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Andriani R, Subroto T, Ishmayana S, Kurnia D. Enhancement Methods of Antioxidant Capacity in Rice Bran: A Review. Foods 2022; 11:foods11192994. [PMID: 36230070 PMCID: PMC9564381 DOI: 10.3390/foods11192994] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2022] [Revised: 09/19/2022] [Accepted: 09/20/2022] [Indexed: 11/30/2022] Open
Abstract
Rice (Oryza sativa L.) is a primary food that is widely consumed throughout the world, especially in Asian countries. The two main subspecies of rice are japonica and indica which are different in physical characteristics. In general, both indica and japonica rice consist of three types of grain colors, namely white, red, and black. Furthermore, rice and rice by-products contain secondary metabolites such as phenolic compounds, flavonoids, and tocopherols that have bioactivities such as antioxidants, antimicrobial, cancer chemopreventive, antidiabetic, and hypolipidemic agents. The existence of health benefits in rice bran, especially as antioxidants, gives rice bran the opportunity to be used as a functional food. Most of the bioactive compounds in plants are found in bound form with cell wall components such as cellulose and lignin. The process of releasing bonds between bioactive components and cell wall components in rice bran can increase the antioxidant capacity. Fermentation and treatment with enzymes were able to increase the total phenolic content, total flavonoids, tocotrienols, tocopherols, and γ-oryzanol in rice bran.
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The Total Antioxidant Capacity and the Total Phenolic Content of Rice Using Water as a Solvent. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2021; 2021:5268584. [PMID: 33855066 PMCID: PMC8019648 DOI: 10.1155/2021/5268584] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 01/07/2020] [Revised: 02/05/2021] [Accepted: 03/18/2021] [Indexed: 12/17/2022]
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.
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Sen S, Chakraborty R, Kalita P. Rice - not just a staple food: A comprehensive review on its phytochemicals and therapeutic potential. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.01.022] [Citation(s) in RCA: 62] [Impact Index Per Article: 15.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Rayee R, Xuan TD, Kakar K, Haqani MI. Antioxidant Activity, Quality Parameters and Grain Characteristics of Rice Varieties of Afghanistan. INTERNATIONAL LETTERS OF NATURAL SCIENCES 2019. [DOI: 10.56431/p-q8fbu2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
The present study was conducted to evaluate the antioxidant activity, grain traits and quality contents in Afghanistan’s selected rice varieties. The antioxidant capacity was measured using DPPH (1,1-diphenyl-2-picrylhydrazyl) and Reducing Power methods. Grain length, grain width and grain thickness were in the range of 5.4-7.6, 1.7-3.2, and 1.5-2.2 mm respectively. Selah Zoodras, Taram Irani and Attai-1 had the longest grain length whereas Luke was associated with high width and thickness among the varieties. Protein, amylose and lipid content varied from 6.5-9.9, 20.3-23.5, and 10-18% respectively. Barah Kunduz showed the highest protein and lipid content while Selah zoodras was associated highest amylose content. The selected rice varieties possessed moderate antioxidant activity and their physiochemical properties were not correlated with antioxidant capacity. Results of this study provided useful information on the selection and production of rice varieties with high nutritional and pharmaceutical values in Afghanistan.
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Rayee R, Xuan TD, Kakar K, Haqani MI. Antioxidant Activity, Quality Parameters and Grain Characteristics of Rice Varieties of Afghanistan. INTERNATIONAL LETTERS OF NATURAL SCIENCES 2019. [DOI: 10.18052/www.scipress.com/ilns.73.26] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
The present study was conducted to evaluate the antioxidant activity, grain traits and quality contents in Afghanistan’s selected rice varieties. The antioxidant capacity was measured using DPPH (1,1-diphenyl-2-picrylhydrazyl) and Reducing Power methods. Grain length, grain width and grain thickness were in the range of 5.4-7.6, 1.7-3.2, and 1.5-2.2 mm respectively. Selah Zoodras, Taram Irani and Attai-1 had the longest grain length whereas Luke was associated with high width and thickness among the varieties. Protein, amylose and lipid content varied from 6.5-9.9, 20.3-23.5, and 10-18% respectively. Barah Kunduz showed the highest protein and lipid content while Selah zoodras was associated highest amylose content. The selected rice varieties possessed moderate antioxidant activity and their physiochemical properties were not correlated with antioxidant capacity. Results of this study provided useful information on the selection and production of rice varieties with high nutritional and pharmaceutical values in Afghanistan.
