Identification of Phenolic Compounds in Colored Rice and Their Inhibitory Potential against α-Amylase

Identification of Phenolic Compounds in Colored Rice and Their Inhibitory Potential against α-Amylase

Colored rice varieties (Oryza sativa L.) that are commonly grown and consumed in Thailand were selected for determining and comparing of the contents of phenolic acids and anthocyanins by using an UPLC-ESI-QqQ-MS/MS method with Multiple Reaction Monitoring (MRM) and evaluate their in-vitro evaluate...

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Bibliographic Details
Main Authors: Prinya Wongsa, Jeeranan Chaiwarith, Jitnapa Voranitikul, Janpen Chaiwongkhajorn, Nithiya Rattanapanone, Rikard Lanberg
Language:English
Published: Science Faculty of Chiang Mai University 2019
Subjects:
colored rice (Oryza sativa L.)
phenolic compounds
anthocyanins
α-amylase inhibition
UPLC
Online Access:http://it.science.cmu.ac.th/ejournal/dl.php?journal_id=10221
http://cmuir.cmu.ac.th/jspui/handle/6653943832/66043
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Institution: Chiang Mai University
Language: English

Internet

http://it.science.cmu.ac.th/ejournal/dl.php?journal_id=10221
http://cmuir.cmu.ac.th/jspui/handle/6653943832/66043

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