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Data from: 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

Phytochemicals in red and purple bran rice have potential health benefit to humans. The phytochemicals in brans of 32 red and purple global rice varieties are determined. 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 (Oryza sativa L.) varieties are presented (DOI: http://dx.doi.org/10.1016/j.foodchem.2016.04.004)

Dataset Info

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FieldValue
Authors
Chen, Ming Hsuan
McClung, Anna M.
(ORCID)
Bergman, Christine J.
Intended Use
These rice genotypes can be used to study genetics that control the synthesis of proanthocyanidins. Genotypes were identified that have different phenolic profiles. They will be suitable for further study of the potential health benefits of these particular profiles.
Publisher
Ag Data Commons
Contact Name
Chen, Ming Hsuan
Contact Email
Public Access Level
Public
Preferred Dataset Citation
Chen, M.-H., McClung, A. M., & Bergman, C. J. (2016). 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. <em>Data in Brief</em>, 8:6-13. https://doi.org/10.1016/j.dib.2016.05.001
Primary Article

Chen, M.-H., McClung, A. M., & Bergman, C. J. (2016). 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. Data in Brief, 8:6-13

Related Article

Chen, M.-H., McClung, A. M., & Bergman, C. J. (2016). Concentrations of oligomers and polymers of proanthocyanidins in red and purple rice bran and their relationships to total phenolics, flavonoids, antioxidant capacity and whole grain color. Food Chemistry, 208:279-287

Methods Citation

Chen, M.-H., McClung, A. M., & Bergman, C. J. (2016). 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. Data in Brief, 8:6-13

License
Funding Source(s)
Agricultural Research Service
Dataset DOI (digital object identifier)
10.1016/j.dib.2016.05.001
Program Code
005:037 - Department of Agriculture - Research and Education
Bureau Code
005:18 - Agricultural Research Service
Modified Date
2018-10-23
Release Date
2018-01-19
Ag Data Commons Keywords: 
  • Plants & Crops
  • Traits
  • Plants & Crops
  • Genomics & Genetics
  • Variants
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