Mohammad Abdul Mannan,
Tushar Chandra Sarker, Md. Mostafizur Rahman, and Mohammad Firoz Alam, from
the institute of Bangladesh. wrote a Research article about, Phytochemical
& Antioxidant Profiles of Local and HYV Rice in Bangladesh. Entitled, Screening
of phytochemical compounds and antioxidant properties in local and HYV of
Bangladeshi Rice (Oryza sativa L.). This research paper published by the International Journal of Biosciences | IJB. an open access scholarly research journal
Biosciences. under the affiliation of the International Network For
Natural Sciences| INNSpub. an open access multidisciplinary research
journal publisher.
Abstract
Naturally occurring
antioxidant supplements from plants are vital to counter the oxidative damage
in cells where consumption of whole grain plays a vital role. As a dietary
supplement, antioxidant activities of five local and HYV rice (Kalijira,
Chinigura, Hizoldigha, BRRI dhan28, BRRI dhan29) of Bangladesh were examined
through DPPH antioxidant assay. Methanol extract of bran, polished and
unpolished grain of each genotype were used as a studied sample. Studied sample
showed significant antioxidant activity. Where bran is more potent part of rice
showed higher antioxidant properties compeering unpolished and polished grain.
Unpolished grain also showed greatest result where polished grain showed less
performance. Among different genotypes Kalijira bran is black in color and
showed better scavenging activity with the IC50 value of 60.12 μg/ml.
Hizoldigha unpolished grain is red in color and showed higher antioxidant
properties (130.2 μg/ml) compeering other unpolished grain. IC50 value of the
positive control as BHT was 37.35 μg/ml. The result of present investigation
denotes that the studied genotypes possess moderate antioxidant activity where
Kalijira bran bear high antioxidant compound and keep demand to more processing
and recently is using for extracting edible oil commonly called as rice bran
oil. Unconventional Hizoldigha grain also contain high antioxidant activity and
can be considered as nutraceutical foods as staple food.
Read more : Growth, Sex Ratio & Fruit Yield of Juniperus excelsa in Mastuj Valley | InformativeBD
Introduction
It is widely recognized
that dietary ingredients have a dual role, one of them is nutritional and
another is pharmaceuticals. So now it’s often called nutracuticals. In recent
years, cereals and its ingredients are accepted as functional foods and
nutraceuticals because of providing dietary fiber, proteins, energy, minerals,
vitamins and antioxidants required for human health. Plant derived antioxidant
such as ascorbic acid, tocopherols, carotenoids and phenolic compounds
(polyphenols) (Choi et al., 2007), besides other bioactive compounds are
reported to have antioxidants activity. Currently, synthetic antioxidants such
as butylated hydroxytoluene (BHT) butylated hydroxyanisole (BHA), propyl
gallate (PG) and tert-butylhydroquinone (TBHQ) are used under strict
regulations because of their toxic effects on human enzyme systems (Hatate et
al., 1990, Hattori et al., 1998). In contrast, natural antioxidants have
attracted more and more interests because of their safety and wide distribution
properties (Lewis, 1993).
The phytochemicals in
fruits and vegetables are different from those in the grains, which contain
tocotrienols and tocopherol, while rice is contain oryzanol (Lloyd et al.,
2000). The phenolic like ferulic acid and diferulate are predominant in grains,
but are not significant in some fruit and vegetables (Bunzel et al., 2001).
Thus, the regular insertion of cereals and their processed products can make a
payment to health endorsement and disease avoidance (Chaturvedi et al., 2011).
Rice, being one of the
most produced and consumed cereals in the world (FAO, 1995), has an important
role in the relation between the diet and health. Several compounds with
antioxidant activity have been identified in rice, including phenolic
compounds, tocopherols, tocotrienols and γ-oryzanol (Iqbal et al., 2005). Among
them phenolic compounds is one of most important that are secondary metabolites
of plants, with different activities such as protection against pathogens and predators,
mechanical support, attraction of pollinating animals, and protection against
ultraviolet radiation (Parr and Bolwell, 2000). Several phenolic compounds have
already been identified in rice. The phenolic compounds are mainly associated
with the pericarp in rice; hence, the milling process reduces the concentration
of these compounds in the grain. Besides, grains with darker pericarp colour,
such as red and black rice, contain higher amounts of polyphenols (Tian et al.,
2004). The concentration of total phenolics in the grain has been positively
associated with the antioxidant activity (Zhang et al., 2006).
