Effect of storage time and temperature on antioxidant components and properties of milled rice
Year: 2017
Type: article
Abstract: The objective of this study was to determine the phenolic, flavonoid contents and antioxidant properties in the milled rice cv. Khaw Dawk Mali 105 during storage for 0-7 months at different temperature. The total phenolics content of non-stored rice was 17.02 mg/g and 7-month stored rice at 25°C was 6.07 ± 0.01 mg/g while storage for 7 months at 37°C, thephenolicscontents was7.29±0.35 mg/g. Thetotal flavonoidscontentsofnon-storedrice was13.26±0.01 mg/g and7 monthstoredriceat25°C was6.74±0.01 mg/g whilestoragefor7 monthsat37°C, the flavonoidcontent was6.45± 0.12 mg/g. The antioxidant property determined by 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical expressed in the value of EC50 (DPPH) of non-stored rice was 0.27 mg/ml and 7- month stored rice at 25°C was 12.15 mg/ml while storage for 7 months at 37°C, the antioxidant property was 6.34 mg/ml. The antioxidant property determined by lipid peroxidation expressed in the value of EC50 (lipid peroxidation) of non-stored rice was 0.12 mg/ml and 7 month stored rice at 25°C was 1.18 mg/ml while storage for 7- months at 37°C, the antioxidant property was 1.10 mg/ml. The results showed that storage time at 25°C and 37°C caused decrease of extractable phenolic and flavonoid contents and antioxidant activities of the milled rice however 7- month stored milled rice at 37°C contained phenolic contents and antioxidant activities higher than stored milled rice at 25°C.
Author: Pimpaporn Thanajiruschaya
Language: English
Subfield: Biochemistry (medical)
Field: Medicine
Domain: Health Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W2619762649