Extraction solvent concentration affecting the anthocyanins and other phytochemicals profile and antioxidant properties of bran extracts of pigmented rice cultivars

Document Type : Article

Authors

Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, 148106, India

Abstract

Different concentrations (100%, 90% and 80%) of extracting solvent methanol were used to determine antioxidant capacities of seven pigmented rice cultivars bran on the basis of phytochemicals and other antioxidants. TPCs of red colored bran (Zag, Kaw quder, Shel kew) were highest in 100% methanol and that of black pigmented (Samarkand), lightly blackish (Kaw kareed) and brown (Gull zag, Teli zag) were highest in 80% and 90% methanol. The higher flavonoid contents in non-pigmented Gull zag and Teli zag were due to luteolin-7-O-glucoside, quercetinhexoside, apigenin-7-O-glucoside, quercetin-3-O-galactoside, apigenin and (epi)catechin rather than anthocyanins in pigmented rice. Higher anthocyanin contents of extracts in lower methanol concentration was due to higher percentage of Cyanidin-3-O-rutinoside, Pelargonidin-3-O-diglucoside, cyanidin-3-O-galactoside. The antioxidant activity had shown a similar trend in which the pigmented cultivars showed higher antioxidant activity in 100% methanol except red colored She lkew having higher value in 90% methanol, while among the light colored brown rice bran, Kaw kareed showed higher activities in 80% methanol and Teli zag in 90% methanol.

Keywords

Main Subjects


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