Welcome to International Network for Natural Sciences | INNSpub

Screening of phytochemical compounds and antioxidant properties in local and HYV of Bangladeshi Rice (Oryza sativa L.)

Research Paper | April 1, 2013

| Download 5

Mohammad Abdul Mannan, Tushar Chandra Sarker, Md. Mostafizur Rahman, Mohammad Firoz Alam

Key Words:

Int. J. Biosci.3( 4), 151-160, April 2013

DOI: http://dx.doi.org/10.12692/ijb/3.4.151-160


IJB 2013 [Generate Certificate]


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.


Copyright © 2013
By Authors and International Network for
Natural Sciences (INNSPUB)
This article is published under the terms of the Creative
Commons Attribution Liscense 4.0

Screening of phytochemical compounds and antioxidant properties in local and HYV of Bangladeshi Rice (Oryza sativa L.)

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