Evaluation of antioxidant and in vitro hypoglycemic activity of different varieties of brown rice phenols
Four representative varieties of brown rice(Xiaoxiang,Type-619,soft rice and Longjing)in Liaoning were stud-ied to compare the differences in antioxidant and hypoglycemic activities in vitro,which provided scientific basis for raw materi-al selection and product processing of brown rice products in the future.The antioxidant and hypoglycemic activities of brown rice extract were evaluated by measuring the contents of polyphenols and flavonoids,the clearance rate of DPPH·,superoxide anion radical,ABTS+·,and the inhibition rate of glucosidase and amylase activities in brown rice extract.The results showed that the four varieties of brown rice had better antioxidant capacity and hypoglycemic activity in vitro,and the antioxidant activ-ity was soft rice＞small grain flavor＞Type-619＞Longjing.The polyphenol extracts of 4 brown rice samples had inhibitory effects on both enzyme activities.The inhibitory rate of soft rice on enzyme activity was significantly higher than that of the other 3 varieties,followed by small grain fragrant rice.
brown rice polyphenolsantioxidant effectglucosidaseamylasehypoglycemic activity
万方数据
维普
