Determination of Phenolic Compounds, Proteins and Antioxidant activity in Rice Water Fraction Extracted from Phayaleumkang Glutinous Rice
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Abstract
Phayaleumkang glutinous rice is upland rice that farmers usually plant for household consumption and it contains plenty of nutrient-rich. The objective of this study was to determine total phenolic content, antioxidant activity, and protein content of rice water fractions from Phayalumkang glutinous rice, and the accelerated stability study of rice powder (at 45 ± 2oC, 75 ± 2 % RH) during 1, 2, 3, and 4 months was investigated. Material and Methods: Paddy rice and brown rice were water extracted by three different extraction methods including rice water prepared by the boiling process: RWB, rice water prepared with the intact grain: RWM) and rice water prepared with the crushed grain: RWS. The extractions were analyzed the antioxidant activities by 1, 1-diphenyl-2-picrylhydrazyl (DPPH) and oxygen radical absorbance capacity (ORAC), total phenolic content by Folin-Ciocalteu reagent, and protein content by Bradford reagent. Results: The paddy rice and brown rice water fractions from RWS showed the highest of antioxidant activity, total phenolic content, and protein content. The accelerated stability study during 1, 2, 3, and 4 months were indicated that the antioxidant activity and protein content were significantly decreased (p<0.05). Conclusion: Rice water fractions of paddy rice and brown rice extracted from RMS showed the highest content of active compounds.
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