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Characterization of Antioxidant Compounds and Antioxidant Activity of Indian Rice Varieties.

Deepa, G. and Vasudeva, Singh and Naidu, K. A. (2012) Characterization of Antioxidant Compounds and Antioxidant Activity of Indian Rice Varieties. Journal of Herbs, Spices and Medicinal Plants, 18:. pp. 18-33.

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Abstract

The present work is aimed at characterisation of phenolic acids and rice bran oil (RBO) of Njavara, a medicinal red rice variety and other rice varieties. The antioxidant activities of the rice polyphenols were also studied by radical scavenging assay, reducing power and microsomal lipid peroxidation. Pigmented rice varieties (Njavara and Jyothi) had high antioxidant activities than non-pigmented variety (IR 64). Acetone extracts showed higher phenol content and antioxidant potency compared to methanol and ethanol extracts. Njavara showed higher reducing capability and higher soluble (15%–46%) and insoluble phenolic acids (51%–75%) compared to Jyothi and IR 64. An array of phenolic acids were identified, the major being ferulic and p-coumaric acid. The ferulic acid concentration of Njavara in soluble and insoluble form was 33%-66% and 51%–75% higher, respectively, than non-medicinal rice. Njavara RBO was a better source of tocopherols. However, oryzanol composition of Njavara was similar to Jyothi and IR 64.

Item Type: Article
Uncontrolled Keywords: Njavara, phenolic acids, DPPH radicals, reducing power, lipid peroxidation
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: Dept. of Biochemistry
Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Apr 2013 09:03
Last Modified: 26 Apr 2013 09:04
URI: http://ir.cftri.com/id/eprint/11201

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