References

• Aires, A., Carvalho, R., Rosa, E. A. S., & Saavedra, M. J. (2013). Phytochemical characterization and antioxidant properties of baby-leaf watercress produced under organic production system. CyTA – Journal of Food, 11, 343–351. doi:10.1080/19476337.2013.769025.
   Web of Science ®Google Scholar
• Bobinaitė, R., Viškelis, P., Šarkinas, A., & Venskutonis, P. R. (2013). Phytochemical composition, antioxidant and antimicrobial properties of raspberry fruit, pulp, and marc extracts. CyTA – Journal of Food, 11, 334–342. doi:10.1080/19476337.2013.766265.
   Web of Science ®Google Scholar
• Bryant, R. J., Dorsch, J. A., Peterson, K. L., Rutger, J. N., & Raboy, V. (2005). Phosphorus and mineral concentrations in whole grain and milled low phytic acid (lpa) 1-1 rice. Cereal Chemistry, 82, 517–522. doi:10.1094/CC-82-0517.
   Web of Science ®Google Scholar
• Chen, P. S., Toribara, T. Y., & Warner, H. (1956). Microdetermination of phosphorus. Analytical Chemistry, 28, 1756–1758. doi:10.1021/ac60119a033
   Web of Science ®Google Scholar
• Cunha, S. C., Amaral, J. S., Fernandes, J. O., & Oliveira, M. B. P. P. (2006). Quantification of tocopherols and tocotrienols in Portuguese olive oils using HPLC with three different detection systems. Journal of Agricultural and Food Chemistry, 54, 3351–3356. doi:10.1021/jf053102n.
   PubMed Web of Science ®Google Scholar
• Finocchiaro, F., Ferrari, B., & Gianinetti, A. (2010). A study of biodiversity of flavonoid content in the rice caryopsis evidencing simultaneous accumulation of anthocyanins and proanthocyanidins in A black-grained genotype. Journal of Cereal Science, 51, 28–34. doi:10.1016/j.jcs.2009.09.003.
   Web of Science ®Google Scholar
• Goufo, P., & Trindade, H. (2014). Rice antioxidants: Phenolic acids, flavonoids, anthocyanins, proanthocyanidins, tocopherols, tocotrienols, γ-oryzanol, and phytic acid. Food Science and Nutrition, 2, 75–104. doi:10.1002/fsn3.86.
   Google Scholar
• Goufo, P., Ferreira, L. M. M., Carranca, C., Rosa, E. A. S., & Trindade, H. (2014). Effect of elevated carbon dioxide concentration on rice quality: Proximate composition, dietary fibers, and free sugars. Cereal Chemistry, 91, 293–299. doi:10.1094/CCHEM-09-13-0180-R.
   Web of Science ®Google Scholar
• Goufo, P., Pereira, J., Figueiredo, N., Oliveira, M. B. P. P., Carranca, C., Rosa, E. A. S., & Trindade, H. (2014). Effect of elevated carbon dioxide (CO2) on phenolic acids, flavonoids, tocopherols, tocotrienols, γ-oryzanol and antioxidant capacities of rice (Oryza sativa L.). Journal of Cereal Science, 59, 15–24. doi:10.1016/j.jcs.2013.10.013.
   Web of Science ®Google Scholar
• Goufo, P., Pereira, J., Moutinho-Pereira, J., Correia, C. M., Figueiredo, N., Carranca, C., … Trindade, H. (2014). Rice (Oryza sativa L.) phenolic compounds under elevated carbon dioxide (CO2) concentration. Environmental and Experimental Botany, 99, 28–37. doi:10.1016/j.envexpbot.2013.10.021.
   Web of Science ®Google Scholar
• Goufo, P., Wongpornchai, S., & Tang, X. R. (2011). Decrease in rice aroma after application of growth regulators. Agronomy for Sustainable Development, 31, 349–359. doi:10.1051/agro/2010011.
   Web of Science ®Google Scholar
• Harukaze, A., Murata, M., & Homma, S. (1999). Analyses of free and bound phenolics in rice. Food Science and Technology Research, 5, 74–79. doi:10.3136/fstr.5.74.
   Google Scholar
• Huang, S. H., & Ng, L. T. (2011). Quantification of tocopherols, tocotrienols, and γ-oryzanol contents and their distribution in some commercial rice varieties in Taiwan. Journal of Agricultural and Food Chemistry, 59, 11150–11159. doi:10.1021/jf202884p.
   PubMed Web of Science ®Google Scholar
• Irakli, M. N., Samanidou, V. F., Biliaderis, C. G., & Papadoyannis, I. N. (2012). Simultaneous determination of phenolic acids and flavonoids in rice using solid-phase extraction and RP-HPLC with photodiode array detection. Journal of Separation Science, 35, 1603–1611. doi:10.1002/jssc.201200140.
   PubMed Web of Science ®Google Scholar
• Lehrfeld, J. (1994). HPLC separation and quantitation of phytic acid and some inositol phosphates in foods: Problems and solutions. Journal of Agricultural and Food Chemistry, 42, 2726–2731. doi:10.1021/jf00048a015.
   Web of Science ®Google Scholar
• Lutz, M., Castro, E., García, L., & Henríquez, C. (2014). Bioavailability of phenolic compounds in grape juice cv. Autumn Royal. CyTA – Journal of Food, 12, 48–54. doi:10.1080/19476337.2013.793213.
   Web of Science ®Google Scholar
• Massaretto, I. L., Alves, M. F. M., de Mira, N. V. M., Carmona, A. K., & Marquez, U. M. L. (2011). Phenolic compounds in raw and cooked rice (Oryza sativa L.) and their inhibitory effect on the activity of angiotensin I-converting enzyme. Journal of Cereal Science, 54, 236–240. doi:10.1016/j.jcs.2011.06.006.
   Web of Science ®Google Scholar
• Mohanlal, S., Parvathy, R., Shalini, V., Helen, A., & Jayalekshmy, A. (2011). Isolation, characterization and quantification of tricin and flavonolignans in the medicinal rice Njavara (Oryza sativa L.), as compared to staple varieties. Plant Foods for Human Nutrition, 66, 91–96. doi:10.1007/s11130-011-0217-5.
   PubMed Web of Science ®Google Scholar
• Pelig-Ba, K. B. (2009). Assessment of phytic acid levels in some local cereal grains in two districts in the upper east region of Ghana. Pakistan Journal of Nutrition, 8, 1540–1547. doi:10.3923/pjn.2009.1540.1547.
   Google Scholar
• Srijesdaruk, V., Nantachai, K., & Suwannarong, S. (2001). Studies on efficiency of rice bran (Oryza sativa) tocopherol extracts as antioxidant. Khon Kaen University Research Journal, 6, 34–44.
   Google Scholar
• Thanonkaew, A., Wongyai, S., McClements, D. J., & Decker, E. A. (2012). Effect of stabilization of rice bran by domestic heating on mechanical extraction yield, quality, and antioxidant properties of cold-pressed rice bran oil (Oryza saltiva L.). LWT – Food Science and Technology, 48, 231–236. doi:10.1016/j.lwt.2012.03.018.
   Web of Science ®Google Scholar