Chanakan Prom‐u‐thai

Chiang Mai University

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Benjavan Rerkasem

Chiang Mai University

Sansanee Jamjod

Chiang Mai University

B. Dell

Murdoch University

Supapohn Yamuangmorn

Chiang Mai University

Hatem Rouached

Michigan State University

Longbin Huang

Jinan University

Tonapha Pusadee

Chiang Mai University

Pennapa Jaksomsak

Chiang Mai University

Sithisavet Lordkaew

Chiang Mai University

S. Fukai

University of Queensland

Cooperative Institutions

Chiang Mai University

Université de Montpellier

Institut Agro Montpellier

Centre National de la Recherche Scientifique

Institut des Sciences des Plantes de Montpellier

Michigan State University

Universidade Federal de Lavras

Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement

Sabancı Üniversitesi

Chulalongkorn University

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Germination Alters the Bioactive Compounds of Pigmented and Non-Pigmented Rice Varieties in Fresh and Year-Old Stored Seeds

Supapohn Yamuangmorn Chalermpong Saenjum Chanakan Prom‐u‐thai

10.2139/ssrn.4942827

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Citations (0)

Variation of Zinc Concentration in Rice Caryopsis and Husk among Southern Rice Varieties Grown in Southern and Northern Thailand

Chiang Mai University Journal of Natural Sciences (2016)

Nantiya Panomjan Sansanee Jamjod Benjavan Rerkasem B. Dell Chanakan Prom‐u‐thai

This study evaluated the concentration of Zn in rice caryopsis (intact with pericarp and embryo) and husk (palea and lemma) among rice varieties from southern Thailand and whether the pattern in the Zn concentration of selected varieties was altered by production in a different genetic resource area in northern Thailand. Forty-eight southern rice varieties were grown in a paddy field at Phatthalung Rice Research Center, Thailand, designated as the southern location. Seeds of each variety were harvested and analyzed for Zn concentration in the caryopsis and husk and compared with the standard check varieties with low (RD21) and high (Namroo) Zn concentrations. Four varieties with different Zn concentrations in the caryopsis were selected from among the 48 above varieties and grown in a demonstration field at Chiang Mai University, Thailand, designated as the northern location, for examining the effect of planting location on Zn concentration in the caryopsis. Zn concentrations ranged widely, from 19.2 to 33.3 mg Zn/kg in the caryopsis and from 6.2 to 20.0 mg Zn/kg in the husk among the 48 southern varieties planted in the southern location. Zn concentrations in the caryopsis and husk planted at the southern location correlated significantly (r = 0.55*). The rice varieties Chaw Gam Preud, Leuang Hawm, Mai Yah, and Nahn Hak had the highest caryopsis Zn concentrations; all were higher than the high standard Zn check variety (29.0 mg Zn/kg). The wide range of Zn concentrations in the caryopsis among rice varieties from southern Thailand provides an opportunity for selective inclusion in breeding strategies to enhance dietary Zn uptake by rice consumers. The caryopsis Zn concentrations were reduced by 20-42% in three out of four southern cultivars grown in northern Thailand; this indicates the importance of considering the environment and agronomic practices when selecting cultivars with high Zn concentrations in pre-breeding programs.

Husk

Variation (astronomy)

Caryopsis

Rice plant

10.12982/cmujns.2016.0001

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Citations (2)

Variation of Anthocyanin, Phenol, and Antioxidant Capacity in Straw among Rice Varieties and Growing Locations as a Potential Source of Natural Bioactive Compounds

Plants (2022)

Suchada Jumrus Supapohn Yamuangmorn Jeeraporn Veeradittakit Suthaphat Kamthai Sithisavet Lordkaew

This study evaluated the variation in bioactive compounds (anthocyanins, phenols, and antioxidants) among 22 rice varieties in the same growing locations and among four varieties collected from eight different provinces in Northern Thailand. Wide variation in anthocyanins, phenols, and antioxidant capacity was established, ranging from 1.6 to 33.0 mg/100 g, 249.9 to 477.7 mg gallic acid/100 g, and 0 to 3,288.5 mg trolox equivalent/100 g, respectively. The highest straw anthocyanin and phenol concentrations were found in KDK (a traditional photoperiod-sensitive variety with purple pericarp and leaves) and K4 (an advanced, photoperiod-insensitive variety with purple pericarp and leaves), while the highest antioxidant capacity was found in KH CMU (an improved traditional photoperiod sensitive variety with a purple pericarp and green leaves) and K4. The variation of the bioactive compounds was also found in the same variety grown at different locations, e.g., the KDMl105 grown in Prayao province had a straw anthocyanin concentration higher than when grown in Mae Hong Son province. The effect was also observed in phenol content and antioxidant capacity when the same rice variety was grown across various locations. A significant correlation between total phenol and antioxidant capacity was observed across rice varieties and growing locations but was not found between anthocyanin and antioxidant capacity. This study found that the bioactive compounds in rice straw varied among rice varieties and growing locations. Straw phenol acts as a major antioxidant that can be used as a characteristic for the selection of rice varieties with high antioxidant capacity for use at the industrial scale for the processing of food, pharmaceuticals, and medicinal products.

