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Correlation of Antioxidant and Antimutagenic Activity with Content of Pigments and Phenolic Compounds of Colored Rice Seeds  

Kang, Mi-Young (Department of Food Science and Nutrition, Kyungpook National University)
Shin, Soo-Young (Department of Food Science and Nutrition, Kyungpook National University)
Nam, Seok-Hyun (Department of Biological Science, Ajou University)
Publication Information
Korean Journal of Food Science and Technology / v.35, no.5, 2003 , pp. 968-974 More about this Journal
Abstract
Twenty-three cultivars of colored rice were collected from inside and outside Korea to determine the contents of pigments and phenolic compounds, and also to compare their correlations with antioxidativity and antimutagenicity. The pigment content decreased in the order of LK 1-3-6-12-1-1>LK 1D 2-7-12-1-1>Elwee>Mutumanikam>IR 1544-38-2-2-1-2-2>wx 124-163-45-7-1-1-1, LK 1A-2-12-1-1. Polyphenolic content was the greatest in IR 17491-5-4-3-3 with a ratio of 0.244 g per 100 g brown rice, followed by LK 1-3-6-12-1-1>LK 1D2-12-1>Elwee>Mutumanikam 7 IR 1544-38-2-2-1-2-2, LK 1A-2-12-1-1. The pigment contents for each colored rice cultivar showed a highly positive correlation with polyphenolics in colored rice seeds. For chromaticity, a positive correlation was exhibited between the lightness and hydroxyl radical scavenging activity. In contrast, a negative correlation was observed between the redness and the inhibitory effect of lipid peroxidation.
Keywords
colored rice; organic solvent extraction fractions; pigment fraction; antioxidativity; antimutagenicity;
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