Evaluation of antioxidant activities and contents in bran extracts of Thai pigmented rice using chemical and cellular assays

Pigmented rice is considered as the good source of phytochemicals which contains more phenolic contents and higher antioxidant activities compared with non-pigmented rice. However, those phytochemicals are normally extracted using inorganic solvent, using water was rarely found. This study was aimed to compare extraction methods on antioxidant contents and activities of two types of Thai pigmented rice (black glutinous rice and red non-glutinous rice). Pigmented rice was extracted either conventional method alone or a combination of ultrasonic plus conventional method with different solvents (methanol and hot water). Phenolic contents were analyzed by spectrophotometric assay and high-performance liquid chromatography (HPLC). Antioxidant activities were investigated by radical scavenging capacity (ABTS and DPPH). The results showed that ultrasonic pretreatment significantly enhanced the total phenolic, flavonoid, anthocyanin contents and higher antioxidant activities compared with conventional extraction irrespective of solvents and rice varieties. Ultrasonic methanol (UM) extraction proved to extract significant higher content of all the compounds analyzed in both the rice varieties. In contrast, hot water (HW) extracts exhibited the lowest amount of bioactive compounds. However, there was no significant difference between methanol extraction alone and ultrasonic pretreatment with hot water extract on antioxidant contents for black glutinous rice. The contents of individual anthocyanins and flavonoids (cyanidin 3-O-glucoside, peonidin 3-O-glucoside, and quercetin) were significantly increased with ultrasonic pretreatment compare to the conventional method in black glutinous rice while failed to detect the red rice variety. The black glutinous rice contained significantly higher contents of all analyzed compounds and antioxidant activities than red rice. In conclusions, our results demonstrated that ultrasonic pretreatment significantly enhanced antioxidant extraction with higher activities compared with conventional extraction irrespective of solvents and rice varieties. Furthermore, the efficiency of ultrasonic together with hot water extraction was almost equal to methanol extraction which was the one effective solvent for extracting antioxidant.

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Antioxidant activities of Thai pigmented rice cultivars and application in sunflower oil

International Journal of Food Science & Technology ◽

10.1111/ijfs.12952 ◽

2015 ◽

Vol 51 (1) ◽

pp. 46-53 ◽

Cited By ~ 9

Author(s):

Ninnart Chinprahast ◽

Teerapat Tungsomboon ◽

Patlapa Nagao

Keyword(s):

Sunflower Oil ◽

Antioxidant Activities ◽

Rice Cultivars ◽

Pigmented Rice

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Antioxidant Activities and Phenolic Compounds of Pigmented Rice Bran Extracts

Journal of Food Science ◽

10.1111/j.1750-3841.2012.02763.x ◽

2012 ◽

Vol 77 (7) ◽

pp. C759-C764 ◽

Cited By ~ 63

Author(s):

Hyun-Il Jun ◽

Geun-Seoup Song ◽

Eun-In Yang ◽

Young Youn ◽

Young-Soo Kim

Keyword(s):

Phenolic Compounds ◽

Rice Bran ◽

Antioxidant Activities ◽

Pigmented Rice

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Milling and thermal treatment induced changes on phenolic components and antioxidant activities of pigmented rice flours

Journal of Food Science and Technology ◽

10.1007/s13197-018-3487-1 ◽

2018 ◽

Vol 56 (1) ◽

pp. 273-280 ◽

Cited By ~ 1

Author(s):

Indrakumar Sapna ◽

Moirangthem Kamaljit ◽

Ramakrishna Priya ◽

Padmanabhan Appukuttan Jayadeep

Keyword(s):

Thermal Treatment ◽

Antioxidant Activities ◽

Pigmented Rice ◽

Phenolic Components ◽

Rice Flours ◽

Induced Changes

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Physicochemical Characteristics and Antioxidant activities of Sikhye Made with Pigmented Rice

Journal of the East Asian Society of Dietary Life ◽

10.17495/easdl.2015.10.25.5.830 ◽

2015 ◽

Vol 25 (5) ◽

pp. 830

Author(s):

Ji-won Yang Yang ◽

Young Eon Kim ◽

Kyung Hee Lee

Keyword(s):

Antioxidant Activities ◽

Physicochemical Characteristics ◽

Pigmented Rice

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TOTAL ANTHOCYANIN CONTENT AND ANTIOXIDANT ACTIVITIES OF PIGMENTED BLACK RICE (ORYZA SATIVA L. JAPONICA) SUBJECTED TO SOAKING AND BOILING

Jurnal Teknologi ◽

10.11113/jt.v80.11135 ◽

2018 ◽

Vol 80 (3) ◽

Author(s):

Noorlaila, A., ◽

Nur Suhadah, N., ◽

Noriham, A., ◽

Nor Hasanah, H.

Keyword(s):

Antioxidant Activity ◽

Antioxidant Activities ◽

Oryza Sativa L ◽

Anthocyanin Content ◽

Black Rice ◽

Total Anthocyanin ◽

Pigmented Rice ◽

Total Anthocyanin Content ◽

Β Carotene ◽

Carotene Degradation

Pigmented rice contains high value of anthocyanin and antioxidant activity. However, the different process for black rice might affect the concentration of these phytochemicals. Therefore, the present study focused on the effect of soaking and cooking on the total anthocyanin content and antioxidant activity of pigmented black rice. The raw black rice was subjected to two treatments. First, black rice was soaked for 3 hours. Second, black rice was soaked and cooked for 15, 25 and 35 minutes. The study revealed that the second treatment (soaking and cooking) caused a significant (p<0.05) decreased in antioxidant activities and total anthocyanin content as compared to soaking. Highest losses in total anthocyanin and antioxidant activity in cooked black rice were as follows: 35 minutes > 25 min >15 min cooking. β- Carotene degradation rate was also highest in 35 minutes cooked black rice.

