Identification of phenolic compounds in colored rice and their inhibitory potential against α-amylase

© All right Reserved 2019 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 evaluat...

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Main Authors: Prinya Wongsa, Jeeranan Chaiwarith, Jitnapa Voranitikul, Janpen Chaiwongkhajorn, Nithiya Rattanapanone, Rikard Lanberg
Format: Journal
Published: 2019
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http://cmuir.cmu.ac.th/jspui/handle/6653943832/66590
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Institution: Chiang Mai University
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spelling th-cmuir.6653943832-665902019-09-16T13:00:00Z Identification of phenolic compounds in colored rice and their inhibitory potential against α-amylase Prinya Wongsa Jeeranan Chaiwarith Jitnapa Voranitikul Janpen Chaiwongkhajorn Nithiya Rattanapanone Rikard Lanberg Biochemistry, Genetics and Molecular Biology Chemistry Materials Science Mathematics Physics and Astronomy © All right Reserved 2019 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 evaluating their in vitro potential inhibitory against α-amylase. A shorten analysis time performed by UPLC-ESI-QqQ-MS/MS was observed. The total phenolic content of crude extract of colored rice samples ranged from 18.2 to 100.0 mg GAE/100 g dried matter (DM). All of 8 target phenolic compounds were detected in the polyphenol-rich bound fractions of extracts. Ferulic acid was the main phenolic acids in all samples while flavonoids including (+)-catechin were significantly observed in the red rice sample. In addition, cyanidin-3-glucoside was the most predominant anthocyanin in all colored rice samples. The concentration of cyanidin-3-glucoside ranged from 0.1 mg/100 g DM in the red rice sample to 138.8 mg/100 g DM in the black rice sample. The IC50 value for potential inhibition against α-amylase activity of crude extract of colored rice samples ranged from 2.5 to 14.4 µg/mL. The content of phenolic compounds, total phenolic content and potential inhibition against α-amylase activity in black rice samples were higher than in red and purple rice samples. 2019-09-16T12:47:31Z 2019-09-16T12:47:31Z 2019-07-01 Journal 01252526 2-s2.0-85071149343 https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85071149343&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/66590
institution Chiang Mai University
building Chiang Mai University Library
country Thailand
collection CMU Intellectual Repository
topic Biochemistry, Genetics and Molecular Biology
Chemistry
Materials Science
Mathematics
Physics and Astronomy
spellingShingle Biochemistry, Genetics and Molecular Biology
Chemistry
Materials Science
Mathematics
Physics and Astronomy
Prinya Wongsa
Jeeranan Chaiwarith
Jitnapa Voranitikul
Janpen Chaiwongkhajorn
Nithiya Rattanapanone
Rikard Lanberg
Identification of phenolic compounds in colored rice and their inhibitory potential against α-amylase
description © All right Reserved 2019 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 evaluating their in vitro potential inhibitory against α-amylase. A shorten analysis time performed by UPLC-ESI-QqQ-MS/MS was observed. The total phenolic content of crude extract of colored rice samples ranged from 18.2 to 100.0 mg GAE/100 g dried matter (DM). All of 8 target phenolic compounds were detected in the polyphenol-rich bound fractions of extracts. Ferulic acid was the main phenolic acids in all samples while flavonoids including (+)-catechin were significantly observed in the red rice sample. In addition, cyanidin-3-glucoside was the most predominant anthocyanin in all colored rice samples. The concentration of cyanidin-3-glucoside ranged from 0.1 mg/100 g DM in the red rice sample to 138.8 mg/100 g DM in the black rice sample. The IC50 value for potential inhibition against α-amylase activity of crude extract of colored rice samples ranged from 2.5 to 14.4 µg/mL. The content of phenolic compounds, total phenolic content and potential inhibition against α-amylase activity in black rice samples were higher than in red and purple rice samples.
format Journal
author Prinya Wongsa
Jeeranan Chaiwarith
Jitnapa Voranitikul
Janpen Chaiwongkhajorn
Nithiya Rattanapanone
Rikard Lanberg
author_facet Prinya Wongsa
Jeeranan Chaiwarith
Jitnapa Voranitikul
Janpen Chaiwongkhajorn
Nithiya Rattanapanone
Rikard Lanberg
author_sort Prinya Wongsa
title Identification of phenolic compounds in colored rice and their inhibitory potential against α-amylase
title_short Identification of phenolic compounds in colored rice and their inhibitory potential against α-amylase
title_full Identification of phenolic compounds in colored rice and their inhibitory potential against α-amylase
title_fullStr Identification of phenolic compounds in colored rice and their inhibitory potential against α-amylase
title_full_unstemmed Identification of phenolic compounds in colored rice and their inhibitory potential against α-amylase
title_sort identification of phenolic compounds in colored rice and their inhibitory potential against α-amylase
publishDate 2019
url https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85071149343&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/66590
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