Browse > Article
http://dx.doi.org/10.5352/JLS.2012.22.12.1628

Antioxidant Activity and Grain Properties of Colored Rice Derived from Insertional Mutagenesis Progenies  

Yi, Gihwan (Department of Farm Management, College of Agriculture & Life Science, Kyungpook National University)
Lee, Hyun-Suk (Division of Plant Biosciences, School of Applied Biosciences, Kyungpook National University)
Sohn, Jae-Keun (Division of Plant Biosciences, School of Applied Biosciences, Kyungpook National University)
Kim, Kyung-Min (Division of Plant Biosciences, School of Applied Biosciences, Kyungpook National University)
Publication Information
Journal of Life Science / v.22, no.12, 2012 , pp. 1628-1636 More about this Journal
Abstract
This study examined the antioxidant activity of the dark purple rice seeds from the rice line, MGI079, derived from insertional mutagenesis. The contents of polyphenolic compounds were 1.3 and 1.9-fold higher in the MGI079-2-1 and MGI079-2-6 rice lines than in the donor cultivar MGI079. Flavonoid contents were 6.4-fold higher in the MGI079-2-1 line. The MGI079-2-1 line showed a 24.4-fold higher activity in DPPH free radical scavenging compared to the MGI079 line. The anthocyanin content of the MGI079-2-6 line was more than 106.4-fold higher than the MGI079 line and 1.4-fold higher than the Heugnam line. Anthocyanin content in colored rice grains was negatively correlated with Hunter's L, a, and b values, with the correlation coefficients of $-5.64^{**}$, $5.21^{**}$ and -1.15, respectively. The grain length/width of a mutant of MGI079 segregated to a medium and bold type compared to the medium type of MGI079. However, the 1,000 grain weight was decreased to 13.6~19.6 g compared to 19.8 g for MGI079. Amylose content of the endosperm was 5.6~23.8% higher than in the MGI079 line. The grain of mutants of MGI079 was distinguished by its starch characteristics. The higher antioxidant activity of the MGI079-2-1 and MGI079-2-6 lines indicated functional characteristics associated with high-value resources, so future breeding should focus on the development of pigments in colored rice in new varieties.
Keywords
Rice; antioxidant activity; polyphenol; anthocyanin; DPPH free radical;
Citations & Related Records
Times Cited By KSCI : 4  (Citation Analysis)
연도 인용수 순위
1 Cheigh, C. I., Chung, E. Y., Ko, M. J., Cho, S. W. and Chang, P. S. 2010. Effect of subcritical water for the enhanced extraction efficiency of polyphenols and flavonoids from black rice bran. Food Engineering Prog. 14, 335-341.
2 Choi, S. Y., Cho, H. S. and Sung, N. J. 2006. The antioxidative and nitrite sacvenging ability of solvent extracts from wild grape (Vitis coignetiea) skin. J. Kor. Soc. Food Sci. Nut. 35, 961-966.   DOI
3 Choi, Y. M., Kim, M. H., Shin, J. J., Park, J. M. and Lee, J. S. 2003. The antioxidative phenolic compounds from sage (Salvia officinalis). J. Agri. Food Chem. 46, 4869-4873.
4 Devasagayam, T. P. A., Tilak, J. C., Boloor, K. K., Sane, K. S., Ghaskadbi, S. S. and Lele, R. D. 2004. Free radicals and antioxidants in human health: current status and future prospects. J. Assoc. Physicians India 52, 794-804.
5 Goffman, F. D. and Bergman, C. J. 2004. Rice kernal phenolic content and its relationship with antiradical efficiency. J. Sci. Food Agri. 84, 1235-1240.   DOI
6 Harborne, J. B. and William, C. A. 2000. Advances in flavonoid research since 1992. Phytochemistry 55, 481-504.   DOI   ScienceOn
7 Iqbal, S., Bhanger, M. I. and Anwar, F. 2005. Antioxidant properties and components of some commercially available varieties of rice bran in Pakistan. Food Chem. 93, 265-272.   DOI   ScienceOn
8 Jennings, P. R., Coffman, W. R. and Kauffman, H. E. 1979. Rice improvement, Grain quality. pp. 102, 6th eds., International Rice Research Institute.
