Phenolic profiles and bioactivities of different milling fractions of rice bran from black rice

Phytochemicals are unevenly distributed in grain kernels and concentrated in bran fractions. However, their specific distribution in the grain bran, especially colored grains, is not clarified. This study divided rice bran from black rice into five fractions by stepwise milling to obtain BF1(outermost layer) to BF5 (the innermost layer). Each fraction accounted for approximately 2% of the whole kernel. The total content of phenolics (TPC), flavonoids (TFC), and anthocyanins (TAC) of five fractions significantly decreased from BF1 to BF5. The TPC, TFC and TAC of BF1 contribute 25.7%, 28.2%, 28.4% to the total of five fractions, respectively. HPLC analysis showed that the contents of most anthocyanin and phenolic acids compounds decreased from BF1 to BF5. Together with α-glucosidase and α-amylase inhibitory activities of BF1, the antioxidant activity was higher than those of other fractions. These results can guide the moderate processing of black rice and the utilization of its bran.