Comparative analysis of physicochemicals and antioxidative properties in new red rice ( Oryza sativa L. cv. Gunganghongmi).

The main objectives of this study were to investigate physicochemicals and antioxidant activities of new red rice ( Oryza sativa cv. Gunganghongmi (GH)) by comparing normal brown (Nampyeongbyeo, NB) and reported red rice (Jukjinjubyeo, JB) in Korea. The nutritional constituents, including protein, oil, sugar, fatty acid, GABA, and γ-oryzanol were not significantly different between normal brown and colored rice. However, the ethanol extract of GH showed the highest phenolic content (24.7 ± 1.3 mg g). The ethanol extracts of GH showed higher scavenging activities against DPPH (0.2 mg mL = 62.1 ± 2.5%) and ABTS (0.2 mg mL = 63.2 ± 3.5%) radicals. Moreover, GH more inhibited LPS-induced nitric oxide (NO) production (13.2 ± 1.4 μM) than JB (18.3 ± 2.3 μM) and NB (22.1 ± 1.4 μM) at the same concentration (0.2 mg mL) without cytotoxicity. These results suggest that new red rice (GH) would be considered to be new functional rice due to its anti-oxidative effect and high nutrition. [ABSTRACT FROM AUTHOR]