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Suwan T, Khongkhunthian S, Sirithunyalug J, Okonogi S. Effect of rice variety and reaction parameters on synthesis and antibacterial activity of silver nanoparticles. Drug Discov Ther 2018; 12:267-274. [PMID: 30464157 DOI: 10.5582/ddt.2018.01058] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
In the present study, three different rice varieties; Jasmine (JM), Niaw Koko-6 (NKK), and Saohai (SH) were determined for reducing power using ferric reducing antioxidant power (FRAP) assay. SH showed the highest reducing property followed by JM and NKK, respectively. All modified rice samples were used to fabricate silver nanoparticles (AgNPs) by reducing silver nitrate (AgNO3) to metallic Ag. The obtained AgNPs from JM, NKK, and SH namely JM-AgNPs, NKK-AgNPs, and SH-AgNPs, respectively, showed maximum absorption at 410, 408, and 409 nm, respectively, which confirmed the spectra of AgNPs. Reaction parameters such as AgNO3 and modified rice concentration as well as the reaction period were investigated. It was found that increasing of these parameters gave better AgNPs until the concentration of modified rice and AgNO3 reached to 0.3% and 10 mM, respectively and the reaction period reached to 60 min, the most suitable AgNPs were obtained. Among the three rice varieties, SH showed the most potential for synthesis of AgNPs. SH-AgNPs showed the smallest size of 80.4 ± 2.8 nm and the highest zeta potential of - 45.9 ± 1.4 mV. The AgNPs obtained from all three rice varieties showed effective against Escherichia coli than Staphylococcus aureus and SH-AgNPs showed significantly higher antibacterial activity than JM- AgNPs and NKK-AgNPs.
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Affiliation(s)
- Temsiri Suwan
- Interdisciplinary Program in Nanoscience and Nanotechnology, Chiang Mai University
| | - Sakornrat Khongkhunthian
- Department of Restorative Dentistry and Periodontology, Faculty of Dentistry, Chiang Mai University.,Research Center of Pharmaceutical Nanotechnology, Chiang Mai University
| | - Jakkapan Sirithunyalug
- Research Center of Pharmaceutical Nanotechnology, Chiang Mai University.,Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University
| | - Siriporn Okonogi
- Research Center of Pharmaceutical Nanotechnology, Chiang Mai University.,Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University
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Bhat FM, Riar CS. Extraction, identification and assessment of antioxidative compounds of bran extracts of traditional rice cultivars: An analytical approach. Food Chem 2017; 237:264-274. [PMID: 28763995 DOI: 10.1016/j.foodchem.2017.05.113] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2017] [Revised: 04/22/2017] [Accepted: 05/22/2017] [Indexed: 01/07/2023]
Abstract
The antioxidative compounds were extracted by ultrasonic treatment of bran extracts of seven pigmented (completely) and non pigmented (sparsely) colored rice cultivars followed by assessment of their in vitro antioxidative capacity by LC-MS and oxidation/reduction assay based methods. A total of 40-compounds, 7-phenolic, 9-flavonoids, 9-hydroxycinammic acid derivatives, 3-hydroxybenzoic acid derivatives and other glucosides specifically, pro-anthocyanidin trimer and procyanidin-B1 (dimer) were indentified in completely colored rice cultivars. Higher DPPH radical scavenging activity of pigmented cultivars was due to higher percentage of phenolics like thymol, quinicquinic-caffeicacid ester and polar dicaffeoylquinic acid; whereas higher lipid peroxidation inhibition was attributed to the presence of polar substances such as p-hydroxybenzoicacid, procyanidin B1 and quercetin-3-O-rutinoside. The phosphomolybdenum reduction capacity was attributed to luteolin-7-O-glucoside, apigenin-7-O-glucoside, caffeicacid, myrecitin and phloreticacid. Whereas, grater reducing power of pigmented bran was attributed to presence of multiple-OH groups containing phenols, flavonoid and hydracinammicacid depicting potential health and nutritional effects of these rice cultivars.
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Affiliation(s)
- Farhan M Bhat
- Department of Food Engineering & Technology, Sant Longowal Institute of Engineering & Technology, Longowal, Punjab 148106, India
| | - Charanjit S Riar
- Department of Food Engineering & Technology, Sant Longowal Institute of Engineering & Technology, Longowal, Punjab 148106, India.
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Abstract
Epidemiological and clinical studies suggest that the additive/synergistic effects of several bioactive compounds are responsible for the health benefits of rice. Among the leading contenders are phenolic acids, flavonoids, anthocyanins, proanthocyanidins, tocotrienols, tocopherols, λ-oryzanol, and phytic acid, which all possess strong antioxidant activities in vitro. In this review, data related to health effects of rice antioxidants using cultured cells, rodents and humans models are first summarized. The evidence is strong that consumption of rice tocotrienols translates into improved health outcomes. Current research, however, does not strongly support the health-promoting effects of rice tocopherols and phenolic acids. The crucial limitations in studies using rice flavonoids, anthocyanins, proanthocyanidins, λ-oryzanol and phytic acid appear to be the appropriateness of the substance tested (i.e., purity), and the scarcity of animal and human interventions. In a second part, rice antioxidants are reviewed with an emphasis on their composition and contents. Taking into account the bioavailability of these compounds, it is evident that a number of factors affect the antioxidant composition of rice, making it difficult to estimate dietary intake. Before harvest, factors including soil type, atmospheric CO2, chemical inputs, temperature, and degree of ripening are important. After harvest, rice is subjected to processing methods that include drying, parboiling, storage, irradiation, milling, stabilization, soaking, germination, fermentation, boiling, steaming, roasting, baking, and extrusion. Quantitative knowledge about the effects of these processes is summarized in this review. Surprisingly, a high level of agreement was found among study results, which could be useful in manipulating the growing and processing techniques of rice grains to facilitate efficient and safe consumption of antioxidant compounds.
