AN IN VITRO COMPARATIVE STUDY ON ANTIOXIDANT, ANTIBACTERIAL AND NUTRACEUTICAL PROPERTIES OF THREE DIFFERENT COLOURED SCENTED RICE VARIETIES OF NORTH- EASTERN REGIONAbstract
The present study was conducted to evaluate the antioxidant, antibacterial and nutraceutical properties of three coloured scented rice varieties grown in North Eastern region. The study for the analysis of Nutraceutical content involved more than five contents to find a significant correlation of the all the rice varieties. Antioxidant activity was measured using hydrogen peroxide and 2, 2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging assays. The antioxidant activities of the studied samples were expressed as percentage (%) of DPPH and H2O2 radicals inhibition and IC50 value. Among different extracts of crude rice, methanolic extract of the black rice showed highest antioxidant activity compared to the aqueous extract of the other two varieties each for DPPH (89.29±0.139) as well H2O2 (80.97±0.091) with an IC50 value of 40 µg/ml and 42.6µg/ml respectively. Also the result of MIC against the tested staphylococcus strain was notably found to be effective with a significant value of 119 µg/ml for black rice taken DMSO as the positive control.
R. Devi, B. Devi, B.G. Unni and M. Garg *
Department of Biotechnology Assam downtown University, Panikhaiti, Guwahati, Assam, India.
25 December, 2016
07 February, 2017
17 February, 2017
01 July, 2017