Đặc điểm màu sắc hạt gạo tương quan đến các hợp chất kháng oxy hóa của các giống lúa mùa địa phương
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Abstract
The study utilized local seasonal rice varieties collected from various provinces in the Mekong Delta to examine antioxidant compounds, aiming to identify varieties with high antioxidant properties for future breeding programs. The analysis revealed that secondary compounds, such as anthocyanins, polyphenols, and antioxidant activity indices including 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical, and Ferric Ion Reducing Antioxidant Power (FRAP) showed a strong correlation with the color of brown rice grains. Specifically, as grain color deepens from opaque white to light brown, brown, and reddish-brown, the antioxidant content increases. The research identified two varieties, such as Phuoc Ly and Ngu, with high antioxidant capacity. These findings represent an important first step towards breeding rice varieties with enhanced antioxidant properties.
Tóm tắt
Các giống lúa theo mùa địa phương được thu thập từ nhiều tỉnh khác nhau ở đồng bằng sông Cửu Long để kiểm tra các hợp chất chống oxy hóa, điều này nhằm xác định các giống có đặc tính chống oxy hóa cao cho các chương trình lai tạo trong tương lai. Kết quả phân tích cho thấy các hợp chất thứ cấp, chẳng hạn như anthocyanin, polyphenol và các chỉ số hoạt động chống oxy hóa bao gồm 2,2'-azino-bis (axit 3-ethylbenzothiazoline-6-sulphonic) (ABTS), gốc 2,2-diphenyl-1-picrylhydrazyl (DPPH) và sức mạnh chống oxy hóa khử ion sắt (FRAP) cho thấy mối tương quan mạnh với màu sắc của hạt gạo lứt. Cụ thể, khi màu hạt chuyển từ trắng đục sang nâu nhạt, nâu và nâu đỏ, hàm lượng chất chống oxy hóa tăng lên. Trong nghiên cứu, hai giống lúa đã được xác định, chẳng hạn như Phước Lý và Ngư có khả năng chống oxy hóa cao. Những phát hiện này là bước đầu tiên quan trọng hướng tới việc lai tạo các giống lúa có đặc tính chống oxy hóa được tăng cường.
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