Comparative analysis of the physicochemical properties and antioxidant activities of organic Riceberry rice from different growing locations.
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Abstract
The study revealed significant variations in the physicochemical and antioxidant properties of organic Riceberry rice cultivated in four districts of Kalasin, Thailand. Rice from Site 4 (Kham Muang) showed the highest antioxidant activities, with elevated values in DPPH radical scavenging (923.17 µg Trolox/g), FRAP (1001.39 µg FeSO₄/g), total phenolic content (816.26 µg GAE/g), and total anthocyanin content (51.86 g c3g/100g), indicating favorable conditions for phenolic compound biosynthesis. Conversely, rice from Site 3 (Khong Chai) had the highest amylose content (14.20%), resulting in lower peak viscosity and greater setback viscosity, which suggests increased starch retrogradation and firmer rice texture. Site 1 (Mueang) rice displayed the highest onset and peak gelatinization temperatures, indicating a more stable starch structure, while Site 4 had the highest peak viscosity (189.58 RVU) and breakdown, reflecting a starch with greater water absorption and gel-forming capacity. These variations are linked to differentiate in soil texture, drainage, and environmental factors, which affected the rice’s nutrient uptake, antioxidant activity, and starch properties.
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