01978naa a2200313 a 450000100080000000500110000800800410001902200140006002400560007410000190013024501400014926000090028952010740029865000190137265000150139165000090140665000160141565000100143165000160144165000170145765300190147465300220149370000200151570000180153570000200155370000270157370000180160077300460161821350212021-10-04       2019    bl uuuu     u00u1 u    #d  a0308-81467 ahttps://doi.org/10.1016/j.foodchem.2019.03.0062DOI1 aDITTGEN, C. L.  aDiscrimination of genotype and geographical origin of black rice grown in Brazil by LC-MS analysis of phenolics.h[electronic resource]  c2019  aPhysicochemical properties, cooking time, and phenolics profile of two black rice genotypes grown at six different locations in Brazil were determined. The cultivar IAC 600 and the elite-line AE 153045 were used. The main growing locations for black rice were considered, as follows: Alegrete (ALG), Capão do Leão (CPL), Guaratinguetá (GUA), Roseira (ROS), Santa Vitória do Palmar (SVP), and Taubaté (TBT). Principal component analysis (PCA) and supervised partial least squares-discriminant analysis (PLS-DA) from liquid chromatography-mass spectrometry (LC-MS) data sets showed distinction among genotypes and locations. Quercetin-3-O-glucoside and vanillic acid were the most relevant compounds for discriminating genotypes. SVP location provided the most distinctive black rice, with greater total phenolics content. Characteristics of black rice from SVP location were associated to effects of latitude and wind conditions. Hesperetin, vanillic acid, quercetion-3-O-glucoside, and p-coumaric acid were the most relevant compounds for discriminating locations.  aAnthocyanidins  aFlavonoids  aRice  aAntocianina  aArroz  aFlavonóide  aOryza Sativa  aBrazilian rice  aRice authenticity1 aHOFFMANN, J. F.1 aCHAVES, F. C.1 aROMBALDI, C. V.1 aCOLOMBARI FILHO, J. M.1 aVANIER, N. L.  tFood Chemistrygv. 288, p. 297-305, 2019.