基于核磁共振代谢组学的色素大米提取物生物活性化合物研究

IF 2 4区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

CyTA - Journal of Food Pub Date : 2023-11-30 DOI:10.1080/19476337.2023.2284330

Papichaya Netrprachit, Nitra Nuangchamnong, Nurul Shazini Ramli, Maulidiani Maulidiani, Ahmed Mediani, Nur Khaleeda Zulaikha Zolkeflee, Sudarat Jiamyangyuen, Faridah Abas

引用次数: 0

摘要

本研究测定了黑色(BR)、紫红色(BR)、紫红色(BR)、紫红色(BR)、紫红色(BR)、紫红色(BR)、紫红色(BR)的总酚含量(TPC)、2,2-二苯基-1-苦味酰肼(DPPH)自由基清除能力、α-葡萄糖苷酶活性和一氧化氮(NO)抑制活性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Bioactive compounds of pigmented rice extracts reveal by NMR-based metabolomics

The present study determined total phenolic content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, α-glucosidase, and nitric oxide (NO) inhibitory activities of black (BR), purple ...

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来源期刊

CyTA - Journal of Food 农林科学-食品科技

CiteScore

4.70

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.