Total phenolic, antioxidant activity and physic-chemical properties of waxy pigmented and non-pigmented rice in Cambodia
Journal Title: Food Research - Year 2017, Vol 1, Issue 1
Abstract
This study determined the physicochemical properties, total phenolic content, and antioxidant activity of waxy pigmented and non-pigmented rice varieties in Cambodia. The results showed that, waxy pigmented rice has 2.1% for amylose, 8.31% for crude protein, 2.67% crude fat, 0.77% crude fiber, 0.59 % crude ash, 7 mm for length, 1.8 mm for width, 16.57 g weight/1000 grain, 2047 μg g-1 for total phenolic content, 12.54% for DPPH-2,2-diphenyl-1-picrylhydrazyl (DPPH) and 0.138% Copper reduction antioxidant capacity (CUPRAC) was higher compared to waxy non-pigmented rice but the 86.69% of starch and 11.7% of moisture content was lower compared to waxy non-pigmented rice. The results of total phenolic content and antioxidant activity is one way of utilizing the local drought resistant crops for nutritious and safe products in the promotion of food security in the country.
Authors and Affiliations
Chay C. , W. A. Hurtada, E. I. Dizon, F. B. Elegado, Norng C. , L. C. Raymundo
Keywords
Related Articles
- EP ID EP289050
- DOI 10.26656/fr.2017.1.002
- Views 214
- Downloads 1
Occurrence and antibiotic resistance of Salmonella spp. in raw beef from wet market and hypermarket in Malaysia
Salmonellae are highly pathogenic foodborne bacteria able to cause infection even at low doses. Infection by Salmonella from contaminated foods leads to gastrointestinal disease known as salmonellosis. Raw beef can be a...
Microbiological, chemical and nutritional quality and safety of salted cured fishery products from traditional dry fish processing plants in the Sultanate of Oman
Dry fish production has traditionally been practiced in the Sultanate of Oman since time immemorial and it is a thriving artisanal industry. Current production practices are very traditional lacking basic infrastructure...
The effectiveness of food handler training programmes in Malaysia and Ireland to prevent food-borne disease
According to the World Health Organisation (WHO), globally 600 million people suffer from food-borne diseases (FBD), and 420,000 people die as a result. The European Food Safety Authority (EFSA) has stated that FBD are l...
Simultaneous multiplex Polymerase Chain Reaction detection of Salmonella spp., Escherichia coli O157, Vibrio parahaemolyticus, Vibrio cholerae, Listeria monocytogenes and Campylobacter spp.
Foodborne illness is a global burden that impacts a country politically, economically and socio-economically. The severity of the burden can be unmeasurable as foodborne illness is often an underestimated problem. In ord...
Level of Campylobacter jejuni from naturally contaminated chicken liver and chicken legs in various task: a cross contamination study
Cross contamination is one of the most important contributing factors in foodborne illness originating in household environments. The objective of this research was to determine the transfer between naturally contaminate...