สืบค้นงานวิจัย
The effect of extraction conditions on antioxidant activities and total phenolic contents of different processed Thai Jasmine rice
Sripum C. - ไม่ระบุหน่วยงาน
ชื่อเรื่อง (EN): The effect of extraction conditions on antioxidant activities and total phenolic contents of different processed Thai Jasmine rice
ผู้แต่ง / หัวหน้าโครงการ (EN): Sripum C.
บทคัดย่อ (EN): Germination and parboiling process are techniques for enhancing nutrients and phytochemicals in rice. The objective of this research was to optimize extraction conditions (ethanol concentrations, extraction temperatures and extraction times) in relatedness to antioxidant activities and total phenolic contents (TPCs) using rice samples that passed through different processes. According to the results, rice extracted with 40% (v/v) aqueous ethanol under 50°C of extraction temperature exhibited the highest antioxidant activities and TPCs. However, varied extraction times (1-16 hours) could not differentiate antioxidant activities and TPCs. Under the optimized extraction conditions, parboiled germinated brown rice significantly exhibited the highest TPC (72±2 mg GAE/100 g dry weight) and antioxidant activities measured by ORAC (3343±137 μmole TE/100 g dry weight), DPPH radical inhibition (71% inhibition) and FRAP (420±41 μmole TE/100 g dry weight) assays, followed by those of germinated brown rice, brown rice and white rice, respectively. These results suggested that bioactive compounds and phenolics could be lost due to rice polishing process, while significant amount of nutrients were promoted during parboiling process. © All Rights Reserved.
บทคัดย่อ: ไม่พบข้อมูลจากหน่วยงานต้นทาง
ภาษา (EN): en
เอกสารแนบ (EN): https://www.scopus.com/inward/record.uri?eid=2-s2.0-85028370510&partnerID=40&md5=0a6ef20049c9dfc24be3dd2142f333a8
เผยแพร่โดย (EN): มหาวิทยาลัยมหิดล
คำสำคัญ (EN): Total phenolic content
เจ้าของลิขสิทธิ์ (EN): มหาวิทยาลัยมหิดล
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Sripum C.. "The effect of extraction conditions on antioxidant activities and total phenolic contents of different processed Thai Jasmine rice". ไม่ระบุหน่วยงาน. ม.ป.ป.

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The effect of extraction conditions on antioxidant activities and total phenolic contents of different processed Thai Jasmine rice
Sripum C.
มหาวิทยาลัยมหิดล
ไม่ระบุวันที่เผยแพร่
The effect of storage conditions on antioxidant activities and total phenolic contents of parboiled germinated brown rice (Khao Dok Mali 105) Antioxidant activity and phenolic contents of extracts from the leaves of Acanthopanax trifoliatus harvested in different seasons The effect of low and high glycemic index based rice varieties in test meals on postprandial blood glucose, insulin and incretin hormones response in prediabetic subjects 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 The influence of extraction methods on composition and antioxidant properties of rice bran oil Effect of storage temperature on antioxidant activities of Citrus medica L. var. limetta EFFECT OF STORAGE CONDITIONS ON VISCO-ELASTIC PROPERTIES OF DIFFERENT GRADES OF LATEX CREPE RUBBER Thai Aromatic Rice (Oryza sativa L.) Antioxidant activity and upregulation of antioxidant enzymes of phenolic glycosides from Aquilaria crassna leaves Physiological and comparative proteomic analyses of Thai jasmine rice and two check cultivars in response to drought stress
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พัฒนาระบบโดยศูนย์ความรู้เฉพาะด้านวิศวกรรมความรู้และวิศวกรรมภาษาDeveloped by Center of Excellence for Unified Knowledge and Language Engineering
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