EFFECT OF DEGREE OF RICE MILLING ON ANTIOXIDANT COMPONENTS AND CAPACITIES
Main Article Content
Keywords
rice, degree of milling, antioxidant, phenolics, vitamin E
Abstract
De-husking and milling-induced changes in the content of antioxidant compounds and the antioxidant capacities of rice fractions were investigated in this study. Six fractions-rice husk, brown rice, and milled rice (MR) after four different degrees of milling (MR-3.5, MR-5.3, MR-7.1, and MR-9.9) -were extracted with 70% aqueous ethanol or water. Total phenolic and flavonoid contents decreased significantly (p< 0.05) as the degree of milling increased. Rice husk and brown rice fractions showed higher 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities than those of the MR, as well as higher levels of antioxidant components (total phenolics and total flavonoids). Phytochemicals such as phenolic compounds and vitamin E are mainly concentrated in the outer layers of the grains rather than in the endosperm. These findings suggest that consuming rice milled to a lesser degree may have certain health benefits.
References
Adom K.K. and Liu R.H. 2002. Antioxidant activity of grains. J. Agric. Food Chem. 50(21):6182.
Ajila C.M., Brar S.K., Verma M., Tyagi R.D. and Valéro J.R. 2011. Solid-state fermentation of apple pomace using Phanerocheate chrysosporium –Liberation and extraction of phenolic antioxidants. Food Chem. 126(3):1071.
Apak R., Guclu K., Demirata B., Ozyurek M., Celik S.E., Bektasoglu B., Berker K.I. and Ozyurt D. 2007. Comparative evaluation of various total antioxidant capacity assays applied to phenolic compounds with the CUPRAC assay. Molecules 12(7):1496.
Butsat S. and Siriamornpun S. 2010. Antioxidant capacities and phenolic compounds of the husk, bran and endosperm of Thai rice. Food Chem. 119(2):606.
Butsat S., Weerapreeyakul N. and Siriamornpun S. 2009. Changes in phenolic acids and antioxidant activity in Thai rice husk at five growth stages during grain development. J. Agric. Food Chem. 57(11):4566.
Choi Y., Jeong H.-S. and Lee J. 2007. Antioxidant activity of methanolic extracts from some grains consumed in Korea. FoodChem. 103(1):130.
Choi Y. and Lee J. 2009. Antioxidant and antiproliferative properties of a tocotrienol-rich fraction from grape seeds. Food Chem. 114(4):1386.
Daniel O., Meier M.S., Schlatter J. and Frischknecht P. 1999. Selected phenolic compounds in cultivated plants: ecologic functions, health implications, and modulation by pesticides. Environ. Health Perspect. 107 Suppl.1:109.
Dewanto V., Wu X., Adom K.K. and Liu R.H. 2002. Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J. Agric. Food Chem. 50(10):3010.
Dhibi M., Mechri B., Brahmi F., Skhiri F., Alsaif M.A. and Hammami M. 2012. Fatty acid profiles, antioxidant compounds and antiradical properties of Pinus halepensis Mill. cones and seeds. J. Sci. Food Agric. 92(8):1702.
Gong L., Jin C., Wu X. and Zhang Y. 2013. Relationship between total antioxidant capacities of cereals measured before and after in vitro digestion. Int. J. Food Sci. Nutr. 64(7):850.
Ha T.-Y., Ko S.-N., Lee S.-M., Kim H.-R., Chung S.-H., Kim S.-R., Yoon H.-H. and Kim I.-H. 2006. Changes in nutraceutical lipid components of rice at different degrees of milling. Eur. J. Lipid Sci. Tech. 108(3):175.
Huang S.H. and Ng L.T. 2011. Quantification of tocopherols, tocotrienols, and gamma-oryzanol contents and their distribution in some commercial rice varieties in Taiwan. J. Agric. Food Chem. 59(20):11150.
Huang Y., Sun C., Min J., Chen Y., Tong C. and Bao J. 2015. Association mapping of quantitative trait loci for mineral element contents in whole grain rice (Oryza sativa L.). J. Agric. Food Chem. 63(50):10885.
Iqbal S., Bhanger M.I. and Anwar F. 2005. Antioxidant properties and components of some commercially available varieties of rice bran in Pakistan. Food Chem. 93(2):265.
Kahkonen M.P., Hopia A.I., Vuorela H.J., Rauha J.P., Pihlaja K., Kujala T.S. and Heinonen M. 1999. Antioxidant activity of plant extracts containing phenolic compounds. J. Agric. Food Chem. 47(10):3954.
