Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Antioxidative Activity of Ethanolic Extracts of Rice Brans

Choi, Sang-Won;Nam, Seok-Hyun;Choi, Hae-Chune

  • Published : 1996.12.31

⟨ Previous Next ⟩

Abstract

Antioxidative activities of 80% ethanol extracted bran fractions of thirteen varieties of rice seeds were evaluated by linoleic acid autoxidation and rabbit erythrocyte membrane systems. Among thirteen rice bran extracts tested, Kilimheugmi had the strongest radical scavenging activity, followed by Heugjinmi, Suweon 425, Chokoto 14, Jagwangdo, in decreasing order. The hydroperoxide formation from linoleic acid oxidation was the lowest by the addition of Suweon 425 and Kilimheugmi extracts, and their antioxidative activities were comparble to that of BHA at $\alpha=0.05$. The two extracts also inhibited considerably the MDA formation from lipid peroxidation of a rabbit erythrocyte membrane. Quantification of the anthocyanin pigments in rice brans indicated that Suweon 425, Heugjinmi, and Kilimheugmi had a large amount of cyanidin $3-O-\beta-D-glucopyranoside$ and peonidin $3-O-\beta-D-glucopyranoside$, which are known to be two major anthocyanins of pigmented rice seeds, as compared to other rice seeds. These results suggest that anthocyanin pigments may be the main factors responsible for the high radical scavenging and antioxidative activity of ethanol extracted bran fractions in pigmented rice seeds.

Keywords

References

  1. Rice production, Vol. 1;Genetics and Breeding, An AVI Book Chang, T.T.;Li, C.C.;Luh, B.S.(ed.)
  2. Bull Liaison-Groupe Polyphenols v.14 Possible biological role of some anthocyanins in food Gabor, E.
  3. Farmatsiva (Sofia) v.39 Anti-convulsant effect of anthocyanins and antioxidants Drenska, D.;Bantutova, I.;Ovcharov, R.
  4. Probl. Vutr. Med. v.18 Effect of antioxidants, alone and in combination, on the inflammatory process Vlaskovska, M.;Drenska, D.;Ovcharov, R.
  5. Plant Med. Phytother. v.23 Antioxidant activity of procyanidol oligomers and anthocyanins with regard to superoxide anion and lipid peroxidation Meunier, M.T.;Duroux, E.;Bastide, P.
  6. Nippon Shokuhin Kogyo Gakkaishi v.40 Antioxidative activity of Nasunin in Chouja-nasu (Little Eggplant, Solanum melongena L. 'Chouja') Igarashi, K.;Yoshida, T.;Suzuki, E.
  7. J. Agric. Food Chem. v.42 Antioxidative activity of monoacylated anthocyanins isolated from Muscat Bailey A Grape Tamura, H.;Yamagami, A.
  8. J. Brew. Soc. Japan. v.81 Liquor with pigments of red rice Yoshinaga, K.;Yakahashi, K.;Yoshizawa, K.
  9. J. Brew. Soc. Japan. v.82 Red rice pigments and brewing of alcoholic beverages containing them Takahashi, K.;Yoshizawa, K.
  10. Agric. Chem. Biotech. v.39 Thermal stability of the major color component, cyanidin 3-glucoside, from a Korean pigmented rice variety in aqueous solution Cho, M.H.;Yoon, H.H.;Hahn, T.R.
  11. Foods and Biotechnology v.3 Isolation and identification of anthocyanin pigments in black rice Choi, S.W.;Kang, W.W.;Osawa, T.
  12. Agric. Chem. Biotech. v.38 Identification of anthocyanins from Korean pigmented rice Yoon, H.H.;Paik, Y.S.;Kim, J.B.;Hahn, T.R.
  13. Abstract No. C4-1 presented at the 52th Korean Soc. of Food Sci. and Technol. Congress Antioxidative activity of anthocyanin pigments in black rice Choi, S.W.;Kang, W.W.;Osawa, T.
  14. Foods and Biotechnology v.3 Antioxidative activity of crysanthemin in black rice hulls Choi, S.W.;Kang, W.W.;Osawa, T.;Kawakishi, S.
  15. J. Agric. Food Chem. v.42 Antioxidative activity of the anthocyanin pigments cyanidin 3-O-${\beta}$-D-glucoside and cyanidin Tsuda, T.;Watanabe, M.;Ohshima, K.;Norinobu, S.;Sang, W.C.;Kawakishi, S.;Osawa, T.
  16. Nature v.4617 Antioxidant determination by the use of a stable free radical Blois, M.S.
  17. Agric. Biol. Chem. v.45 A novel type antioxidant isolated from leaf wax of Eucalyptus leaves Osawa, T.;Namiki, M.
  18. Eiyo to Shokuryo. v.19 Antioxidative action of indole compounds during the autoxidation of linoleic acid Mitsuda, H.;Yasumoto, K.;Iwami, K.
  19. Proc. Natl. Acad. Sci. U.S.A. v.78 Uric acid provides an antioxidant defense in humans against oxidant- and radical-caused aging and cancer: A hypothesis Ames, B.N.;Cahcart, R.;Schwiers, E.;Hochstein, P.
  20. J. Am. Oil Chem. Soc. v.69 Analysis of free malonaldehyde formed in lipid peroxidation systems via a pyrimidine derivative Osawa, T.;Shibamoto, T.
  21. J. Agric. Food Chem. v.42 Antioxidative pigments isolated from the seeds of Phaseolus vulgaris L Tsuda, T.;Ohshima, K.;Kawakishi, S.;Osawa, T.
  22. SAS User's Guide: Statistics SAS
  23. J. Agric. Food Chem. v.42 Scavenging effect of methanolic extracts of peanut hulls on free-radical and active-oxygen species Yen, G.C.;Duh, P.D.
  24. Abstract No. PE-08 presented at the 53th Korean Soc. of Food Sci. and Technol. Congress Antioxidative properties of black rice Choi, S.W.;Osawa, T.;Kawakishi, S.;Tashiro, T.