Korean Journal of Agricultural Science (농업과학연구)

Institute of Agricultural Science, CNU (충남대학교 농업과학연구소)
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Antioxidant activity of black rice and grains

흑미 및 곡류 추출물의 항산화 효과

  • Cho, Eun Ju (Department of Food Science and Nutrition, Pusan National University) ;
  • Choi, Mi Jin (Department of Food Science and Nutrition, Pusan National University) ;
  • Shin, Seon Hwa (Department of Food Science and Nutrition, Pusan National University) ;
  • Kim, Hyun Young (Department of Food Science, Gyeongnam National University of Science and Technology)
  • 조은주 (부산대학교 식품영양학과 및 노인생활환경연구소) ;
  • 최미진 (부산대학교 식품영양학과 및 노인생활환경연구소) ;
  • 신선화 (부산대학교 식품영양학과 및 노인생활환경연구소) ;
  • 김현영 (경남과학기술대학교 식품과학부)
  • Received : 2012.11.28
  • Accepted : 2012.12.12
  • Published : 2012.12.31
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Abstract

In this study, the comparison of antioxidative effect of the methanol (MeOH) extracts from grains were investigated in vitro radical scavenging system. Ten grains (black rice, rice, barley, wheat, millet, sorghum, glutinous millet, buckwheat, phellines linteus rice and brown rice) were extracted with MeOH. Among the MeOH extracts of grains, sorghum and black rice showed effective scavenging activities of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical. The $IC_{50}$ values of sorghum and black rice were $47.4{\mu}g/mL$ and $50.6{\mu}g/mL$, respectively. In addition, black rice also exerted the strongest activities on hydroxyl radical (${\cdot}OH$) scavenging activity. Furthermore, the MeOH extracts of black rice showed effective and dose dependant scavenging activities of DPPH radical and ${\cdot}OH$. These results indicated that black rice showed strong free radical scavenging activity. It suggested that black rice could be a promising natural antioxidant against free radical-induced oxidative damage.

Keywords

References

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