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KMID : 1134820180470121259
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Journal of the Korean Society of Food Science and Nutrition
2018 Volume.47 No. 12 p.1259 ~ p.1267
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Antioxidant Properties, β-Carotene and Vitamin E of Different Varieties of Brown and White Rice
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Choi In-Duck
Woo Koan-Sik
Choi Hye-Sun
Lee Seuk-Ki
Park Ji-Young
Chun A-Reum
Han Sang-Ik
Choi Dong-Soo
Chun Ji-Yeon
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Abstract
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A total of 15 rice (Oryza sativa L.) varieties classified as waxy-, medium waxy-, and non-waxy were analyzed for their functional properties of antioxidant compounds, antioxidant activities, β-carotene, and vitamin E contents. Brown rice varieties showed 2∼4 times higher levels of all the investigated functional properties than white rice. Black pigmented brown rice showed the highest values for phenols and flavonoids, ranging from 429.2 to 486.8 and 136.4 to 157.5 (mg gallic acid equivalent (GAE)/100 g), respectively, followed by the giant embryo rice, Nunkeunheugchal (NKHC) and Keunnun (KN), and then other ordinary rice varieties. The lowest levels for phenols and flavonoids was observed in tongil type and indica varieties, which contained 76.3∼95.4 and 12.5∼25.9 (mg GAE/100 g), respectively. Moreover, rice with higher antioxidant compounds showed higher antioxidant activities based on the 1,1-diphenyl-2-picrylhydrazyl and 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging capacities. β-Carotene, as a precursor of vitamin A, was detected in all brown rice varieties except Dasan1. However, among white rice varieties, only four types, including black and giant embryo rice cultivar contained β-carotene. Among the rice samples, α-tocopherol (α-T), α-tocotrienol (α-T3) and γ-tocotrienol (α-T3) were the most predominant homologues of vitamin E. The α- tocotrienol equivalent (α-TE) levels of brown rice were in the order of black pigmented and giant embryo rice (2.714∼3.453 α-TE/100 g), normal rice (1.744∼2.368 α-TE/100 g), and tongil type and indica varieties (0.388∼0.719 α-TE/100 g).
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KEYWORD
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rice, amylose, antioxidant properties, β-carotene, vitamin E
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