Rice bran is an
underutilized co-product from rice milling and generally used as animal feed,
although it has long been considered an excellent source of vitamins and other
nutrients. Bidlack (1999) has shown that rice bran may contain over 100
different antioxidants. Lloyd et al. (2000) also reported that, rice bran
contains high amounts of beneficial antioxidants including tocopherols, tocotrienols,
and oryzanols. It is also remarkable that, antioxidants containing level also
depend on the type of rice (Gaydou et al., 1980). However if we see the rank of
antioxidant rich food, than it will be clearer that the color fruits,
vegetables, spices and nuts are more potent to show antioxidant activity than
grain. But all of those are expansible and not edible as much as we need where
rice is only foods that we take maximum amount per day and suitable for all
classes of people. So if we could find out the high antioxidant compound
containing rice genotypes and increase the amount of those phytochemicals in
our daily diet rice, than it would be also beneficial like golden rice. Studied
genotypes Kalijira and Chinigura are local aromatic varieties and small in
size, Hizoldigha is low yielding local Amon varieties with red color pericarp
and normally grown in deep water where BRRI dhan28 and BRRI dhan29 are modern
transplanted high yielding varieties of Bangladesh.
The present
investigation was designed to evaluate the phytochemical screening and
antioxidant activity of rice genotypes generally cultivated if Bangladesh and
are important in different aspects. Here DPPH antioxidant assay was used to
evaluate the antioxidant activity of selected sample because scavenging of DPPH
radical is the basis of the popular DPPH antioxidant assay (Kordali et al.,
2005).
Reference
Abbas A, Murtaza S,
Aslam F, Khawar A, Rafique S, Naheed S. 2011. Effect of processing on
nutritional value of rice (Oryza sativa L.). World Journal of Medical
Science 6(2), 68-73.
Adom KK, Liu RH. 2002.
Antioxidant activity of grains. Journal of Agricultural and Food Chemistry 50,
6182-6187. http://dx.doi.org/10.1021/jf0205099
Ahmad I, Beg Z. 2001.
Antimicrobial and phytochemical studies on 45 Indian medicinal plants against
multi-drug resistant human pathogens. Journal of Ethnopharmacology 74,
87-91. http://dx.doi.org/10.1016/S0378-8741(00)00335-4
Akueshi CO, Kadiri CO,
Akueshi EU, Agina SE, Ngurukwem B. 2002. Antimicrobial potentials
of Hyptis sauvedens Poit (Lamiaccae). Nigeria Journal of Botany 15,
37-41.
Bidlack W. 1999.
Phytochemicals as bioactive agents, Technomic Publishing Co. Inc., Lancaster,
Basel, Switzerland, p. 25-36.
Bunzel M, Ralph J,
Martia JM, Hatfield Rd, Steinhart H. 2001. Diferulates as structural
components in soluble and insoluble cereal dietary fiber. Journal of the
Science of Food and Agriculture 81, 653-660.
Chatha SAS, Anwar F,
Manzoor M, Bajwa J. 2006. Evaluation of the antioxidant activity of
rice bran extracts using different antioxidant assays. Grasas y aceites 57(3), 328-335.
Chaturvedi N, Sharma P,
Shukla K, Singh R, Yadav S. 2011. Cereals Nutraceuticals, Health
Ennoblement and Diseases Obviation: A Comprehensive Review. Journal of Applied
Pharmaceutical Science 01(7), 06-12.
Choi HY, Jhun EJ, Lim
BO. 2000. Application of flow injection-chemilumineacence to the study of
radical scavenging activity in plant. Phytotherapy 14, 250-253.
