TITLE

CHEMICAL COMPOSITION AND ANTIOXIDANT ACTIVITY OF WHITE AND BROWN RICE

AUTHOR(S)
A. K., Khairul Kamilah; I., Maznah; A., Zulkhairi; M. E., Norhaizan; A., Azrina
PUB. DATE
January 2007
SOURCE
Malaysian Journal of Medical Sciences;Jan2007 Supplement, Vol. 14, p139
SOURCE TYPE
Academic Journal
DOC. TYPE
Article
ABSTRACT
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).
ACCESSION #
31552046

 

Related Articles

  • Effect of Brown Rice Consumption on Inflammatory Marker and Cardiovascular Risk Factors among Overweight and Obese Non-menopausal Female Adults. Kazemzadeh, Mahdieh; Morteza Safavi, Sayyed; Nematollahi, Shahrzad; Nourieh, Zeinab // International Journal of Preventive Medicine;Apr2014, Vol. 5 Issue 4, p478 

    Background: Brown rice (BR) is unpolished rice with various beneficial compounds such as vitamins, magnesium and other minerals, dietary fiber, essential fatty acids, γ-oryzanol and γ-aminobutyric acid. In the present study, we compared the effects of white rice (WR) and BR on inflammatory...

  • More Whole Grains = Better Health.  // Focus on Healthy Aging;Jan2017, Vol. 20 Issue 1, p3 

    The article reports that according to a study published in the June 13, 2016 issue of the periodical "Circulation" eating more whole grains leads to longer and healthier life. Topics discussed include lower risk of cancer mortality and dying prematurely from stroke or cardiovascular disease...

  • RICE'S GRAINY GOODNESS. Webb, Densie // Today's Dietitian;Apr2011, Vol. 13 Issue 4, p16 

    The article focuses on the health benefits of rice. Both brown and white rice are rich in complex carbohydrates and offer a source of high-quality protein. Rice is also a source of antioxidant flavonoids. Surveys suggest that rice eaters may be healthier. Rice eaters are less likely to have risk...

  • selenium. Wuebben, Joe // Better Nutrition;Jul2006, Vol. 68 Issue 7, p14 

    The article presents information about the benefits of selenium. In the body, selenium is used to form antioxidant enzymes--powerful free-radical fighters that can help prevent conditions such as cancer, heart disease and arthritis. The most common dietary sources of selenium are plant foods,...

  • Analysis of Antioxidant Activity of Chinese Brown Rice by Fourier-Transformed Near Infrared Spectroscopy and Chemometrics. Fu, Xianshu; Yu, Xiaoping; Ye, Zihong; Cui, Haifeng // Journal of Chemistry;1/15/2015, Vol. 2015, p1 

    This paper develops a rapid method using near infrared (NIR) spectroscopy for analyzing the antioxidant activity of brown rice as total phenol content (TPC) and radical scavenging activity by DPPH (2,2-diphenyl-2-picrylhydrazyl) expressed as gallic acid equivalent (GAE). Brown rice (n=121)...

  • Soaking Conditions Affect the Contents of Tocopherols, Tocotrienols, and γ-Oryzanol in Pigmented and Non-Pigmented Brown Rice. Lin, Tsu-Chi; Huang, Shao-Hua; Ng, Lean-Teik // Journal of the American Oil Chemists' Society (JAOCS);Dec2015, Vol. 92 Issue 11/12, p1681 

    Tocopherols (Toc), tocotrienols (T3), and γ-oryzanol (GO), important lipid antioxidants in rice, are known to possess various pharmacological properties. In this study, our aim was to examine the effects of soaking conditions on the extractable contents of Toc, T3, and GO in cooked pigmented...

  • Extraction of brown rice extract and application in refined palm olein during accelerated storage. Chooklin, Supasit // International Food Research Journal;2014, Vol. 21 Issue 1, p291 

    This research aimed to determine optimum condition of the phenolic compounds from brown rice extract from Sung Yod Phatthalung and to determine their applications as an antioxidant in refined palm olein. Brown rice was extracted with solvent concentration (40 - 80% ethanol, vv-1), pH (2 - 8) and...

  • Coenzyme Q and heart disease. Cerrato, Paul L. // RN;Jun99, Vol. 62 Issue 6, p61 

    Reports on the role of an antioxidant called coenzyme Q in the treatment of cardiovascular diseases. Mechanism of action; Results of research on coenzyme Q; Safety considerations.

  • Protect your health: Circulatory problems. Van Straten, Michael; Griggs, Barbara // Superfoods Superfast;2006, p278 

    A chapter of the book "Superfoods, Superfast: Eat Your Way to Superhealth" is presented. It discusses the role of nutrition in preventing circulatory disease. Medical research focuses on examining the use of common fruits and vegetables to prevent heart disease. Recommended foods for preventing...

Share

Read the Article

Courtesy of THE LIBRARY OF VIRGINIA

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics