Some Chemical Compositions and Antioxidant Properties of Local Rice in Nakhon Ratchasima Province, Thailand

Saijai Posoongnoen, Theera Thummavongsa


Some chemical composition (protein, total fat, carbohydrate, ash, gamma-aminobutyric acid (GABA), and amylose) antioxidant properties and energy were studied in 10 local Thai rice cultivars in Nakhon Ratchasima province. Neow Dam 1 had the highest protein (9.12 g/100 g), total fat (3.23 g/100 g) and energy (370.25 kcal/100 g) content. The highest total carbohydrate and ash content were Hommali Dang Doem (78.21 g/100 g) and  Neow Dam Chum Puang (1.51 %), respectively. The gamma-aminobutyric acid content in germinated brown rice ranged from 9.62 to 88.25 mg/100 g DW and the highest content was found in Neow Dam Chum Puang. Amylose content was highest in Huang Tong (31.97%). The phenolics and flavonoids content were 18.86 to 211.16 mg GAE/100 g DW and 18.61 to 123.32 mg CE/100 g DW, respectively. Neow Dam 2 had the highest DPPH radical scavenging capacity, phenolics and flavonoids content among all the rice cultivars. The black and red local rice showed higher antioxidant properties than (p ≤ 0.05) white rice. The results in this study implied that local rice is suitable for promotion as health food and further food product development.


Keywords :  local rice, antioxidant properties, nutritional composition, GABA, amylose

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