Choi Y, Jeong HS, Lee
J. 2007. Antioxidant activity of methanolic extracts from some grains
consumed in Korea. Food Chemistry 103, 130-138. http://dx.doi.org/10.1016/j.foodchem.2006.08.004
Chotimarkorn C,
Benjakul S, Silalai N. 2008. Antioxidant components and properties of
five long-grained rice bran extracts from commercial available cultivars in
Thailand. Food Chemistry 111, 636–641. http://dx.doi.org/10.1016/j.foodchem.2008.04.031
Ekwenye UN, Elegalam
NN. 2005. Antibacterial activity of Ginger (Zingiber officinale Roscoe
and Garlic (Allium sativum L.) extracts on Escherichia coli and Salmonella
typhi. International Journal of Molecular and Advance Science 1(4), 411-416.
FAO. 1995. Food
and Agriculture Organization. Land resource appraisal of Bangladesh for
agricultural development, 17pp.
Gaydou EM,
Raonizafinimanana R, Bianchini JP. 1980. Quantitative analysis of fatty
acids and sterols in Malagasy rice bran oils. Journal of the American Oil
Chemists’ Society 57, 141-142.
Harbone JB. 1973.
Phytochemical methods, London. Chapman and Hall, ltd.pp.49-188.
Hatate H, Nagata Y, Kochi
M. 1990. Antioxidant effect of bovine serum albumin hydrolyzates and their
synergistics effect with antioxidants. Yukagaku 39, 42–46.
Hattori M, Yamaji TK,
Kumagai H, Feng Y, Takahashi K. 1998. Antioxidative peptides from
food proteins A review. Journal of Agricultural and Food Chemistry 46,
2167–2170.
Iqbal S, Bhanger MI, Anwar
F. 2005. Antioxidant properties and components of some commercially
available varieties of rice bran in Pakistan. Food Chemistry 93, 265-272.
Kong JM, Chia LS, Goh
NK, Chia TF, Brouuillard R. 2003. Analysis and biological activities
of anthocyanins. Phytochemistry 64, 923-933.http://dx.doi.org/10.1016/S0031-9422(03)00438-2
Kordali S, Cakir A,
Mavi A, Kilic H, Yildirim A. 2005. Screening of chemical composition
and antifungal and antioxidant activities of the essential oils from three
Turkish Artemisia species. Journal of Agricultural and Food Chemistry 53,
1408–1416.
Laokuldilok T, Charles
F, Shoemaker, Jongkaewwattana S, Tulyathan V. 2011. Antioxidants and
Antioxidant Activity of Several Pigmented Rice Brans. Journal of Agricultural
and Food Chemistry 59, 193–199.
Lewis NG. 1993.
Plant phenolics. In: Alscher RG, Hess JL (eds) Antioxidants in higher plants.
Boca Raton, FL, CRC Press, pp. 135–160.
Lloyd BJ, Siebenmorgen
TJ, Beers KW. 2000. Effects of commercial processing on antioxidants
in rice bran. Cereal Chemistry 77(5), 551–555. http://dx.doi.org/10.1094/CCHEM.2000.77.5.551
Min B, Gu L, Anna M,
McClung, Christine J, Bergman, Chen MH. 2012. Free and bound total
phenolic concentrations, antioxidant capacities, and profiles of
proanthocyanidins and anthocyanins in whole grain rice (Oryza sativa L.)
of different bran colours. Food Chemistry 133, 715–722. http://dx.doi.org/10.1016/j.foodchem.2012.01.079
Nam SH, Choi SP, Kang
MY, Koh HJ, Kozukue N, Friedman M. 2006. Antioxidative activities of
bran extracts from twenty one pigmented rice cultivars. Food Chemistry 94(4), 613–620.
Parr AJ, Bolwell
GP. 2000. Phenols in the plant and in man. The potential for possible
nutritional enhancement of the diet by modifying the phenols content or
profile. Journal of the Science of Food and Agriculture 80,
985-1012. http://dx.doi.org/10.1002/(SICI)1097-0010(20000515)80:7<985::AID-JSFA572>3.0.CO;2-7
Rao AS, Sareddy G,
Phanithi P, Babu, Reddy AR. 2010. The antioxidant and
antiproliferative activities of methanolic extracts from Njavara rice bran. BMC
complementary and alternative medicine 34, 109.
