Antioxidants and antioxidant activity of several pigmented rice brans.

摘要: This study investigated the antioxidant content and activity of phenolic acids, anthocyanins, α-tocopherol γ-oryzanol in pigmented rice (black red rice) brans. After methanolic extraction, DPPH free radical scavenging were measured. The bran extract had a greater reducing power than normal from long grain white rice. All extracts highly effective inhibiting linoleic acid peroxidation (60-85%). High-performance liquid chromatography (HPLC) analysis antioxidants found that (39-63%) acids (33-43%) major all samples, black also contained anthocyanins 18-26%. HPLC showed was rich cyanidin-3-glucoside (58-95%). Ferulic dominant samples. Black gallic, hydroxybenzoic, protocatechuic higher contents bran. Furthermore, addition 5% to wheat flour used for making bread produced marked increase compared control bread.