Evaluation of Total Phenolic, Flavonoid and Anthocyanin Contents in Black Glutinous Rice Seedling

Authors

  • Pawinee Areesrisom Division of Medicinal Plant Science, Faculty of Agricultural Production, Maejo University
  • Hathairat Aunkaew Division of Medicinal Plant Science, Faculty of Agricultural Production, Maejo University
  • Narin Taokaenchan Division of Medicinal Plant Science, Faculty of Agricultural Production, Maejo University
  • Koblap Areesrisom Division of Medicinal Plant Science, Faculty of Agricultural Production, Maejo University
  • Vikanda Maifaey Division of Community Management, Maejo University, Phrae Campus, Phrae

Keywords:

seedling, black glutinous rice, total phenolic, flavonoid, anthocyanin

Abstract

In the present work, total phenolic, flavonoid and anthocyanin contents in seedling of 4 black glutinous rice varieties including Kum Phukieo, Kum Doi Saket, Kum Yai and Leumpua were evaluated. The experiment was carried out based on Completely Randomized Design (CRD) with three replications and the black glutinous rice seedling were harvested at 10 days after planting. The results showed that the black glutinous rice varieties had a statistically significant effect on the active compounds. Seedling of Kum Doi Saket and Kum Yai provided the highest of total phenolic contents at concentrations of 5.65±0.13 and 5.64±0.10 mg GAE/g dry weight, respectively. Though, seedling of Kum Doi Saket gave the highest of flavonoid contents at the concentration of 2.17±0.03 mg QE/g dry weight. However, Seedling of Kum Yai gave the highest of anthocyanin contents at the concentration of 14.70±0.35 mg/100 g fresh weight.

References

Areekul, V., T. Saeku, P. Cheuwongngam and T. Laorojpinyo. 2015. Phenolic Content, Chlorophyll and Antioxidant Activities of Black Rice Grass. pp. 1145-1151. In The Proceedings of 53rd Kasetsart University Annual Conference. Bangkok: Kasetsart University. [in Thai]

Chanphrom, P. 2007. Antioxidants and Antioxidant Activities of Pigmented Rice Varieties and Rice Bran. Master Thesis. Mahidol University. 123 p. [in Thai]

Chatsuwan, N. and V. Areekul. 2010. Color Parameters, Total Phenolic and Anthocyanin Content in Various Rice Cultivars. pp. 252-260. In Proceedings of 48th Kasetsart University Annual Conference: Agro-Industry. Bangkok: Kasetsart University. [in Thai]

Chen, X.Q., N. Nagao, T. Itani and K. Irifune. 2012. Anti-oxidative analysis, and identification and quantification of anthocyanin pigments in different coloured rice. Food Chemistry 135: 2783-2788.

Jansom, V., C. Jansom and N. Lerdvuthisopon. 2017. Study on total phenolics compound, total flavonoids, total monomeric anthocyanins, vitamin E and gamma-oryzanol in pigmented Thai rice. Thammasat Medical Journal 17(2): 194-204. [in Thai]

Kaladee, D., P. Pongpiachan and S. Jamjod. 2000. Genetics, Breeding and Agriculture Nutritional Immunity of Purple Rice (Oryza sativa L.). 73 p. In Research Report. Chiang Mai: Science and Technology Research Institute Chiang Mai University. [in Thai]

Matsuo, T., Y. Futsuhara, F. Kikuchi and H. Yamaguchi. 1997. Science of the Rice Plant. Tokyo: Food and Agriculture Policy Research Center. 1008 p.

Namjooyan, F., M.E. Azmi and V.R. Rahmanian. 2010. Investigation of antioxidant activity and total phenolic content of various fractions of aerial parts of Pimpinella Barbata (DC.) Boiss. Jundishapur Journal of Natural Pharmaceutical Products 5(1): 1-5.

Pascual-Teresa, S. and M. Sanchez-Ballesta. 2008. Anthocyanins: from plant to health. Phytochemistry Reviews 7(2): 281-299.

Phengrat, J. and S. Jearakongman. 2009. Black Glutinous Rice: Various Benefits, Composite Thinking, Enhancing Thai Economic Opportunities. pp. 325-342. In Proceedings of Rice and Temperate Cereal Crops Annual Conference 2009. Bangkok: Division of Rice Research and Development. [in Thai]

Ranganna, S. 1977. Manual of Analysis of Fruit and Vegetable Products. New York: Tata McGraw-Hill. 634 p.

Shen, Y., L. Jin, P. Xiao, Y. Lu and J.S. Bao. 2009. Total phenolics, flavonoids, antioxidant capacity in rice grain and their relations to grain color, size and weight. Journal of Cereal Science 49: 106-111.

Somporn, C., C. Krainart and J. Tobuch. 2018. The study of antioxidant capacity of green tea from rice seedlings. Rajabhat Agriculture 17(1): 27-33. [in Thai]

Sudtasarn, G., S. Jongdee and R. Kenlhaem. 2008. Research and Development of Green Tea from Fragrant Rice Seedlings. pp. 398. In Proceedings of Rice and Temperate Cereal Crops Annual Conference 2008. Bangkok: Division of Rice Research and Development. [in Thai]

Wiriyasuk, K. 2005. Extraction and Regulation of Genes Controlling Grain Anthocyanin and Proanthocyanin (Condensed Tannins) Accumulation in Rice. Master Thesis. Kasetsart University. 64 p. [in Thai]

Downloads

Published

2023-08-22

How to Cite

Areesrisom, P. ., Aunkaew, H. ., Taokaenchan, N. ., Areesrisom, K. ., & Maifaey, V. . (2023). Evaluation of Total Phenolic, Flavonoid and Anthocyanin Contents in Black Glutinous Rice Seedling. Journal of Agricultural Research and Extension, 40(2), 37–46. retrieved from https://li01.tci-thaijo.org/index.php/MJUJN/article/view/248138

Issue

Vol. 40 No. 2 (2023): May - August 2023

Section

Research Article

License

Copyright (c) 2023 Journal of Agricultural Research and Extension

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

This article is published under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License (CC BY-NC-ND 4.0), which allows others to share the article with proper attribution to the authors and prohibits commercial use or modification. For any other reuse or republication, permission from the journal and the authors is required.