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

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...

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Bibliographic Details
Main Authors: Pijug Summpunn, Worawan Panpipat, Supranee Manurakchinakorn, Phuangthip Bhoopong, Ling-Zhi Cheong, Manat Chaijan
Format: Article
Language:English
Published: MDPI AG 2022-08-01
Series:Molecules
Subjects:
rice
antioxidant activity
phenolic compounds
brown rice
germination
rice grass
Online Access:https://www.mdpi.com/1420-3049/27/16/5180

Internet

https://www.mdpi.com/1420-3049/27/16/5180

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