Bioactive Compounds and Antioxidant Activity of Glutinous Rice RD 6 in Dough Stage
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Abstract
Rice in the dough stage is rice that is not yet fully mature but rich in bioactive compounds. The objective of this research was to study the content of bioactive compounds and antioxidant activity of glutinous rice RD 6 in dough stage. To study the content of bioactive compounds, high performance liquid chromatography (HPLC) and ultra performance liquid chromatography (UPLC) were used. To study antioxidant activity, 2,2′-azinobis (3-ethylbenzothiazoline 6-sulfonate) assay (ABTS assay), ferric reducing antioxidant power assay (FRAP assay) and thiobarbituric acid reactive substances assay (TBARS assay) were used. By using HPLC, it was found that glutinous rice RD 6 in dough stage contained niacin, pyridoxine, thiamine, a-tocopherol and g-oryzanol with the amount of 14.33±0.02, 36.18±0.14, 11.47±0.02, 274.27±4.39 and 259.59±4.41 mg/100 g dry weight, respectively. By using UPLC to study the content of phenolic compounds, it was found that glutinous rice RD 6 in dough stage contained a variety of phenolic compounds. Sinapic acid was the most abundant phenolic compound with the amount of 122.81±5.20 µg/g dry weight. Antioxidant activity of glutinous rice RD 6 in dough stage studied by ABTS assay, FRAP assay and TBARS assay were 92.18±0.08%, 71.25±1.20% and 51.07±1.21%, respectively. This research indicated that glutinous rice RD 6 in dough stage contained various bioactive compounds and exhibited antioxidant activity.
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บทความที่ได้รับการตีพิมพ์เป็นลิขสิทธิ์ของ วารสารวิทยาศาสตร์และเทคโนโลยี มหาวิทยาลัยอุบลราชธานี
ข้อความที่ปรากฏในบทความแต่ละเรื่องในวารสารวิชาการเล่มนี้เป็นความคิดเห็นส่วนตัวของผู้เขียนแต่ละท่านไม่เกี่ยวข้องกับมหาวิทยาลัยอุบลราชธานี และคณาจารย์ท่านอื่นๆในมหาวิทยาลัยฯ แต่อย่างใด ความรับผิดชอบองค์ประกอบทั้งหมดของบทความแต่ละเรื่องเป็นของผู้เขียนแต่ละท่าน หากมีความผิดพลาดใดๆ ผู้เขียนแต่ละท่านจะรับผิดชอบบทความของตนเองแต่ผู้เดียว
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