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Antioxidant potential of brans of twenty-nine red and white rice (Oryza sativa L.) varieties of Sri Lanka
Authors: Walimuni Kanchana Subhashini Mendis Abeysekera, Udawaththa Kankanamge Don Sahan Suganda Gunasekara, Sirimal Premakumara Galbada Arachchige, Walimuni Prabhashini Kaushalya Mendis Abeysekera
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Objective: To evaluate antioxidant properties of brans of twenty-nine red and white rice
varieties of Sri Lanka.
Methods: Brans of 21 new improved (NI), 2 old improved (OI) and 6 traditional red and
white rice varieties of Sri Lanka were studied for range of antioxidant properties. The
studied antioxidant properties included total polyphenolic content (TPC), ferric reducing
antioxidant power (FRAP), oxygen radical absorbance capacity (ORAC), 2,2’-azino-bis(3-
ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity and 1,1-diphenyl-
2-picrylhydrazine (DPPH) radical scavenging activity in vitro. Bran of black rice variety from
Korea was also studied for the same antioxidant properties for comparison.
Results: Results exhibited significantly high ABTS and DPPH radical scavenging activities
and 10, 7 and 2.5 fold greater TPC, FRAP and ORAC activities in brans of red rices (BRRs)
compared to brans of white rices irrespective of NI, OI and traditional rice types. Among BRRs
traditional varieties had greater ABTS and DPPH radical scavenging activities and 1.7, 1.3 and 1.2
fold respectively greater TPC, FRAP and ORAC in contrast to NI red rices. Traditional red rice
varieties, Kalu Heeneti (TPC and ORAC), Pachchaperumal (TPC and DPPH) and Kurulu Thuda
(DPPH) and OI red rice variety H4 (FRAP) exhibited the highest activities for the antioxidant
properties studied. Further, these varieties had significantly high activities compared to black
rice.
Conclusions: In conclusion, BRRs especially traditional red rices had greater antioxidant
properties and consumption may be useful in managing various chronic diseases.