Total Phenol, Flavonoid and Antioxidant Activity of Black and White Rice in Raw and Cooked form
Keywords:Black Rice, White Rice, Total Phenol, Flavonoid, Antioxidant, Raw, Cooked.
AbstractThis study was carried out to evaluate the antioxidant activities of ethanolic and aqueous extracts of black and white rice in raw and cooked form in various in vitro systems. Antioxidant and radical scavenging activities of black and white rice were assessed by using DPPH radical scavenging activity and reducing power assays. The antioxidant activity of samples was increased in a concentration or dose dependent manner. In DPPH radical scavenging activity, black rice raw ethanolic extract showed a higher inhibition activity of 88.24%. The reducing ability of ethanolic extract of raw sample of black rice was found to be 1.3 at OD700, high among all the rice samples in different processing and in different extracts. Natural antioxidants like total phenols and total flavonoids were found to be higher in the raw sample of black rice in ethanolic extract i.e. 569.67±1.98 and 144.67±0.89 mg/100 g.
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