Phenolic Profiles and Antioxidant Activity of Black Rice Bran of Different Commercially Available Varieties
- 3 June 2010
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 58 (13), 7580-7587
- https://doi.org/10.1021/jf1007665
Abstract
Increased consumption of whole grains has been associated with reduced risk of developing major chronic diseases. These health benefits have been attributed in part to their unique phytochemicals. Previous studies on black rice mainly focused on anthocyanins. Little is known about the phytochemical profiles and antioxidant activities of different black rice varieties. The objective of this study was to determine the phytochemical profiles and antioxidant activity of rice bran samples from 12 diverse varieties of black rice. The free, bound, and total phenolic contents of black rice bran samples ranged from 2086 to 7043, from 221.2 to 382.7, and from 2365 to 7367 mg of gallic acid equiv/100 g of dry weight (DW), respectively. The percentage contribution of free phenolics to the total ranged from 88.2 to 95.6%. The average values of free, bound, and total phenolic contents of black rice bran were 8, 1.5, and 6 times higher than those of white rice bran, respectively (p < 0.05). The free, bound, and total flavonoid contents of black rice bran samples ranged from 3462 to 12061, from 126.7 to 386.9, and from 3596 to 12448 mg of catechin equiv/100 g of DW, respectively. The percentage contribution of free flavonoids to the total ranged from 96.3 to 97.6%. The average values of free, bound, and total flavonoid contents of black rice bran were 7.4, 1.9, and 6.7 times higher than those of white rice bran, respectively (p < 0.05). The free, bound, and total anthocyanin contents of black rice bran samples ranged from 1227 to 5096, from 4.89 to 8.23, and from 1231 to 5101 mg of cyanidin-3-glucoside equiv/100 g of DW, respectively. The percentage contribution of free anthocyanins to the total ranged from 99.5 to 99.9%. Cyanidin-3-glucoside, cyanidin-3-rutinoside, and peonidin-3-glucoside were detected in black rice bran samples and ranged from 736.6 to 2557, from 22.70 to 96.62, and from 100.7 to 534.2 mg/100 g of DW, respectively. The free, bound, and total antioxidant activities of black rice bran samples ranged from 476.9 to 180, from 47.91 to 79.48, and from 537.5 to 1876 μmol of Trolox equiv/g of DW, respectively. The percentage contribution of free antioxidant activity to the total ranged from 88.7 to 96.0%. The average values of free, bound, and total antioxidant activity of black rice bran were more than 8, 1.5, and 6 times higher than those of white rice bran, respectively (p < 0.05). The total antioxidant activity of black rice bran was correlated to the content of total phenolics, total flavonoids, and total anthocyanins and also was significantly correlated to the contents of cyanidin-3-glucoside, cyanidin-3-rutinoside, and peonidin-3-glucoside. These results indicate that there are significant differences in phytochemical content and antioxidant activity among the different black rice varieties. Black rice bran has higher content of phenolics, flavonoids, and anthocyanins and has higher antioxidant activity when compared to white rice bran. Interestingly, the phenolics, flavonoids, and anthocyanins of black rice bran are mainly present in free form. Knowing the phytochemical profile and antioxidant activity of black rice bran gives insights to its potential application to promote health.Keywords
This publication has 32 references indexed in Scilit:
- Health Benefits of Whole Grain PhytochemicalsCritical Reviews in Food Science and Nutrition, 2010
- Phytochemical content and antioxidant activity of six diverse varieties of whole wheatFood Chemistry, 2010
- Whole grain phytochemicals and healthJournal of Cereal Science, 2007
- The total polyphenols and the antioxidant potentials of some selected cereals and pseudocerealsZeitschrift für Lebensmittel-Untersuchung und Forschung, 2006
- Genetic Effects on Grain Characteristics of indica Black Rice and their Useson Indirect Selections for some Mineral Element Contents in GrainsGenetic Resources and Crop Evolution, 2005
- Potential Synergy of Phytochemicals in Cancer Prevention: Mechanism of ActionJournal of Nutrition, 2004
- Genetic effects on Fe, Zn, Mn and P contents in Indica black pericarp rice and their genetic correlations with grain characteristicsEuphytica, 2004
- Antioxidant Activity of GrainsJournal of Agricultural and Food Chemistry, 2002
- Antioxidant Activity of Tocopherols, Tocotrienols, and γ-Oryzanol Components from Rice Bran against Cholesterol Oxidation Accelerated by 2,2‘-Azobis(2-methylpropionamidine) DihydrochlorideJournal of Agricultural and Food Chemistry, 2001
- Isolation and Identification of Novel Tocotrienols from Rice Bran with Hypocholesterolemic, Antioxidant, and Antitumor PropertiesJournal of Agricultural and Food Chemistry, 2000