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

Anil Gunaratne, Kao Wu, Dongqin Li, Amitha Bentota, Harold Corke, Yi Zhong Cai*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

100 Scopus citations

Abstract

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.

Original languageEnglish
Pages (from-to)1153-1161
Number of pages9
JournalFood Chemistry
Volume138
Issue number2-3
DOIs
StatePublished - 1 Jun 2013
Externally publishedYes

Keywords

  • Antioxidant activity
  • Nutritional quality
  • Phenolic compounds
  • Proanthocyanidins
  • Red-grained rice varieties

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