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Carbohydrate content and antioxidative potential of the seed of three edible indica rice (<i style="">Oryza sativa</i> L.) cultivars

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Title Carbohydrate content and antioxidative potential of the seed of three edible indica rice (Oryza sativa L.) cultivars
 
Creator Basu, Supratim
Roychoudhury, Aryadeep
Sanyal, Saptadwipa
Sengupta, Dibyendu N
 
Subject Antioxidant Activity
Carbohydrate Content
Iron Chelation
Lipoxygenase
Oryza sativa
Polished seeds
Radical scavenging
Reducing power
Rice
 
Description 115-123
Rice
(Oryza sativa L.) grains or seeds are
known to lose much of their nutrient and antioxidant contents, following
polishing. The current study was undertaken to evaluate and compare the
carbohydrate content and antioxidant parameters in the unpolished and polished
seeds of three edible indica rice cultivars, namely Swarna (SW), the most
popular indica rice cultivar in India
and aromatic or scented cultivars Gobindobhog (GB) and Pusa Basmati (PB). While
both the sucrose and starch content was the maximum in PB seeds (both
unpolished and polished), the amylose content was the highest in SW polished
seeds. SW polished seeds were superior as compared to GB and PB cultivars in
terms of total antioxidant capacity, DPPH radical scavenging and Fe(II)
chelation potential, as well as the highest lipoxygenase (LOX) inhibition or H2O2
scavenging potential, probably due to the maximum accumulation of total
phenolics and flavonoids, the two important antioxidants. The reducing power
ability was, however, identical in both SW and GB polished seeds. The PB
polished seeds were more potent in superoxide and hydroxyl scavenging, whereas
GB in nitric oxide (NO) scavenging. The common observation noted after
polishing of seeds was the reduction in the level of carbohydrates and antioxidant
potential, though the extent of reduction varied in the three cultivars. The
only exception was GB, where there was no alteration in NO scavenging potential
even after polishing. Our study showed the better performance of SW polished
seeds with respect to higher amylose content and majority of the tested
parameters governing antioxidant capacity and radical scavenging potential,
thus highlighting the greater dietary significance of SW over the other two
cultivars.
 
Date 2012-04-17T08:55:23Z
2012-04-17T08:55:23Z
2012-04
 
Type Article
 
Identifier 0975-0959 (Online); 0301-1208 (Print)
http://hdl.handle.net/123456789/13843
 
Language en_US
 
Rights CC Attribution-Noncommercial-No Derivative Works 2.5 India
 
Publisher NISCAIR-CSIR, India
 
Source IJBB Vol.49(2) [April 2012]