Phytochemical Content and Antioxidant Activity of Colored and Non-colored Thai Rice Cultivars

Chakuton, K.; Puangpronpitag, D.; Nakornriab, Muntana

doi:10.3923/ajps.2012.285.293

Cited by 46 publications

(27 citation statements)

References 26 publications

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“…The GABA contents were measured using an amino acid analyzer (L-8800, Hitachi Ltd., Tokyo, Japan) following the method described by Kwak [7]. The γ-oryzanol contents were determined according to the method of Chakuton et al [8]. Analysis of vitamins and minerals was performed using the AOAC method [6].…”

Section: Methodsmentioning

confidence: 99%

Effect of Instant Cooked Giant Embryonic Rice on Body Fat Weight and Plasma Lipid Profile in High Fat-Fed Mice

et al. 2014

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The comparative effects of instant cooked rice made from giant embryo mutant or ordinary normal rice on body weight and lipid profile in high fat-fed mice were investigated. The animals were given experimental diets for seven weeks: normal control (NC), high fat (HF), and HF supplemented with instant normal white (HF-NW), normal brown (HF-NB), giant embryonic white (HF-GW), or giant embryonic brown (HF-GB) rice. The HF group showed markedly higher body weight, body fat, plasma and hepatic triglyceride and cholesterol concentrations, and atherogenic index relative to NC group. However, instant rice supplementation counteracted this high fat-induced hyperlipidemia through regulation of lipogenesis and adipokine production. The GB rice exhibited greater hypolipidemic and body fat-lowering effects than the GW or NB rice. These findings illustrate that the giant embryo mutant may be useful as functional biomaterial for the development of instant rice with strong preventive action against high fat diet-induced hyperlipidemia and obesity.

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Section: Methodsmentioning

confidence: 99%

Effect of Instant Cooked Giant Embryonic Rice on Body Fat Weight and Plasma Lipid Profile in High Fat-Fed Mice

et al. 2014

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“…However, many types of antioxidants that are heat intolerant have not been explored before; hence, a gentler extraction method, maceration by ethanol, was the extraction method of choice in this study. Indeed, ethanolic extraction by maceration has been regarded as an environment-friendly method of extraction 13,20,29,30 .…”

Section: Comparison Of the Extraction Methodsmentioning

confidence: 99%

Evaluation of nutrient content and antioxidant, neuritogenic, and neuroprotective activities of upland rice bran oil

Ruen-ngam¹,

Thawai²,

Sukonthamut³

et al. 2018

ScienceAsia

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Upland rice bran is an abundant and valuable antioxidant by-product of rice milling. This study compares the content of γ-oryzanol, γ-tocopherol, and phytochemicals in rice bran oil from 4 varieties of upland rice; Dok-kham (DK), Dok-kha (D), Khem-ngen (KN), and Nang-dam (ND); with that of a conventional variety, Khao Dowk Mali 105 (MA). The extraction was done by shaking rice bran in ethanol in 250 ml flask with a rice bran to a solvent ratio of 1:5 (w/v) at 200 rpm (0.447g) and 30°C in the dark for 30 min. The antioxidant capacity of the extracted oil was evaluated by several methods; DPPH, ferric reducing ability power, and ABTS ·+ assays. The colour of upland rice bran oil was dark from its phenolic and flavonoid contents. The highest contents of γ-oryzanol and γ-tocopherol were found in the bran oil from KN. The highest phytochemical content was found in the bran oil from DK. DK provided the highest antioxidant activity among the varieties mentioned. The neuroprotective and neuritogenic effects of rice bran extracts were also evaluated. D and KN extracts were the best two neuroprotective and neuritogenic extracts because they had the highest contents of γ-oryzanol and colour pigments. Thus Thai rice bran oil has the potential to be an excellent food supplement product due to its high antioxidant contents.

