

39

Antioxidant activity applying an improved ABTS radical cation decolorization assay

Roberta Re, Nicoletta Pellegrini, Anna R. Proteggente et al. · Free Radical Biology and Medicine · 1999 · 24.9K citations

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Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents

Vernon L. Singleton, Joseph A. Rossi · American Journal of Enology and Viticulture · 1965 · 23.6K citations

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The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay

Iris F. F. Benzie, JJ Strain · Analytical Biochemistry · 1996 · 21.9K citations

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Characterization and Measurement of Anthocyanins by UV‐Visible Spectroscopy

M. Mónica Giusti, Ronald E. Wrolstad · Current Protocols in Food Analytical Chemistry · 2001 · 3K citations

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Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation

Ankit Patras, Nigel P. Brunton, Colm P. O’Donnell et al. · Trends in Food Science & Technology · 2009 · 1.2K citations

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