Trolox

10.3390/plants11212903

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Citations (1)

Easy and Rapid Detection of Iron in Rice Grain

Chanakan Prom‐u‐thai B. Dell Gordon Thomson Benjavan Rerkasem

In this study, we show how a preliminary determination of grain Fe in rice may be made with reaction to Perls’ Prussian blue, a stain for Fe (III). Differential localization of Fe in grain parts was indicated by the intensity of reaction of tissue Fe to the dye. The blue colour reaction was most intense in the embryo, weak in the aleurone layer of the pericarp and invisible in the endosperm. The staining intensity also varied with the region of the embryo, generally being strongest in the scutellum, intermediate in the coleorhiza and weakest in the coleoptile. Variation in the reaction to Perls’ Prussian blue was observed among eleven rice genotypes with varying grain Fe contents. The intensity of the blue colour reaction in the embryo of different rice genotypes was indicative of their grain Fe contents for both brown and white (polished) rice. Those with high grain Fe, >14 mg Fe kg-1, were clearly distinguishable from those with <10 mg Fe kg-1 with Perls’ Prussian blue. We suggest that this simple staining procedure may be used to quickly screen for high Fe contents in large germplasms containing hundreds of rice entries, using reactions in genotypes with known grain contents as standards.

Aleurone

Prussian blue

Scutellum

Steaming

Source

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Citations (21)

Germination alters the bioactive compounds of pigmented and non-pigmented rice varieties in fresh and year-old stored seeds

Food Chemistry X (2024)

Supapohn Yamuangmorn Chalermpong Saenjum Chanakan Prom‐u‐thai

This study assessed the effect of germination on bioactive compounds in fresh and one-year-old seeds of pigmented and non-pigmented rice varieties. Rice varieties had similar changes in bioactive compounds during germination. GABA and several phenolic acids increased 11.7 to 18.5 folds and 0.7 to 4.2 folds, respectively in germinating seeds. The vitamin E compounds, γ-tocotrienol and α-tocopherol increased by 23 to 35 % only in soaked seeds, but declined after seed germination. In the germinating seeds, higher levels of phenolic acids (e.g., protocatechuic acid, 0.5-fold higher) and some compounds of vitamin E (e.g., γ-tocotrienol, 0.4-fold higher) were observed in the pigmented rice compared to the non-pigmented line, in accordance with antioxidant activity. Additionally, one-year-old seeds exhibited the same increases in bioactive compounds as the fresh seeds. We conclude that the seeds of the pigmented variety have the potential as a raw material for germination in the rice industry.

10.1016/j.fochx.2024.102005

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Status of Bioactive Compounds from Bran of Pigmented Traditional Rice Varieties and Their Scope in Production of Medicinal Food with Nutraceutical Importance

Agronomy (2020)

Farhan Mohiuddin Bhat Sarana Rose Sommano Charanjit S. Riar Phisit Seesuriyachan Thanongsak Chaiyaso

Consumption of pigmented rice as a staple food is rapidly increasing due to their healthy prospective and considered as functional food ingredients. Greater interest has been shown in many color rice varieties due to their multiple biological activities. The phenolic compounds have been found to consist of anthocyanidins, ferulic acid, diferulates, anthocyanins and polymeric proanthocyanidins. Anthocyanin is located in the bran layers of the rice kernel, while phenolic acids are mainly present in the bran layers of rice, existing as free, conjugated and bound forms. Keeping in view the several health benefits associated with the functional ingredients, such as anti-inflammatory, antioxidative and anticancer effects, pigmented rice is considered as a functional food and food ingredient in many Asian countries. The application and incorporation of bran into food products for the preparation of functional foods is increasing. Within the scope of this review, we highlighted the significant bioactive compounds from pigmented rice varieties and their potentials for medicinal and nutraceutical ingredients. The information provided from this could be of high benefit to the functional food industry and further research advance medicinal products.

