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Antioxidant Properties of Ten High Yielding Rice Varieties of Bangladesh

Alak Kanti Dutta
Grain Quality and Nutrition Division, Bangladesh Rice Research Institute (BRRI), Gazipur-1217, Bangladesh.; 2Department of Biochemistry & Molecular Biology, University of Dhaka, Dhaka, Bangladesh.

Partha Sarathi Gope
Environmental Microbiology Laboratory, Centre for Food and Waterborne Diseases, International Centre for Diarrhoeal Disease Research, Bangladesh (ICDDR, B).

Subrata Banik
Grain Quality and Nutrition Division, Bangladesh Rice Research Institute (BRRI), Gazipur-1217, Bangladesh.

Sukh Makhnoon
Biochemistry and Biotechnology, Department of Life Sciences, North South University, Dhaka, Bangladesh

Muhammad Ali Siddiquee
Grain Quality and Nutrition Division, Bangladesh Rice Research Institute (BRRI), Gazipur-1217, Bangladesh.

Yearul Kabir
Department of Biochemistry & Molecular Biology, University of Dhaka, Dhaka, Bangladesh.

Abstract/ Executive Summary:

Objective: To study total phenolic content and antioxidant properties of 80% methanol extracts of ten high yielding rice varieties, five each from two different seasons namely aman and boro of Bangladesh. Methods:Total phenolic content was measured by Folin-Ciocalteau method while 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging, hydroxyl ion scavenging, ferric reducing antioxidant power (Ferric reducing antioxidant power), and total antioxidant capacity (TAC) by ammonium molybdate, were used to analyze their Antioxidant properties. Results:Rice variety BR5 of aman and BRRI dhan28 of boro season comparatively showed higher TPC and Antioxidant properties than the other rice varieties. BR22 of aman season showed the highest hydroxyl ion scavenging activity although it displayed the lowest TPC. Except for hydroxyl ion scavenging activity, aman rice varieties displayed comparatively higher total phenolic content and antioxidant property than the boro rice varieties. Conclusions: The results of the present study implies that the selected rice varieties possess moderate antioxidant capacity and therefore, can be considered as health supplements and nutraceuticals foods as rice is the staple food of Bangladesh.

Keywords: Rice, Antioxidant activity, DPPH, Total antioxidant capacity

Location:

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Pharmaceutical products, Rice

Objectives:

Often high yielding rice varieties of Bangladesh, growing in two different seasons and determined the potential correlation between total phenolic content and the antioxidant properties among those rice varieties. This information is needed for production of value-added rice grain high in natural antioxidants.

Methodology:

Chemicals and reagents Sodium carbonate, disodium hydrogen phosphate, potassium dihydrogen phosphate, Folin-Ciocalteau’s phenol reagent, sodium salicylate, trichloroacetic acid, methanol and iron (II) sulfate-7-hydrate were purchased from Merck Chemicals. 1, 1-diphenyl-2-picrylhydrazyl (DPPH) was purchased from Sigma Aldrich. All the reagents are analytical and HPLC gr ade. 2.2. Extraction of rice antioxidants Ten rice samples were cleaned and milled on a Satake mill for separating into bran and brown rice fraction. Brown rice was then polished and five gram s of polished r ice were ground to 80 mesh and extracted for 20 h with 50 mL of 80%methanol (v/v) at ambient temperature. The extractions were filtered through Whatman-40 filter paper and were kept -20 until further analysis. 2.3. Total phenolic content The total phenolic content of methanol extract was evaluated by Folin-Ciocalteau method. Gallic acid was used for calibration. Results were expressed as mg of gallic acid equivalents (GAE) per 100 g of dry weight of the rice flour. 2.4. Ferric reducing antioxidant power: The reducing power of rice extracts was determined according to the method of Turkmen et al. All the analysis were run in triplicate and averaged. Ferric reducing antioxidant power values were expressed as Mascorbic acid equivalent (AAE) per 100 g of dry weight of the r ice flour. 2.5. DPPH radical scavenging activity The free radical scavenging activity of methanol extracts of rice was measured by 1,1-dipheyl-2-picryl-hydrazyl (DPPH) using the method described by Oktay et al. All analysis was run in triplicate and averaged. Radical scavenging activity was expressed as inhibition percentage and was calculated using the formula:%Radical scavenging activity = (Control OD-Sample OD/Contr ol OD). 2.6. Total antioxidant capacity The assay is based on the reduction of Mo(VI)-Mo(V) by the extract and subsequent formation of a green phosphate/Mo(V) complex at acidic pH. TAC values were expressed as M ascorbic acid equivalent (AAE) per 100 g of dry weight of the rice flour. 2.7. Hydroxyl ion scavenging activity The scavenging capacity of rice extract on hydroxyl ion (OH.) was evaluated according to the reaction of sodium salicylate and residual hydroxyl radical. OH. scavenging activity was per for med according to a literature procedure. The scavenging activity was calculated using the following Eq. (1): Scavenging or inhibition rate (%) =[1-(A1-A2)/A0] 100 where A0 is the absorbance of the control (without extract), A1 is the absorbance of the extract addition and A2 is the absorbance without sodium salicylate. 2.8. Statistical analysis All the statistical analysis was conducted by SPSS (ver.). Regression analysis was performed in Microsoft Excel-2007. Results were expressed as means' SD where all the analysis were done in triplicate.

Source of Information: Asian Pacific Journal of Tropical Biomedicine (2012) S99-S103

Article Link (Online Journal):

Funding Source:

1.

Budget:

Total Budget (Tk.) :

Achievement/Findings:

This study shows that all the rice extracts are moderate in polyphenol content as well as antioxidant capacity. Over all highly significant cor relations were found between the total phenolic content and the antioxidant activities. The demand for rice is constantly rising in Bangladesh with nearly 2.3 million people being added each year to its population of about 160 million. Considering the importance of rice in Bangladesh as it is the main staple food, if rice varieties with high level of phenolic compounds and antioxidant capacities can be invented, it will serve as dietary sour ce of natural antioxidant for disease prevention and ultimately will make contribution in health promotion.

Knowledge Management: Journal