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Metabolite profiling and antioxidant activities of white, red, and black rice (Oryza sativa L.) grains

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Abstract

In the present study, several lipids- and water-soluble metabolites from white, red, and black rice were analyzed using HPLC–DAD, GC–FID, and GC–MS/MS. The quantitative data showed that black rice contains the highest amount of cyanidin (4.34 mg/g), γ-oryzanol (380.2 µg/g), total folate (39.1 µg/100 g), tocols (tocopherols and tocotrienols; 21.7 µg/g), all-E-lutein (7.14 µg/g), polyunsaturated fatty acids (37.7%), and total phenolic contents (4.88 mg gallic acid eq./g). Additionally, the ascorbic acid equivalent (AAE) antioxidant assays showed that the metabolites from black rice were potent scavengers of ABTS cations (18.99 mg AAE/g) and DPPH radicals (16.20 mg AAE/g), probably because of the presence of high contents of phenolic (e.g., anthocyanin) and non-phenolic compounds (e.g., carotenoids, tocols, and γ-oryzanols). Among the studied metabolites, the least variation was recorded for fatty acid composition. In the three types of rice grains, oleic acid (C18:1n9c) was found in the highest quantity (38.60–40.35%), followed by linoleic (LA; C18:2n6c) and palmitic acid (C16:0) (18.90–21.15%). Overall, black rice was found to be the most abundant source of nutritionally important compounds, followed by red rice and white rice. Thus, this study provides a basis for the incorporation of pigmented rice into our daily diet for potential health benefits.

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Acknowledgements

This paper was supported by KU Research professor program of Konkuk University, Seoul, Republic of Korea.

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Authors and Affiliations

  1. Department of Crop Science, Konkuk University, Seoul, 143-701, Republic of Korea

    Sujit Kumar Biswas, Dae-Eun Kim, Young-Soo Keum & Ramesh Kumar Saini

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  1. Sujit Kumar Biswas
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  2. Dae-Eun Kim
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  3. Young-Soo Keum
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  4. Ramesh Kumar Saini
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Correspondence to Ramesh Kumar Saini.

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Biswas, S.K., Kim, DE., Keum, YS. et al. Metabolite profiling and antioxidant activities of white, red, and black rice (Oryza sativa L.) grains. Food Measure 12, 2484–2492 (2018). https://doi.org/10.1007/s11694-018-9865-6

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