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In vitro examination of starch digestibility and changes in antioxidant activities of selected cooked pigmented rice

Food Bioscience ◽

10.1016/j.fbio.2017.12.014 ◽

2018 ◽

Vol 23 ◽

pp. 129-136 ◽

Cited By ~ 8

Author(s):

Sukanya Thuengtung ◽

Chutamat Niwat ◽

Masatsugu Tamura ◽

Yukiharu Ogawa

Keyword(s):

Antioxidant Activities ◽

Starch Digestibility ◽

Pigmented Rice ◽

In Vitro Examination

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Nutritional compositions, polyphenolic profiles and antioxidant properties of pigmented rice varieties and adlay seeds enhanced by soaking and germination conditions

Functional Foods in Health and Disease ◽

10.31989/ffhd.v8i12.564 ◽

2018 ◽

Vol 8 (12) ◽

pp. 561 ◽

Cited By ~ 4

Author(s):

Iyiola Oluwakemi Owolabi ◽

Bandhita Saibandith ◽

Santad Wichienchot ◽

Chutha Takahashi Yupanqui

Keyword(s):

Functional Properties ◽

Antioxidant Activities ◽

Antioxidant Properties ◽

Red Rice ◽

Rice Varieties ◽

Pigmented Rice ◽

Germination Process ◽

Rice Samples ◽

New Compounds ◽

Innovative Techniques

Background: Pigmented rice varieties are gaining interest due to their superior nutritional and phenolic properties compared to white rice varieties. With the rising risk of diabetes, cereals with higher protein contents should be consumed with rice. Adlay is one of the underutilized crops with higher protein contents and other functional properties. The germination process is one of the easy and innovative techniques for improving functional properties in seeds. In this study, two pigmented rice varieties and adlay seeds were soaked (24 h) and germinated for 12, 24, 36, and 48 h. The physicochemical properties, polyphenolic profiles, and the antioxidant activities of these samples were evaluated.Results: Purple rice (PR) demonstrated the highest values for polyphenolic contents, with 9 compounds detected for antioxidant activities. There were 6 compounds detected for red rice (RR). The adlay seeds had the least concentrations of phenolic compounds, with 6 compounds and higher nutritional properties identified. New compounds were synthesized. Among the rice samples, 24 h soaking (S24) gave the best results for phenolic and antioxidant properties, with 24 h germination in adlay seeds. 48 h germination yielded better results for the nutritional values in all the samples.Conclusion: The present study demonstrates how the process of soaking is a cheap and less time-consuming process of improving bioactive compounds and antioxidant activities in pigmented rice varieties and adlay seeds. Keywords: polyphenols; antioxidant; pigmented rice; adlay; germination.

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Protective effect of two Thai pigmented rice cultivars against H2O2-induced oxidative damage in HT-29 cell culture

Food Research ◽

10.26656/fr.2017.6(1).206 ◽

2022 ◽

Vol 6 (1) ◽

pp. 27-33

Author(s):

P. Boonyanuphong ◽

U. Tobgay

Keyword(s):

Protective Effect ◽

Antioxidant Activities ◽

Antioxidant Properties ◽

Bioactive Compound ◽

Red Rice ◽

Black Rice ◽

Pigmented Rice ◽

Toxic Concentration ◽

Dichlorofluorescin Diacetate ◽

Ht 29

Radicals derived from exogenous and endogenous sources are considered to be the principal cause of genetic damage. Exogenous and endogenous radicals participate in the reactive oxygen species (ROS) formation, which leads to damages in the DNA, RNA, proteins and lipids. However, dietary compounds, mainly from pigmented rice, are an essential source of antioxidants that help protect cells from damage. This study seeks to determine the antioxidant properties and cytoprotective effect of two Thai pigmented rice extracts namely the glutinous black rice (native name: Neaw dum moa37) and red rice (native name: Hom gradung-nga57) on H2O2-induced damage in HT-29 cells. The bioactive compound contents, as well as antioxidant activities of both rice extracts, were investigated. The protective effect of rice extracts on H2O2-induced damage was executed following the co-incubation method. HT-29 cells were exposed to H2O2 and different rice extract concentrations for 3 h and an MTT assay was used to measure the viability of the cell. The ROS level was determined using the 2′,7′-dichlorofluorescin diacetate (DCFDA). The result showed that glutinous black rice extract contained significantly higher contents of all analysed antioxidants and activities than red rice extract. Glutinous black rice showed a higher cytotoxic effect compared to red rice. At the non-toxic concentration of both rice extracts, the HT-29 cells were guarded against the H2O2 induced oxidative stress. Besides, the intracellular ROS accumulation result from H2O2 exposure was significantly reduced in the presence of rice extracts for both glutinous black rice and red rice compared to control. Hence, this study has demonstrated the potential properties of both pigmented rice extracts in alleviating H2O2-mediated damage in HT-29 cells.

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