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dc.contributor.authorN. Semsangen_US
dc.contributor.authorR. Kawareeen_US
dc.contributor.authorR. W. Cutleren_US
dc.contributor.authorR. Chundeten_US
dc.contributor.authorL. D. Yuen_US
dc.contributor.authorS. Anuntalabhochaien_US
dc.description.abstractThai jasmine rice (Oryza sativa L. cv. KDML105) is highly valued due to its subtle aroma, robust seed characteristics and high nutritional quality. Low-energy ion-beam bombardment was chosen to improve the quality of jasmine rice by mutation induction. One mutated variety, named BKOS, was found to exhibit a deep purple colour due to an increased accumulation of anthocyanin. The total phenolic content and antioxidant activities of cooked and uncooked rice extracts were compared with KDML105, BKOS and other rice mutants created by a low-energy ion beam. The BKOS extracts showed the highest total phenol content (0.140 and 0.096mg of gallic acid equivalent (GAE) g-1dry extract from uncooked and cooked rice, respectively). The BKOS extracts also had improved antioxidant activities, determined using three standard methods: 2,2′-diphenyl-1-picrylhdrazyl (DPPH) free radical scavenging, ABTS radical cation (ABTS•+) decolourisation and ferric-reducing antioxidant power assays. BKOS extracts showed 2-2.5-fold increased levels for each method. Interestingly, there was no significant difference between the antioxidant activities of the cooked and uncooked BKOS rice extracts. The increased quantity of antioxidants in this anthocyanin-based natural product could allow antioxidants to be consumed by a wider population than what is currently possible. © 2012 Taylor & Francis.en_US
dc.subjectAgricultural and Biological Sciencesen_US
dc.subjectBiochemistry, Genetics and Molecular Biologyen_US
dc.titleImproved antioxidant activity of BKOS Thai jasmine riceen_US
article.title.sourcetitleNatural Product Researchen_US
article.volume26en_US Mai Universityen_US Universityen_US on Higher Educationen_US
Appears in Collections:CMUL: Journal Articles

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