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Antioxidant Activity of Selenium-Enriched Germinated Brown Rice Protein

HU Lingling1,2, LI Chunyang1,*, ZENG Xiaoxiong2, WU Jiansu3   

  1. 1. Institute of Agro-Food Science and Technology, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China;
    2. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;
    3. Jiangsu Yuanwang Selenium-rich Agricultural Produce Co. Ltd., Nanjing 211500, China
  • Online:2016-01-15 Published:2016-01-15

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Abstract:

In this study, selenium-enriched germinated brown rice protein was extracted using alkali extraction and acid
precipitation, and its antioxidant activity was compared with that of the reference substances of rutin and VC. The results
demonstrated that total antioxidant capacity (T-AOC), DPPH free radical scavenging activity, superoxide anion free radical
scavenging activity, and reducing power of the protein were lower than those of rutin and VC, and its oxygen radical absorbance
capacity (ORAC) was significantly lower than that of rutin (P < 0.05), but significantly higher than that of the protein extracted
from the ungerminated ordinary brown rice protein (P < 0.05). Hydroxyl radical scavenging activity of Se-enriched germinated
brown rice protein was similar to that of rutin, but significantly higher than that of ordinary brown rice protein (P < 0.05).
Therefore, antioxidant activity of the protein from se-enriched germinated brown rice was significantly improved.

Key words: Se-enriched germinated brown rice, protein, antioxidant activity, free radical scavenging

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