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Antioxidants and antioxidant activity of several pigmented rice brans.
J Agric Food Chem. 2011 Jan 12; 59(1):193-9.JA

Abstract

This study investigated the antioxidant content and activity of phenolic acids, anthocyanins, α-tocopherol and γ-oryzanol in pigmented rice (black and red rice) brans. After methanolic extraction, the DPPH free radical scavenging activity and antioxidant activity were measured. The pigmented rice bran extract had a greater reducing power than a normal rice bran extract from a long grain white rice. All bran extracts were highly effective in inhibiting linoleic acid peroxidation (60-85%). High-performance liquid chromatography (HPLC) analysis of antioxidants in rice bran found that γ-oryzanol (39-63%) and phenolic acids (33-43%) were the major antioxidants in all bran samples, and black rice bran also contained anthocyanins 18-26%. HPLC analysis of anthocyanins showed that pigmented bran was rich in cyanidin-3-glucoside (58-95%). Ferulic acid was the dominant phenolic acid in the rice bran samples. Black rice bran contained gallic, hydroxybenzoic, and protocatechuic acids in higher contents than red rice bran and normal rice bran. Furthermore, the addition of 5% black rice bran to wheat flour used for making bread produced a marked increase in the free radical scavenging and antioxidant activity compared to a control bread.

Authors+Show Affiliations

Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok, Thailand.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

21141962

Citation

Laokuldilok, Thunnop, et al. "Antioxidants and Antioxidant Activity of Several Pigmented Rice Brans." Journal of Agricultural and Food Chemistry, vol. 59, no. 1, 2011, pp. 193-9.
Laokuldilok T, Shoemaker CF, Jongkaewwattana S, et al. Antioxidants and antioxidant activity of several pigmented rice brans. J Agric Food Chem. 2011;59(1):193-9.
Laokuldilok, T., Shoemaker, C. F., Jongkaewwattana, S., & Tulyathan, V. (2011). Antioxidants and antioxidant activity of several pigmented rice brans. Journal of Agricultural and Food Chemistry, 59(1), 193-9. https://doi.org/10.1021/jf103649q
Laokuldilok T, et al. Antioxidants and Antioxidant Activity of Several Pigmented Rice Brans. J Agric Food Chem. 2011 Jan 12;59(1):193-9. PubMed PMID: 21141962.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Antioxidants and antioxidant activity of several pigmented rice brans. AU - Laokuldilok,Thunnop, AU - Shoemaker,Charles F, AU - Jongkaewwattana,Sakda, AU - Tulyathan,Vanna, Y1 - 2010/12/09/ PY - 2010/12/15/entrez PY - 2010/12/15/pubmed PY - 2011/4/19/medline SP - 193 EP - 9 JF - Journal of agricultural and food chemistry JO - J. Agric. Food Chem. VL - 59 IS - 1 N2 - This study investigated the antioxidant content and activity of phenolic acids, anthocyanins, α-tocopherol and γ-oryzanol in pigmented rice (black and red rice) brans. After methanolic extraction, the DPPH free radical scavenging activity and antioxidant activity were measured. The pigmented rice bran extract had a greater reducing power than a normal rice bran extract from a long grain white rice. All bran extracts were highly effective in inhibiting linoleic acid peroxidation (60-85%). High-performance liquid chromatography (HPLC) analysis of antioxidants in rice bran found that γ-oryzanol (39-63%) and phenolic acids (33-43%) were the major antioxidants in all bran samples, and black rice bran also contained anthocyanins 18-26%. HPLC analysis of anthocyanins showed that pigmented bran was rich in cyanidin-3-glucoside (58-95%). Ferulic acid was the dominant phenolic acid in the rice bran samples. Black rice bran contained gallic, hydroxybenzoic, and protocatechuic acids in higher contents than red rice bran and normal rice bran. Furthermore, the addition of 5% black rice bran to wheat flour used for making bread produced a marked increase in the free radical scavenging and antioxidant activity compared to a control bread. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/21141962/Antioxidants_and_antioxidant_activity_of_several_pigmented_rice_brans_ L2 - https://dx.doi.org/10.1021/jf103649q DB - PRIME DP - Unbound Medicine ER -