Enhancing Antioxidant Properties of Germinated Thai rice (Oryza sativa L.) cv. Kum Doi Saket with Salinity

Umnajkitikorn, Kamolchanok; Faiyue, Bualuang

doi:10.4172/jrr.1000103

Cited by 11 publications

(12 citation statements)

References 43 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This correlation was observed in Thai rice seedlings where increased salinity levels resulted in greater cyanidin-3-glucoside content (Daiponmak, Theerakulpisut, Thanonkao, Vanavichit, & Prathepha, 2010). Furthermore, both the antioxidant capacity and the total phenolic content were significantly greater when the seedlings were subjected to 150 mM salinity treatment (Umnajkitikorn, Faiyue, & Saengnil, 2013). Hence, exposure to salinity resulted in increased total phenolic content, flavonoid content, and phenolic acid levels (Umnajkitikorn et al, 2013).…”

Section: Salinity and Water Deficiencymentioning

confidence: 80%

“…The study also stated that ferulic and p-coumaric acids are potentially linked to the salinity resistance mechanism as these two compounds were only observed in salt-tolerant varieties (Minh et al, 2016). In addition, studies by Daiponmak et al (2010) and Umnajkitikorn et al (2013) also demonstrated that increase in salinity to a certain level increased antioxidant activity in rice. The study by Daiponmak et al (2010) exhibited increased antioxidant activity at 60 mM salinity level in five of the six varieties tested.…”

Section: Salinity and Water Deficiencymentioning

confidence: 92%

“…Furthermore, both the antioxidant capacity and the total phenolic content were significantly greater when the seedlings were subjected to 150 mM salinity treatment (Umnajkitikorn, Faiyue, & Saengnil, 2013). Hence, exposure to salinity resulted in increased total phenolic content, flavonoid content, and phenolic acid levels (Umnajkitikorn et al, 2013). The relationship between salt tolerance and phenolic content of rice was also examined by Minh et al (2016) on six rice varieties.…”

Section: Salinity and Water Deficiencymentioning

confidence: 99%

“…The only variety that did not show a substantial change in antioxidant activity was a salt-tolerant variety, BC2F7#62-56. Meanwhile, the study by Umnajkitikorn et al (2013) demonstrated that with increase in salinity levels from 0 to 150 mM salinity, antioxidant levels increased. However, at 300 mM of salinity, antioxidant and phenolic contents decreased significantly.…”

Section: Salinity and Water Deficiencymentioning

confidence: 99%

See 3 more Smart Citations

Cereal phenolic contents as affected by variety and environment

et al. 2018

View full text Add to dashboard Cite

Background and objectives Phenolic compounds found in cereals have been shown to possess antioxidant activity that has ensured an increased interest in their health beneficial properties. This review analyzed studies investigating the phenolic content of rice, barley, oats, and sorghum grown in different geographical locations and the effect environmental factors have on them. Findings From the studies reviewed, it was identified that whole grain pigmented cereals exhibited phenolic profiles with polyphenols such as anthocyanins, proanthocyanidins, and their derivatives that translated to higher total phenolic content and antioxidant activity. Variation in phenolic content was also observed in cereal species grown in different geographical locations and when subjected to variable levels of salinity, water, and temperature. Conclusions Despite the increasing body of knowledge on the phenolic content of cereals, studies focusing on the effect of environment on cereal phenolic content are limited; hence, more research is warranted. Significance and novelty This review examines literature to provide a holistic understanding of how environment plays a role in the regulation of phenolic metabolites in cereals such as oats with a focus on pigmented varieties of rice, barley, and sorghum.

show abstract

Section: Salinity and Water Deficiencymentioning

confidence: 80%

Section: Salinity and Water Deficiencymentioning

confidence: 92%

Section: Salinity and Water Deficiencymentioning

confidence: 99%

Section: Salinity and Water Deficiencymentioning

confidence: 99%

See 2 more Smart Citations

Cereal phenolic contents as affected by variety and environment

et al. 2018

View full text Add to dashboard Cite

show abstract

“…Rice seed extracts were used to determine the total phenolic compounds using the Folin-Ciocalteu assay. 19,20 Briefly, 0.1 mL of rice seed extracts was mixed with 0.5 mL of 10% Folin-Ciocalteu reagent (V/V) in a dark condition for 1 min. Then 1.5 mL of 7.5% sodium carbonate (W/V) was added.…”

Section: Total Phenolic Compoundsmentioning

confidence: 99%

Comparative proteomics and protein profile related to phenolic compounds and antioxidant activity in germinated Oryza sativa ‘KDML105’ and Thai brown rice ‘Mali Daeng’ for better nutritional value

et al. 2017

View full text Add to dashboard Cite

show abstract

Effects of parboiling and infrared radiation drying on the quality of germinated brown rice

Chatchavanthatri

Junyusen

Arjharn

et al. 2021

Food Processing Preservation

View full text Add to dashboard Cite

This research investigated the physicochemical properties, bioactive compounds, and microstructure of brown rice (BR) and non-parboiled and parboiled germinated brown rice (GBR and PGBR). The GBR and PGBR were treated by sun, hot-air oven, or infrared irradiation (IR) drying. The results showed that IR drying enhanced the bioactive compounds of non-parboiled GBR, including γ-aminobutyric acid, α-tocopherol, and total phenolic compounds, while γ-oryzanol and antioxidant activity were comparable to BR. Meanwhile, IR drying significantly improved the head rice yield (HRY) of PGBR while reducing fissured grains. Parboiling also affected the color values of rice grains, suggesting the diffusion of husk color into endosperm and the formation of brown polymers by the Maillard reaction. In addition, IR drying altered the internal structure of rice grains, resulting in abundant intercellular voids. Specifically, the IRdried non-parboiled GBR significantly enhanced essential bioactive compounds and improved HRY while maintaining the color of standard BR.

show abstract

Enhancing Antioxidant Properties of Germinated Thai rice (Oryza sativa L.) cv. Kum Doi Saket with Salinity

Cited by 11 publications

References 43 publications

Cereal phenolic contents as affected by variety and environment

Cereal phenolic contents as affected by variety and environment

Comparative proteomics and protein profile related to phenolic compounds and antioxidant activity in germinated Oryza sativa ‘KDML105’ and Thai brown rice ‘Mali Daeng’ for better nutritional value

Effects of parboiling and infrared radiation drying on the quality of germinated brown rice

Contact Info

Product

Resources

About