Kong S. and Lee J. 2010. Antioxidants in milling fractions of black rice cultivars. Food Chem. 120(1):278.
Liu L., Guo J., Zhang R., Wei Z., Deng Y., Guo J. and Zhang M. 2015. Effect of degree of milling on phenolic profiles and cellular antioxidant activity of whole brown rice. Food Chem. 185:318.
Liu R.H. 2003. Health benefits of fruit and vegetables are from additive and synergistic combinations of phytochemicals. Am. J. Clin. Nutr. 78(3 Suppl):517S.
Marinova E.M. and Yanishlieva N.V. 1997. Antioxidative activity of extracts from selected species of the family Lamiaceae in sunflower oil. Food Chem. 58(3):245.
Martinez-Valverde I., Periago M.J. and Ros G. 2000. Nutritional importance of phenolic compounds in the diet. Arch. Latinoam. Nutr. 50(1):5.
Morton L.W., Abu-Amsha Caccetta R., Puddey I.B. and Croft K.D. 2000. Chemistry and biological effects of dietary phenolic compounds: relevance to cardiovascular disease. Clin. Exp. Pharmacol. Physiol. 27(3):152.
Newmark H.L. 1996. Plant phenolics as potential cancer prevention agents. Adv. Exp. Med. Biol. 401:25.
Okarter N. and Liu R.H. 2010. Health benefits of whole grain phytochemicals. Crit. Rev. Food Sci. Nutr. 50(3):193.
Pandey K.B. and Rizvi S.I. 2009. Plant polyphenols as dietary antioxidants in human health and disease. Oxid. Med. Cell Longev. 2(5):270.
Patel D.K., Kumar R., Prasad S.K. and Hemalatha S. 2011. Pedalium murex Linn (Pedaliaceae) fruits: a comparative antioxidant activity of its different fractions. Asian Pac. J. Trop. Biomed. 1(5):395.
Shen Y., Jin L., Xiao P., Lu Y. and Bao J. 2009. Total phenolics, flavonoids, antioxidant capacity in rice grain and their relations to grain color, size and weight. J. Cereal Sci. 49(1):106.
Singh N., Kaur L., Singh Sodhi N. and Singh Sekhon K. 2005. Physicochemical, cooking and textural properties of milled rice from different Indian rice cultivars. Food Chem. 89(2):253.
Slavin J.L., Martini M.C., Jacobs D.R., Jr. and Marquart L. 1999. Plausible mechanisms for the protectiveness of whole grains. Am. J. Clin. Nutr. 70(3 Suppl):459S.
Soong Y.-Y. and Barlow P.J. 2004. Antioxidant activity and phenolic content of selected fruit seeds. Food Chem. 88(3):411.
Temple N.J. 2000. Antioxidants and disease: More questions than answers. Nutr. Res. 20(3):449.
Tian S., Shi Y., Zhou X., Ge L. and Upur H. 2011. Total polyphenolic (flavonoids) content and antioxidant capacity of different Ziziphora clinopodioides Lam. extracts. Pharmacogn. Mag. 7(25):65.
Vijayalaxmi S., Jayalakshmi S.K. and Sreeramulu K. 2015. Polyphenols from different agricultural residues: extraction, identification and their antioxidant properties. J. Food Sci. Technol. 52(5):2761.
Wettasinghe M. and Shahidi F. 2000. Scavenging of reactive-oxygen species and DPPH free radicals by extracts of borage and evening primrose meals. Food Chem. 70(1):17.
Wie M., Sung J., Choi Y., Kim Y., Jeong H.-S. and Lee J. 2009. Tocopherols and tocotrienols in grape seeds from 14 cultivars grown in Korea. Eur. J. Lipid Sci. Tech. 111(12):1255.
Zhang M., Pinson S.R., Tarpley L., Huang X.Y., Lahner B., Yakubova E., Baxter I., Guerinot M.L. and Salt D.E. 2014. Mapping and validation of quantitative trait loci associated with concentrations of 16 elements in unmilled rice grain. Theor. Appl. Genet. 127(1):137.
Zhang M.W., Zhang R.F., Zhang F.X. and Liu R.H. 2010. Phenolic profiles and antioxidant activity of black rice bran of different commercially available varieties. J. Agric. Food Chem. 58(13):7580.
