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Isolation of Anthocyanin from Black Rice (Heugjinjubyeo) and Screening of its Antioxidant Activities  

Park, Young-Sam (Department of Biotechnology, School of Life Sciences and Biotechnology, Korea University)
Kim, Sun-Joong (Department of Biotechnology, School of Life Sciences and Biotechnology, Korea University)
Chang, Hyo-Ihl (Department of Biotechnology, School of Life Sciences and Biotechnology, Korea University)
Publication Information
Microbiology and Biotechnology Letters / v.36, no.1, 2008 , pp. 55-60 More about this Journal
Abstract
Colored rices are a hulled grains having red or purple pigments in bran. Especially black rice (Heugjinjubyeo) is considered to be a healthy food in Asia. Black rice is of great interesting because of the possible biological activity with their anthocyanins. Anthocyanins are water-soluble plant pigments and representatives of flavonoids. The anthocyanins in black rice include cyanidin 3-O-glucoside, peonidin 3-O-glucoside, malvidin 3-O-glucoside, pelagonidin 3-O-glucoside and delphinidin 3-O-glucoside. In this study, anthocyanins in a black rice were analyzed quantitatively and qualitatively with HPLC and UV-Vis spectrophotometer. The anthocyanins contained approximately 95% of cyanidin-3-O-glucoside and 5% of peonidin-3-O-glucoside. Antioxidant activities of the anthocyanin extract were investigated by using various in vitro methods. The 100g/ml concentration of the anthocyanin extracted exhibited 88.83% inhibition on the peroxidation of linoleic acid, 55.20% DPPH free radical scavenging activity, 54.96% superoxide anion radical scavenging activity, and 72.67% hydrogen peroxide scavenging activity. And it also showed high ferrous ion reducing capability. These results suggest that the anthocyanin extracted from black rice may be utilized as a possible antioxdiant agent against ROS.
Keywords
Anthocyanin; antioxidant; HPLC; ROS(Reactive Oxygen Species);
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