Date of Publication
3-17-2026
Document Type
Master's Thesis
Degree Name
Master of Science in Chemistry
Subject Categories
Chemistry
College
College of Science
Department/Unit
Chemistry
Thesis Advisor
Anna Karen C. Laserna
Drexel H. Camacho
Defense Panel Chair
Emmanuel V. Garcia
Defense Panel Member
Mariafe N. Calingacion
Pamela Raye M. Tadeo
Abstract (English)
Rice (Oryza sativa L.) is a staple carbohydrate consumed by more than 50% of the world’s population and 90% in Asia. A wide variety of rice is classified by different phenotypic attributes, one of which is color. Colors in rice are classified based on their pigmentation. Pigmented rice, specifically black-colored rice, has been found to contain numerous antioxidant compounds, which contribute to its good nutritional properties. In this study, two hundred forty-five (245) black-colored rice lines were subjected to profiling and clustered based on their antioxidant compounds and activities. The antioxidant components, including Total Phenolic Content (TPC), Total Flavonoid Content (TFC), Total Proanthocyanidin Content (TPAC), and Total Anthocyanin Content (TAC), were measured, along with three antioxidant activities: DPPH, FRAP, and ABTS. Profiling and clustering were performed using Hierarchical Clustering Method, Principal Component Analysis (PCA), and Heatmap Representation to identify superior rice lines. Results showed that purple rice variety BCR 590 (Pilit Tapul) has the highest TPC and TFC, Kinalumpang has the highest TAC, and the variable purple variety BCR 534 (Inanibong) has the highest TPC and TPAC. BCR 430, P.T.D. Qinhubu has the highest TFC, while BCR 375 and Mae Aui have the highest TAC. Correlations between antioxidant compounds and activities revealed positive relationships among TFC, TPAC, ABTS, and DPPH. By Using Statistical and multivariate analysis by clustering method, it found out that varieties having high antioxidant components and capacities were identified. These results will help rice breeders easily identify superior rice lines and will also be beneficial to consumers.
Abstract Format
html
Abstract (Filipino)
Ang palay (Oryza sativa L.) ay isang pangunahing pinagkukunan ng carbohydrates na kinakain ng mahigit 50% ng populasyon sa mundo at humigit-kumulang 90% sa Asya. Maraming uri ng palay ang nakikilala batay sa iba’t ibang katangiang pisikal (phenotypic attributes), at isa sa mga ito ay ang kulay. Ang kulay ng palay ay nakabatay sa taglay nitong pigmentasyon. Ang mga may kulay na palay, lalo na ang itim na palay, ay napag-alamang mayaman sa iba’t ibang antioxidant compounds na nagbibigay ng mataas na halagang nutrisyonal.
Sa pag-aaral na ito, dalawang daan at apatnapu’t lima (245) na linya ng itim na palay ang isinailalim sa profiling at clustering batay sa kanilang antioxidant compounds at aktibidad. Sinukat ang mga antioxidant components tulad ng Total Phenolic Content (TPC), Total Flavonoid Content (TFC), Total Proanthocyanidin Content (TPAC), at Total Anthocyanin Content (TAC), kasama ang tatlong antioxidant activities: DPPH, FRAP, at ABTS. Isinagawa ang profiling at clustering gamit ang Hierarchical Clustering Method, Principal Component Analysis (PCA), at Heatmap Representation upang matukoy ang mga superior na linya ng palay.
Ipinakita ng resulta na ang purple rice variety na BCR 590 (Pilit Tapul) ang may pinakamataas na TPC at TFC, habang ang Kinalumpang naman ang may pinakamataas na TAC. Ang variable purple variety na BCR 534 (Inanibong) ay may pinakamataas na TPC at TPAC. Samantala, ang BCR 430 (P.T.D. Qinhubu) ang may pinakamataas na TFC, at ang BCR 375 at Mae Aui naman ang may pinakamataas na TAC. Ipinakita rin ng pagsusuri ng korelasyon na may positibong ugnayan sa pagitan ng TFC, TPAC, ABTS, at DPPH.
Sa pamamagitan ng estadistikal at multivariate na pagsusuri gamit ang clustering method, natukoy ang mga variety na may mataas na antioxidant components at kapasidad. Ang mga natuklasan sa pag-aaral na ito ay makatutulong sa mga rice breeders sa mas madaling pagtukoy ng mga superior na linya ng palay, at magiging kapaki-pakinabang din sa mga mamimili.
Abstract Format
html
Language
English
Format
Electronic
Keywords
Rice—Varieties; Principal components analysis
Recommended Citation
Estanislao, K. C. (2026). Profiling of antioxidant components and capacities of black-colored rice (oryza sativa L.). Retrieved from https://animorepository.dlsu.edu.ph/etdm_chem/37
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Embargo Period
4-21-2029
