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Open AccessArticle

Harvest Age Effect on Phytochemical Content of White and Black Glutinous Rice Cultivars

1
Graduate School (in the program of Aesthetic Sciences and Health), Faculty of Pharmaceutical Sciences, Khon Kaen University, Khon Kaen 40002, Thailand
2
Division of Pharmaceutical Chemistry, Faculty of Pharmaceutical Sciences, Khon Kaen University, Khon Kaen 40002, Thailand
3
Human High Performance and Health Promotion (HHP&HP) Research Institute, Khon Kaen University, Khon Kaen 40002, Thailand
4
Department of Physiology, Faculty of Medicine, Khon Kaen University, Khon Kaen 40002, Thailand
*
Author to whom correspondence should be addressed.
Molecules 2019, 24(24), 4432; https://doi.org/10.3390/molecules24244432
Received: 31 October 2019 / Revised: 28 November 2019 / Accepted: 29 November 2019 / Published: 4 December 2019
(This article belongs to the Special Issue Selected Papers from the Joint Symposia of MESMAP-5 & ISPBS-5)
Many studies have been conducted on the bioactive compounds of rice seeds, however, there is limited information on the bioactive compounds of rice sprouts. This study focused on the age effect on the phytochemical content of white and black glutinous rice sprouts harvested between 5 and 25 days old. We assessed yield, total phenolic content, total flavonoid content, total anthocyanin content, total chlorophyll content, and proximate analysis. HPLC results identified protocatechuic acid, vanillic acid, and rutin in the sprouts of both cultivars, ranging between 0.56–1.58, 0.65–7.69, and 0.47–1.68 mg/g extract, respectively. The amount of bioactive compounds and proximate compositions in black glutinous rice were generally higher than white glutinous rice in an age-dependent manner (p < 0.05). At 5–7 days, black glutinous rice contained the highest total anthocyanin content, while white glutinous rice contained the highest total phenolic content and total flavonoid content (p < 0.05). High total chlorophyll content was initially detected in white glutinous rice at a younger age than black glutinous rice (p < 0.05), while total chlorophyll content in both cultivars was not significantly different. Our study confirms the presence of phytoconstituents in the rice sprouts of white and black glutinous rice and their potential as functional foods and for being further development as natural health products. View Full-Text
Keywords: rice; rice sprout; white glutinous rice; black glutinous rice rice; rice sprout; white glutinous rice; black glutinous rice
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MDPI and ACS Style

Tamprasit, K.; Weerapreeyakul, N.; Sutthanut, K.; Thukhammee, W.; Wattanathorn, J. Harvest Age Effect on Phytochemical Content of White and Black Glutinous Rice Cultivars. Molecules 2019, 24, 4432.

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