Abstract
Background The present study evaluates the antioxidant properties of some Sri Lankan red rice varieties using water extracts. Methods Water extracts of rice varieties Attakkari, Bg2907, and Bg407 were used in this study. The total antioxidant capacity was measured by ferric reducing antioxidant power (FRAP), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, and reducing power assays. The total phenolic content (TPC), total flavonoid content (TFC), monomeric anthocyanin, and condensed tannin contents were measured by Folin-Ciocalteu, aluminium chloride, pH differential, and vanillin assays, respectively. Results It was observed that mean FRAP, DPPH, reducing power, TPC, TFC, monomeric anthocyanin content, and condensed tannin content were in the range of 0.561 ± 0.113 to 0.695 ± 0.077 mmol/100 g fresh weight (FW), 26.07 ± 3.08 to 53.66 ± 7.61 mg/mL FW, 33.49 ± 4.105.14 to 40.81 ± 3.65 mg/mL, 0.676 ± 0.078 to 0.900 ± 0.057 mg tannic acid equivalent (TAE)/g, 5.36 ± 0.75 to 6.38 ± 0.82 mg TAE/g FW, 0.0202 ± 0.005 to 0.0292 ± 0.009 mg/g FW, and 0.078 ± 0.015 to 0.104 ± 0.017 mg TAE/g FW, respectively. Significant differences were observed in DPPH, reducing power, and TPC among rice varieties (p < 0.05). Rice variety Attakkari had the highest total antioxidant capacity (TAC), scavenging activity, reducing power, TPC, TFC, monomeric anthocyanin content, and condensed tannin content followed by Bg2907 and Bg406. Conclusion Total phenolic compounds, total flavonoid, and condensed tannin are the major antioxidants in all three varieties of rice while the monomeric anthocyanin is only a minor antioxidant.
Highlights
The present study evaluates the antioxidant properties of some Sri Lankan red rice varieties using water extracts
This 0.1 g/mL centrifuged extract was used for ferric reducing antioxidant power (FRAP), reducing power, DPPH, total anthocyanin content, and condensed tannins
The total antioxidant capacity describes the ability of different food antioxidants in scavenging preformed free radicals which has been suggested as a tool for investigating the health effects of antioxidantrich foods
Summary
The present study evaluates the antioxidant properties of some Sri Lankan red rice varieties using water extracts. It was observed that mean FRAP, DPPH, reducing power, TPC, TFC, monomeric anthocyanin content, and condensed tannin content were in the range of 0:561 ± 0:113 to 0:695 ± 0:077 mmol/100 g fresh weight (FW), 26:07 ± 3:08 to 53:66 ± 7:61 mg/mL FW, 33:49 ± 4:105:14 to 40:81 ± 3:65 mg/mL, 0:676 ± 0:078 to 0:900 ± 0:057 mg tannic acid equivalent (TAE)/g, 5:36 ± 0:75 to 6:38 ± 0:82 mg TAE/g FW, 0:0202 ± 0:005 to 0:0292 ± 0:009 mg/g FW, and 0:078 ± 0:015 to 0:104 ± 0:017 mg TAE/g FW, respectively. Rice variety Attakkari had the highest total antioxidant capacity (TAC), scavenging activity, reducing power, TPC, TFC, monomeric anthocyanin content, and condensed tannin content followed by Bg2907 and Bg406. Total flavonoid, and condensed tannin are the major antioxidants in all three varieties of rice while the monomeric anthocyanin is only a minor antioxidant. The antioxidant compounds are recognized to have protective functions against oxidative damage and associated with reduced risk of chronic diseases [3]
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