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Anti-oxidative analysis,and identification and quantification of anthocyanin pigments in different coloured rice
Authors:Xiao Qiong Chen  Norio NagaoTomio Itani  Kohei Irifune
Affiliation:Faculty of Life and Environmental Sciences, Prefectural University of Hiroshima, 562 Nanatsuka, 727-0023 Shobara, Japan
Abstract:Anthocyanin pigments in coloured rice cultivars were isolated and identified using high-performance liquid chromatography techniques. Two black rice cultivars (Asamurasaki, Okunomurasaki) contained three major anthocyanins: cyanidin-3-glucoside, peonidin-3-glucoside and malvidin. Chinakuromai (black) rice additionally contained a fourth anthocyanin, petunidin-3-glucoside. Four red rice cultivars contained only malvidin. The total anthocyanin content varied greatly among black rice cultivars (79.5–473.7 mg/100 g), but was lower in red rice (7.9–34.4 mg/100 g). Total phenolic content was similar between red (460.32–725.69 mg/100 g) and black (417.11–687.24 mg/100 g) rice. The oxygen radical absorbing capacity was ranked as follows: red (69.91–130.32 μmol Trolox/g) > black (55.49–64.85 μmol Trolox/g) > green (35.32 μmol Trolox/g) > white (21.81 μmol Trolox/g) rice. The antioxidant capacity resulted mainly from the seed capsule, not the endosperm. The anthocyanin pigments contributed little to the total antioxidant capacity of red (0.03–0.1%) and black (0.5–2.5%) rice cultivars. Hence, the antioxidant capacity is derived mainly from other phenolic compounds.
Keywords:Anthocyanin pigment   Peonidin-3-glucoside   Malvidin   Total phenolic content   Oxygen radical absorbing capacity   Cyanidin-3-glucoside   Petunidin-3-glucoside
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