期刊
FOOD CHEMISTRY
卷 135, 期 4, 页码 2783-2788出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2012.06.098
关键词
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) > black (55.49-64.85 mu mol Trolox/g) > green (35.32 mu mol Trolox/g) > 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. (c) 2012 Elsevier Ltd. All rights reserved.
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