Ajila C.M., Brar S.K., Verma M., Tyagi R.D. and Valéro J.R. 2011. Solid-state fermentation of apple pomace using Phanerocheate chrysosporium –Liberation and extraction of phenolic antioxidants. Food Chem. 126(3):1071.
Apak R., Guclu K., Demirata B., Ozyurek M., Celik S.E., Bektasoglu B., Berker K.I. and Ozyurt D. 2007. Comparative evaluation of various total antioxidant capacity assays applied to phenolic compounds with the CUPRAC assay. Molecules 12(7):1496.
Butsat S. and Siriamornpun S. 2010. Antioxidant capacities and phenolic compounds of the husk, bran and endosperm of Thai rice. Food Chem. 119(2):606.
Butsat S., Weerapreeyakul N. and Siriamornpun S. 2009. Changes in phenolic acids and antioxidant activity in Thai rice husk at five growth stages during grain development. J. Agric. Food Chem. 57(11):4566.
Choi Y., Jeong H.-S. and Lee J. 2007. Antioxidant activity of methanolic extracts from some grains consumed in Korea. FoodChem. 103(1):130.
Choi Y. and Lee J. 2009. Antioxidant and antiproliferative properties of a tocotrienol-rich fraction from grape seeds. Food Chem. 114(4):1386.
Daniel O., Meier M.S., Schlatter J. and Frischknecht P. 1999. Selected phenolic compounds in cultivated plants: ecologic functions, health implications, and modulation by pesticides. Environ. Health Perspect. 107 Suppl.1:109.
Dewanto V., Wu X., Adom K.K. and Liu R.H. 2002. Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J. Agric. Food Chem. 50(10):3010.
Dhibi M., Mechri B., Brahmi F., Skhiri F., Alsaif M.A. and Hammami M. 2012. Fatty acid profiles, antioxidant compounds and antiradical properties of Pinus halepensis Mill. cones and seeds. J. Sci. Food Agric. 92(8):1702.
Gong L., Jin C., Wu X. and Zhang Y. 2013. Relationship between total antioxidant capacities of cereals measured before and after in vitro digestion. Int. J. Food Sci. Nutr. 64(7):850.
Ha T.-Y., Ko S.-N., Lee S.-M., Kim H.-R., Chung S.-H., Kim S.-R., Yoon H.-H. and Kim I.-H. 2006. Changes in nutraceutical lipid components of rice at different degrees of milling. Eur. J. Lipid Sci. Tech. 108(3):175.
Huang S.H. and Ng L.T. 2011. Quantification of tocopherols, tocotrienols, and gamma-oryzanol contents and their distribution in some commercial rice varieties in Taiwan. J. Agric. Food Chem. 59(20):11150.
Huang Y., Sun C., Min J., Chen Y., Tong C. and Bao J. 2015. Association mapping of quantitative trait loci for mineral element contents in whole grain rice (Oryza sativa L.). J. Agric. Food Chem. 63(50):10885.
Iqbal S., Bhanger M.I. and Anwar F. 2005. Antioxidant properties and components of some commercially available varieties of rice bran in Pakistan. Food Chem. 93(2):265.
Kahkonen M.P., Hopia A.I., Vuorela H.J., Rauha J.P., Pihlaja K., Kujala T.S. and Heinonen M. 1999. Antioxidant activity of plant extracts containing phenolic compounds. J. Agric. Food Chem. 47(10):3954.
Kong S. and Lee J. 2010. Antioxidants in milling fractions of black rice cultivars. Food Chem. 120(1):278.
Liu L., Guo J., Zhang R., Wei Z., Deng Y., Guo J. and Zhang M. 2015. Effect of degree of milling on phenolic profiles and cellular antioxidant activity of whole brown rice. Food Chem. 185:318.
Liu R.H. 2003. Health benefits of fruit and vegetables are from additive and synergistic combinations of phytochemicals. Am. J. Clin. Nutr. 78(3 Suppl):517S.
Marinova E.M. and Yanishlieva N.V. 1997. Antioxidative activity of extracts from selected species of the family Lamiaceae in sunflower oil. Food Chem. 58(3):245.
Martinez-Valverde I., Periago M.J. and Ros G. 2000. Nutritional importance of phenolic compounds in the diet. Arch. Latinoam. Nutr. 50(1):5.
