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. 2022 Apr 25;11(5):839.
doi: 10.3390/antiox11050839.

Quantification of Amino Acids, Phenolic Compounds Profiling from Nine Rice Varieties and Their Antioxidant Potential

Akanksha Tyagi  1 , Min-Jin Lim  1 , Nam-Hyeon Kim  1 , Kaliyan Barathikannan  1   2 , Selvakumar Vijayalakshmi  1 , Fazle Elahi  1 , Hun-Ju Ham  3 , Deog-Hwan Oh  1
Affiliations

Quantification of Amino Acids, Phenolic Compounds Profiling from Nine Rice Varieties and Their Antioxidant Potential

Akanksha Tyagi et al. Antioxidants (Basel). .

Abstract

In recent years, the health benefits of the pigmented rice varieties have been reported due to the richness of their bioactive compounds. Therefore, this study evaluated the antioxidant, total flavonoid, total phenolic, anthocyanin content, amino acid and individual phenolic compound quantification of nine Korean-grown rice varieties using spectrophotometric, HPLC-FLD-MS/MS and UHPLC Q-TOF-MS/MS methods. Our research found that the free fractions of DM29 (red rice) had the highest free radical scavenging ability of ABTS and DPPH. In contrast, the highest ferric reducing antioxidant power was observed in the 01708 brown rice variety. The majority of phenolic compounds such as quercetin, ferulic acid, p-coumaric acid, ascorbic acid, caffeic acid and genistein were found in the DM29 sample. The phenolic content of rice varies depending on its color, with DM29 red rice having the highest TPC, TFC and TAC levels. At the same time, the presence of the majority of amino acids was quantified in the 01708 and GR (Gangwon) brown rice varieties. According to this study, colored rice varieties are high in amino acids, phenolic compounds and antioxidants. This research would be beneficial in furthering our understanding of the nutritional value of different colors of rice and their high potential as a natural antioxidant.

Keywords: amino acids; anthocyanins; antioxidants; phenolic phytochemicals; rice.

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Conflict of interest statement

The authors declare no conflict of interest. The funders had no role in study design, data collection, analysis, publishing decisions, or manuscript preparation.

Figures

Figure 1
Figure 1
The geographical location of tested rice varieties collected from different areas of South Korea.
Figure 2
Figure 2
TPC, TFC, and TAC representation of nine tested rice varieties. Results were expressed as mean ± SD of triplicate analyses. Different alphabetical letters in each column represent statistically significant differences (Tukey and Duncan test p ≤ 0.05) DW, dry weight sample, TPC (a), TFC (b), and TAC (c).
Figure 3
Figure 3
Antioxidant activities (DPPH, ABTS and FRAP) of nine rice varieties. Results were expressed as mean ± SD of triplicate analyses. Different alphabetical letters in each column represent statistically significant differences (Tukey and Duncan test p ≤ 0.05) DW, dry weight sample.
Figure 4
Figure 4
Different colored rice varieties have different amino acid levels. (A) The heat map depicts varying levels of amino acid, with blue indicating a higher level of amino acid and red indicating a lower level of amino acid. (B) By comparing PC 1 and PC2, the principal component analysis (PCA) of rice varieties was demonstrated.
Figure 5
Figure 5
Different colored rice varieties have different phenolic phytochemicals levels. (A) The heat map depicts varying levels of phenolics, with blue indicating a higher level and red indicating a lower level of phenolics. (B) By comparing PC 1 and PC2, the principal component analysis (PCA) of rice varieties was demonstrated.
Figure 5
Figure 5
Different colored rice varieties have different phenolic phytochemicals levels. (A) The heat map depicts varying levels of phenolics, with blue indicating a higher level and red indicating a lower level of phenolics. (B) By comparing PC 1 and PC2, the principal component analysis (PCA) of rice varieties was demonstrated.
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