Antioxidant Activities and Phenolic Compounds of Pigmented Rice Bran Extracts

Jun, Hyun-Il; Song, Geun-Seoup; Yang, Eun‐In; Youn, Young; Kim, Youngsoo

doi:10.1111/j.1750-3841.2012.02763.x

Cited by 112 publications

(75 citation statements)

References 24 publications

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“…Exogenous Spd may have stimulated the metabolic pathways leading to synthesis of certain groups of phenolic compounds responsible for the reducing ability in FRAP assays. This result confirmed earlier findings of greater antiradical ability in the red rice than in the black rice (Choi et al, 2007;Jun et al, 2012). Although the negative effects of salt stress on grain yield of rice have been widely reported, few studies have dealt with grain quality.…”

Section: Discussionsupporting

confidence: 82%

Effects of Salt Stress after Late Booting Stage on Yield and Antioxidant Capacity in Pigmented Rice Grains and Alleviation of the Salt-Induced Yield Reduction by Exogenous Spermidine

Chunthaburee

Sanitchon

Pattanagul

et al. 2015

Plant Production Science

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Section: Discussionsupporting

confidence: 82%

Effects of Salt Stress after Late Booting Stage on Yield and Antioxidant Capacity in Pigmented Rice Grains and Alleviation of the Salt-Induced Yield Reduction by Exogenous Spermidine

Chunthaburee

Sanitchon

Pattanagul

et al. 2015

Plant Production Science

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“…Studies have proven that the active components of RB improve the human health because of the high content of antioxidants (Laokuldilok et al, 2011). Jun et al (2012) reported that black and red rice brans exhibited high content of phenolic compounds and antioxidant activity.…”

Section: Introductionmentioning

confidence: 99%

The influence of extraction methods on composition and antioxidant properties of rice bran oil

et al. 2015

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The current study was employed to assess the influence of the different extraction methods on total tocols, γ-oryzanol content, and antioxidant properties of Chiang Mai Black rice, Mali Red rice, and Suphanburi-1 Brown rice bran oil. Rice bran oil (RBD) was extracted by Hexane, Hot pressed, Cold pressed, and Supercritical Fluid Extraction (SFe) methods. High yield of RBD was extracted by hexane and SFe methods. Total and subgroups of tocols, and γ-oryzanol content were determined by HPLC. The hexane extracted sample accounts for high content of γ-oryzanol and tocols. Besides, all of RBD extracts contain a significantly high amount of γ-tocotrienol. In vitro antioxidant assay results indicated that superior quality of oil was recovered by hexane extraction. The temperature in the extraction process also affects the value of the oil. Superior quality of oil was recovered by hexane extraction, in terms of phytochemical contents and antioxidant properties compared to other tested extraction methods. Further, thorough study of factors compromising the quality and quantity of RBD recovery is required for the development of enhanced functional foods and other related products.Keywords: rice bran oil; tocols; γ-oryzanol; antioxidants.Practical Application: Influence of different extraction methods for the recovery of the principal compounds from RBD has been demonstrated.

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“…Rice bran has recently received considerable attention due to its beneficial health effects against diabetes, cancer and heart disease [3]. Its use as largely available and inexpensive source of natural antioxidants and bioactive peptides with health-promoting properties has been recently evaluated [10,11].…”

Section: Introductionmentioning

confidence: 99%

Proximate Composition, Polyphenol Content and Anti-inflammatory Properties of White and Pigmented Italian Rice Varieties

Petroni¹,

Landoni²,

Tomay³

et al. 2017

ujar

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Rice (Oryza sativa L.) is a major staple food for the majority of the world population. Grown and harvested as paddy, it is present on our tables as white rice (milled), brown rice (dehusked) or, after being subjected to thermal processes, as parboiled rice. Recently, pigmented varieties are also appreciated (red and black rice). In this study, we evaluated proximate composition, polyphenol content and anti-inflammatory properties of Italian pigmented rice varieties and bran as well as white rice in different processed forms (milled, parboiled and integral), in order to assess the nutritional and antioxidant properties of Italian rice varieties and their capacity to reduce inflammation. Our results showed that pigmented rice varieties displayed high antioxidant capacity along with the highest flavonoid and polyphenol content. Anthocyanins were mainly present in black rice, whereas alkylresorcinols were found only in red rice. Rice bran proved to be particularly rich in carotenoids. The evaluation of the anti-inflammatory properties using lipopolysaccharide (LPS)-induced mouse RAW 264.7 macrophages pre-treated with extracts obtained from integral, black, red rice and bran showed that the expression of inducible Nitric Oxide Synthase (iNOS) was specifically reduced at both transcript and protein level by extracts, indicating the capacity of rice extracts to modulate the inflammatory response.

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Antioxidant Activities and Phenolic Compounds of Pigmented Rice Bran Extracts

Abstract: The present study revealed black and red rice bran shows high antioxidant activities and they contain high amount of phenolic compounds. Indeed, black and red rice bran could be better raw materials for manufacturing the food with high antioxidant activity.

Cited by 112 publications

References 24 publications

Effects of Salt Stress after Late Booting Stage on Yield and Antioxidant Capacity in Pigmented Rice Grains and Alleviation of the Salt-Induced Yield Reduction by Exogenous Spermidine

Effects of Salt Stress after Late Booting Stage on Yield and Antioxidant Capacity in Pigmented Rice Grains and Alleviation of the Salt-Induced Yield Reduction by Exogenous Spermidine

The influence of extraction methods on composition and antioxidant properties of rice bran oil

Proximate Composition, Polyphenol Content and Anti-inflammatory Properties of White and Pigmented Italian Rice Varieties

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