Nutraceutical

Functional food

Ingredient

Staple food

10.3390/agronomy10111817

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Citations (66)

Seasonal variation in grain yield and quality in different rice varieties

Field Crops Research (2017)

Suwannee Laenoi Benjavan Rerkasem Sittichai Lordkaew Chanakan Prom‐u‐thai

Grain Quality

Growing season

10.1016/j.fcr.2017.06.006

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Citations (35)

Key factors affecting Fe density in Fe-fortified-parboiled rice: Parboiling conditions, storage duration, external Fe-loading rate and genotypic differences

Food Chemistry (2010)

Chanakan Prom‐u‐thai Benjavan Rerkasem S. Fukai Longbin Huang

Parboiling

Steaming

Brown rice

White rice

10.1016/j.foodchem.2010.04.081

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Citations (16)

Sunn hemp (Crotalaria juncea) weed suppression and allelopathy at different timings

Biocontrol Science and Technology (2021)

A. Bundit Michael Ostlie Chanakan Prom‐u‐thai

The utilisation of plant allelopathy is an important tool in a diversified weed management strategy. Allelochemicals are released by some plants, such as sunn hemp (Crotalaria juncea L.), to inhibit the growth of neighbouring plants. This species was tested for use as an allelopathic plant for weed control in cropping systems. The allelopathic properties of sunn hemp were tested under field conditions at different timings of 4, 8, 12 and 16 weeks after planting (WAP). The results showed that sunn hemp at 8, 12 and 16 WAP significantly decreased the total number of weeds compared with the control weedy check. The similar trend of decreasing weed number was observed in grass and broadleaf weeds, as well as sedge. The allelopathic activity of sunn hemp was further investigated in the soil planted with sunn hemp and water extracts on tested plants. Phytotoxicity of the soil, planted with sunn hemp at different timings, did not significantly decrease germination, shoot length, root length and dry weight of tested plants. However, the water extracts caused significantly decreased germination and plant growth, especially the shoot extracts exhibited the inhibitory effects more than the root extracts. Interestingly, the extracts from sunn hemp at 4 WAP had higher inhibitory effects than the extracts from other stages. These results suggest that sunn hemp growth stage is an important consideration for maximising biological weed control in cropping systems.

Allelopathy

Crotalaria juncea

Crotalaria

Phytotoxicity

Bioherbicide

10.1080/09583157.2021.1881446

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Citations (9)

Effects of roasting conditions on anthocyanin, total phenolic content, and antioxidant capacity in pigmented and non-pigmented rice varieties

International Food Research Journal (2021)

Supapohn Yamuangmorn Thitinan Sreethong Chorphet Saenchai Benjavan Rerkasem Chanakan Prom‐u‐thai

Roasting has been suggested to enhance the nutritional quality of many foods. The present work determined how roasting temperature (100, 150, and 200°C) and duration (10 and 20 min) affect anthocyanin, total phenolic contents, and antioxidant capacity in pigmented and non-pigmented rice. The concentration of anthocyanin in pigmented rice increased by 15% when roasted at 100°C for 20 min, but it dramatically decreased at higher temperature for longer time. The anthocyanin analysis profile showed that cyanidin-3-glucoside and peonidin-3-glucoside were found as the major compounds of pigmented rice, in which the first compound was about 14 folds higher than the latter, in both non-roasted and roasted rice. The concentration of cyanidin-3-glucoside slightly increased in the roasting rice but not for peonidin-3-glucoside. The total phenol concentration and antioxidant capacity in pigmented rice were not affected by the roasting treatments. In non-pigmented rice, total phenol concentrations and DPPH activity increased with increasing roasting temperature and duration. There were significant correlations between anthocyanin and total phenol concentrations in pigmented rice, and between total phenol concentration and antioxidant capacity determined by DPPH activity in non-pigmented rice. The optimum roasting temperature and time for maximising anthocyanin and total phenol was 100°C for 20 min for pigmented rice, and 200°C for 20 min for non-pigmented rice, as these treatments yielded the highest total phenol concentration and DPPH activity. The present work reveals that anthocyanin and total phenol concentrations of rice grains can be changed by roasting, but the direction and magnitude of the changes depend on the temperature and duration of the treatment as well as the rice variety.

Roasting

Peonidin

Black rice

Red rice

10.47836/ifrj.28.1.07

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Citations (9)