Romero MV,
Panajon NM, Manaoes RV, Mamucod HF. 2009. Health-promoting
antioxidants from pigmented rice. Philippine Journal of Crop Science 34(1), 110.
Rossi A, Serraino I,
Dugo P, Paola RD, Mondello L, Genovese T. 2003. Protective effects of
anthocyanins from blackberry in a rat model of acute lung inflammation. Free
Radical Research 37, 891–900.
Ryu SN, Park SZ, Ho
CT. 1998. High performance liquid chromatographic determination of
anthocyanin pigments in some varieties of black rice. Journal of Food and Drug
Analysis 6, 729–736.
Sofowara A. 1993.
Medicinal plants and Traditional medicine if Africa. Spectrum Books Ltd,Ibadan,
Nigeria. p. 289.
Srisawat U, Panunto W,
Kaendee N, Tanuchit S, Itharat A, Lerdvuthisopon N, Hansakul P. 2010.
Determination of phenolic compounds, flavonoids, and antioxidant activities in
water extracts of Thai red and white rice cultivars. Journal of the Medical
Association of Thailand 93(7), 83-91.
Tian S, Nakamura K, Kayahara
H. 2004. Analysis of phenolic compounds in white rice, brown rice, and
germinated brown rice. Journal of Agricultural and Food Chemistry 52,
4808-4813.
Trease GE. 1989.
Evens EC Pharmacology. 11th edn. Brailliar Tiridel Can. Macmillian
publishaer.
Walter M, Marchesan
E. 2011. Phenolic compounds and antioxidant activity of rice. Brazilian
Archives of Biology and Technology 54(1), 371-377.
Yafang S, Gan, Jinsong
B. 2011. Total phenolic content and antioxidant capacity of rice grains
with extremely small size. African Journal of Agricultural Research 6(10), 2289-2293.
Yodmanee S, Karrila TT, Pakdeechanuan
P. 2011. Physical, chemical and antioxidant properties of pigmented rice
grown in Southern Thailand. International Food Research Journal 18(3), 901-906.
Zhang M, Guo B, Zhang
R, Chi J, We Z, Xu Z, Zhang Y, Tang X. 2006. Separation, purification
and identification of antioxidant compositions in black rice. Agricultural
Science in China 5, 431-440.
Tian S, Nakamura K,
Kayahara H. 2004. Analysis of phenolic compounds in white rice, brown
rice, and germinated brown rice. Journal of Agricultural and Food Chemistry 52,
4808-4813.
Zhou Z, Robards K,
Helliwell S, Blanchard C. 2004. The distribution of phenolic acids in
rice. Food Chemistry 87, 401-406.
Tian S, Nakamura K, Cui
T, Kayahara H. 2005. High-performance liquid chromatographic determination
of phenolic compounds in rice. Journal of Chromatography A 1063, 121-128. http://dx.doi.org/10.1016/j.chroma.2004.11.075
Hudson E A, Dinh PA,
Kokubun T, Simmonds MSJ, Gescher A. 2000. Characterization of potentially
chemopreventive phenols in extracts of brown rice that inhibit the growth of
human breast and colon cancer cells. Cancer Epidemiology, Biomarkers &
Prevention 9, 1163-1170.
Chen P, Kuo W, Chiang
C, Chiou H, Hsieh Y, Chu S. 2006. Black rice anthocyanins inhibit cancer
cells invasion via repressions of MMPs and u-PA expression.
Chemico-Biological Interactions 163, 218-229. http://dx.doi.org/10.1016/j.cbi.2006.08.003
Yawadio R, Tanimori S,
Morita N. 2007. Identification of phenolic compounds isolated from
pigmented rices and their aldose reductase inhibitory activities. Food
Chemistry 101, 1616-1625. http://dx.doi.org/10.1016/j.foodchem.2006.04.016














