Chemical compositions and antioxidant activities of the native rice in Thailand

Sommai Patitungkho; Kingkaew Patitungkho; Karupakorn Laeid-on

doi:10.53730/ijhs.v6nS1.7292

Authors

Sommai Patitungkho Department of Chemistry, Faculty of Science, Buriram Rajabhat University, Thailand
Kingkaew Patitungkho Department of Library and Information Science, Faculty of Humanities and Social Sciences, Buriram Rajabhat University, Thailand
Karupakorn Laeid-on Department of General Science, Faculty of Education, Buriram Rajabhat University, Thailand

Keywords:

Antioxidant activities, Chemical composition, Functional food, Native rice

Abstract

Many kinds of rice are processed in the processing of rice landraces. The farmers can earn more money by milling rice for milled rice, brown rice, and germinated brown rice. The aims of this study were to 1) investigate the chemical compositions, nutritional properties, and biological activities of antioxidants, and 2) to develop health supplements for the elderly together with village community. The native rice selected by the committee was categorized into three types: the Jib rice, the Black Fragrant rice (Oryza sativa), and the Dok-makam rice for analysis in this study. The results showed that the Dok-makam rice had the greatest protein, calcium, fiber, vitamins B1, sodium, amylose, and niacin. The most total fat, calcium, iron, zinc, and copper energy is provided by the Black Fragrant rice (Oryza sativa). The Jib rice contains the most carbohydrate, potassium, and magnesium. In terms of antioxidant capacity, it was found that the three native rice cultivars had enough antioxidant capacity. However, the Black Fragrant rice (Oryza sativa) had the highest antioxidant capacity followed by the Jib rice, and the Dok-makam rice.

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