Antioxidant capacities and phenolic compounds of the husk, bran and endosperm of Thai rice

Butsat, S.; Siriamornpun, Sirithon

doi:10.1016/j.foodchem.2009.07.001

Cited by 283 publications

(178 citation statements)

References 32 publications

Supporting

Mentioning

140

Contrasting

Unclassified

Order By: Relevance

“…These values are lower than the present study. Butsat & Siriamornpun (2010) stated that the antioxidant capacity in the Thai rice fractions (husk, bran and endosperm) depends on the amount of phenolic compounds present in each fraction.…”

Section: Antioxidant Capacity and Chemical Composition Of Flavored Fementioning

confidence: 99%

Syneresis and chemical characteristics of fermented rice extract with probiotic bacteria and waxy maize starch

et al. 2017

View full text Add to dashboard Cite

The objective of this work was to elaborate fermented extracts using rice bran and broken rice grains (proportion 8:92) with probiotic bacteria and different concentrations of waxy maize starch (WMS) in order to obtain products with low level of syneresis and desirable physical-chemical characteristics, and to evaluate the content of phenolic compounds, antioxidant capacity and chemical composition of the extract selected and flavored with strawberry aroma and strawberry syrup. A randomized design was used with five treatments (0, 4, 8, 12 and 16 g 100 g -1 of WMS) and four replications. The fermented rice extract had increased soluble solids (from 12.97 to 14.23 °Brix) and total acidity (from 0.29 to 0.30 g 100 g -1 ), whereas total soluble sugars (from 9.24 to 8.73 g 100 g -1 ) and syneresis (from 10.16 to 0.99 g 100 g -1 ) decreased with gradual increments of waxy maize starch. The fermented rice extract containing 12 g 100 g -1 WMS reduced the syneresis by 89% compared to the control without waxy maize starch. The fermented rice extract with 12 g 100 g -1 of waxy maize starch flavored with strawberry aroma and strawberry syrup shows high nutritional value, antioxidant capacity, content of total phenolic compounds, and marketing potential, particularly for consumers with special needs, such as those allergic to lactose or soybean proteins, as an alternative food ready for consumption. Keywords:Oryza sativa (L.); phenolic compounds; antioxidant capacity; by-products; scanning electron microscopy. Practical Application:Creating high-quality product to increase food choices for consumers intolerant to milk or soy.

show abstract

Section: Antioxidant Capacity and Chemical Composition Of Flavored Fementioning

confidence: 99%

Syneresis and chemical characteristics of fermented rice extract with probiotic bacteria and waxy maize starch

et al. 2017

View full text Add to dashboard Cite

show abstract

“…(Nam dkk., 2005;Shin dan Godber, 1994;Xu dan Godber, 2001). Varietas dan kondisi tempat tumbuh berpengaruh terhadap komponen antioksidan diakibatkan respon yang berbeda dari tanaman terhadap lingkungan (Butsat dan Siriamornpun, 2010). Arab dkk.…”

Section: Pendahuluanunclassified

“…Hal ini sesuai dengan yang dikemukakan oleh Huang dan Ng (2012) (Laokuldilok dkk, 2011;Butsat dan Siriamornpun, 2010). Asam fenolat bekatul beras normal (tidak berpigmen 2,10 mg/g) (Laokuldilok dkk., 2011).…”

Section: Aktivitas Antioksidan Ekstrak Hidrofilik Bekatulunclassified

KOMPOSISI KIMIA SERTA AKTIVITAS ANTIOKSIDAN EKSTRAK HIDROFILIK BEKATUL BEBERAPA VARIETAS PADI (Chemical Composition and Antioxidant Activity of Rice Bran Hydrophilic Extract of Selected Rice Variety)

