Antioxidative Activity of Alcoholic Beverages made from Purple Rice (Oryza sativa var. Indica cv. Shiun)

Abstract

Alcoholic beverages made from purple rice grains contained 11.0 to 11.5% (v/v) ethanol and a higher amount of phenolic compounds. Alcoholic beverages made from purple rice grain were brilliant red, similar to the color of red wine, especially those made from uncooked purple rice. The amount of anthocyanin in beverages made from cooked and uncooked rice was 36 and 88 μg/mL, respectively. The DPPH radical scavenging activity of the alcoholic beverages made from purple rice was much higher than that of beverages made from ordinary brown and polished rice. The lipid peroxidation inhibitory activity of the alcoholic beverage made from uncooked purple rice was also the strongest. In the course of this study, we produced purple rice wine that was red and exhibited antioxidative activity.

Production and antioxidative activity of alcoholic beverages made from Thai ou yeast and black rice (Oryza sativa var. Indica cv. Shiun)

“…The inhibitory activity of the lipid peroxidation of the rice wine made from the uncooked black rice grains was higher than that of the rice wine made from the cooked black rice grains ( Figure 5B). The antioxidative activity of various rice wines made from black rice was similar (Koguchi et al, 2010).…”

“…The procedure for ethanol fermentation with cooking is shown in Figure 1 (Koguchi et al, 2010). 30 g of unpolished black rice grains and 50 ml of deionized water were dispensed into a 300 ml Erlenmeyer flask and autoclaved at 121°C for 15 min.…”

“…Shiun) was purchased from Kajiwara Beikoku Co., Ltd. (Kyoto, Japan). The black rice grains (Saigusa, 1994;Koguchi et al, 2010) were ground to particles of 2 to 3 mm in diameter with an electric grinder before ethanol fermentation.…”

“…Indica cv. Shiun) (Koguchi et al, 2010). Black rice contains anthocyanin pigments, such as cyanidin and peonidin in the bran layer.…”

Total contents of phenolics, flavonoids, tannins and antioxidant capacity of selected traditional Ethiopian alcoholic beverages

“…Total phenolic compounds in liqueurs made from red fruits [17], wine [18][19][20][21], worts and beer [13,22,23], traditional fermented sorghum beers "dolo" [16], alcoholic beverages made from purple rice [24], ciders [25] and spirit drinks [26]; anthocyanins in liqueurs made from red fruits [17], dolo [16] and wine [21]; total flavonoids in wines [21]; and antioxidants capacity in wine [12,18,20,21], beer [23], liqueurs made from red fruit [17], alcoholic beverages made from purple rice [24] were determined.…”