Antioxidant Activities and Antioxidant Compounds of Some Specialty Rices

여러 가지 특수미의 항산화 활성 및 항산화 성분

  • Seo, Sun-Jung (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Choi, Young-Min (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Lee, Seon-Mi (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Kong, Su-Hyun (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Lee, Jun-Soo (Dept. of Food Science and Technology, Chungbuk National University)
  • Published : 2008.02.29


The objectives of this study were to determine antioxidant activity of the methanolic extracts from some specialty rices and to investigate relationships between antioxidant activities and antioxidant contents in the extracts. ABTS (2,2-azino-bis-(3-ethylbenzothiazoline-6-sulphonic acid)) radical cation scavenging activity, inhibitory effect on lipid peroxidation, chelating activity, reducing power and inhibitory effect on xanthine oxidase have been used to investigate the relative antioxidant activity of the extracts from specialty rices. The concentrations of total polyphenolics, phytic acid, and anthocyanin in the extracts were measured by spectrophotometric methods and vitamin E analysis was carried out by HPLC. The methanolic extracts prepared from black and red rices showed higher antioxidant activities and contained higher antioxidant compounds compared with other rices, apparently due to their intense red-purple color. The correlation coefficient between total polyphenolic content of methanolic extracts and ABTS radical cation scavenging activity, reducing power, and inhibitory effect of xanthine oxidase were 0.9921, 0.9856, and 0.8032, respectively.


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