et al. 2015

View full text Add to dashboard Cite

The study was aimed to investigate chemical composition, dietary ﬁber content and the antioxidant activity of the hydrophilic extract of varieties of rice bran IR-64, Sintanur, Rajalele and Menthikwangi. Rice bran from each sample was analyzed proximate and ﬁber content. Hydrophilic extract was obtained by extracting each sample of bran with methanol solvent. Total phenolic content was tested by Folin Ciocalteu reagent and antioxidant activity of the extract was tested by DPPH (2,2-diphenyl-1-picrylhydrazyl) method. The results showed that all the four samples had differencesamount of their moisture, ash, protein and fat contents. Fat content varies from 16.80±0.05 % - 23.75±0.04 %db, which the highest level of fat content was possessed by Sintanur bran (23.75±0.04 %db) and IR-64 bran (16.80±0.05 %db) was the lowest level. The levels of soluble ﬁber from four varieties of rice bran were not signiﬁcantly different, between4.07 – 4.14 %db but there was a difference in the content of insoluble ﬁber, which had effect on the total of ﬁber content. The insoluble ﬁber content of the rice bran varieties of Menthikwangi, Rajalele, IR-64 and Sintanur were 27.64±0.46, 28.04±0,25, 29.15±0.26 dan 30.44±0.60 %db respectively. The content of total phenols and the highest antioxidantactivity of the hydrophilic extract was owned by Menthikwangi ie. 2794.28±181.83 μg galic acid equivalen (GAE)/g bran for total phenol and 41,28±0,60 % for antioxidant activity.Keywords: Rice bran, hydrophilic extract, rice variety, phenol, DPPH ABSTRAKPenelitian bertujuan untuk mengetahui komposisi kimia, kadar serat pangan serta aktivitas antioksidan ekstrak hidroﬁlik bekatul dari empat varietas padi yaitu IR-64, Sintanur, Rajalele dan Menthikwangi. Masing-masing sampel bekatul dianalisis proksimat dan kadar serat pangannya. Ekstrak hidroﬁlik diperoleh dengan cara mengekstrak masingmasingsampel bekatul dengan pelarut metanol. Ekstrak diuji kandungan total fenol dengan reagen Folin Ciocalteu dan aktivitas antioksidannyadengan metode DPPH (2,2-diphenyl-1-picrylhydrazyl). Hasil penelitian menunjukkan bahwa keempat sampel memiliki kadar air, kadar abu,kadar protein dan kadar lemak yang bervariasi. Kadar lemak bervariasidari 16,80±0,05 % - 23,75±0,04%db, dengan kadar tertinggi dimiliki bekatul varietas Sintanur (23,75±0,04 %db) dan terendah bekatul varietas IR-64 (16,80±0,05 %db). Kadar serat larut (soluble ﬁber, SF) bekatul dari keempat varietas padi tidak berbeda secara signiﬁkan yaitu antara 4,07 - 4,14 %db namun terdapat perbedaan pada kandungan serat tak larut (insoluble ﬁber, IF) yang berpengaruh pada kadar serat total. Kandungan serat tak larut bekatul dari varietas Menthikwangi,Rajalele, IR-64 dan Sintanur berturut-turut adalah 27,64±0,46, 28,04±0,25, 29,15±0,26 dan 30,44±0,60 %db. Kandungan total fenol dan aktivitas antioksidan tertinggi dimiliki oleh ekstrak hidroﬁlik dari bekatul verietas Menthikwangi, masing-masing 2794,28±181,83 μg ekivalenasam galat (EAG)/g bekatul untuk total fenol dan aktivitas antioksidanmenangkal (scavenging) radikal bebas (DPPH) sebesar 41,28±0,60 %.Kata kunci: Bekatul, ekstrak hidroﬁlik, varietas padi, fenol, DPPH

show abstract

“…The total antioxidant activities were determined using the method of Butsat and Siriamornpun (2010). An approximately 0.1 mM freshly prepared DPPH solution was mixed with the concentrated extract.…”

Section: Determination Of Antioxidant Dpph Activitiesmentioning

confidence: 99%

Micronutrients, Antioxidant Activity, and Tocochromanol Contents of Selected Pigmented Upland Rice Genotypes

Ahmad¹,

Musa²,

Hakim³

et al. 2015

IJAB

View full text Add to dashboard Cite

Pigmented rice genotypes have high nutritive value compared to white rice genotypes. These genotypes contain high levels of micronutrients and antioxidant compounds, such as polyphenols, tocochromanols and oryzanol. In this experiment, 42 pigmented rice genotypes obtained from the International Rice Research Institute (IRRI) were evaluated to determine micronutrient content, antioxidant activity and vitamin E content. The results revealed that the micronutrient content, antioxidant activity and tocochromanol content of all genotypes varied. Iron (Fe) was the most abundant micronutrient followed by Zn, Mn and Cu. The antioxidant DPPH scavenging effect among all genotypes ranged from 31.85 to 98.45%. The tocotrienol content was higher than tocopherol in grains of selected pigmented rice genotypes. Among rest of genotypes, IR3257-13-56, IR5533-14-1-1 and Khao gam (niaw) contained high micronutrient content and antioxidant properties compared to others. These genotypes could also be potentially used further for breeding program to improve the rice plant with high micronutrient content and antioxidant properties.

show abstract

Antioxidant capacities and phenolic compounds of the husk, bran and endosperm of Thai rice

Cited by 283 publications

References 32 publications

Syneresis and chemical characteristics of fermented rice extract with probiotic bacteria and waxy maize starch

Syneresis and chemical characteristics of fermented rice extract with probiotic bacteria and waxy maize starch

KOMPOSISI KIMIA SERTA AKTIVITAS ANTIOKSIDAN EKSTRAK HIDROFILIK BEKATUL BEBERAPA VARIETAS PADI (Chemical Composition and Antioxidant Activity of Rice Bran Hydrophilic Extract of Selected Rice Variety)

Micronutrients, Antioxidant Activity, and Tocochromanol Contents of Selected Pigmented Upland Rice Genotypes

Contact Info

Product

Resources

About