Antioxidant activity and nutritional quality of traditional red-grained rice varieties containing proanthocyanidins.

Proanthocyanidin-containing rice varieties have been rarely reported. Antioxidant capacity, major antioxidant components, and nutritional parameters of eight traditional red-grained rice varieties containing proanthocyanidins grown in Sri Lanka were investigated. The tested traditional red varieties, on the average, had over sevenfold higher both total antioxidant capacity and phenolic content than three light brown-grained new-improved rice varieties. Major antioxidant phenolic compounds identified in this study included proanthocyanidins, phenolic acids and γ-oryzanols (ferulic acid derivatives). Proanthocyanidins were detected only in the traditional red varieties, but not found in new-improved ones. Most traditional red varieties also contained significantly higher levels of protein with well balanced amino acids and higher contents of fat, fibre and vitamin E (tocopherols and tocotrienols) than the new-improved ones. Great variations in antioxidant capacity, major phenolics, and nutritional parameters were observed among different rice varieties. These Sri Lankan traditional red-grained rice varieties containing proanthocyanidins may be used as important genetic sources for rice breeding.

[1]  B. Ferrari,et al.  A study of biodiversity of flavonoid content in the rice caryopsis evidencing simultaneous accumulation of anthocyanins and proanthocyanidins in a black-grained genotype. , 2010 .

[2]  Celestino Santos-Buelga,et al.  Proanthocyanidins and tannin‐like compounds – nature, occurrence, dietary intake and effects on nutrition and health , 2000 .

[3]  S. Premakumari,et al.  Energy and protein requirements. , 1986, WHO chronicle.

[4]  F. Shahidi,et al.  Chemoenzymatic synthesis of phytosteryl ferulates and evaluation of their antioxidant activity. , 2011, Journal of agricultural and food chemistry.

[5]  W. Ling,et al.  Black rice (Oryza sativa L. indica) pigmented fraction suppresses both reactive oxygen species and nitric oxide in chemical and biological model systems. , 2003, Journal of agricultural and food chemistry.

[6]  T. Beta,et al.  Antioxidant activity of commercial wild rice and identification of flavonoid compounds in active fractions. , 2009, Journal of agricultural and food chemistry.

[7]  F. Shahidi,et al.  Importance of insoluble-bound phenolics to antioxidant properties of wheat. , 2006, Journal of agricultural and food chemistry.

[8]  J. Bao,et al.  Total phenolics, flavonoids, antioxidant capacity in rice grain and their relations to grain color, size and weight , 2009 .

[9]  T. Oki,et al.  Polymeric procyanidins as radical-scavenging components in red-hulled rice. , 2002, Journal of agricultural and food chemistry.

[10]  L. Ng,et al.  An improved high-performance liquid chromatographic method for simultaneous determination of tocopherols, tocotrienols and γ-oryzanol in rice. , 2011, Journal of chromatography. A.

[11]  A. R. Reddy,et al.  Anthocyanin pathway in rice (Oryza sativa L): identification of a mutant showing dominant inhibition of anthocyanins in leaf and accumulation of proanthocyanidins in pericarp , 1995, Theoretical and Applied Genetics.

[12]  C. Mendonça,et al.  Composition, industrial processing and applications of rice bran γ-oryzanol , 2009 .

[13]  R. Brigelius-Flohé,et al.  Vitamin E: function and metabolism , 1999, FASEB journal : official publication of the Federation of American Societies for Experimental Biology.

[14]  Z. Xu,et al.  Purification and identification of components of gamma-oryzanol in rice bran Oil. , 1999, Journal of agricultural and food chemistry.

[15]  Rui Hai Liu,et al.  Whole grain phytochemicals and health , 2007 .

[16]  H. Corke,et al.  Effect of γ-irradiation on phenolic compounds in rice grain , 2010 .

[17]  N. Pellegrini,et al.  Characterization of antioxidant compounds of red and white rice and changes in total antioxidant capacity during processing. , 2007, Molecular nutrition & food research.

[18]  A. McClung,et al.  Phytochemicals and antioxidant capacities in rice brans of different color. , 2011, Journal of food science.

[19]  Mingwei Zhang,et al.  Phenolic profiles and antioxidant activity of black rice bran of different commercially available varieties. , 2010, Journal of agricultural and food chemistry.

[20]  Baoshan Sun,et al.  Critical factors of vanillin assay for catechins and proanthocyanidins , 1998 .

[21]  H. Corke,et al.  Antioxidant capacity of 26 spice extracts and characterization of their phenolic constituents. , 2005, Journal of agricultural and food chemistry.

[22]  H. Corke,et al.  Structure-radical scavenging activity relationships of phenolic compounds from traditional Chinese medicinal plants. , 2006, Life sciences.

[23]  S. Benjakul,et al.  Antioxidant components and properties of five long-grained rice bran extracts from commercial available cultivars in Thailand , 2008 .

[24]  F. Shahidi,et al.  The antioxidant potential of milling fractions from breadwheat and durum , 2007 .

[25]  H. Corke,et al.  Functional, digestibility, and antioxidant properties of brown and polished rice flour from traditional and new-improved varieties grown in Sri Lanka , 2011 .

[26]  Junsoo Lee,et al.  Antioxidants in milling fractions of black rice cultivars. , 2010 .