γ-oryzanol content screening in local brown rice samples from Chiang Mai, Thailand and comparison between uncooked and cooked brown rice

3Citations
Citations of this article
20Readers
Mendeley users who have this article in their library.

Abstract

Brown rice is the rich source of γ-oryzanol, which is important bioactive compounds and nutraceuticals with numerous potential health functions. So, promotion of brown rice consumption among consumer would be having data on γ-oryzanol in rice difference varieties as an alternative for selecting. The aim of present study was to determine γ-oryzanol in brown rice from 4 districts of Chiang Mai province, Northern Thailand and effected of cooking processes by streaming. The brown rice samples were from Mae-Cham, Om-Koi, Kanlayaniwattana and Chiang-Dao district and analyzed by modified HPLC with U/V detection. The γ-oryzanol content in raw brown rice samples were from 34.98-71.13 mg g-l raw brown rice and cooked brown rice were from 12.7-80.79 mg g-lraw brown rice. The most of γ -oryzanol content after cooking by streaming was decreased except some varieties i.e., Jao Luang, Nuk Roo, Kao Pum and Bue Ta Kree. The rice varieties that had increasing content of γ-oryzanol should be promoted to consume as good food and nutraceuticals health product.

Author supplied keywords

Cite

CITATION STYLE

APA

Hongsibsong, S., Sutan, K., Kerdnoi, T., & Prapamontol, T. (2016). γ-oryzanol content screening in local brown rice samples from Chiang Mai, Thailand and comparison between uncooked and cooked brown rice. International Journal of Agricultural Research, 11(2), 84–89. https://doi.org/10.3923/ijar.2016.84.89

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free