Synergistic antioxidant activity of antioxidant components from red brown rice and black glutinous rice extracts
Keywords:
Synergistic effect, Red brown rice extract, Black glutinous rice extract, Anti-oxidant activityAbstract
This present study aims to study the synergistic antioxidant activity of antioxidant components from red brown rice and black glutinous rice extracts for facial cosmetics application. The extracts from red brown rice and black glutinous rice were quantified the amount of antioxidant contents; total phenolic, total flavonoid, total anthocyanin and total pro-anthocyanidin according to Folin-Ciocalteu, Aluminium chloride, pH differential and Vanillin-sulfuric acid methods, respectively, including the anti-oxidation activity of extracts were tested by DPPH and ABTS assays. The obtained results showed that the antioxidant compounds from the extracts exhibited DPPH and ABTS+ radicals scavenging activities. The ratio of IC50 value of the extracts was determined for synergistic effect of antioxidants. Results found that the most effective synergistic activity against radicals was the combination of 3:1 ratio of black glutinous rice extract and red brown rice extract which inhibited the DPPH and ABTS+ radicals were 70.32±0.87% and 92.19±0.64%, respectively. The sum of the findings indicated that the combined of red brown rice and black glutinous rice extracts had a potent synergistic antioxidant activity and it can be used as an active ingredient in facial cosmetic products.
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