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KMID : 1134820070360040499
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 4 p.499 ~ p.502
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Determination of Selected Antioxidant Compounds in Specialty Rice
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Seo Sun-Jung
Choi Young-Min
Lee Seon-Mi
Kim Kee-Jong
Son Jong-Rok
Lee Jun-Soo
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Abstract
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The objective of this study was to determine antioxidant compounds in specialty rice including milled rice, brown rice, red rice, giant embryonic rice, black rice, green rice, and Goami consumed in Korea. The concentrations of total polyphenols (insoluble and soluble polyphenols), phytic acid, and anthocyanin in the samples were measured using spectrophotometric methods and vitamin E analysis was carried out by HPLC. The contents of the total polyphenolic compounds were 565 ㎎/100 g for black rice, 405 ㎎/100 g for red rice, 140 ㎎/100 g for giant embryo rice, 138 ㎎/100 g for Goami, 133 ㎎/100 g for brown rice, 127 ㎎/100 g for green rice, and 66 ㎎/100 g for white rice. The black and red rices were significantly high in polyphenolic contents compared with the other rices, apparently due to their intense red?purple color. Black rice, red rice, and Goami showed significantly higher vitamin E and phytic acid contents compared with other rices. Anthocyanins were determined in only black rice (302 ㎎/100 g) due to the detection limits of spectrophoto-metric assay. Although vitamin E and anthocyanin contents were relatively lower than polyphenolics among the samples, the specialty rice may contribute to the significant supply of antioxidant compounds to prevent oxidative stress due to the fact that rice is used as a staple food and consumed in large amounts in our diets. The results can be used to increase rice consumption by enhancing consumer awareness on health benefits of the rice.
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KEYWORD
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rice, antioxidant, polyphenolics, vitamin E, phytic acid, anthocyanin
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