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

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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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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ANTIOXIDANT EVALUATION AND PHYTOCHEMICAL CONTENT OF VARIOUS RICE BRAN EXTRACTS OF THREE VARIETIES RICE FROM SEMARANG-CENTRAL JAVA, INDONESIA

Asian Journal of Pharmaceutical and Clinical Research ◽

10.22159/ajpcr.2017.v10i6.16565 ◽

2017 ◽

Vol 10 (6) ◽

pp. 377 ◽

Cited By ~ 1

Author(s):

Sukrasno Sukrasno ◽

Slamet Tuty ◽

Irda Fidrianny

Keyword(s):

Rice Bran ◽

Phenolic Content ◽

Antioxidant Activities ◽

Carotenoid Content ◽

Total Phenolic ◽

Red Rice ◽

Black Rice ◽

Dpph Assay ◽

Rice Bran Extract ◽

Dpph Scavenging

Objectives: The objectives of this research were to evaluate antioxidant activity from different polarities rice bran extract of three varieties of rice using two methods of antioxidant testing which were FRAP (Ferric Reducing Antioxidant Power) and DPPH (2,2-diphenyl-1-picrylhydrazyl), and correlation of total phenolic, flavonoid and carotenoid content with their EC50 of FRAP and IC50 of DPPH antioxidant activities. Methods: Extraction was conducted by reflux using different polarity solvents. The extracts were evaporated using rotary evaporator. Determination of total phenolic, flavonoid and carotenoid content, antioxidant activities using FRAP and DPPH assays were performed by UV-visible spectrophotometry and its correlation with EC50 of FRAP capacities and IC50 of DPPH scavenging activities were analyzed by Pearson’s method. Results: Ethanolic rice bran extract of black rice showed the lowest EC50 of FRAP capacity 64.35 µg/ml and IC50 of DPPH scavenging activity 23.92 µg/ml. The highest phenolic content, flavonoid content and carotenoid content were also given by ethanolic rice bran extract of black rice. There were significantly negative correlation between total phenolic content and carotenoid content in rice bran extract of red rice and black rice with their IC50 of DPPH. Conclusions: All of rice bran extracts (except n-hexane rice bran extract of black rice and ethanolic rice bran extract of white rice) were very strong antioxidant, by DPPH assay. Phenolic and carotenoid compounds in rice bran extracts of red rice and black rice were the major contributor in antioxidant activity by DPPH assay. Rice bran extracts of black rice had linear results by FRAP and DPPH assays.

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Comparison of hot water and methanol extraction combined with ultrasonic pretreatment on antioxidant properties of two pigmented rice cultivars

Food Research ◽

10.26656/fr.2017.4(2).330 ◽

2019 ◽

Vol 4 (2) ◽

pp. 547-556

Author(s):

U. Tobgay ◽

P. Boonyanuphong ◽

P. Meunprasertdee

Keyword(s):

Conventional Method ◽

Antioxidant Activities ◽

Hot Water ◽

Red Rice ◽

Rice Varieties ◽

Ultrasonic Pretreatment ◽

Phenolic Contents ◽

Pigmented Rice ◽

Methanol Extraction ◽

Glutinous Rice

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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Protective Effect of Houttuynia cordata Extract on Bleomycin-Induced Pulmonary Fibrosis in Rats

The American Journal of Chinese Medicine ◽

10.1142/s0192415x07004989 ◽

2007 ◽

Vol 35 (03) ◽

pp. 465-475 ◽

Cited By ~ 15

Author(s):

Lean-Teik Ng ◽

Feng-Lin Yen ◽

Chia-Wen Liao ◽

Chun-Ching Lin

Keyword(s):

