Please use this identifier to cite or link to this item:
Title: Anthocyanin content and antioxidant capacity in bran extracts of some Thai black rice varieties
Authors: Kitsada Pitija
Muntana Nakornriab
Tinakorn Sriseadka
Apichart Vanavichit
Sugunya Wongpornchai
Keywords: Agricultural and Biological Sciences
Issue Date: 1-Feb-2013
Abstract: This study investigated both the anthocyanin content and the antioxidant capacity of a set of genetically related glutinous and nonglutinous Thai black rice varieties. The ethanol/water extracts of the brans of these black rice varieties showed relatively potent antioxidant activities compared with those of tocopherol. These antioxidant activities were determined by thiocyanate, H2O2-scavenging chemiluminescence (XYZ), Cu++/bathocuproine colorimetry (PAO) and 1,1-diphenyl-2-picrylhydrazyl radical-scavenging assay. The structural identification and quantification of the black rice anthocyanins performed by high-performance liquid chromatography coupled with electrospray ionisation and tandem mass spectrometry found cyanidin-3-O-glucoside and peonidin-3-O-glucoside as the major anthocyanins in the ranges of 16.01-34.40 and 2.43-7.36 μg mL-1, respectively. The comparative study in terms of quantity of these phytochemicals and antioxidant capacity of the black rice bran extracts suggested the contribution of overall phenolic components rather than that of the particular anthocyanin pigments. © 2012 The Authors. International Journal of Food Science and Technology © 2012 Institute of Food Science and Technology.
ISSN: 13652621
Appears in Collections:CMUL: Journal Articles

Files in This Item:
There are no files associated with this item.

Items in CMUIR are protected by copyright, with all rights reserved, unless otherwise indicated.