Antioxidant properties of ten high yielding rice varieties of Bangladesh

Dutta, Arin; Gope, Partha Sarathi; Banik, Subrata; Makhnoon, Sukh; Siddiquee, Muhammad Ali; Kabir, Yearul

doi:10.1016/s2221-1691(12)60137-3

Cited by 24 publications

(14 citation statements)

References 20 publications

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“…germinated rice Methanolic extracts from the rice samples were prepared using the method of Dutta et al (2012). Briefly, the rice powder (3 g) was mixed with 80% methanol (30 mL) and the mixture was subjected to overnight shaking at 25℃ using a twister machine (VS-96TW, Vision Scientific Co., Ltd., Daejeon, South Korea), followed by centrifugation at 10,000 rpm for 10 min.…”

Section: Preparation Of Methanolic Extracts From Germinated and Non-mentioning

confidence: 99%

Effect of Germination on the Antioxidant Capacity of Pigmented Rice (<i>Oryza sativa</i> L. cv. Superjami and Superhongmi)

Chung

Kang

2016

FSTR

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The effect of germination on the antioxidant capacity of pigmented and non-pigmented rice was investigated.The blackish purple Superjami, reddish-brown Superhongmi, and ordinary non-pigmented brown rice were germinated for 72 h. The germinated rice grains were extracted with 80% methanol and their antioxidant activities and compounds were analyzed. Germination substantially increased the free radical scavenging activity, reducing power, ferrous chelating ability, and superoxide dismutase activity in all the rice samples. The anthocyanin, tannin, phenolic, phytic acid, tocopherol, and tocotrienol contents were markedly higher in germinated rice compared to those of the non-germinated ones. The pigmented varieties exhibited greater antioxidant capacity and higher amounts of antioxidant compounds than the non-pigmented brown rice in both germinated and non-germinated forms. Superjami showed higher antioxidant activities and anthocyanin, phenolic, tocopherol, and tocotrienol contents than Superhongmi. These findings illustrate that germination could increase the antioxidant compounds and enhance the antioxidant capacity of pigmented rice which may be useful as functional foods.Keywords: pigmented rice, germination, antioxidant activity, antioxidant compounds IntroductionGermination has been shown to improve the nutritional value and increase the amount of bioactive compounds in various cereal grains including rice, oat, wheat, and barley (Hubner and Arendt, 2013). It has also been reported that germination could improve the texture and eating quality of brown rice (Wu et al., 2013b). This process involves soaking of the grains in water for a few days to induce slight germination. The rice is considered germinated when the primary root is already visible (Moongngarm and Khomphiphatkul, 2011). A number of studies have shown that germinated rice possesses various pharmacological properties, such antidiabetic, antihyperlipidemia, antioxidant, and anticancer (Mohd Esa et al., 2013;Patil and Khan, 2011;Wu et al., 2013b).Biochemical changes occur during germination of rice which causes softening of the endosperm and an increase in nutrient bioavailability (Islam and Becerra, 2012;Patil and Khan, 2011).Pigmented rice varieties are rice grains with colored pericarp and have been shown to have higher amounts of nutrients and greater antioxidant capacity than ordinary non-pigmented rice (Laokdiluk et al., 2011;Kang et al., 2013). A study conducted by Nam et al. (2005) revealed that extracts from pigmented rice brans have anticancer and antimutagenic properties. Moreover, consumption of pigmented rice has been associated with reduced risk of developing hyperlipidemia and cardiovascular disease (Ling et al., 2001). Due to the high antioxidant potential and functional properties of pigmented rice, new lines of this variety with enhanced biofunctional properties are continuously being developed and produced. In Korea, new pigmented rice varieties, Superjami and Superhongmi, have been recently developed through conventional breedin...

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Section: Preparation Of Methanolic Extracts From Germinated and Non-mentioning

confidence: 99%

Effect of Germination on the Antioxidant Capacity of Pigmented Rice (<i>Oryza sativa</i> L. cv. Superjami and Superhongmi)

Chung

Kang

2016

FSTR

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“…Phytochemical compounds such as phenolic acids, avonoids, and tannins are potential antioxidants. Polyphenols contribute to plant protection and have human health promoting properties, including being anticarcinogenic and having antimicrobial e ects, and also they are known for their reduction of cardiovascular diseases [13,14]. Correlations have been reported among content of speci c mineral elements and ECQs for rice [15].…”

