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Effect of cultivars and milling degrees on free and bound phenolic profiles and antioxidant activity of black rice

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Abstract

Six black rice cultivars (Heukjinju, Sintoheugmi, Heukhyangchal 1, Bosukheukchal, Sinnongheukchal, and Josengheukchal) and varying milling degrees (step 0, 0%; step 1, 4.2%; and step 2, 10.5%, w/w) were used to evaluate the effects of cultivars and milling degrees of black rice (Oryza sativa L.) on the total phenolic contents (TPC), total flavonoid contents (TFC), antioxidant activity (2,2-diphenyl-1-picrylhydrazyl free radical assay), and phenolic composition in free and bound phenolic fractions. Unpolished (step 0) Sintoheugmi showed significantly higher TPC, TFC, antioxidant activity, phenolic acid levels, and anthocyanin levels than other unpolished cultivars (p < 0.05). As milling degree increased, TPC, TFC, antioxidant activity, phenolic acid levels, and anthocyanin levels decreased significantly (p < 0.05). TPC, TFC, and antioxidant activity were significantly higher in free phenolic fractions than bound phenolic fractions of black rice extracts, regardless of cultivars (p < 0.05). The major phenolic acid was ferulic acid, and the major anthocyanin found in free phenolic fractions in black rice samples was cyanidin-3-O-glucoside. The sum of individual phenolic acid levels (255.2 ± 0.0 μg/g) and the sum of anthocyanins levels (831.4 ± 0.3 μg/g) were significantly higher in Sintoheugmi black rice than in the other cultivars for step 0 (unpolished rice) (p < 0.05). For step 1 and step 2, Heukjinju black rice contained significantly higher sum of phenolic acid levels and sum of anthocyanin levels than the other cultivars (p < 0.05). For use as a better functional ingredient, it is, therefore, important to consider different milling degrees together with different black rice cultivars having the highest antioxidant component.

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Acknowledgments

This work was supported by the Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry (IPET) through the High Value-added Food Technology Development Program. This study was funded by the Ministry of Agriculture, Food and Rural Affairs (MAFRA) (316059-02). And this research was supported by the Chung-Ang University Research Scholarship Grants in 2017.

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Authors and Affiliations

  1. Department of Food Science and Technology, Chung-Ang University, Anseong, 17546, Republic of Korea

    Sehun Choi & Jihyun Lee

  2. Department of Food Science, University of Arkansas, Fayetteville, AR, 72704, USA

    Han-Seok Seo

  3. Prepared Food Development Team, R&D center, Nongshim, Seoul, 07057, Republic of Korea

    Kwang Rag Lee & Sunghee Lee

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  1. Sehun Choi
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  2. Han-Seok Seo
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  4. Sunghee Lee
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  5. Jihyun Lee
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Correspondence to Jihyun Lee.

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Choi, S., Seo, HS., Lee, K.R. et al. Effect of cultivars and milling degrees on free and bound phenolic profiles and antioxidant activity of black rice. Appl Biol Chem 61, 49–60 (2018). https://doi.org/10.1007/s13765-017-0335-3

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  • DOI: https://doi.org/10.1007/s13765-017-0335-3

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