Vitamin E ◽

Pulmonary Fibrosis ◽

Protective Effect ◽

Antioxidant Activities ◽

Antioxidant Properties ◽

Radical Scavenging ◽

Liver Homogenate ◽

Lavage Fluid ◽

Model Systems ◽

Houttuynia Cordata

The present study aimed to examine the antioxidant properties of Houttuynia cordata (HC) and its protective effect on bleomycin-induced pulmonary fibrosis in rats. Results showed that aqueous extract of HC exhibited a different magnitude of antioxidant activities in all model systems tested. Although HC showed weaker free radical scavenging and xanthine oxidase inhibitory activity than vitamin E, its anti-lipid peroxidation activity in rat liver homogenate was close to that of vitamin E. In animal studies, HC significantly decreased the levels of superoxide dismutase, malondialdehyde, hydroxyproline, interferon-γ, and tumor necrosis factor-α. However, an increase in the concentration of catalase was noted in the bronchoalveolar lavage fluid. HC also remarkably improved the morphological appearance of the lung of bleomycin-treated rats. These results suggest that HC possesses a protective effect against bleomycin-induced pulmonary fibrosis. Interestingly, this protective effect was more pronounced than that of vitamin E. In conclusion, the protective effect of HC on pulmonary fibrosis could be partly associated with the reduction of oxidative damage caused by bleomycin.

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Comparison of Phytochemical Profile, Mineral Content, and In Vitro Antioxidant Activities of Corchorus capsularis and Corchorus olitorius Leaf Extracts from Different Populations

Journal of Food Quality ◽

10.1155/2020/2931097 ◽

2020 ◽

Vol 2020 ◽

pp. 1-14

Author(s):

Ashok Biswas ◽

Susmita Dey ◽

Defang Li ◽

Yi Liu ◽

Jiangjiang Zhang ◽

...

Keyword(s):

Antioxidant Activities ◽

Antioxidant Properties ◽

Hierarchical Cluster ◽

Bioactive Compound ◽

Corchorus Olitorius ◽

Leaf Extracts ◽

Medicinal Uses ◽

Corchorus Capsularis ◽

Saponin Content

In addition to fiber, Corchorus (jute) leaf is also rich in secondary metabolites and is used in folk medicine in jute-producing communities. It has been reported that jute halts progression of and helps manage different chronic diseases like tumors, obesity, diabetes, and cardiovascular diseases. Various phytochemical, mineral, and antioxidant potency properties of 30 genotypes belonging to Corchorus capsularis and Corchorus olitorius were evaluated in the current study. The results demonstrate that the range of total flavonoids and polyphenols was 3.04 to 13.66 mg rutin equivalent (RE)/g and 5.12 to 7.78 mg gallic acid equivalent (GAE)/g DW, respectively. Total tannin and saponin content in both species was 13.08 to 26.95 mg tannic acid (TAE)/g and 34.45 to 114.59 mg tea saponin (TSE)/g DW, respectively, when analyzed for the first time. Moreover, this study sincerely establishes that jute leaf is a great source of mineral elements (magnesium, zinc, and selenium) and could also be a good energy source. The antioxidant properties of samples were examined with three unique strategies, including DPPH, FRAP, and ABTS values of leaf extract ranging from 206.42 to 351.77 μg/ml (IC50), 16.69 to 94.69 mmol Fe (II)/g DW, and 50.27 to 149.90 mmol trolox equivalent (TE)/g DW, respectively. A principle component analysis (PCA) explained 58.52% of the variance, while a hierarchical cluster analysis (HCA) was performed to construct five distinct groups based on their secondary compound metabolites content and antioxidant activities. Therefore, this study facilitates selection of the high genotypes that might be used as new materials for developing industrial and medicinal uses in addition to sorting genotypes for future genetic engineering purposes in order to enhance a particular bioactive compound and its natural antioxidants that are beneficial for human health.

