Phytochemical content and antioxidant profile of black and red rice (Oryza sativa)

Date

2021

Degree

Bachelor of Science in Nutrition

College

College of Human Ecology (CHE)

Adviser/Committee Chair

Aimee Sheree A. Barrion, RND, PhD

Abstract

Pigmented rice such as black and red rice are perceived to have greater nutritional value than non-pigmented rice which have the potential as functional foods that can become a part of a healthy diet thus, probable in preventing and managing oxidative stress induced comorbidities. However, pigmented rice varieties are underutilized and their potential health benefits are not yet well established especially in the Philippines where the majority of the population’s staple food is white rice. This study focuses on determining the phytochemical content (phenols, flavonoids, tannins and alkaloids) and antioxidant properties of native black and red rice procured in the provinces of Laguna and Cotabato. Spectrophotometer was used to analyze the phytochemical constituents whilst TEAC-ABTS assay and DPPH assay were utilized for antioxidant profiling. Significant differences were observed in the concentrations of phytochemicals and antioxidant activities among different pigmented rice. Black rice contains 1.8782 mg GAE/g of phenols, 0.7976 mg QE/g of flavonoids and 0.2196 mg CE/g of tannins whilst red rice has 1.6093 mg GAE/g of phenols, 0.6654 mg QE/g of flavonoids and 5.1410 mg CE/g tannins. However, alkaloid is absent in both black and red rice. Furthermore, black rice has 531.1519 µg/g ABTS scavenging activity while red rice has 763.5400 µg/g. As for DPPH scavenging capacity, black rice has 1.8782% while red rice has 1.6093%.The results revealed that black rice contains higher phenols, flavonoids and antioxidant capacity than red rice. This study can be used as a guide in contributing critical nutrition information with regards to prevention and management of oxidative stress-induced diseases in the Philippines through strategies involving pigmented rice as well as it can pave the way for improving the breeds of the two pigmented rice varieties that will contain more potent phytochemical and antioxidant constituents.

Language

English

Location

UPLB College of Human Ecology (CHE)

Document Type

Thesis

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