Separation, Purification and Identification of Antioxidant Compositions in Black Rice

Zhang, Mingwei; Guo, Biao; Zhang, Ruifen; Chi, Jianwei; Wei, Zhencheng; Xu, Zhenghao; Zhang, Yan; Tang, Xiaojun

doi:10.1016/s1671-2927(06)60073-4

Cited by 91 publications

(74 citation statements)

References 2 publications

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“…The concentration of total phenolics in the rice grains has been positively correlated with the antioxidant activity (Itani et al, 2002;Goffman and Bergman, 2004;Zhang et al, 2006). In red pericarp grains, a high correlation was observed between this activity and the content of proanthocyanidins, but in the case of black pericarp grains the correlation depended on the content of anthocyanins (Oki et al, 2002).…”

Section: Antioxidant Activity and Biological Effectmentioning

confidence: 97%

“…In rice grains with red and black pericarp, the main phenolics are the anthocyanins cyanidin-3-O-β-Dglucoside and peonidin-3-O-β-D-glucoside (Oki et al, 2002;Hu et al, 2003;Chen et al, 2006;Zhang et al, 2006;Yawadio et al, 2007). Other compounds identified include the anthocyanidins cyanidin and malvidin (Hyun and Chung, 2004;Zhang et al, 2006), the anthocyanins pelargonidin-3,5-diglucoside and cyanidin-3,5-diglucoside (Zhang et al, 2006) and phenolic acids, like ferulic, caffeic and protocatechuic acids (Morimitsu et al, 2002).…”

Section: Phenolic Compounds In Ricementioning

confidence: 99%

“…Other compounds identified include the anthocyanidins cyanidin and malvidin (Hyun and Chung, 2004;Zhang et al, 2006), the anthocyanins pelargonidin-3,5-diglucoside and cyanidin-3,5-diglucoside (Zhang et al, 2006) and phenolic acids, like ferulic, caffeic and protocatechuic acids (Morimitsu et al, 2002). According to Yawadio et al (2007), the main characteristic that determined the type of phenolic compounds in the grain is pericarp colour, as no differences were observed among the anthocyanins when evaluating the grains with black pericarp from the subspecies indica and japonica.…”

Section: Phenolic Compounds In Ricementioning

confidence: 99%

“…Besides, grains with darker pericarp colour, such as red and black rice, contain higher amounts of polyphenols (Tian et al, 2004;Zhou et al, 2004). The concentration of total phenolics in the grain has been positively associated with the antioxidant activity (Itani et al, 2002;Goffman and Bergman, 2004;Zhang et al, 2006), with potential beneficial effects on health, such as reduction of oxidative stress (Ling et al, 2001;Hu et al, 2003), aid in the prevention of cancer (Hudson et al, 2000;Hu et al, 2003;Hyun and Chung, 2004;Chen et al, 2006), in the control of blood lipids and related diseases, which may help in the prevention of cardiovascular problems (Ling et al, 2001), and in the prevention of the complications of diabetes (Morimitsu et al, 2002;Yawadio et al, 2007). The aim of this article was to examine the phenolic compounds present in rice, their antioxidant activity and their potential beneficial effects on health.…”

Section: Introductionmentioning

confidence: 99%

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Phenolic compounds and antioxidant activity of rice

Walter

Marchesan

2011

Braz. arch. biol. technol.

128

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Section: Antioxidant Activity and Biological Effectmentioning

confidence: 97%

Section: Phenolic Compounds In Ricementioning

confidence: 99%

Section: Phenolic Compounds In Ricementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Phenolic compounds and antioxidant activity of rice

Walter

Marchesan

2011

Braz. arch. biol. technol.

128

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“…Pigmented rice or colored rice is distinguished by the rice grain having red-brown or dark purple color in its covering layers (Yawadio et al 2007). Anthocyanins, a group of reddish to purple watersoluble flavonoids are considered as the major functional components of pigmented rice (Hyun and Chung 2004;Moreno et al 2005;Mingwei et al 2006).…”

Section: Introduc Onmentioning

confidence: 99%

NMR metabolite comparison of local pigmented rice in Yogyakarta

Wijaya

Susanto

Purwestri

et al. 2018

Indones. J. Biotechnol.

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Pigmented rice may have a black or red color due to higher anthocyanin content in its grain. A natural an oxidant, many studies on anthocyanin have reported its posi ve effects on human health. This fact has spurred the development of pigmented rice as a func onal food. This study aimed to compare the metabolite profiles of black and red rice. Three black rice cul vars, namely Melik, Pari Ireng, and Cempo Ireng Sleman, and two red rice cul vars, Inpari 24 and RC 204, were used. A er husk removal, grain samples were ground in liquid nitrogen and dried with a freeze dryer. The dried samples were extracted using 50% MeOD4 (in a D 2 O phosphate buffer pH 6 containing 0.01% TSP as an internal standard). Metabolomic analysis was performed using 500 MHz NMR followed by mul variate data analysis. An orthogonal par al least squares-discriminant analysis (OPLS-DA) model a er PCA was constructed to discriminate between the five different cul vars. The resul ng OPLS-DA score plot revealed a clear separa on between black rice and red rice. The metabolites that could influence the separa on of red rice and black rice were valine, threonine, alanine, glutamate, galac nol, β-glucose, α-glucose, raffinose, and fumaric acid.

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

Goufo

2014

Food Science & Nutrition

563

405

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Epidemiological studies suggested that the low incidence of certain chronic diseases in rice-consuming regions of the world might be associated with the antioxidant compound contents of rice. The molecules with antioxidant activity contained in rice include phenolic acids, flavonoids, anthocyanins, proanthocyanidins, tocopherols, tocotrienols, γ-oryzanol, and phytic acid. This review provides information on the contents of these compounds in rice using a food composition database built from compiling data from 316 papers. The database provides access to information that would have otherwise remained hidden in the literature. For example, among the four types of rice ranked by color, black rice varieties emerged as those exhibiting the highest antioxidant activities, followed by purple, red, and brown rice varieties. Furthermore, insoluble compounds appear to constitute the major fraction of phenolic acids and proanthocyanidins in rice, but not of flavonoids and anthocyanins. It is clear that to maximize the intake of antioxidant compounds, rice should be preferentially consumed in the form of bran or as whole grain. With respect to breeding, japonica rice varieties were found to be richer in antioxidant compounds compared with indica rice varieties. Overall, rice grain fractions appear to be rich sources of antioxidant compounds. However, on a whole grain basis and with the exception of γ-oryzanol and anthocyanins, the contents of antioxidants in other cereals appear to be higher than those in rice.

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Separation, Purification and Identification of Antioxidant Compositions in Black Rice

Cited by 91 publications

References 2 publications

Phenolic compounds and antioxidant activity of rice

Phenolic compounds and antioxidant activity of rice

NMR metabolite comparison of local pigmented rice in Yogyakarta

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

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