Section: Introductionmentioning

confidence: 99%

Quality and Grain Yield Attributes of Rwandan Rice (Oryza sativaL.) Cultivars Grown in a Biotron Applying Two NPK Levels

Mukamuhirwa

Hovmalm

Ortíz

et al. 2018

Journal of Food Quality

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High-yielding rice cultivars with good processing quality and rich in nutrition suitable to a changing climate are of particular importance for future rice-based food production. Here, seven Rwandan rice cultivars were grown in a climate chamber of the biotron facility at the Swedish University of Agricultural Sciences, to be evaluated for their grain yield, nutritional composition, and dough mixing properties. Two di erent levels of inorganic fertilizer were applied weekly from the seedling stage until owering. Signi cant di erences for grain yield and quality attributes were found between cultivars. Jyambere showed signi cantly the highest yield while Ingwizabukungu, Nemeyubutaka, and Jyambere were high in mineral elements content. Ndamirabahinzi and Mpembuke had the highest levels of TPC and TAC. Generally, the lower fertilizer dose resulted in a better performance of the cultivars for both yield and quality attributes. Signi cantly higher content of Fe, Ca, and Ba was found in grains from the moderate fertilizer dose, whereas K, Na, P, S, Zn, Cd, and Pb increased in grains from the higher fertilizer dose. e cultivar Ndamirabahinzi showed less variability of evaluated characters across fertilizer doses. e results from this study may be used for rice breeding of cultivars with high yield and good grain quality.

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“…Large numbers of high yielding varieties were developed with the establishment of the International Rice Research Institute and nearly 70% of the world's rice lands are occupied by new improved varieties (Khush, 1997). The global rice production is around 738.8 million tonnes (Rice Market Monitor FAO, 2016) and more than 90% of the world's rice is produced and consumed in the Asian region (Dutta et al, 2012), where rice being the staple food. In such countries, rice remains as the main source of dietary energy and protein for consumers.…”

Section: Introductionmentioning

confidence: 99%

Nutritional and antioxidant properties of selected traditional rice (Oryza sativa L.) varieties of Sri Lanka

Samaranayake

Yathursan

Abeysekera

et al. 2017

Sri Lankan J. Biol.

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Five traditional red and white rice varieties of Sri Lanka namely Kurulu Thuda, Nilkanda, Heeneti, MaaWee and Suwadal were studied for a range of nutritional and antioxidant properties (AP). Whole grain flour of the selected varieties were studied for moisture, crude fat, crude protein, crude ash, available carbohydrates, total dietary fiber (TOF) and sugar contents using standard analytical techniques (n=3), while oil extracted from rice bran was studied for the fatty acid profile using gas chromatographic technique (n=3). Antioxidant properties were studied using ferric reducing antioxidant power (FRAP) and 2-azino-bis (3-ethylbenzothiazoline-6-sulfonic) acid (ABTS) radical scavenging activity for the 70% ethanolic extracts of the rice bran (n=3 each). Results showed significant (P < 0.05) differences for both nutritional and AP among the varieties tested. However, between red and white rice varieties variation was significant (P < 0.05) only for the AP. Among the selected varieties, Suwadal had the highest TOF, Heeneti had the highest crude ash content while Maa Wee had the highest protein and sugar contents. Both Suwadal and Kurulu Thuda showed the highest fat content. Oleic acid was the most predominant fatty acid in all rice bran oil types. The highest oleic and palmitic acids were observed in Kurulu Thuda while MaaWee had the highest linoleic acid content. For AP, the highest activities for both FRAP and ABTS radical scavenging activity was observed for the red rice variety Kurulu Thuda while white rice variety Suwadal had the lowest. In conclusion, nutritional and AP vary significantly among the varieties and only AP varies significantly between the red and white rice types.

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Antioxidant properties of ten high yielding rice varieties of Bangladesh

Cited by 24 publications

References 20 publications

Effect of Germination on the Antioxidant Capacity of Pigmented Rice (<i>Oryza sativa</i> L. cv. Superjami and Superhongmi)

Effect of Germination on the Antioxidant Capacity of Pigmented Rice (<i>Oryza sativa</i> L. cv. Superjami and Superhongmi)

Quality and Grain Yield Attributes of Rwandan Rice (Oryza sativaL.) Cultivars Grown in a Biotron Applying Two NPK Levels

Nutritional and antioxidant properties of selected traditional rice (Oryza sativa L.) varieties of Sri Lanka

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