Isolation of anthocyanin from black rice (Heugjinjubyeo) and screening of its antioxidant activities
- Authors
- Park, Y.S.; Kim, S.-J.; Chang, H.-I.
- Issue Date
- 2008
- Keywords
- Anthocyanin; Antioxidant; HPLC; ROS(Reactive Oxygen Species)
- Citation
- Korean Journal of Microbiology and Biotechnology, v.36, no.1, pp.55 - 60
- Indexed
- SCOPUS
KCI
- Journal Title
- Korean Journal of Microbiology and Biotechnology
- Volume
- 36
- Number
- 1
- Start Page
- 55
- End Page
- 60
- URI
- https://scholar.korea.ac.kr/handle/2021.sw.korea/125345
- ISSN
- 1598-642X
- 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.
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