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    Effects of Parboiling on Chemical Properties, Phenolic Content and Antioxidant Capacity in Colored Landrace Rice
    (2024-02-01)
    Pinta, Wanwipa
    ;
    Aninbon, Chorkaew
    ;
    Kaewtaphan, Phissanu
    ;
    Kunyanee, Kannika
    Parboiling influences chemical compositions in rice grains. The objectives of this study were to evaluate the change in chemical content, total phenolic content and antioxidant capacity of landrace rice genotypes under parboiling conditions and to identify the genotypes suitable for production of parboiled rice. Landrace rice varieties used in this study consisted of Glam Feang, Glam Tonkeaw, Kawgum, Glam Luem Phua, Medmakham, Deang Sakonnakhon, Sang Yod, Kawniewd-eang, Mali Deang, KDML105 and RD6. Parboiling reduced fiber content, total phenolic content and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging activity in rice grains. Fiber contents were 1.46% in brown rice (unpolished rice) and 1.40% in parboiled rice (24 h of soaking and 48 h of incubation). Total phenolic contents were 205.67 mg/100 g seed in brown rice and 35.34 mg/100 g seed in parboiled rice. Antioxidant capacity (DPPH) reduced from 68.45% in brown rice to 26.23% in parboiled rice. Ash content and protein content were not significantly affected by the parboiling process. Medmakham cv. had the highest total phenolic content and antioxidant capacity in brown rice and parboiled rice. Gum Leamphea cv. and Medmakham cv. were the best genotypes for ash content, protein content, total phenolic content and antioxidant capacity (DPPH) in brown rice and parboiled rice. Glam Feang cv. had the highest protein contents in brown rice and parboiled rice although it had low total phenolic content and antioxidant capacity. Cluster analysis further showed variation among genotypes, revealing distinct groupings in brown rice and parboiled rice based on chemical properties, phenolic content and antioxidant capacity. This research significantly contributes to a better understanding on how parboiling affects rice compositions and nutritional values. It emphasizes the importance of nuanced comprehension of how different rice varieties respond to parboiling, aiding informed decisions in rice processing and selection to meet specific nutritional needs.
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    Effect of arbuscular mycorrhiza and rhizobium on physiology and yield of peanut under drought conditions
    (2024-01-01)
    Aninbon, Chorkaew
    ;
    Teamkao, Pattrarat
    ;
    Buram, Kiattisak
    ;
    Kaewnoo, Tipawan
    ;
    Ruttanaprasert, Ruttanachira
    Drought is the one primary issue limiting peanut growth and productivity. The study aimed to investigate the effects of arbuscular mycorrhizal fungi (AMF), rhizobium (Rhi), and their combinations on phenolic content, proline content, growth, and yield of peanut under different soil water regimes. The pot experiments were carried out for two growing seasons under greenhouse conditions and designed based on a 2×3 factorial in randomized complete block design (RCBD) with four replications. Factor A comprised two soil water regimes: field capacity (FC) and 1/3 available soil water (1/3 AW), whereas factor B included three different types of microorganisms: (i) uninoculated control, (ii) arbuscular mycorrhiza (AMF), and (iii) a combination of AMF and rhizobium (Rhi) inoculations. Data were collected for growth, proline content, phenolic content, yield, and yield components. Drought stress significantly reduced in relative water content, leaf area, biomass, yield, and yield components of peanut, whereas leaf phenolic content was increased under drought stress. Higher pod dry weight was achieved under FC conditions (28.87 g plant<sup>-1</sup>), and it was reduced to 16.06 g plant<sup>-1</sup> under 1/3 FC. Interestingly, AMF+Rhi synergistically increased the leaf area compared with non-incubated peanut under 1/3 FC conditions. AMF-inoculated peanut tended to increase biomass, while the combination of AMF+Rhi tended to have higher yield components compared with uninoculated control, especially for the weight of 100 seeds.
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    Stability of Phenols, Antioxidant Capacity and Grain Yield of Six Rice Genotypes
    (2023-08-01)
    Kunnam, Juthathip
    ;
    Pinta, Wanwipa
    ;
    Ruttanaprasert, Ruttanachira
    ;
    Bunphan, Darika
    ;
    Thabthimtho, Thanasin
    The environment is the main factor affecting variations in phytochemicals and antioxidant activity in rice. The objective of this study was to evaluate the stability of grain yield, phytochemicals and antioxidant capacity of six rice genotypes. Six rice genotypes were evaluated in a randomized complete block design with three replicates at three locations in Trat, Bangkok and Sakon Nakhon provinces in July–October 2019. Data on grain yield, yield components, total phenolic content, ferulic acid and antioxidant capacity were recorded. Grain yield was highest for crops grown in Bangkok, whereas antioxidant activity was highest for crops grown in Bangkok and Sakon Nakhon. Hom Nang Nual 1 and Mali Nil Boran had the highest grain yield. Riceberry had the highest grain yield in Trat; it also had high levels of total phenolic compounds, ferulic acid and antioxidant activity. Mali Nil Boran, Mali Nil Surin and Riceberry had the most stable total phenolic content, ferulic acid and antioxidant activity, respectively. Information on the levels and variability of phytochemicals in rice enables the selection of genotypes with high and stabile phytochemicals for production and rice breeding.