Antioxidant Capacities and Polyphenol Content of Colored Rice Cultivars
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- Ito Mitsutoshi
- Graduate School of Science and Technology, Niigata University Echigoseika Co., Ltd
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- Ohara Eri
- Echigoseika Co., Ltd
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- Kobayashi Atsushi
- Echigoseika Co., Ltd
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- Yamazaki Akira
- Echigoseika Co., Ltd
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- Kaji Ryota
- Daisen Research Station, National Agricultural Research Center for Tohoku Region
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- Yamaguchi Masayuki
- National Agricultural Research Center for Tohoku Region
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- Ishizaki Kazuhiko
- Niigata Agricultural Research Institute Crop Research Center
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- Nara Etsuko
- Niigata Agricultural Research Institute Crop Research Center
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- Ohtsubo Ken’ichi
- Graduate School of Science and Technology, Niigata University
Bibliographic Information
- Other Title
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- 有色素米の抗酸化能とポリフェノール含量の測定
- ユウショクソ マイ ノ コウサンカノウ ト ポリフェノール ガンリョウ ノ ソクテイ
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Abstract
Antioxidant capacities of nine rice cultivars (four red rice, four purple-black rice and ‘Koshihikari’) were evaluated in terms of oxygen radical absorbance capacity (ORAC) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging ability. All colored rice extracts showed significantly higher total ORAC (58.0-169.4 μmol of Trolox equivalent (TE) per gram dry weight) and DPPH radical scavenging abilities (10.8-52.2 μmol TE/g-dry weight) than those of extracts from ‘Koshihikari’ (24.9 and 2.5 μmol TE/g-dry weight, respectively). Total polyphenol content of rice extracts was measured using Folin-Ciocalteu assay, and showed highly positive correlations with hydrophilic (H)-ORAC (r=0.984, p<0.01) and DPPH radical scavenging abilities (r=0.948, p<0.01). Both contents of proanthocyanidin in red rice and anthocyanin in purple-black rice were associated with H-ORAC, DPPH radical scavenging ability and total polyphenol content in the colored rice groups. In addition, a strong correlation (r=0.946, p<0.01) was also found between H-ORAC and DPPH radical scavenging ability. Five cultivars of colored rice were subjected to the evaluation for 2 harvest years to investigate differences between different crop years. Although antioxidant capacity and polyphenol content values were different between the 2 crop years, the order of the values among the cultivars remained mostly unchanged. These results indicate that colored rice is a potential bio-functional food with high antioxidant capacities, which is due mainly to polyphenols in the rice.
Journal
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- Nippon Shokuhin Kagaku Kogaku Kaishi
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Nippon Shokuhin Kagaku Kogaku Kaishi 58 (12), 576-582, 2011
Japanese Society for Food Science and Technology
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Keywords
Details 詳細情報について
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- CRID
- 1390282681384764160
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- NII Article ID
- 10030333462
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- NII Book ID
- AN10467499
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- COI
- 1:CAS:528:DC%2BC38XhsFCnu78%3D
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- ISSN
- 18816681
- 1341027X
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- NDL BIB ID
- 023336474
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- Text Lang
- ja
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- Data Source
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- JaLC
- IRDB
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed