Evaluation of the potential of medicinal compounds of 10 Vietnamese rice varieties

Abstract

This study to quantify flavonoids and polyphenols between 10 different rice varieties from white and brown rice. The phenolic content (TPC) of 10 rice varieties in the Mekong Delta :TPC of brown rice and white rice of different rice varieties differed significantly (p < 0.05). The TPC measured in brown rice was significantly higher (118.98-206.06%) than in white rice. Brown rice TPC levels were highest in NepThan (771.12 mg/100 g), while the lowest levels were found in OM5451 (100.12GAE mg/100 g). The highest and lowest levels of GAE were found in HATRI 11 (215.06 mg/100 g) and OM5451 (133.08 mg/100 g). The difference in the total phenolic content between varieties can be attributed to differences in genotype. It is noteworthy that HATRI 11's TPC is the highest among white rice, but it is only 119.47% higher than the lowest white rice varieties. The flavonoid content (TFC) of 10 TFC rice varieties of brown rice and white rice of different rice varieties differed significantly. The TFC of brown rice is in the range of 142.26–919.1RE mg/100 g, while white rice is in the range of 68.72–645.29RE mg/100 g: brown rice has a total flavonoid content 10%-20% higher than white rice. The total anthocyanin content in free form and the bonds vary between different genotypes of pigmented rice bran. The content of free and binding anthocyanins in the rice fraction of ten different genotypes of pigmented rice ranged from 2.18 to 256.11 and 5.25 to 38.51 mg of Cy3-GE/100 g DM, respectively. The highest concentration of anthocyanins was detected in free form. Nep Than showed the highest anthocyanin content (234.62 mg Cy3-GE/100 g DM), followed by HATRI 11 (73.88 mg Cy3-GE/100 g DM) and white rice (50.42 mg Cy3-GE/100 g DM). Polyphenols and flavonoids and the mechanism of rice growth and development from the limited description of previous works. Our studies have enriched the active compounds of rice and laid a solid foundation to improve the active compounds for the type of rice served as functional foods for Vietnam.