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“…Hal ini dikarenakan adanya perbedaan kandungan amilosa pada masing-masing bahan baku, mengakibatkan struktur granula pati lebih kokoh dan keras karena terkait dengan kemampuan amilosa membentuk kristal (Lii et al, 1996) Beberapa penelitian melaporkan bahwa beras memiliki senyawa bioaktif yang tinggi, diantaranya adalah tokoferol, tokotrienol, γ-oryzanol, dan senyawa fenolik (Chakuton et al, 2012). Senyawa fitokimia seperti kandungan antosianin yang terdapat pada beras berpigmen berada pada bagian kulit terluar dari beras tersebut yaitu lapisan aleuron (Loypimai et al, 2016).…”

Section: Teksturunclassified

“…Sponge cake dari beras berpigmen dengan tingkat kepekatan yang rendah atau derajat penyosohan tinggi cenderung menghasilkan polifenol yang rendah, dan sebaliknya, sponge cake dari beras berpigmen dengan tingkat kepekatan yang tinggi atau derajat penyosohan yang rendah menunjukkan nilai polifenol yang tinggi, seperti SPBM9 pada sponge cake beras merah dan SPBH15 pada sponge cake beras hitam. Senyawa fenolik pada beras biasanya ada pada aleuron dan bran, sehingga adanya penyosohan pada beras menyebabkan total fenol pada beras menjadi rendah seperti halnya beras putih (Chakuton et al, 2012). Selain itu, perbedaan total polifenol pada masingmasing sponge cake dapat disebabkan karena varietas yang berbeda-beda dari beras yang digunakan.…”

Section: Total Polifenolunclassified

Karakteristik Sponge Cake Berbahan Dasar Tepung Beras Merah, Hitam, dan Putih dari Beberapa Daerah di Sumatera Barat

Anggraini

Dewi²,

Sayuti

2017

JLI Padang

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ABSTRAKBeras berpigmen seperti beras merah dan beras hitam mengandung sejumlah komponen bioaktif, seperti senyawa flavonoid yang dapat berperan sebagai antioksidan. Namun, penggunaan beras merah dan hitam belum sepopuler beras putih sehingga perlu dilakukan suatu alternatif untuk meningkatkan pemanfaatan jenis beras tersebut guna meningkatkan asupan serat dan antioksidan. Beras merah dan beras hitam dapat dimanfaatkan sebagai bahan utama dalam pembuatan sponge cake. Sumatera Barat memiliki banyak kultivar beras hitam, merah dan putih. Penelitian ini bertujuan untuk mengetahui aktivitas antioksidan, kadar polifenol, antosianin serta karakteristik fisik sponge cake dari berbagai varietas beras merah, hitam dan putih dari beberapa daerah di Sumatera Barat. Hasil penelitian menunjukkan bahwa sponge cake beras hitam memberikan nilai antioksidan, kadar polifenol dan antosianin yang lebih tinggi, serta karakteristik fisik yang lebih baik dibanding sponge cake beras merah dan putih. Spongecake dari beras hitam varietas Solok Selatan dipilih menjadi produk terbaik dengan aktivitas antioksidan 44,94% pada konsentrasi 1000 ppm,total polifenol 13,79% dan kandungan antosianin 10,31 mg/L.

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Phytochemical Content and Antioxidant Activity of Colored and Non-colored Thai Rice Cultivars

Cited by 46 publications

References 26 publications

Effect of Instant Cooked Giant Embryonic Rice on Body Fat Weight and Plasma Lipid Profile in High Fat-Fed Mice

Effect of Instant Cooked Giant Embryonic Rice on Body Fat Weight and Plasma Lipid Profile in High Fat-Fed Mice

Evaluation of nutrient content and antioxidant, neuritogenic, and neuroprotective activities of upland rice bran oil

Karakteristik Sponge Cake Berbahan Dasar Tepung Beras Merah, Hitam, dan Putih dari Beberapa Daerah di Sumatera Barat

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