Studies on the antioxidant components and antioxidant activity of rice hull during storage
2010
Jirasak Kongkiattikajorn(King Mongkut's University of Technology Thonburi, Bangkok (Thailand). School of Bioresources and Technology) E-mail:[email protected] | Wathinee Doksaku(King Mongkut's University of Technology Thonburi, Bangkok (Thailand). Faculty of Science) | Pimpaporn Thanajiruschaya(King Mongkut's University of Technology Thonburi, Bangkok (Thailand). Faculty of Science) | Phanee Rattanachaisit(King Mongkut's University of Technology Thonburi, Bangkok (Thailand). Faculty of Science)
In the present study, the natural variability of total phenolic and flavonoid contents in stored and non-stored rice (Oryza sativa L.) hull was estimated to determine whether the contents and distribution of these compounds are typical for stored rice hull and non-stored rice hull. The objectives were to determine the effects of aging and temperature on the antioxidants and oxidative properties of the rice hull. The rice hulls were extracted with 70 percentmethanol and total phenolics and flavonoids contents were determined by the Folin-Ciocalteau and aluminum chloride colorimetric method, respectively. The stored rice hull at 37 dec C showed in a higher yield of phenolic and flavonoid contents than the stored rice hull at 25 dec C. The non-stored rice hull was higher in antioxidant activities, 1,1-diphenyl-2-picrylhydrazyl radical scavenging ability and anti-lipid peroxidation activity than stored rice hull at 25 dec C and 37 dec C after storage for 1-7 month.
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