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J Agric Food Chem. 2002 Dec 18;50(26):7524-9.

Polymeric procyanidins as radical-scavenging components in red-hulled rice.

Author information

1
National Agricultural Research Center for Kyushu Okinawa Region, National Agricultural Research Organization, 2421 Suya, Nishigoshi, Kikuchi, Kumamoto 861-1192, Japan.

Abstract

The extracts from white-, black-, and red-hulled rice were prepared by sequential extraction with six different polar solvents, and their radical-scavenging activities were measured by methods using 1,1-diphenyl-2-picrylhydrazyl radical (DPPH*) and tert-butyl hydroperoxyl radical (t-BuOO*). The extracts prepared with highly polar solvents, methanol and deionized water, exhibited higher DPPH* and t-BuOO* scavenging activities in all three cultivars. In addition, the acetone extract from red-hulled rice exhibited a high DPPH* and t-BuOO* scavenging activity, while no such activity was detected for the acetone extracts from white- and black-hulled rice. The major components responsible for the radical scavenging in the acetone extract from red-hulled rice were identified as procyanidins by acidic hydrolysis, vanillin assay, and Sephadex LH-20 chromatography. GPC analysis of the acetylated procyanidins revealed that the average molecular weight is about 5000, in a range of about 500-18,000.

PMID:
12475265
[Indexed for MEDLINE]

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