Morton L.W., Abu-Amsha Caccetta R., Puddey I.B. and Croft K.D. 2000. Chemistry and biological effects of dietary phenolic compounds: relevance to cardiovascular disease. Clin. Exp. Pharmacol. Physiol. 27(3):152.
Newmark H.L. 1996. Plant phenolics as potential cancer prevention agents. Adv. Exp. Med. Biol. 401:25.
Okarter N. and Liu R.H. 2010. Health benefits of whole grain phytochemicals. Crit. Rev. Food Sci. Nutr. 50(3):193.
Pandey K.B. and Rizvi S.I. 2009. Plant polyphenols as dietary antioxidants in human health and disease. Oxid. Med. Cell Longev. 2(5):270.
Patel D.K., Kumar R., Prasad S.K. and Hemalatha S. 2011. Pedalium murex Linn (Pedaliaceae) fruits: a comparative antioxidant activity of its different fractions. Asian Pac. J. Trop. Biomed. 1(5):395.
Shen Y., Jin L., Xiao P., Lu Y. and Bao J. 2009. Total phenolics, flavonoids, antioxidant capacity in rice grain and their relations to grain color, size and weight. J. Cereal Sci. 49(1):106.
Singh N., Kaur L., Singh Sodhi N. and Singh Sekhon K. 2005. Physicochemical, cooking and textural properties of milled rice from different Indian rice cultivars. Food Chem. 89(2):253.
Slavin J.L., Martini M.C., Jacobs D.R., Jr. and Marquart L. 1999. Plausible mechanisms for the protectiveness of whole grains. Am. J. Clin. Nutr. 70(3 Suppl):459S.
Soong Y.-Y. and Barlow P.J. 2004. Antioxidant activity and phenolic content of selected fruit seeds. Food Chem. 88(3):411.
Temple N.J. 2000. Antioxidants and disease: More questions than answers. Nutr. Res. 20(3):449.
Tian S., Shi Y., Zhou X., Ge L. and Upur H. 2011. Total polyphenolic (flavonoids) content and antioxidant capacity of different Ziziphora clinopodioides Lam. extracts. Pharmacogn. Mag. 7(25):65.
Vijayalaxmi S., Jayalakshmi S.K. and Sreeramulu K. 2015. Polyphenols from different agricultural residues: extraction, identification and their antioxidant properties. J. Food Sci. Technol. 52(5):2761.
Wettasinghe M. and Shahidi F. 2000. Scavenging of reactive-oxygen species and DPPH free radicals by extracts of borage and evening primrose meals. Food Chem. 70(1):17.
Wie M., Sung J., Choi Y., Kim Y., Jeong H.-S. and Lee J. 2009. Tocopherols and tocotrienols in grape seeds from 14 cultivars grown in Korea. Eur. J. Lipid Sci. Tech. 111(12):1255.
Zhang M., Pinson S.R., Tarpley L., Huang X.Y., Lahner B., Yakubova E., Baxter I., Guerinot M.L. and Salt D.E. 2014. Mapping and validation of quantitative trait loci associated with concentrations of 16 elements in unmilled rice grain. Theor. Appl. Genet. 127(1):137.
Zhang M.W., Zhang R.F., Zhang F.X. and Liu R.H. 2010. Phenolic profiles and antioxidant activity of black rice bran of different commercially available varieties. J. Agric. Food Chem. 58(13):7580.
Article Sidebar
Published
Sep 20, 2017
Article Details
How to Cite
Park, H.-Y., SUNG, J., KIM, B.-S., HA, S., & KIM, Y. (2017). EFFECT OF DEGREE OF RICE MILLING ON ANTIOXIDANT COMPONENTS AND CAPACITIES. Italian Journal of Food Science, 30(1). https://doi.org/10.14674/IJFS-836
Section
Paper
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Copyright Agreement with Authors
Before publication, after the acceptance of the manuscript, Authors have to sign a Publication Agreement with "Italian Journal of Food Science", granting and assigning to "Italian Journal of Food Science" the perpetual right to distribute the work free of charge by any means and in any parts of the world, including the communication to the public through the journal website.
License for Published Contents
http://creativecommons.org/licenses/by-nc-nd/4.0/
How to Cite
Park, H.-Y., SUNG, J., KIM, B.-S., HA, S., & KIM, Y. (2017). EFFECT OF DEGREE OF RICE MILLING ON ANTIOXIDANT COMPONENTS AND CAPACITIES. Italian Journal of Food Science, 30(1). https://doi.org/10.14674/IJFS-836