Antioxidant Activity of Polyphenols from Germinated Brown Rice

Abstract

Abstract: The antioxidant potential of soluble and insoluble polyphenol extracts of germinated brown rice was evaluated and compared with that of ascorbic acid, ferulic acid and BHT as positive controls. Germinated brown rice contained (6.03 ± 0.03) mg/100 g of soluble polyphenols, (32.35 ± 0.05) mg/100 g of insoluble polyphenols, (4.82 ± 0.01) mg/100 g of soluble ferulic acid and (20.04 ± 0.77) mg/100 g of insoluble ferulic acid. The radical scavenging activity of five samples investigated followed the decreasing order: BHT, ferulic acid, insoluble polyphenols, soluble polyphenols and ascorbic acid for superoxide anion radical, ascorbic acid, ferulic acid, BHT, soluble polyphenols and insoluble polyphenols for hydroxyl radical, insoluble polyphenols, and ferulic acid, BHT, soluble polyphenols and ascorbic acid for DPPH radical. In decreasing order of anti-lipid oxidation activity (lard POV after 168 h of constant temperature incubation), these samples were ferulic acid, BHT, soluble polyphenols, insoluble polyphenols and ascorbic acid. Hence, polyphenols from germinated brown rice has antioxidant activity and are superior to ascorbic acid and BHT in terms of some antioxidant properties.

Key words: germinated brown rice, soluble polyphenols, insoluble polyphenols, antioxidant activity

CLC Number:

TS213.3

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