Bran data of total flavonoid and total phenolic contents, oxygen radical absorbance capacity, and profiles of proanthocyanidins and whole grain physical traits of 32 red and purple rice varieties.
Identifieur interne : 001096 ( PubMed/Corpus ); précédent : 001095; suivant : 001097Bran data of total flavonoid and total phenolic contents, oxygen radical absorbance capacity, and profiles of proanthocyanidins and whole grain physical traits of 32 red and purple rice varieties.
Auteurs : Ming-Hsuan Chen ; Anna M. Mcclung ; Christine J. BergmanSource :
- Data in brief [ 2352-3409 ] ; 2016.
Abstract
Phytochemicals in red and purple bran rice have potential health benefit to humans. We determined the phytochemicals in brans of 32 red and purple global rice varieties. The description of the origin and physical traits of the whole grain (color, length, width, thickness and 100-kernel weight) of this germplasm collection are provided along with data of total flavonoid and total phenolic contents, oxygen radical absorbance capacity and total proanthocyanidin contents. The contents and proportions of individual oligomers, from degree of polymerization of monomers to 14-mers, and polymers in bran of these 32 rice varieties are presented (DOI: http://dx.doi.org/10.1016/j.foodchem.2016.04.004) [1].
DOI: 10.1016/j.dib.2016.05.001
PubMed: 27257615
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Mcclung</name><affiliation><nlm:affiliation>Agricultural Research Service, United States Department of Agriculture, Dale Bumpers National Rice Research Center, Stuttgart, AR 72160, USA.</nlm:affiliation></affiliation></author><author><name sortKey="Bergman, Christine J" sort="Bergman, Christine J" uniqKey="Bergman C" first="Christine J" last="Bergman">Christine J. 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Mcclung</name><affiliation><nlm:affiliation>Agricultural Research Service, United States Department of Agriculture, Dale Bumpers National Rice Research Center, Stuttgart, AR 72160, USA.</nlm:affiliation></affiliation></author><author><name sortKey="Bergman, Christine J" sort="Bergman, Christine J" uniqKey="Bergman C" first="Christine J" last="Bergman">Christine J. Bergman</name><affiliation><nlm:affiliation>Department of Food and Beverage, University of Nevada-Las Vegas, Las Vegas, NV 89154, USA.</nlm:affiliation></affiliation></author></analytic><series><title level="j">Data in brief</title><idno type="ISSN">2352-3409</idno><imprint><date when="2016" type="published">2016</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">Phytochemicals in red and purple bran rice have potential health benefit to humans. We determined the phytochemicals in brans of 32 red and purple global rice varieties. The description of the origin and physical traits of the whole grain (color, length, width, thickness and 100-kernel weight) of this germplasm collection are provided along with data of total flavonoid and total phenolic contents, oxygen radical absorbance capacity and total proanthocyanidin contents. The contents and proportions of individual oligomers, from degree of polymerization of monomers to 14-mers, and polymers in bran of these 32 rice varieties are presented (DOI: http://dx.doi.org/10.1016/j.foodchem.2016.04.004) [1]. </div></front></TEI><pubmed><MedlineCitation Status="PubMed-not-MEDLINE" Owner="NLM"><PMID Version="1">27257615</PMID><DateCompleted><Year>2016</Year><Month>06</Month><Day>03</Day></DateCompleted><DateRevised><Year>2018</Year><Month>11</Month><Day>13</Day></DateRevised><Article PubModel="Electronic-eCollection"><Journal><ISSN IssnType="Print">2352-3409</ISSN><JournalIssue CitedMedium="Print"><Volume>8</Volume><PubDate><Year>2016</Year><Month>Sep</Month></PubDate></JournalIssue><Title>Data in brief</Title><ISOAbbreviation>Data Brief</ISOAbbreviation></Journal><ArticleTitle>Bran data of total flavonoid and total phenolic contents, oxygen radical absorbance capacity, and profiles of proanthocyanidins and whole grain physical traits of 32 red and purple rice varieties.