γ-oryzanol content screening in local brown rice samples from Chiang Mai, Thailand and comparison between uncooked and cooked brown rice
© 2016 Surat Hongsibsong et al. All rights reserved. Brown rice is the rich source of γ-oryzanol, which is important bioactive compounds and nutraceuticals with numerous potential health functions. So, promotion of brown rice consumption among consumer would be having data on γ-oryzanol in rice diff...
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| Main Authors: | , , , |
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| Format: | Journal |
| Published: |
2017
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| Online Access: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84964720785&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/42278 |
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| Institution: | Chiang Mai University |
| Summary: | © 2016 Surat Hongsibsong et al. All rights reserved. Brown rice is the rich source of γ-oryzanol, which is important bioactive compounds and nutraceuticals with numerous potential health functions. So, promotion of brown rice consumption among consumer would be having data on γ-oryzanol in rice difference varieties as an alternative for selecting. The aim of present study was to determine γ-oryzanol in brown rice from 4 districts of Chiang Mai province, Northern Thailand and effected of cooking processes by streaming. The brown rice samples were from Mae-Cham, Om-Koi, Kanlayaniwattana and Chiang-Dao district and analyzed by modified HPLC with U/V detection. The γ-oryzanol content in raw brown rice samples were from 34.98-71.13 mg g -l raw brown rice and cooked brown rice were from 12.7-80.79 mg g -l raw brown rice. The most of γ -oryzanol content after cooking by streaming was decreased except some varieties i.e., Jao Luang, Nuk Roo, Kao Pum and Bue Ta Kree. The rice varieties that had increasing content of γ-oryzanol should be promoted to consume as good food and nutraceuticals health product. |
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