Antioxidant Capacity of Newly Developed Pigmented Rice Cultivars in Korea

Abstract

ABSTRACTThe antioxidant capacity of newly developed and highly popular pigmented rice cultivars (black rice, Galsaekchalmi, Jeoktomi, Hongchalmi, and Nogwonmi) in South Korea was analyzed. The rice grains were ground into powder, extracted with 70% ethanol, filtered, and concentrated with a rotary evaporator. The samples were analyzed for phenolic, flavonoid, and phytic acid contents, free radical scavenging activity, reducing power, ferrous ion chelating ability, lipid peroxidation inhibition, and superoxide dismutase‐like activity. The ethanolic extracts from pigmented rice cultivars showed greater antioxidant activity than that of the normal white rice. The black rice exhibited the highest free radical scavenging activity, ferrous chelating ability, and total phenolic and flavonoid contents. The reducing power and phytic acid content were found to be highest in Hongchalmi cultivar. The inhibition of lipid peroxidation was markedly higher in Jeoktomi compared with the other rice samples. The Nogwonmi rice showed the lowest antioxidant activity among the pigmented varieties analyzed. These findings provide valuable information on the antioxidant potential of newly developed pigmented rice varieties and may assist plant breeders in the selection of cultivars for the development of new lines of rice with enhanced functional quality.