Antioxidant activity and nutritional quality of traditional red-grained rice varieties containing proanthocyanidins

TY - JOUR

T1 - Antioxidant activity and nutritional quality of traditional red-grained rice varieties containing proanthocyanidins

AU - Gunaratne, Anil

AU - Wu, Kao

AU - Li, Dongqin

AU - Bentota, Amitha

AU - Corke, Harold

AU - Cai, Yi Zhong

N1 - Funding Information: This study was supported by Hong Kong RGC-GRF Grant ( 760308 ). We thank Mr. S. W. Abeysekara, Deputy Director Research, Rice Research and Development Institute, Batalagoda, Sri Lanka for providing facilities to process the rice samples, Mrs. R. J. Ratnayaka for assisting the sample processing, and Prof. K.B. Palipane, Faculty of Applied Sciences, Sabaragamuwa University of Sri Lanka for his advising.

PY - 2013/6/1

Y1 - 2013/6/1

N2 - Proanthocyanidin-containing rice varieties have been rarely reported. Antioxidant capacity, major antioxidant components, and nutritional parameters of eight traditional red-grained rice varieties containing proanthocyanidins grown in Sri Lanka were investigated. The tested traditional red varieties, on the average, had over sevenfold higher both total antioxidant capacity and phenolic content than three light brown-grained new-improved rice varieties. Major antioxidant phenolic compounds identified in this study included proanthocyanidins, phenolic acids and γ-oryzanols (ferulic acid derivatives). Proanthocyanidins were detected only in the traditional red varieties, but not found in new-improved ones. Most traditional red varieties also contained significantly higher levels of protein with well balanced amino acids and higher contents of fat, fibre and vitamin E (tocopherols and tocotrienols) than the new-improved ones. Great variations in antioxidant capacity, major phenolics, and nutritional parameters were observed among different rice varieties. These Sri Lankan traditional red-grained rice varieties containing proanthocyanidins may be used as important genetic sources for rice breeding.

AB - Proanthocyanidin-containing rice varieties have been rarely reported. Antioxidant capacity, major antioxidant components, and nutritional parameters of eight traditional red-grained rice varieties containing proanthocyanidins grown in Sri Lanka were investigated. The tested traditional red varieties, on the average, had over sevenfold higher both total antioxidant capacity and phenolic content than three light brown-grained new-improved rice varieties. Major antioxidant phenolic compounds identified in this study included proanthocyanidins, phenolic acids and γ-oryzanols (ferulic acid derivatives). Proanthocyanidins were detected only in the traditional red varieties, but not found in new-improved ones. Most traditional red varieties also contained significantly higher levels of protein with well balanced amino acids and higher contents of fat, fibre and vitamin E (tocopherols and tocotrienols) than the new-improved ones. Great variations in antioxidant capacity, major phenolics, and nutritional parameters were observed among different rice varieties. These Sri Lankan traditional red-grained rice varieties containing proanthocyanidins may be used as important genetic sources for rice breeding.

KW - Antioxidant activity

KW - Nutritional quality

KW - Phenolic compounds

KW - Proanthocyanidins

KW - Red-grained rice varieties

UR - http://www.scopus.com/inward/record.url?scp=84873731511&partnerID=8YFLogxK

U2 - 10.1016/j.foodchem.2012.11.129

DO - 10.1016/j.foodchem.2012.11.129

M3 - 文章

C2 - 23411226

AN - SCOPUS:84873731511

SN - 0308-8146

VL - 138

SP - 1153

EP - 1161

JO - Food Chemistry

JF - Food Chemistry

IS - 2-3

ER -