A. K., Khairul Kamilah; I., Maznah; A., Zulkhairi; M. E., Norhaizan; A., Azrina
January 2007
Malaysian Journal of Medical Sciences;Jan2007 Supplement, Vol. 14, p139
Academic Journal
Introduction: Considerable scientific evidence suggests that rice is the staple food for Asians. The cardioprotective role of rice diets was suggested several decades ago. Rice bran contains tocotrienols, g-oryzanol, _-sitosterol and unsaturated fatty acids, as part of the unsaponifiable matter, which have well-studied antioxidative properties and all of which may contribute to cholesterol reduction. The aim of this experiment was to investigate the nutritional value and antioxidant activity of white (WR) and brown rice (BR). Methodology: Proximate analyses were determined by AOAC (1990) methods which included moisture, ash, fat, protein and dietary fibre. Mineral content was analyzed using scanning electron microscopy (SEM) combined with energy-dispersive x-ray analysis (EDX). Antioxidant activity was determined by free radical 2,2-diphenyl-1-picrylhydrazyl (dPPH), ferric thiocyanate (FTC) and thiobarbituric acid (TBARS) methods. Results: Brown rice extracts presented high contents of ash (1.3%) as a result of a high amount of minerals which included selenium, potassium, magnesium, iron and zinc. At the extremes of the nutritional values, brown rice contained more dietary fibre (2.9%) and protein (7.8%) compared to white rice extracts respectively. Brown rice expressed highest antioxidant activity when compared to white rice and vitamin E in FTC and TBARs methods, meanwhile dPPH assay denoted that brown rice exhibits strong scavenging activity. This activity was superior to those of a commercial synthetic and natural antioxidants tested. Conclusion: BR contains the additional nutrients and antioxidants needed in the body which has strong preventive effects against free radical-mediated diseases such as cardiovascular disease (CVD), atherosclerotic disease or coronary heart disease (CHD).


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