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KMID : 1134820160450081214
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Journal of the Korean Society of Food Science and Nutrition
2016 Volume.45 No. 8 p.1214 ~ p.1220
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Comparison of Antioxidant Components and Antioxidant Activities of Colored Rice Varieties (Oryza sativa L.) Cultivated in Southern Plain
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Park Ji-Young
Ham Hyeon-Mi
Han Sang-Ik
Oh Sung-Hwan
Song You-Chun
Cho Jun-Hyeon
Hur Yeon-Jae
Lee Yu-Young
Lee Byong-Won
Choi Yong-Hwan
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Abstract
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This study compared antioxidant compounds and antioxidant activities according to various varieties of 18 colored rice. Selected rice cultivars for this study were as follows: black rice (12 cultivars)-Heugjinjubyeo, Nunkeunheugchal, Joeunheugmi, Josaengheugchal, Heuggwang, Heugseol, Shinmyeongheugchal, Shinongheugchal, Shintoheugmi, Cheongpungheukchal, Heughyang, Boseogheugchal, red rice (four cultivars)-Jeogjinju, Jeogjinjuchal, Hongjinju, Geonganghongmi, and green rice (two cultivars)-Nogwonchal and Jungmo1020. These were transplanted on June 30th and cultivated from the Department of Southern Area Crop Science, National Institute of Crop Science in Miryang, Korea. Total polyphenol (TP) content of black rice cultivars was higher than that of red rice varieties. Heugjinjubyeo exhibited the highest TP, which was 9.55±0.05 mg gallic acid equivalent/g sample. There were no significant differences between black rice cultivars and red rice cultivars in terms of total flavonoid (TF) level. Heugjinjubyeo and Hongjinju showed the higher TF content than any other variety. Shintoheugmi revealed the highest anthocyanin content (194.26±0.65 mg/100 g). Methanol extract of Heugjinjubyeo had the highest antioxidant activities. 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activities of Heugjinjubyeo extract were 14.70±0.62 and 30.68±2.22 μg/mL, respectively. There were significant correlations between antioxidant compound content and antioxidant activities.
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KEYWORD
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colored rice, variety, anthocyanin, antioxidant activity, polyphenol
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