کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5762453 1624888 2017 31 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Bioactivity and chemical components of Thai rice in five stages of grain development
ترجمه فارسی عنوان
بیولوژیک و اجزای شیمیایی برنج تایلندی در پنج مرحله توسعه دانه
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک علوم زراعت و اصلاح نباتات
چکیده انگلیسی
Tracking changes in the bioactive compounds of white (ML-W), red (ML-R) and black (RB) rice during the 5 stages of grain development were studied. Total anthocyanin (TAC) was found only in RB (stages 3-5) and proanthocyanidin (TPAC) contents were only found in ML-R (stages 2-5). Considerable amounts of total phenolic contents (TPC) were found in stages 2-4 of ML-R, while total flavonoid contents (TFC) were most detected in stages 4-5 of RB. The DPPH activity of ML-W and ML-R decreased from stages 1-5. The highest FRAP activity was found in ML-R (stages 2-3) indicating that it is highly related to the bioactive compound content. Cyanidin-3-glucoside and peonidin-3-glucoside were found in RB at stages 3-5. The cyanidin of RB in stages 4-5 was related to the amount of TAC. The proanthocyanidin compound catechin was first found and reported in stages 2-3 of ML-R. Principal component analysis indicated that antioxidant activity and the bioactive components were highly related. The data from this study suggests that ML-R at stage 2 and RB at stage 4 are the most suitable stages for harvesting to achieve the highest level of bioactive compounds, which have many health benefits.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Cereal Science - Volume 74, March 2017, Pages 136-144
نویسندگان
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