Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2018 Feb 17;12(1):17.
doi: 10.1186/s13065-018-0382-9.

Phytochemical constituents, antioxidant activity, and antiproliferative properties of black, red, and brown rice bran

Ali Ghasemzadeh  1 , Mohamad Taghi Karbalaii  2   3 , Hawa Z E Jaafar  4 , Asmah Rahmat  5
Affiliations

Phytochemical constituents, antioxidant activity, and antiproliferative properties of black, red, and brown rice bran

Ali Ghasemzadeh et al. Chem Cent J. .

Abstract

Background: In the recent years, the health benefits of the pigmented rice varieties have reported due to the presence of bioactive compounds. In this study, the phytochemical constituents (total phenolic, flavonoid and anthocyanin content) and individual phenolics and flavonoids of the extracts of sixteen genotypes of pigmented rice bran were evaluated using spectrophotometric and ultra-high performance liquid chromatography method. Antioxidative properties of the free and bound fractions were evaluated using nitric oxide and 1,1-diphenyl-2-picrylhydrazyl scavenging assays. Extracts were evaluated for antiproliferative activity against breast cancer cell lines (MCF-7 and MDA-MB-231) using the MTT assay.

Results: Signifficant diferences were observed in the concentrations of phytochemicals and biological activities among different pigmented rice brans. The highest phytochemical content was observed in black rice bran followed by red and brown rice bran. The concentration of free individual flavonoids and phenolic compounds were significantly higher than those of bound compounds except those of ferulic acid and p-coumaric acid. Highest antioxidant activities were observed in black rice bran, followed by red and brown rice bran extracts. Extracts of black rice bran exhibited potent antiproliferative activity, with half maximal inhibitory concentrations (IC50) of 148.6 and 119.2 mg/mL against MCF-7 and MDA-MB-231 cell lines, respectively, compared to the activity of the extracts of red rice bran (175.0 and 151.0 mg/mL, respectively) and brown rice bran (382.3 and 346.1 mg/mL, respectively).

Conclusions: Black rice bran contains high levels of phytochemicals, and thus has potent pharmaceutical activity. This highlights opportunities for researcher to breed new genotypes of rice with higher nutritional values, which the food industry can use to develop new products that will compete in expanding functional food markets.

Keywords: Antioxidant activity; Antiproliferative activity; Black rice bran; Flavonoids; Phytochemicals; Rice bran.

PubMed Disclaimer

Figures

Fig. 1
Fig. 1
Nitric oxide radical scavenging activity of free (a) and bound (b) fraction of black, red and brown rice bran extracts
Fig. 2
Fig. 2
DPPH radical scavenging activity of free (a) and bound (b) fraction of black, red and brown rice bran extracts
Fig. 3
Fig. 3
Antiprolifrative activity of black, red and brown rice bran extracts against MCF-7 (a) and MDA-MB-231 (b) cell lines. Bars represent standard error of the means
Fig. 4
Fig. 4
Toxicity effect of black, red and brown rice bran extracts against normal cell line. Bars represent standard error of the means
See this image and copyright information in PMC

References

    1. Devi RR, Arumughan C. Phytochemical characterization of defatted rice bran and optimization of a process for their extraction and enrichment. Biores Technol. 2007;98(16):3037–3043. doi: 10.1016/j.biortech.2006.10.009. - DOI - PubMed
    1. Vichapong J, Sookserm M, Srijesdaruk V, Swatsitang P, Srijaranai S. High performance liquid chromatographic analysis of phenolic compounds and their antioxidant activities in rice varieties. LWTFood Sci Technol. 2010;43(9):1325–1330.
    1. Tian S, Nakamura K, Kayahara H. Analysis of phenolic compounds in white rice, brown rice, and germinated brown rice. J Agric Food Chem. 2004;52(15):4808–4813. doi: 10.1021/jf049446f. - DOI - PubMed
    1. Arab F, Alemzadeh I, Maghsoudi V. Determination of antioxidant component and activity of rice bran extract. Scientia Iranica. 2011;18(6):1402–1406. doi: 10.1016/j.scient.2011.09.014. - DOI
    1. Chotimarkorn C, Benjakul S, Silalai N. Antioxidant components and properties of five long-grained rice bran extracts from commercial available cultivars in Thailand. Food Chem. 2008;111(3):636–641. doi: 10.1016/j.foodchem.2008.04.031. - DOI

LinkOut - more resources