Antioxidative Activities of Bran Extracts from Pigmented Rice Cultivars

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Phanee Rattanachaisit
Jirasak Kongkiattikajorn


Introduction : Pigmented rice bran has benefi cial effects in the human diet and potential to promote human health since it contains antioxidative compounds that can inhibit the formation and reduce the concen
trations of reactive cell-damaging free radicals. The objectives of this study were to determine the
relative antioxidative activities and identify anthocyanins in different pigmented rice brans and to
discover new rice varieties with high antioxidative potential. Methods: Rice brans cultivar Hom-nin,
Homdum-sukothai, Homnin-jakkapat, Hommae-payathongdum, Riceberry, Khawklum, Homdang-suk
othai and Saohai were extracted for anthocyanins by methanol–water (70:30, v/v) containing 0.1%
hydrochloric acid. The rice bran extraction samples were determined for anthocyanins by high perfor
mance liquid chromatography and determined antioxidant activity by 1-1 diphenyl-2-picryl hydrazyl
(DPPH). Results: The total anthocyanin contents varied signifi cantly and exhibited a range of 2-3.42
mg /g. Five anthocyanin compounds were observed and three anthocyanin compounds were chara
cterized by comparison of the spectroscopic and chromatographic properties with those of authentic
standards. The most abundant anthocyanins were cyanidin-3-glucoside in black rice, pelargonidin-
3-glucoside in blue rice, and delphinidin-3-glucoside in purple rice. The black rice bran which contained
high content of cyanidin-3-glucoside had the high antioxidative activities. Conclusion: Pigmented rice
bran cultivar Hommae-payathongdum and Hom-nin following had highest antioxidative activities. These
pigmented rice cultivars, with high antioxidative potential, may provide a source of new antioxidants,
for new improved varieties, for use in foods with pharmaceutical properties, thereby increasing rice
consumption and contributing to the prevention of diseases caused by oxidative damage to cells.


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