9 Jung, Y. T., Lee, I. S., Whang, K. and Yu, M. H. 2012. Antioxidant effects of Picrasma quassioides and Chamaecyparis obtusa (S. etZ.) ENDL extracts. J. Life Sci. 22, 354-359.   과학기술학회마을   DOI   ScienceOn
10 Kang, M. Y., Shin, S. Y. and Nam, S. H. 2003. Antioxidant and antimutagenic activity of solvent-fractionated layers of colored rice bran. Kor. J. Food Sci. Technol. 35, 951-958   과학기술학회마을
11 Kim, H. W., Kim, J. B., Chu, S. M., Kim, S. Y., Kim, S. N., Cho, Y. S., Cho, S. M., Baek, H. J., Kim, J. H., Park, H. J., Lee, D. J., Ali, H. A. and Stewart, D. 2010. Analysis of anthocyanin composition and content contained from grains of the Korean purple rice varieties by liquid chromatography with diode array detection and eelectrospray ionization/mass spectrometry (LC-DAD-ESI/MS). Kor. J. Intl. Agric. 22, 267-272.
12 Meiers, S., Kemeny, M., Weyand, U., Gastpar, R., Angerer, E. and Marko, D. 2001. The anthocyanidins cyanidin and delphinidin are potent inhibitors of the epidermal growthfactor receptpr. J. Agric. Food Chem. 49, 958-962.   DOI
13 Kim, S. L., Hwang, J. J., Song, J., Song, J. C. and Jung, K. H. 2000. Extraction, prurification, and quantification of anthocyanin in colored rice, black soybean, and black waxy corn. Kor. J. Breed 32, 146-152.
14 Lee, Y. J., Kim, E. O. and Choi, S. W. 2011. Isolation and identification of antioxidant polyphenolic compounds in mulberry (Morus alba L.) seeds. J. Kor. Soc. Food Sci. Nutr. 40, 517-524.   과학기술학회마을   DOI   ScienceOn
15 Lee, Y. S. 2007. Antioxidant and physiological activity of extracts of angelica dahurica leaves. Kor. J. Food Preservation 14, 78-86.
16 Meng, F., Wei, Y. and Yang, X. 2005. Iron content and bioavailability in rice. J. Trace Elemen. Medi. Biol. 18, 333-338.   DOI
17 Nam, S. H., Chang, S. M. and Kang, M. Y. 2003. Varietal difference in antioxidative of ethanol from colored rice bran. Kor. Soc. Agric. Chem. Biotechnol. 46, 16-22.
18 Park, S. Z., Kim, H. Y., Han, S. J., Kim, H. Y. and Ryu, S. N. 2000. Cyanidin 3-glucoside content in F1, F2 and F3 grains of pigmented rice Heugjinjubyeo crosses. Kor. J. Breed 32, 285-290.
19 Ryu, S. N. 2000. Recent process and future of research on anthocyanin in crops, rice, barley, wheat, maize and legumes. Kor. J. Intl. Agri. 12, 41-53.
20 Ryu, S. N., Park, S. Z. and Ho, C. T. 1998. High performance liquid chromatographic determination of anthocyanin pigments in some varieties of black rice. J. Food Drug Anal. 6, 729-736.
21 Yawadio, R., Tanimori, S. and Morita, N. 2007. Identification of phenolic compounds isolated from pigmented rices and their aldose reductase inhibitory activities. Food Chem. 101, 1616-1625.   DOI
22 Song, H. S., Lee, H. S. and Chung, T. Y. 1988. Granular shape and physic-chemical properties of starch isogenic lines bred in barley (Hordeum vulgare L.). Kor. J. Breed 20, 245-253.
23 Tabart, J., Kervers, C., Pincemail, J., Defraigne, J. and Dommes, J. 2009. Comparative antioxidant capacities of phenolic compounds measured by various tests. Food Chem. 113, 1226-1233.   DOI
24 Wang, M., Li, J., Rangarajan, M., Shao, Y., Zhu, N., Lavoie, E. J., Huang, T. C. and Ho, C. T. 1998. Antioxidative phenolic compound from sage (Salviaofficinalis). J. Agric. Food Chem. 46, 4869-4873.   DOI   ScienceOn
25 Yodmanee, S., Karrila, T. T. and Pakdeechanuan, P. 2011. Physicl, chemical and antioxidant properties of pigmented rice grown in Southern Thailand. Inter. Food Res. J. 18, 901-906.
26 Yoshizawa, S., Horiuchi, T., Fujiki, H., Yoshida, T., Okuda, T. and Sugimura, T. 1987. Antitumor promoting activity of (-)-epigallocatechin gallate, the main constituent of tannin in green tea. Phytotherapy Res. 1, 44-47.   DOI
27 Zhang, M. W., Guo, B. J., Zhang, R. F., Chi, J. W., Wei, Z. C., Xu, Z. H., Zhang, Y. and Tang, X. J. 2006. Separation, purification and identification of antioxidant composition in black rice. Agric. Sci. China 5, 431-440.   DOI