Phenolic composition, antioxidant capacity and starch digestibility in vitro of sand rice
WANG Qi, WANG An, YAN Shuaishuai, ZHANG Qiqi, WANG Haopeng, SHAO Hongjun*
(School of Food Engineering and Nutritional Science, Shaanxi Normal University, Shaanxi Engineering Laboratory for Food Green Processing and Security Control, Xi′an 710119, Shaanxi, China)
Abstract:
Agriophyllum squarrosum is a kind of wild pioneer psammophyte and the usage of its seed (sand rice) for food has a long history. In this study, the phenolic composition, antioxidant capacities and starch digestibility in vitro of sand rice were investigated and compared with those of millet, black rice and rice. Eight phenolic compounds were identified and quantified in sand rice extracts using high performance liquid chromatography (HPLC) method, and protocatechuic acid was tested as the major compound with a level of 207.67 μg/g dry weight. Meanwhile, sand rice showed higher DPPH and ABTS radical scavenging capacities and ferric ion reducing power than those of rice and millet. The content of resistant starch in sand rice was 17.54%, and its glycemic index was significantly lower than those of rice and black rice. Our finding provides guidance for the development and utilization of sand rice as functional products.
KeyWords:
Agriophyllum squarrosum seeds; polyphenols; antioxidant activities; resistant starch; glycemic index
