Antioxidant Compounds and Antioxidant Activities of the 70% Ethanol Extracts from Brown and Milled Rice by Cultivar
2010
Kim, D.J., National Institute of Crop Science, RDA, Suwon, Republic of Korea | Oh, S.K., National Institute of Crop Science, RDA, Suwon, Republic of Korea | Yoon, M.R., National Institute of Crop Science, RDA, Suwon, Republic of Korea | Chun, A.R., National Institute of Crop Science, RDA, Suwon, Republic of Korea | Hong, H.C., National Institute of Crop Science, RDA, Suwon, Republic of Korea | Lee, J.S., Chungbuk National University, Cheongju, Republic of Korea | Kim, Y.K., National Institute of Crop Science, RDA, Suwon, Republic of Korea
The objectives of this study were to determine various bio-active components from some brown rice and milled rice of some cultivars, as well as to assess their contribution to the radical scavenging linked-antioxidant activity. DPPH or ABTS radical scavenging activities, and reducing power have been used to investigate the relative antioxidant activities of 70% ethanol extracts. The contents of total polyphenol, total flavonoid, γ-oryzanol, and vitamin E in the extracts were also measured by spectrophotometric methods or HPLC. The antioxidant components and antioxidant activities of 70% ethanol extracts from brown rice were higher than those from milled rice. In addition, our results showed that the high level of antioxidant compounds was found in brown rice of Hongjinju, and the antioxidant activities of the 70% ethanol extracts from pigmented brown rices, such as Hongjinju and Heugkwang, were comparably higher than the others.
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