Cargando…

Comparative Analysis of Antioxidant Compounds and Antioxidative Properties of Thai Indigenous Rice: Effects of Rice Variety and Processing Condition

Indigenous southern Thai non-glutinous rice varieties Kaab Dum, Khai Mod Rin, Yar Ko, Yoom Noon, and Look Lai made under four different processing conditions, white rice, brown rice, germinated brown rice, and rice grass, were assessed for antioxidant components and in vitro antioxidative activities...

Descripción completa

Detalles Bibliográficos
Autores principales:	Summpunn, Pijug, Panpipat, Worawan, Manurakchinakorn, Supranee, Bhoopong, Phuangthip, Cheong, Ling-Zhi, Chaijan, Manat
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9415374/ https://www.ncbi.nlm.nih.gov/pubmed/36014418 http://dx.doi.org/10.3390/molecules27165180

Ejemplares similares

Nutritional Profiles of Yoom Noon Rice from Royal Initiative of Southern Thailand: A Comparison of White Rice, Brown Rice, and Germinated Brown Rice
por: Summpunn, Pijug, et al.
Publicado: (2023)

Nutritional composition and bioactivity of germinated Thai indigenous rice extracts: A feasibility study
por: Chaijan, Manat, et al.
Publicado: (2020)

Chemical, physical, and functional properties of Thai indigenous brown rice flours
por: Oppong, David, et al.
Publicado: (2021)

Rice bran oil emulgel as a pork back fat alternate for semi-dried fish sausage
por: Chaijan, Manat, et al.
Publicado: (2021)

Formation of Intermediate Amylose Rice Starch–Lipid Complex Assisted by Ultrasonication
por: Chumsri, Paramee, et al.
Publicado: (2022)

Impact of Washing with Antioxidant-Infused Soda–Saline Solution on Gel Functionality of Mackerel (Auxis thazard) Surimi
por: Thongkam, Porntip, et al.
Publicado: (2023)

Southern-style Pad Thai sauce: From traditional culinary treat to convenience food in retortable pouches
por: Cheenkaew, Yanyong, et al.
Publicado: (2020)

Comparative Evaluation of Hydrothermally Produced Rice Starch–Phenolic Complexes: Contributions of Phenolic Type, Plasma-Activated Water, and Ultrasonication
por: Chumsri, Paramee, et al.
Publicado: (2022)

Glochidion wallichianum Leaf Extract as a Natural Antioxidant in Sausage Model System
por: Wongnen, Chantira, et al.
Publicado: (2022)

Porcine placenta hydrolysate as an alternate functional food ingredient: In vitro antioxidant and antibacterial assessments
por: Laosam, Phanthipha, et al.
Publicado: (2021)

Biopreservation of Refrigerated Mackerel (Auxis thazard) Slices by Rice Starch-Based Coating Containing Polyphenol Extract from Glochidion wallichianum Leaf
por: Chumsri, Paramee, et al.
Publicado: (2022)

Physico-chemical aspects of Thai fermented fish viscera, Tai-Pla, curry powder processed by hot air drying and hybrid microwave-infrared drying
por: Choopan, Warongporn, et al.
Publicado: (2021)

Chemical Indices and Kinetic Evaluation of β-Sitosteryl Oleate Oxidation in a Model System of Bulk Oil
por: Chaijan, Manat, et al.
Publicado: (2022)

Reduced Washing Cycle for Sustainable Mackerel (Rastrelliger kanagurta) Surimi Production: Evaluation of Bio-Physico-Chemical, Rheological, and Gel-Forming Properties
por: Somjid, Panumas, et al.
Publicado: (2021)

Recovery of Functional Proteins from Pig Brain Using pH-Shift Processes
por: Chanted, Jaruwan, et al.
Publicado: (2022)

Comparative Effect of Frying and Baking on Chemical, Physical, and Microbiological Characteristics of Frozen Fish Nuggets
por: Oppong, David, et al.
Publicado: (2021)

Role of Stingray (Himantura signifier) Non-Protein Nitrogenous Fraction on the Oxidative Stability of Lipid and Myoglobin
por: Panpipat, Worawan, et al.
Publicado: (2023)

Comparative Effect of Cricket Protein Powder and Soy Protein Isolate on Gel Properties of Indian Mackerel Surimi
por: Somjid, Panumas, et al.
Publicado: (2022)

