Analysis of Medicinal Compounds in Rice at Mekong Detal Vietnam

DOI: 10.22161/ijeab.112.12

Abstract:
This study aimed to quantify flavonoids and polyphenols among 10 different rice varieties, from white to brown rice, and to describe the gene expression profiles related to biosynthesis.The study analyzed the phenolic content (TPC), flavonoid content (TFC), and total anthocyanin content (TAC) of 10 rice varieties in HATRI . Results showed:The TPC of brown rice and white rice of different varieties differed significantly (p < 0.05). The measured TPC in brown rice was significantly higher (118.98-206.06%) than in white rice. The highest TPC (Total Flavouring Content) of brown rice was found in Black Rice (771,15 mg/100 g).The TFC of brown rice and white rice from different varieties differed significantly. The TFC of brown rice ranged from 178.74–526.65mg/100 g, while white rice ranged from 85.41–432.15 mg/100 g: brown rice had a 10%–20% higher total flavonoid content than white rice. Among these, the difference between brown rice and white rice from the OM5451 and HATRI 722 varieties was smaller. The content of free and binding anthocyanins in the rice fraction of ten different genotypes of rice with brown rice and white rice ranged from 15.32 to 183.05 and 6.18 to24.16 mg of Cy3-GE/100 g DM, respectively. The highest anthocyanin concentrations were found in free form. Black rice (HATRI 40) showed the highest anthocyanin content (234.62 mg Cy3-GE/100 g DM), followed by HATRI 11 variety (73.88 mg Cy3-GE/100 g DM) and white rice (50.42 mg Cy3-GE/100 g DM). Our studies have enriched the active compounds of rice and laid a solid foundation for improving the active compounds for functional food rice in Vietnam.

Keywords:
phenolic compounds (TPC), flavonoid content (TFC) and anthocyanin content (TAC), rice

Article Info:
Received: 12 Mar 2026; Received in revised form: 10 Apr 2026; Accepted: 15 Apr 2026; Available online: 25 Apr 2026

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