ArticleFood chemistry: X2024
Biomarkers of the main nutritional components in purple rice during five successive grain filling stages.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Nutritional Components and Bioactive Substances of Colored Rice: From Molecular Formation, Nutritional and Health Benefits to Industrial Application Prospects.Molecules (Basel, Switzerland) · 2026Review
- Energy Deficiency and Misdistribution Leads to Disrupted Formation in Grain Yield and Rice Quality.International journal of molecular sciences · 2024Article
- Transcriptome analysis of the coexpression network of genes related to antioxidant characteristics after grain filling in purple rice.Scientific reports · 2024Article
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7 authors.
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Abstract
Differences in main nutritional components in relation to biomarkers of metabolites in purple rice grains at different fillings stages have not been determined previously. This study measured the contents of amino acids, several nutritional indicators, and mineral elements in purple rice grains at five stages following the filling stage. The results revealed that the amino acid, ascorbic acid, total sugar, carotenoid, vitamin B9, cyanidin-3-O-glucoside, peonidin 3-glucoside and seven minerals were highest in the final stage of grain filling. Citric acid, L-isoleucine, trigonelline, and L-glutamate are key metabolites in the metabolic pathway and exhibit strong correlations with various nutritional indicators. Hence, this research preliminarily suggested that trigonelline, L-isoleucine, L-glutamate, and citric acid could be potential biomarkers of nutritional components in purple rice grains during various postfilling stages.
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