ArticleAntioxidants (Basel, Switzerland)2022
Quantification of Amino Acids, Phenolic Compounds Profiling from Nine Rice Varieties and Their Antioxidant Potential.
Article in Antioxidants (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers, 1 of them a synthesis that pooled it.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
15 citing papers in PubMed, 1 synthesis or guideline pooled it, 35 citations in OpenAlex.
- Deciphering Pigmented Rice Varieties as Sustainable and Unexplored Valuable Sources of Bioactive Components With Health-Related Properties and Technological Applications-A Systematic Review.Comprehensive reviews in food science and food safety · 2026Pooled it
- Bridging germplasm and mechanisms: screening for resistance and decoding defense strategies against rice gall midge (Orseolia oryzae Wood-Mason) in rice.TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik · 2026Article
- Stage-specific nutritional blueprints of date fruit revealed by integrated LC-MS metabolomics and ICP-OES profiling.NPJ science of food · 2026Article
- Unlocking the Potential of Peach Palm (Foods (Basel, Switzerland) · 2025Review
- Genotypic Variation and Genetic Control of Phenolic Compounds and Antioxidant Activity in Shanlan Upland Rice Landrace.International journal of molecular sciences · 2025Article
- Qualitative and Quantitative Metabolite Comparison of Grain, Persimmon, and Apple Vinegars with Antioxidant Activities.Antioxidants (Basel, Switzerland) · 2025Article
- Ancient Grains as Functional Foods: Integrating Traditional Knowledge with Contemporary Nutritional Science.Foods (Basel, Switzerland) · 2025Review
- Composition and Biological Activity of Colored Rice-A Comprehensive Review.Foods (Basel, Switzerland) · 2025Review
- The effect of planting time on nutrients, phenolics, and antioxidant activities of rice grown in different soil salinities.Scientific reports · 2025Article
- Untargeted Metabolomics and Gut Microbiota Modulation Study of Fermented Brown Rice for Obesity.ACS omega · 2024Article
- Untargeted metabolomics-based network pharmacology reveals fermented brown rice towards anti-obesity efficacy.NPJ science of food · 2024Article
- Metabolomics Reveals Antioxidant Metabolites in Colored Rice Grains.Metabolites · 2024Article
- Physical and Chemical Properties, Flavor and Organoleptic Characteristics of a Walnut and Purple Rice Fermented Plant Drink.Foods (Basel, Switzerland) · 2024Article
- Antiobesity and Antioxidative Effect of Fermented Brown Rice Using In Vitro with In VivoLife (Basel, Switzerland) · 2023Article
- Influence of Altitudes and Development Stages on the Chemical Composition, Antioxidant, and Antimicrobial Capacity of the Wild Andean Blueberry (Molecules (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
8 authors at 1 institution in 1 country.
Funding
Abstract
In recent years, the health benefits of the pigmented rice varieties have been reported due to the richness of their bioactive compounds. Therefore, this study evaluated the antioxidant, total flavonoid, total phenolic, anthocyanin content, amino acid and individual phenolic compound quantification of nine Korean-grown rice varieties using spectrophotometric, HPLC-FLD-MS/MS and UHPLC Q-TOF-MS/MS methods. Our research found that the free fractions of DM29 (red rice) had the highest free radical scavenging ability of ABTS and DPPH. In contrast, the highest ferric reducing antioxidant power was observed in the 01708 brown rice variety. The majority of phenolic compounds such as quercetin, ferulic acid, p-coumaric acid, ascorbic acid, caffeic acid and genistein were found in the DM29 sample. The phenolic content of rice varies depending on its color, with DM29 red rice having the highest TPC, TFC and TAC levels. At the same time, the presence of the majority of amino acids was quantified in the 01708 and GR (Gangwon) brown rice varieties. According to this study, colored rice varieties are high in amino acids, phenolic compounds and antioxidants. This research would be beneficial in furthering our understanding of the nutritional value of different colors of rice and their high potential as a natural antioxidant.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.