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Phenolic constituents and antioxidant properties of some varieties of Indian rice

Sinchan Biswas (Pharmacognosy Research Laboratory, Department of Botany, University of Calcutta, Kolkata, India)
Debabrata Sircar (Natural Product Biotechnology Group, Agriculture and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, India)
Adinpunya Mitra (Natural Product Biotechnology Group, Agriculture and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, India)
Bratati De (Pharmacognosy Research Laboratory, Department of Botany, University of Calcutta, Kolkata, India)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 29 March 2011

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Abstract

Purpose

The purpose of this paper is to determine the antioxidant properties and phenol content of methanolic extracts of six white varieties and six purple/brown varieties of Indian rice and to find some relationship between the antioxidant properties, phenolic content in the varieties analyzed.

Design/methodology/approach

Methanolic extracts of different rice varieties were analyzed for their superoxide radical scavenging activity, 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical scavenging activity, total antioxidant capacity, reducing power and ferrous ion chelating properties. The extracts were analyzed for determination of total phenol content, anthocyanin content, oryzanol content. Phenolic acids were determined by HPLC.

Findings

All the rice varieties (white and purple/brown) showed activity in a dose‐dependent manner. Free phenolic acids, e.g. protocatechuic acid, caffeic acid, vanillic acid, p‐coumaric acid (PCA), ferulic acid and sinapic acid and the phenolic aldehyde vanillin could be detected in all the rice samples analyzed. No relationship could be established between activity and metabolite content. Principal component analysis and classification shows that superoxide radical scavenging activity, total phenolic acid, protocatechuic acid and ferulic acid are the components to differentiate the varieties from each other.

Originality/value

Little work has been done on the antioxidant activity of white rice. The authors report superoxide radical scavenging activity, DPPH radical scavenging activity, total antioxidant activity, reducing power and ferrous ion chelating properties and phenolic contents of six white varieties and six purple/brown varieties of Indian rice. Free phenolic acids like protocatechuic acid, caffeic acid, vanillic acid, PCA, ferulic acid and sinapic acid are reported from all the 12 varieties of rice.

Keywords

Citation

Biswas, S., Sircar, D., Mitra, A. and De, B. (2011), "Phenolic constituents and antioxidant properties of some varieties of Indian rice", Nutrition & Food Science, Vol. 41 No. 2, pp. 123-135. https://doi.org/10.1108/00346651111117391

Publisher

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Emerald Group Publishing Limited

Copyright © 2011, Emerald Group Publishing Limited