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Park J.-Y.,Crop Post Harvest Technology Research Division | Ham H.,Crop Post Harvest Technology Research Division | Han S.-I.,Paddy Crop Research Division | Oh S.-H.,Paddy Crop Research Division | And 6 more authors.
Journal of the Korean Society of Food Science and Nutrition | Year: 2016

This study compared antioxidant compounds and antioxidant activities according to various varieties of 18 colored rice. Selected rice cultivars for this study were as follows: black rice (12 cultivars)-Heugjinjubyeo, Nunkeunheugchal, Joeunheugmi, Josaengheugchal, Heuggwang, Heugseol, Shinmyeongheugchal, Shinongheugchal, Shintoheugmi, Cheongpungheukchal, Heughyang, Boseogheugchal, red rice (four cultivars)-Jeogjinju, Jeogjinjuchal, Hongjinju, Geonganghongmi, and green rice (two cultivars)-Nogwonchal and Jungmo1020. These were transplanted on June 30th and cultivated from the Department of Southern Area Crop Science, National Institute of Crop Science in Miryang, Korea. Total polyphenol (TP) content of black rice cultivars was higher than that of red rice varieties. Heugjinjubyeo exhibited the highest TP, which was 9.55±0.05 mg gallic acid equivalent/g sample. There were no significant differences between black rice cultivars and red rice cultivars in terms of total flavonoid (TF) level. Heugjinjubyeo and Hongjinju showed the higher TF content than any other variety. Shintoheugmi revealed the highest anthocyanin content (194.26±0.65 mg/100 g). Methanol extract of Heugjinjubyeo had the highest antioxidant activities. 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activities of Heugjinjubyeo extract were 14.70±0.62 and 30.68±2.22 μg/mL, respectively. There were significant correlations between antioxidant compound content and antioxidant activities. © 2016, Korean Society of Food Science and Nutrition. All rights reserved.

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