Comparative study of phenolic compounds in different Brazilian rice (Oryza sativa L.) genotypes

2009 ◽  
Vol 22 (5) ◽  
pp. 405-409 ◽  
Author(s):  
Nádia Valéria Mussi de Mira ◽  
Isabel Louro Massaretto ◽  
Cristina de Simone Carlos Iglesias Pascual ◽  
Ursula Maria Lanfer Marquez
Keyword(s):  
Oryza Sativa ◽  
Phenolic Compounds ◽  
Comparative Study ◽  
Oryza Sativa L

Role of exogenous signaling molecules in alleviating salt-induced oxidative stress in rice (Oryza sativa L.): a comparative study

2019 ◽  
Vol 41 (5) ◽  
Author(s):  
Md. Tahjib-Ul-Arif ◽  
Sonya Afrin ◽  
Mohammed Arif Sadik Polash ◽  
Tahmina Akter ◽  
Shuma Rani Ray ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Oryza Sativa ◽  
Comparative Study ◽  
Oryza Sativa L ◽  
Signaling Molecules

scholarly journals Analysis of Selected Phenolic Compounds in Organic, Pesticide-Free, Conventional Rice (Oryza sativa L.) Using LC-ESI-MS/MS

Molecules ◽  
2018 ◽  
Vol 24 (1) ◽  
pp. 67 ◽  
Author(s):  
Mayakrishnan Prabakaran ◽  
Ill-Min Chung ◽  
Na-Young Son ◽  
Hee-Youn Chi ◽  
So-Yeon Kim ◽  
...  
Keyword(s):  
Oryza Sativa ◽  
Phenolic Compounds ◽  
Oryza Sativa L ◽  
Farming System ◽  
Free Radical Scavengers ◽  
Coumaric Acid ◽  
Radical Scavengers ◽  
Organic Rice ◽  
Polished Rice ◽  
Phenolic Profiles

Rice (Oryza sativa L.) contains generous amounts of carbohydrates, proteins, vitamins, and dietary fibers, in addition to secondary metabolites such as phenols and flavonoids that act as antioxidants. The phenolic compounds detected in rice (organic rice (OR), conventional rice (CR), and pesticide-free rice (PFR)), namely, protocatechuic, gentisic, p-hydroxybenzoic, p-coumaric, ferulic, salicylic, and caffeic acids, are notable free radical scavengers. The sum of these phenolic compounds was found to be higher in PFR, followed by CR and OR (p < 0.0001), when the rice types were classified based on the farming system employed. In addition, significant differences were observed in the p-hydroxybenzoic acid levels for the OR and CR groups compared with the PFR groups (p < 0.01). Furthermore, greater quantities of p-coumaric acid were found in CR-08 and OR-02, although these groups contained overall higher and lower sums of phenolic compounds, respectively. Moreover, significance was observed in the sum of the phenolic compounds, although only small quantities were found in polished rice. Further research is thus required to provide a clearer picture regarding the phenolic profiles of different rice brands.

Phenolic compounds in raw and cooked rice (Oryza sativa L.) and their inhibitory effect on the activity of angiotensin I-converting enzyme

2011 ◽  
Vol 54 (2) ◽  
pp. 236-240 ◽  
Author(s):  
Isabel Louro Massaretto ◽  
Márcio Fernando Madureira Alves ◽  
Nádia Valéria Mussi de Mira ◽  
Adriana Karaoglanovic Carmona ◽  
Ursula Maria Lanfer Marquez
Keyword(s):  
Oryza Sativa ◽  
Phenolic Compounds ◽  
Oryza Sativa L ◽  
Inhibitory Effect ◽  
Converting Enzyme ◽  
Angiotensin I ◽  
Cooked Rice ◽  
Angiotensin I Converting Enzyme
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