This study was aimed at investigati

This study was aimed at investigating the following: 1) Rice formula selections accepted by consumers; 2) levels of γ-oryzanol, α-tocopherol, total phenols and antioxidant activities of rice formulas accepted by consumers by using three strains of brown rice, namely, Khaw Dok Mali 105, Aromatic Black Rice and Fragrant Red Rice, respectively, to alter ratios in mixing four rice formulas. Sensory measurements were then taken to select rice formulas accepted by consumers with measurements of all γ-oryzanol, α-tocopherol, total phenol levels, antioxidant activities (before and after cooking), and measured GPx levels in rats under heat stress. According to the findings, Rice Formula 2 was the rice formula most widely accepted by tasters for tested properties. After cooking rice with heat, Rice Formula 2 (after cooking), had reduced γ-oryzanol, α-tocopherol, total phenol levels and antioxidant activities with statistical significance in every method. Furthermore, a temperature of 38±2°C was found capable of giving rats higher GPx while polyphenol substances from extracts of Rice Formula 2 at 500 mg/kg were found to have the effect of reducing GPx in rats. Based on this study, rice may be indicated as a naturally encountered antioxidant source. Polyphenol substances from rice extracts were found capable of reducing heat-related stress to the red blood cells of rats.

ผลลัพธ์ (แอฟริกา) 1:

Hierdie studie is daarop gemik om die volgende te ondersoek: 1) Rice formule keuses deur verbruikers aanvaar; 2) vlakke van γ-oryzanol, α-tocopherol, totale fenole en antioksidant-aktiwiteite van rys formules deur verbruikers aanvaar deur die gebruik van drie stamme van bruin rys, naamlik Khaw Dok Mali 105, Aromatiese swart rys en geurige Red Rice, onderskeidelik, te verander. verhoudings in vier rys formules meng. Sensoriese metings is geneem rys formules deur verbruikers aanvaar met mates van al γ-oryzanol, α-tocopherol, totale fenol vlakke, antioksidant aktiwiteite (voor en na kook) te kies, en gemeet GPX vlakke in rotte onder hitte stres. Volgens die bevindinge, Rice Formule 2 was die rys formule mees algemeen aanvaar deur proeërs getoets eienskappe. Na kook rys met hitte, Rice Formule 2 (na kook), het verminder γ-oryzanol, α-tocopherol, totale fenol vlakke en antioksidant aktiwiteite met statistiese betekenisvolheid in elke metode. Verder, 'n temperatuur van 38 ± 2 ° C is in staat om van die gee van rotte bevind hoër GPX terwyl polifenol stowwe uit uittreksels van Rice Formule 2 500 mg / kg is bevind dat die effek van die vermindering van GPX in rotte te hê. Op grond van hierdie studie, kan rys as 'n natuurlike teëgekom antioksidant bron aangedui word. Polifenol stowwe uit rys uittreksels is gevind in staat van die vermindering van die hitte-verwante stres op die rooi bloed selle van rotte.