Chemical Composition and Antioxidant Activity of Jib, Mali-Dam and Dok-Makam Rice

Main Article Content

Sommai Patitungkho
Kingkaew Patitungkho
Karupakorn Laeid-on


The purpose of this research was to study the chemical constituents and antioxidant capacity of 3 rice landraces as follows: Jib rice, Mali-Dam rice and Dok-Makam rice was nutritious rice landrace and when analyzed by quantitative content found that the highest content of jib rice was the average sodium of 16.63 mg, average magnesium equal to 135.33 milligrams, Mali-Dam rice has an average vitamin B1 content of 0.48 mg, calcium 10.72 mg, iron 3.95 mg, zinc 1.90 mg, a total phenolic content of 463.73 mg GAE/100g extract and Dok-Makam rice contains B2 0.24 mg phosphorus 336.83 mg potassium 204.26 mg copper 0.7 mg amylose 16.62 mg and niacin 4.79 mg. Antioxidant capacity was analyzed by DPPH and FRAP techniques was found that the average Mali-dam rice was 82.44% and 55.44 mg Fe/100g extract, followed by the average Dok-Makam rice was 78.23% and 52.18 mg Fe/100g, while Jib rice the lowest was 78% and 51.96 mg Fe/100g respectively.

Article Details

How to Cite
Patitungkho, S., Patitungkho, K. ., & Laeid-on , K. . (2023). Chemical Composition and Antioxidant Activity of Jib, Mali-Dam and Dok-Makam Rice. Rajamangala University of Technology Tawan-Ok Research Journal, 2566(1), 39–47. Retrieved from
Research article
Author Biographies

Sommai Patitungkho, Buriram Rajabhat University

Department of Chemistry, Faculty of Science

Kingkaew Patitungkho, Buriram Rajabhat University

Department of Library and Information, Faculty of Humanities and Social Sciences

Karupakorn Laeid-on , Buriram Rajabhat University

3Department of General Science, Faculty of Education


AOAC. 2000. Official Methods of Analysis of AOAC International. 17th ed. AOAC International, Maryland, USA.

Bhowmick, N. and R.L. Nayak, 2000. Response of hybrid rice (Oryza sativa) varieties to nitrogen, phosphorus and potassium fertilizers during dry (Boro) season in West Bengal. Indian Journal of Agronomy. 45(2): 323-326.

Chung, H.S. and J.C. Shin. 2007. Characterization of antioxidant alkaloids and phenolic acids from anthocyanin pigmented rice (Oryza sativa cv. Heugjinjubyeo). Food Chemistry. 104: 1670-1677.

Ciulu, M., M. Cadiz-Gurrea and A. Segura-Carretero. 2018. Extraction and analysis of phenolic compounds in rice: A review. Molecules. 23(11): 2-20.

Dechklong, P. 2021. Value of nutrient of land rice. Central Laboratory and Greenhouse Complex. Kasetsart University Kamphaeng Saen Campus. Nakornpatom.

Fattal-Valevski, A. 2100. Thiamine (Vitamine B1). Journal of Evidence-Based. 16(1): 12-20.

Goufo, P. and H. Trindade. 2014. Rice antioxidants: Phenolic acids, flavonoids, anthocyanins, proanthocyanidins, tocopherols, tocotrienols, -oryzanol and phytic acid. Food Science & Nutrition. 2(2): 75-104.

Hallfrisch J., J. Scholfield and K.M. Behall. 2003. Blood pressure reduced by whole grain diet containing barley or whole wheat and brown rice in moderately hypercholesterolemic men. Nutrition Research. 23:1631–1642.

Jandaruang, J., J. Siritapettawee, K. Thumanu., C. Songsiritthigul., C. Krittanai., S. Daduang., A. Dhiravisit and S. Thammsirirak. 2012. The effects of temperature and pH on secondary structure and antioxidant activity of Crocodylus siamensis hemoglobin. The Protein Journal. 31: 43-50.

Juliano, B.O. 1971. A simplified assay for milled-rice amylose. Cereal Science Today. 16(4): 334-340.

Maksup, S. (2014). The study of the expression of genes related to Retrotransposon in white jasmine rice 105 under stressful conditions of dehydration, Research report. Department of Biology Faculty of Science Silpakorn University. Nakornpatom.

Mano, Y., K. Kawaminami., M. Kojima., M. Ohnishi and S. Ito. 1999. Comparative composition of brown rice lipids (Lipid fractions) of Indica and Japonica rice. Bioscience, Biotechnology and Biochemistry. 63(4): 619-626

Mattioli, R., A. Francioso, L. Mosca and P. Silva. 2020. Anthocyanins: A comprehensive review of their chemical properties and health effects on cardiovascular and neurodegenerative diseases. Molecules. 25, 3809.

Moongngarm, A. and N. Seatung. 2010. Comparison of chemical compositions and bioactive compounds of germinated rough rice and brown rice. Food Chemistry. 122: 782-788.

Pholva, M., A. Chataraponpan and T. Paseephol. 2018. Chemical and physical characteristics of red glutinous rice at three development stages after flowering. KhonKaen Agriculture Journal. 46(1): 526-532.

Pimratch, S., S. Butsat, T. Chinnasaen and T. Ketmala. 2015. GABA content and antioxidant activity of five local germinated brown rice varieties. Prawarun Agriculture Journal. 12(1): 35-40.

Sakamoto S. and T. Hayashi. 2007. Pre-germinated brown rice could enhance maternal mental health and immunity during lactation. European Journal of Nutrition. 46: 391–396.

Shao Y. and J. Bao. 2015. Polyphenols in whole rice grain: Genetic diversity and health benefits. Food Chemistry. 180: 86–97.

Shao, Y., X. Feifei., S. Sun., B. Jinsong and B. Trust. 2014. Phenolic acids, Anthocyanins and antioxidant capacity in rice (Oryza sativa L.) grains at four stages of development after flowering. Food Chemistry. 143: 90-96.

Shokrzadeh, M. and A.G. Ebadi. 2006. Study of Antioxidative Activity in Four Kinds of Cultivated Rice Grains of Mazandaran Province (Iran). Pakistan Journal of Biological Sciences: 2723-2725.

Storck, C., C.D. Picolli., H.P. Nagi and M. Kalia. 2005. Quality characterization of six rice varieties of Himachal Pradesh. Journal of Food Composition and Analysis. 18: 333-341.

Sutharut S. and J. Sudarat. 2012. Total anthocyanin content and antioxidant activity of germinated colored rice. International Food Research Journal. 19(1): 215-221.

Walter, M. and E. Marchesan. 2011. Phenolic Compounds and Antioxidant Activity of Rice. Brazilian Acrchives of Biology and technology and International Journal. 54(1): 371-377.

Walter, M., E. Marchesan, P.E. Massoni, L.P. Silva, G.M. Sartori and R.B. Fereira. 2013. Antioxidant properties of rice grains with light brown, red and black pericarpcolors and the effect of processing. Food Research International. 50: 698-703.

Wang, W. D. and S. Y. Xu. 2007. Degradation kinetics of anthocyanins in blackberry juice and concentrate. Journal Food Engineering. 82: 271-275.