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NMR metabolite comparison of local pigmented rice in Yogyakarta

Indonesian Journal of Biotechnology ◽

10.22146/ijbiotech.27308 ◽

2018 ◽

Vol 22 (2) ◽

pp. 68 ◽

Cited By ~ 2

Author(s):

Dio N. Wijaya ◽

Febri Adi Susanto ◽

Yekti Asih Purwestri ◽

Dyah Ismoyowati ◽

Tri Rini Nuringtyas

Keyword(s):

Internal Standard ◽

Anthocyanin Content ◽

Rice Cultivars ◽

Red Rice ◽

Black Rice ◽

Score Plot ◽

Pigmented Rice ◽

Positive Effects ◽

Red Color ◽

Metabolite Profiles

Pigmented rice may have a black or red color due to higher anthocyanin content in its grain. A natural antioxidant, many studies on anthocyanin have reported its positive effects on human health. This fact has spurred the development of pigmented rice as a functional food. This study aimed to compare the metabolite profiles of black and red rice. Three black rice cultivars, namely Melik, Pari Ireng, and Cempo Ireng Sleman, and two red rice cultivars, Inpari 24 and RC 204, were used. After husk removal, grain samples were ground in liquid nitrogen and dried with a freeze dryer. The dried samples were extracted using 50% MeOD4 (in a D2O phosphate buffer pH 6 containing 0.01% TSP as an internal standard). Metabolomic analysis was performed using 500 MHz NMR followed by multivariate data analysis. An orthogonal partial least squares-discriminant analysis (OPLS-DA) model ađer PCA was constructed to discriminate between the five different cultivars. The resulting OPLS-DA score plot revealed a clear separation between black rice and red rice. The metabolites that could influence the separation of red rice and black rice were valine, threonine, alanine, glutamate, galactinol, β-glucose, α-glucose, raffinose, and fumaric acid.

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Anthocyanin, Lutein, Polyphenol Contents and Antioxidant Activity of Black, Red and White Pigmented Rice Varieties

Food Science and Nutrition Studies ◽

10.22158/fsns.v1n1p43 ◽

2017 ◽

Vol 1 (1) ◽

pp. 43 ◽

Cited By ~ 2

Author(s):

Saravanan Ponnappan ◽

Arun Thangavel ◽

Omprakash Sahu

Keyword(s):

Antioxidant Properties ◽

Radical Scavenging ◽

Anthocyanin Content ◽

Black Rice ◽

Rice Varieties ◽

Pigmented Rice ◽

Polyphenol Compound ◽

Glutinous Rice ◽

Scavenging Capacity ◽

Radical Scavenging Ability

Colour rice varieties are rich in antioxidants and functional based properties such as anthocyanin, lutein and phenolic compounds. In this experiment, two of red pigmented (TPS-1and TKM-9), one white (glutinous rice) and black pigmented rice varieties are cultivated from India were analysed to determine their antioxidants and nutrition based functional properties. Based on the result, the anthocyanin content was very high on black rice than other variety contents up to 244.45 mg/100 g. Polyphenol compound were varied significantly within the compared varieties. Highest polyphenol compound content (463.05 mg/100 g) was found in the black rice and also showed rich antioxidant properties. Obviously, black rice rich source of lutein compound was also higher than other varieties where under the experimental condition. DPPH (Determination of 2, 20-diphenyl-1picrylhydrazyl radical scavenging ability) scavenging capacity starting from 69.46% to 76.4% ranged to level of remain DPPH.

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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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Metabolite Profiling Reveals Distinct Modulation of Complex Metabolic Networks in Non-Pigmented, Black, and Red Rice (Oryza sativa L.) Cultivars

Metabolites ◽

10.3390/metabo11060367 ◽

2021 ◽

Vol 11 (6) ◽

pp. 367

Author(s):

Tae Jin Kim ◽

So Yeon Kim ◽

Young Jin Park ◽

Sun-Hyung Lim ◽

Sun-Hwa Ha ◽

...