</ArticleTitle><Pagination><MedlinePgn>6-13</MedlinePgn></Pagination><ELocationID EIdType="doi" ValidYN="Y">10.1016/j.dib.2016.05.001</ELocationID><Abstract><AbstractText>Phytochemicals in red and purple bran rice have potential health benefit to humans. We determined the phytochemicals in brans of 32 red and purple global rice varieties. The description of the origin and physical traits of the whole grain (color, length, width, thickness and 100-kernel weight) of this germplasm collection are provided along with data of total flavonoid and total phenolic contents, oxygen radical absorbance capacity and total proanthocyanidin contents. The contents and proportions of individual oligomers, from degree of polymerization of monomers to 14-mers, and polymers in bran of these 32 rice varieties are presented (DOI: http://dx.doi.org/10.1016/j.foodchem.2016.04.004) [1]. </AbstractText></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Chen</LastName><ForeName>Ming-Hsuan</ForeName><Initials>MH</Initials><AffiliationInfo><Affiliation>Agricultural Research Service, United States Department of Agriculture, Dale Bumpers National Rice Research Center, Stuttgart, AR 72160, USA.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>McClung</LastName><ForeName>Anna M</ForeName><Initials>AM</Initials><AffiliationInfo><Affiliation>Agricultural Research Service, United States Department of Agriculture, Dale Bumpers National Rice Research Center, Stuttgart, AR 72160, USA.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Bergman</LastName><ForeName>Christine J</ForeName><Initials>CJ</Initials><AffiliationInfo><Affiliation>Department of Food and Beverage, University of Nevada-Las Vegas, Las Vegas, NV 89154, USA.</Affiliation></AffiliationInfo></Author></AuthorList><Language>eng</Language><PublicationTypeList><PublicationType UI="D016428">Journal Article</PublicationType></PublicationTypeList><ArticleDate DateType="Electronic"><Year>2016</Year><Month>05</Month><Day>10</Day></ArticleDate></Article><MedlineJournalInfo><Country>Netherlands</Country><MedlineTA>Data Brief</MedlineTA><NlmUniqueID>101654995</NlmUniqueID><ISSNLinking>2352-3409</ISSNLinking></MedlineJournalInfo><KeywordList Owner="NOTNLM"><Keyword MajorTopicYN="N">Black rice</Keyword><Keyword MajorTopicYN="N">Flavonoids</Keyword><Keyword MajorTopicYN="N">Proanthocyanidins</Keyword><Keyword MajorTopicYN="N">Purple rice</Keyword><Keyword MajorTopicYN="N">Red rice</Keyword><Keyword MajorTopicYN="N">Rice bran</Keyword><Keyword MajorTopicYN="N">Tannins</Keyword></KeywordList></MedlineCitation><PubmedData><History><PubMedPubDate PubStatus="received"><Year>2016</Year><Month>04</Month><Day>06</Day></PubMedPubDate><PubMedPubDate PubStatus="revised"><Year>2016</Year><Month>04</Month><Day>26</Day></PubMedPubDate><PubMedPubDate PubStatus="accepted"><Year>2016</Year><Month>05</Month><Day>02</Day></PubMedPubDate><PubMedPubDate PubStatus="entrez"><Year>2016</Year><Month>6</Month><Day>4</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="pubmed"><Year>2016</Year><Month>6</Month><Day>4</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="medline"><Year>2016</Year><Month>6</Month><Day>4</Day><Hour>6</Hour><Minute>1</Minute></PubMedPubDate></History><PublicationStatus>epublish</PublicationStatus><ArticleIdList><ArticleId IdType="pubmed">27257615</ArticleId><ArticleId IdType="doi">10.1016/j.dib.2016.05.001</ArticleId><ArticleId IdType="pii">S2352-3409(16)30289-X</ArticleId><ArticleId IdType="pmc">PMC4878786</ArticleId></ArticleIdList><ReferenceList><Reference><Citation>J Agric Food Chem. 2012 Sep 12;60(36):9151-61</Citation><ArticleIdList><ArticleId IdType="pubmed">22900641</ArticleId></ArticleIdList></Reference><Reference><Citation>Food Chem. 2016 Oct 1;208:279-87</Citation><ArticleIdList><ArticleId IdType="pubmed">27132851</ArticleId></ArticleIdList></Reference></ReferenceList></PubmedData></pubmed></record>Pour manipuler ce document sous Unix (Dilib)
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