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KMID : 1134820230520070701
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Journal of the Korean Society of Food Science and Nutrition
2023 Volume.52 No. 7 p.701 ~ p.707
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Comparison of Antioxidant Components and Activities of Korean Colored Rice (Oryza sativa L.) Cultivars
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Oh You-Geun
Kang Ju-Won
Lee Jeong-Heui
Lee Jeom-Sig
Kwak Ji-Eun
Park Hyun-Jin
Choi Yu-Chan
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Abstract
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This study compared the antioxidant components and activities of eight Korean colored rice cultivars (five black, two red, and one green rice cultivar) to enhance their usability by analyzing their total phenolics, flavonoids, anthocyanins and proanthocyanidin contents, and the antioxidant activities using ABTS and DPPH radical. Among them, the black rice cultivar “Heugjinmi” contained the highest levels of three antioxidant components and two antioxidant activities. Generally, red rice is known to have a higher proanthocyanidin content than black rice, but Heugjinmi showed the highest content (2.29 mg/g). Cyanidin-3-glucoside and peonidin-3-glucoside were observed in black rice, and the highest anthocyanin content was observed in the Josaengheugchal cultivar (2.24 mg/g). On the other hand, anthocyanin was not detected in the red and green rice cultivars. The three antioxidant components (polyphenol, flavonoid, and proanthocyanidin) showed significant correlations with the two antioxidant activities, but no significant correlation was observed between the proanthocyanidin and antioxidant activities. These results provide valuable information for using Korean colored rice cultivar as a functional food materials.
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KEYWORD
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colored rice, antioxidant, functional rice, anthocyanin, polyphenol
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