Occurrence and Development of Off-Odor Compounds in Farmed Hybrid Catfish (Clarias macrocephalus × Clarias gariepinus) Muscle during Refrigerated Storage: Chemical and Volatilomic Analysis
por: Phetsang, Hatairad, et al.
Publicado: (2021)

Biochemical property and gel-forming ability of mackerel (Auxis thazard) surimi prepared by ultrasonic assisted washing
por: Somjid, Panumas, et al.
Publicado: (2021)

Techno-biofunctionality of mangostin extract-loaded virgin coconut oil nanoemulsion and nanoemulgel
por: Sungpud, Chatchai, et al.
Publicado: (2020)

Single Ultrasonic-Assisted Washing for Eco-Efficient Production of Mackerel (Auxis thazard) Surimi
por: Panpipat, Worawan, et al.
Publicado: (2023)

Mechanisms of Trichomes and Terpene Compounds in Indigenous and Commercial Thai Rice Varieties against Brown Planthopper
por: Khetnon, Phawini, et al.
Publicado: (2022)

Compositional Features and Nutritional Value of Pig Brain: Potential and Challenges as a Sustainable Source of Nutrients
por: Chanted, Jaruwan, et al.
Publicado: (2021)

A Novel Strategy for the Production of Edible Insects: Effect of Dietary Perilla Seed Supplementation on Nutritional Composition, Growth Performance, Lipid Metabolism, and Δ6 Desaturase Gene Expression of Sago Palm Weevil (Rhynchophorus ferrugineus) Larvae
por: Chinarak, Khanittha, et al.
Publicado: (2022)

The Effect of Multistage Refinement on the Bio-Physico-Chemical Properties and Gel-Forming Ability of Fish Protein Isolates from Mackerel (Rastrelliger kanagurta)
por: Somjid, Panumas, et al.
Publicado: (2023)

Antimutagenic and Antioxidant Activities of Thai Rice Brans
por: Insuan, Orapin, et al.
Publicado: (2017)

A Novel Approach for the Production of Mildly Salted Duck Egg Using Ozonized Brine Salting
por: Wongnen, Chantira, et al.
Publicado: (2023)

Balancing the Growth Performance and Nutritional Value of Edible Farm-Raised Sago Palm Weevil (Rhynchophorus ferregineus) Larvae by Feeding Various Plant Supplemented-Sago Palm Trunk Diets
por: Promwee, Athakorn, et al.
Publicado: (2023)

Quantification of Amino Acids, Phenolic Compounds Profiling from Nine Rice Varieties and Their Antioxidant Potential
por: Tyagi, Akanksha, et al.
Publicado: (2022)

Phenolic Profile and In Vitro Antioxidant Activity of Different Corn and Rice Varieties
por: Bani, Corinne, et al.
Publicado: (2023)

Ultrasound-assisted extraction of protein from Bombay locusts and its impact on functional and antioxidative properties
por: Kingwascharapong, Passakorn, et al.
Publicado: (2021)

Bioactive compounds and antioxidative activity of colored rice bran
por: Huang, Yu-Ping, et al.
Publicado: (2016)

Effects of Signal Peptide and Chaperone Co-Expression on Heterologous Protein Production in Escherichia coli
por: Jomrit, Juntratip, et al.
Publicado: (2023)

Effect of Different Germination Conditions on Antioxidative Properties and Bioactive Compounds of Germinated Brown Rice
por: Lin, You-Tung, et al.
Publicado: (2015)

Health-Promoting Compounds in Pigmented Thai and Wild Rice
por: Melini, Valentina, et al.
Publicado: (2017)

Quality Characterization of Different Parts of Broiler and Ligor Hybrid Chickens
por: Panpipat, Worawan, et al.
Publicado: (2022)

Excito-repellency of Myristica fragrans Houtt. and Curcuma longa L. extracts from Southern Thailand against Aedes aegypti (L.)
por: Bhoopong, Phuangthip, et al.
Publicado: (2022)

Optimizing Extraction Conditions of Free and Bound Phenolic Compounds from Rice By-Products and Their Antioxidant Effects
por: Irakli, Maria, et al.
Publicado: (2018)

Thai Curcuma Species: Antioxidant and Bioactive Compounds
por: Burapan, Supawadee, et al.
Publicado: (2020)

Cannot write session to /tmp/vufind_sessions/sess_g45kh0hdcvh3rn97famhit2sgr