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

• 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
• Institution: Chiang Mai University

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...