Polyphenolic content and antioxidant properties of black rice flour

Abstract

Black rice is a very rich source of anthocyanins, being very popular among health conscious food consumers. Black rice presents a great importance in the food industry due to the high content of polyphenols. In order to evaluate the phytochemical profile and antioxidant activities, seven black rice milling fractions obtained at laboratory scale were investigated. For each fraction the antioxidant activity, anthocyanins, flavonoids and total polyphenolic content were determined. The highest content of bioactive compounds was recorded in the black rice milling fraction with particles ranging from 125 to 180 μm. The highest amount of anthocyanins was 0.119 mg/g fresh weight, whereas the total content of polyphenols was 483 mg/g fresh weight.

Keywords

• black rice
• phenolic content
• anthocyanins
• antioxidant activity