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Affiliation(s)
- Piebiep Goufo
- a Universidade de Trás os Montes e Alto Douro (UTAD) , Centre for the Research and Technology of Agro-Environment and Biological Sciences (CITAB) , Vila Real , Portugal
| | - Henrique Trindade
- a Universidade de Trás os Montes e Alto Douro (UTAD) , Centre for the Research and Technology of Agro-Environment and Biological Sciences (CITAB) , Vila Real , Portugal
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Chung SI, Lo LMP, Kang MY. Effect of Germination on the Antioxidant Capacity of Pigmented Rice ( Oryza sativa L. cv. Superjami and Superhongmi). FOOD SCIENCE AND TECHNOLOGY RESEARCH 2016. [DOI: 10.3136/fstr.22.387] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Soo Im Chung
- Department of Food Science and Nutrition, Brain Korea 21 Plus, Kyungpook National University
| | - Lara Marie Pangan Lo
- Department of Food Science and Nutrition, Brain Korea 21 Plus, Kyungpook National University
| | - Mi Young Kang
- Department of Food Science and Nutrition, Brain Korea 21 Plus, Kyungpook National University
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Jun HI, Shin JW, Song GS, Kim YS. Isolation and identification of phenolic antioxidants in black rice bran. J Food Sci 2015; 80:C262-8. [PMID: 25597516 DOI: 10.1111/1750-3841.12754] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2014] [Accepted: 11/16/2014] [Indexed: 11/29/2022]
Abstract
Black rice bran contains phenolic compounds of a high antioxidant activity. In this study, the 40% acetone extract of black rice bran was sequentially fractionated to obtain 5 fractions. Out of the 5 fractions, ethyl acetate fraction was subfractionated using the Sephadex LH-20 chromatography. The antioxidant activity of phenolic compounds in the extracts was investigated by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical assay, 2,2-azino-bis-(3-ethylenebenzothiozoline-6-sulfonic acid) (ABTS) radical cation assay, reducing power. The subfraction 2 from ethyl acetate fraction had the highest total phenolic contents (TPC) (816.0 μg/mg) and the lowest EC50 values (47.8 μg/mL for DPPH radical assay, 112.8 μg/mL for ABTS radical cation assay, and 49.2 μg/mL for reducing power). These results were 3.1, 1.3, and 2.6 times lower than those of butylated hydroxytoluene (BHT), respectively. At a concentration of 100 μg/mL, the antioxidant activity and TPC of various extracts was closely correlated, with correlation coefficients (R(2) ) higher than 0.86. The major phenolic acid in subfraction 2 was identified as ferulic acid (178.3 μg/mg) by HPLC and LC-ESI/MS/MS analyses. Our finding identified ferulic acid as a major phenolic compound in black rice bran, and supports the potential use of black rice bran as a natural source of antioxidant.
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Affiliation(s)
- Hyun-Il Jun
- Dept. of Food Science & Technology, Chonbuk National Univ, Jeonju, 561-756, South Korea
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Parvathy R, Mohanlal S, Pushpan C, Helen A, Jayalekshmy A. Antioxidant properties, anti-inflammatory effects, and bioactive constituents of the Indian medicinal rice Njavara yellow compared with staple varieties. Food Sci Biotechnol 2014. [DOI: 10.1007/s10068-014-0189-y] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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Antioxidant capacity and total phenolic contents in hydrophilic extracts of selected Bangladeshi medicinal plants. ASIAN PAC J TROP MED 2014; 7S1:S568-73. [DOI: 10.1016/s1995-7645(14)60291-1] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2014] [Revised: 05/29/2014] [Accepted: 06/03/2014] [Indexed: 11/21/2022] Open
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Dutta A, Gope P, Banik S, Rahman M, Makhnoon S, Siddiquee M, Kabir Y. Physicochemical, cooking and antioxidant properties of nine aromatic rice cultivars of Bangladesh. ACTA ALIMENTARIA 2013. [DOI: 10.1556/aalim.42.2013.4.10] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Antibacterial and antioxidant activities of Vaccinium corymbosum L. leaf extract. ASIAN PACIFIC JOURNAL OF TROPICAL DISEASE 2013. [DOI: 10.1016/s2222-1808(13)60099-7] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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