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Microbiology and Biotechnology Letters

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Microbiol. Biotechnol. Lett. 2008; 36(1): 55-60

흑미(현진주벼)유래 안토시아닌의 항산화능 탐색

Isolation of Anthocyanin from Black Rice (Heugjinjubyeo) and Screening of its Antioxidant Activities

Young-Sam Park , Sun-Joong Kim and Hyo-Ihl Chang

Department of Biotechnology, School of Life Sciences and Biotechnology, Korea University, 1Department of Biotechnology, School of Life Sciences and Biotechnology, Korea University, 2Department of Biotechnology, School of Life Sciences and Biotechnology, Korea University

Abstract

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Colored rices are a hulled grains having red or purple pigments in bran. Especially black rice (Heugjinjubyeo) is considered to be a healthy food in Asia. Black rice is of great interesting because of the possible biological activity with their anthocyanins. Anthocyanins are water-soluble plant pigments and representatives of flavonoids. The anthocyanins in black rice include cyanidin 3-O-glucoside, peonidin 3-O-glucoside, malvidin 3-O-glucoside, pelagonidin 3-O-glucoside and delphinidin 3-O-glucoside. In this study, anthocyanins in a black rice were analyzed quantitatively and qualitatively with HPLC and UV-Vis spectrophotometer. The anthocyanins contained approximately 95% of cyanidin-3-O-glucoside and 5% of peonidin-3-O-glucoside. Antioxidant activities of the anthocyanin extract were investigated by using various in vitro methods. The 100g/ml concentration of the anthocyanin extracted exhibited 88.83% inhibition on the peroxidation of linoleic acid, 55.20% DPPH free radical scavenging activity, 54.96% superoxide anion radical scavenging activity, and 72.67% hydrogen peroxide scavenging activity. And it also showed high ferrous ion reducing capability. These results suggest that the anthocyanin extracted from black rice may be utilized as a possible antioxdiant agent against ROS.

Keywords: Anthocyanin, antioxidant, HPLC, ROS(Reactive Oxygen Species)

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