Rice is a world-famous cereal food divided into pigmented and non-pigmented rice. Pigmented rice is popular as healthier food than non-pigmented rice due to its potency as an antioxidant. Nevertheless, the potential of pigmented rice has not been widely studied. Indonesian selected pigmented rice protein’s antioxidant potential and the non-protein compound were in-vitro studied. The antioxidant potencies were evaluated by extracting fresh seeds of nine pigmented rice (Aek Sibundong, Beureum Taleus, Gogo Niti-2, Lamongan-1, Merah SP, Merah Wangi, Mota, Ketan Hitam-2, and Super Manggis) and non-pigmented rice (IR-64) as control. Various free radical scavenging methods to determine the antioxidant activity (ABTS•+, DPPH•, OH• and O2-) were conducted. Meanwhile, the genetic classification was performed by a simple sequence repeat (SSR) marker to determine the relationship between varieties. The results showed that protein of Ketan Hitam-2 had the highest ABTS•+ radical scavenging (98.06%), followed by Beureum Taleus (42.54%). Ketan Hitam-2 protein also showed the highest OH• and O2- activities (43.49% and 6.02%, respectively). The highest DPPH• potency of the non-protein compounds also shown by Ketan Hitam-2 (32.23%) with the activity of OH• and O2- (20.63% and 14.56%, respectively). These results showed that Ketan Hitam-2 has the highest potency as an antioxidant, which could be recommended as a nutraceuticals compound.
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