Antioxidant Activity of Colored Rice Bran Obtained at Different Milling Yields

Abstract

In this study, we investigated the antioxidant components of three types of colored rice bran -forbidden rice, red rice and green rice-obtained from rice in which the pigment layer had been removed at milling yields of 90%-100% and 80%-90%. An evaluation of the effects of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity revealed that rice bran obtained from forbidden rice at milling yields of 90%-100% and 80%-90% and rice bran obtained from red rice at milling yields of 90%-100% showed favorable antioxidant activity. The antioxidant components were confirmed to be 3,4-dihydroxy methyl benzoate and p-methoxyphenol and they infl uence the antioxidant activity of the three types of colored rice bran.

Physicochemical and Antioxidant Properties of Rice Bran Oils Produced from Colored Rice Using Different Extraction Methods

“…It can be concluded that the RBO samples from colored rice exhibited better antioxidant activity than those from white rice. This result is in agreement with previously reported by Fujita et al 36 and…”

Rice antioxidants: phenolic acids, flavonoids, anthocyanins, proanthocyanidins, tocopherols, tocotrienols, γ‐oryzanol, and phytic acid

“…), ethyl‐3,4‐dihydroxybenzoic acid, 4‐hydroxy‐3‐methoxyphenylacetic acid, 3,4‐dihydroxybenzoic acid, 4‐hydroxy‐3‐methoxy cinnamic acid (Chung and Shin ), 4‐hydroxy‐3‐methoxy methyl benzoic acid, 3,4‐dihydroxy methyl benzoic acid, p ‐methoxyphenol (Fujita et al. ), guaiacol, o ‐cresol, 3,5‐xylene (Vichapong et al. ), p ‐cresol (Vichapong et al.…”

“…Several other phenolic acids have recently been identified in rice, but await quantification or confirmation in other studies. These include methoxycinnamic acid (Chen et al 2012a), ethyl-3,4-dihydroxybenzoic acid, 4hydroxy-3-methoxyphenylacetic acid, 3,4-dihydroxybenzoic acid, 4-hydroxy-3-methoxy cinnamic acid (Chung and Shin 2007), 4-hydroxy-3-methoxy methyl benzoic acid, 3,4-dihydroxy methyl benzoic acid, p-methoxyphenol (Fujita et al 2010), guaiacol, o-cresol, 3,5-xylene (Vichapong et al 2010, p-cresol (Vichapong et al 2010;Chen et al 2012a (Tian et al 2004;Finocchiaro et al 2007), feruloyl quinic acid, sinapoyl rutinoside, and sinapoyl tartrate (Finocchiaro et al 2007).…”

The In-vitro Antibacterial Effect of Colored Rice Crude Extracts against Staphylococcus aureus Associated with Skin and Soft-Tissue Infection

“…flavones, anthocyanins, tannin, phenolics, sterols, tocols, γ-oryzanols, amino acids, and essential oils (Chakuton, Puangpronpitag, & Nakornriab, 2012;Deng et al, 2013). Several phenolic compounds of colored-rice have been reported on the antioxidant and anti-inflammatory properties, both in vitro and in vivo (Fujita, Fujitake, Kawakami, & Nomura, 2010;Muntana & Prasong, 2010;Toyokuni et al, 2002). However, the antimicrobial effect of colored rice has not been reported before.…”