Anti-oxidative analysis, and identification and quantification of anthocyanin pigments in different coloured rice

作者：Chen Xiao Qiong; Nagao Norio; Itani Tomio; Irifune Kohei^*

来源：Food Chemistry, 2012, 135(4): 2783-2788.

DOI：10.1016/j.foodchem.2012.06.098

• Anthocyanin pigment
• Peonidin-3-glucoside
• Malvidin
• Total phenolic content
• Oxygen radical absorbing capacity
• Cyanidin-3-glucoside
• Petunidin-3-glucoside

Anthocyanin pigments in coloured rice cultivars were isolated and identified using high-performance liquid chromatography techniques. Two black rice cultivars (Asamurasaki, Okunomurasaki) contained three major anthocyanins: cyanidin-3-glucoside, peonidin-3-glucoside and malvidin. Chinakuromai (black) rice additionally contained a fourth anthocyanin, petunidin-3-glucoside. Four red rice cultivars contained only malvidin. The total anthocyanin content varied greatly among black rice cultivars (79.5-473.7 mg/100 g), but was lower in red rice (7.9-34.4 mg/100 g). Total phenolic content was similar between red (460.32-725.69 mg/100 g) and black (417.11-687.24 mg/100 g) rice. The oxygen radical absorbing capacity was ranked as follows: red (69.91-130.32 mu mol Trolox/g) %26gt; black (55.49-64.85 mu mol Trolox/g) %26gt; green (35.32 mu mol Trolox/g) %26gt; white (21.81 mu mol Trolox/g) rice. The antioxidant capacity resulted mainly from the seed capsule, not the endosperm. The anthocyanin pigments contributed little to the total antioxidant capacity of red (0.03-0.1%) and black (0.5-2.5%) rice cultivars. Hence, the antioxidant capacity is derived mainly from other phenolic compounds.

• 出版日期2012-12-15