Keyword(s):

Oryza Sativa ◽

Secondary Metabolites ◽

Oryza Sativa L ◽

Carbon Sources ◽

Rice Cultivars ◽

Red Rice ◽

Black Rice ◽

Primary And Secondary Metabolites ◽

Pigmented Rice ◽

Low Levels

Comprehensive profiling of primary and secondary metabolites was performed to understand metabolic differences associated with color formation in pigmented rice (Oryza sativa L.). Overall, 110 metabolites from non-pigmented, black, and red rice cultivars were identified. Black and red rice contained high levels of flavonoids associated with plant color. Black rice also contained high levels of terpenoids (carotenoids, tocopherols, phytosterols, and monoterpenes). The non-pigmented rice contained relatively low levels of secondary metabolites. Multivariate and pathway analyses were performed to data-mine the metabolite profiles. Hierarchical clustering analysis of correlation coefficients revealed metabolite clusters based on nitrogen and carbon sources. These clusters suggested a negative correlation between nitrogen and carbon. Pathway analysis revealed that black rice was rich in carbon-based secondary metabolites, with relatively low levels of primary metabolites compared with other rice cultivars. These data highlight the complex interactions between nitrogen and carbon metabolism of primary and secondary metabolites in rice. For the first time, the relationships and metabolic differences in terpenoid content (monoterpenes, triterpenes, and tetraterpenes) of non-pigmented and pigmented rice cultivars were analyzed. These findings should greatly contribute to the understanding of pigmented rice metabolome and inform breeding programs for new rice cultivars.

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Optimization of Flavonoid Extraction from Red and Brown Rice Bran and Evaluation of the Antioxidant Properties

Molecules ◽

10.3390/molecules23081863 ◽

2018 ◽

Vol 23 (8) ◽

pp. 1863 ◽

Cited By ~ 1

Author(s):

Ali Ghasemzadeh ◽

Ali Baghdadi ◽

Hawa Z. E. Jaafar ◽

Mallappa Swamy ◽

Puteri Megat Wahab

Keyword(s):

Rice Bran ◽

Antioxidant Properties ◽

Brown Rice ◽

Natural Antioxidants ◽

Extraction Process ◽

Red Rice ◽

Flavonoid Content ◽

Accurate Analysis ◽

Pigmented Rice ◽

Flavonoid Compounds

Recently, the quality-by-design concept has been widely implemented in the optimization of pharmaceutical processes to improve batch-to-batch consistency. As flavonoid compounds in pigmented rice bran may provide natural antioxidants, extraction of flavonoid components from red and brown rice bran was optimized using central composite design (CCD) and response surface methodology (RSM). Among the solvents tested, ethanol was most efficient for extracting flavonoids from rice bran. The examined parameters were temperature, solvent percentage, extraction time, and solvent-to-solid ratio. The highest total flavonoid content (TFC) in red rice bran was predicted as 958.14 mg quercetin equivalents (QE)/100 g dry matter (DM) at 58.5 °C, 71.5% (v/v), 36.2 min, and 7.94 mL/g, respectively, whereas the highest TFC in brown rice bran was predicted as 782.52 mg QE/100 g DM at 56.7 °C, 74.4% (v/v), 36.9 min, and 7.18 mL/g, respectively. Verification experiment results under these optimized conditions showed that the TFC values for red and brown rice bran were 962.38 and 788.21 mg QE/100 g DM, respectively. No significant differences were observed between the predicted and experimental TFC values, indicating that the developed models are accurate. Analysis of the extracts showed that apigenin and p-coumaric acid are abundant in red and brown rice bran. Further, red rice bran with its higher flavonoid content exhibited higher nitric oxide and 2,2-diphenyl-1-picrylhydrazyl scavenging activities (EC50 values of 41.3 and 33.6 μg/mL, respectively) than brown rice bran. In this study, an extraction process for flavonoid compounds from red and brown rice bran was successfully optimized. The accuracy of the developed models indicated that the approach is applicable to larger-scale extraction processes.

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