Physicochemical and antioxidative properties of black, brown and red rice varieties of northern Thailand

© 2015, Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved. Rice, the seed of Oryza species, is the major cereal crop in most of the developing countries. Nearly 95% of global rice production is done in Asian countries, and about half of the world’s population cons...

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Main Authors: Noppawat Pengkumsri, Chaiyavat Chaiyasut, Chalermpong Saenjum, Sasithorn Sirilun, Sartjin Peerajan, Prasit Suwannalert, Sophon Sirisattha, Bhagavathi Sundaram Sivamaruthi
Format: Journal
Published: 2018
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http://cmuir.cmu.ac.th/jspui/handle/6653943832/44838
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Institution: Chiang Mai University
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spelling th-cmuir.6653943832-448382018-04-25T07:56:49Z Physicochemical and antioxidative properties of black, brown and red rice varieties of northern Thailand Noppawat Pengkumsri Chaiyavat Chaiyasut Chalermpong Saenjum Sasithorn Sirilun Sartjin Peerajan Prasit Suwannalert Sophon Sirisattha Bhagavathi Sundaram Sivamaruthi Agricultural and Biological Sciences © 2015, Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved. Rice, the seed of Oryza species, is the major cereal crop in most of the developing countries. Nearly 95% of global rice production is done in Asian countries, and about half of the world’s population consumes it. Some speciality rices are not commonly consumed. Colored rice is one of such variety. In these varieties, high amounts of anthocyanin pigment are deposited in the rice coat to form its black (also known as purple), brown and red colors. Minimum studies are there to explain the properties of these rice varieties of Thailand. Thus, the current study was aimed to assess the physicochemical and antioxidative properties of three rice varieties (Chiang Mai Black rice, Mali Red rice and Suphanburi-1 Brown rice) of different cultivars of northern Thailand. Rice bran extracts of these three cultivars were prepared with different solvents (polar and non-polar) for the evaluation of total phytochemical content and anti-oxidant free-radical-scavenging properties. Chiang Mai Black rice contained higher concentration of phenolic acid, flavonoids, and anthocyanins (Cyanidin 3-glucoside, peonidin 3-glucoside, cyanidin chloride). Chiang Mai Black rice is richer in free-radical-scavenging compounds and activities than the other tested varieties. Polar extractions of rice bran are high in anti-oxidative compounds and activities than non-polar extractions. 2018-01-24T04:48:51Z 2018-01-24T04:48:51Z 2015-01-01 Journal 1678457X 2-s2.0-84938394728 10.1590/1678-457X.6573 https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84938394728&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/44838
institution Chiang Mai University
building Chiang Mai University Library
country Thailand
collection CMU Intellectual Repository
topic Agricultural and Biological Sciences
spellingShingle Agricultural and Biological Sciences
Noppawat Pengkumsri
Chaiyavat Chaiyasut
Chalermpong Saenjum
Sasithorn Sirilun
Sartjin Peerajan
Prasit Suwannalert
Sophon Sirisattha
Bhagavathi Sundaram Sivamaruthi
Physicochemical and antioxidative properties of black, brown and red rice varieties of northern Thailand
description © 2015, Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved. Rice, the seed of Oryza species, is the major cereal crop in most of the developing countries. Nearly 95% of global rice production is done in Asian countries, and about half of the world’s population consumes it. Some speciality rices are not commonly consumed. Colored rice is one of such variety. In these varieties, high amounts of anthocyanin pigment are deposited in the rice coat to form its black (also known as purple), brown and red colors. Minimum studies are there to explain the properties of these rice varieties of Thailand. Thus, the current study was aimed to assess the physicochemical and antioxidative properties of three rice varieties (Chiang Mai Black rice, Mali Red rice and Suphanburi-1 Brown rice) of different cultivars of northern Thailand. Rice bran extracts of these three cultivars were prepared with different solvents (polar and non-polar) for the evaluation of total phytochemical content and anti-oxidant free-radical-scavenging properties. Chiang Mai Black rice contained higher concentration of phenolic acid, flavonoids, and anthocyanins (Cyanidin 3-glucoside, peonidin 3-glucoside, cyanidin chloride). Chiang Mai Black rice is richer in free-radical-scavenging compounds and activities than the other tested varieties. Polar extractions of rice bran are high in anti-oxidative compounds and activities than non-polar extractions.
format Journal
author Noppawat Pengkumsri
Chaiyavat Chaiyasut
Chalermpong Saenjum
Sasithorn Sirilun
Sartjin Peerajan
Prasit Suwannalert
Sophon Sirisattha
Bhagavathi Sundaram Sivamaruthi
author_facet Noppawat Pengkumsri
Chaiyavat Chaiyasut
Chalermpong Saenjum
Sasithorn Sirilun
Sartjin Peerajan
Prasit Suwannalert
Sophon Sirisattha
Bhagavathi Sundaram Sivamaruthi
author_sort Noppawat Pengkumsri
title Physicochemical and antioxidative properties of black, brown and red rice varieties of northern Thailand
title_short Physicochemical and antioxidative properties of black, brown and red rice varieties of northern Thailand
title_full Physicochemical and antioxidative properties of black, brown and red rice varieties of northern Thailand
title_fullStr Physicochemical and antioxidative properties of black, brown and red rice varieties of northern Thailand
title_full_unstemmed Physicochemical and antioxidative properties of black, brown and red rice varieties of northern Thailand
title_sort physicochemical and antioxidative properties of black, brown and red rice varieties of northern thailand
publishDate 2018
url https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84938394728&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/44838
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