Valorization of rice by-products: Protein-phenolic based fractions with bioactive potential

Detalhes bibliográficos
Autor(a) principal: Rodríguez-Restrepo, Yeimy A.
Data de Publicação: 2020
Outros Autores: Santos, Pedro Miguel Ferreira, Orrego, C. E., Teixeira, J. A., Rocha, Cristina M. R.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/1822/65843
Resumo: Supplementary data to this article can be found online at https://doi.org/10.1016/j.jcs.2020.103039.
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spelling Valorization of rice by-products: Protein-phenolic based fractions with bioactive potentialRice bran proteinProtein extracts and hydrolysatesPhenolic compoundsAntioxidant activityScience & TechnologySupplementary data to this article can be found online at https://doi.org/10.1016/j.jcs.2020.103039.Rice bran (RB) is an important by-product from the rice production with a high valorization potential. The aim of the present work was to explore this potential by considering combined protein and phenolic fractions and enzymatic hydrolysis. The influence of different protocols in the recovery/fractioning of protein were evaluated, including defatting procedures, in rice brans from two very different locations: Portugal and Colombia. The different protein fractions achieved were characterized. Proteins were further hydrolyzed using trypsin and their hydrolysates were characterized in terms of degree of hydrolysis and peptide size. Moreover, the total phenolic content (TPC) and phenolic compoundsâ profile on extracted fractions and hydrolysates of RB from Portugal and Colombia were determined. The functional potential was assessed in terms of antioxidant and antihypertensive activities. Though the protein concentrates had already significant potential bioactivities, protein hydrolysates showed that the TPC, antioxidant and antihypertensive activities significantly increased with the digestion by trypsin. Hydrolysates of RB from Portugal presented a higher antioxidant and hypertensive activities in comparison with hydrolysates of RB from Colombia, moreover it presented a higher content of TPC. This study indicated that the exploitation potential of rice bran can be increased with simple fractioning procedures, that combined protein/phenolic fractions are important to deliver functionality and that hydrolysis can be a relevant tool to release that functionality. Furthermore, regional differences in rice bran composition are also important factors to consider. Overall, this knowledge can be used to increase the industrial potential of valorization for this by-product.The authors acknowledge the financial support of the National University of Colombia, call to International Mobility 2017–2018, COLCIENCIAS call 727 National Doctorates, the ErasmusþProgramme Key Action 1, the Portuguese Foundation for Science and Technology FCT under the scope of the strategic funding of UID/BIO/04469/2019 unit, the European Regional Development Fund and the European Social Fund under the scope of Norte 2020 - Programa Operacional Regional do Norte (BioTecNorte operation - NORTE-01-0145-FEDER-000004 and doctoral advanced training call NORTE-69-2015-15 - ref. NORTE-08- 5369-FSE-000036).info:eu-repo/semantics/publishedVersionElsevierUniversidade do MinhoRodríguez-Restrepo, Yeimy A.Santos, Pedro Miguel FerreiraOrrego, C. E.Teixeira, J. A.Rocha, Cristina M. R.20202020-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/65843engRodríguez-Restrepo, Yeimy A.; Ferreira-Santos, P.; Orrego, C. E.; Teixeira, José A.; Rocha, Cristina M. R., Valorization of rice by-products: Protein-phenolic based fractions with bioactive potential. Journal of Cereal Science, 95(103039), 20200733-52101095-996310.1016/j.jcs.2020.103039https://www.sciencedirect.com/journal/journal-of-cereal-scienceinfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:23:51Zoai:repositorium.sdum.uminho.pt:1822/65843Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:17:41.201106Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Valorization of rice by-products: Protein-phenolic based fractions with bioactive potential
title Valorization of rice by-products: Protein-phenolic based fractions with bioactive potential
spellingShingle Valorization of rice by-products: Protein-phenolic based fractions with bioactive potential
Rodríguez-Restrepo, Yeimy A.
Rice bran protein
Protein extracts and hydrolysates
Phenolic compounds
Antioxidant activity
Science & Technology
title_short Valorization of rice by-products: Protein-phenolic based fractions with bioactive potential
title_full Valorization of rice by-products: Protein-phenolic based fractions with bioactive potential
title_fullStr Valorization of rice by-products: Protein-phenolic based fractions with bioactive potential
title_full_unstemmed Valorization of rice by-products: Protein-phenolic based fractions with bioactive potential
title_sort Valorization of rice by-products: Protein-phenolic based fractions with bioactive potential
author Rodríguez-Restrepo, Yeimy A.
author_facet Rodríguez-Restrepo, Yeimy A.
Santos, Pedro Miguel Ferreira
Orrego, C. E.
Teixeira, J. A.
Rocha, Cristina M. R.
author_role author
author2 Santos, Pedro Miguel Ferreira
Orrego, C. E.
Teixeira, J. A.
Rocha, Cristina M. R.
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Universidade do Minho
dc.contributor.author.fl_str_mv Rodríguez-Restrepo, Yeimy A.
Santos, Pedro Miguel Ferreira
Orrego, C. E.
Teixeira, J. A.
Rocha, Cristina M. R.
dc.subject.por.fl_str_mv Rice bran protein
Protein extracts and hydrolysates
Phenolic compounds
Antioxidant activity
Science & Technology
topic Rice bran protein
Protein extracts and hydrolysates
Phenolic compounds
Antioxidant activity
Science & Technology
description Supplementary data to this article can be found online at https://doi.org/10.1016/j.jcs.2020.103039.
publishDate 2020
dc.date.none.fl_str_mv 2020
2020-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/1822/65843
url http://hdl.handle.net/1822/65843
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Rodríguez-Restrepo, Yeimy A.; Ferreira-Santos, P.; Orrego, C. E.; Teixeira, José A.; Rocha, Cristina M. R., Valorization of rice by-products: Protein-phenolic based fractions with bioactive potential. Journal of Cereal Science, 95(103039), 2020
0733-5210
1095-9963
10.1016/j.jcs.2020.103039
https://www.sciencedirect.com/journal/journal-of-cereal-science
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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