Comparative Phytochemical and Bioactivity Assessment of Four Black Glutinous Rice Cultivars

Sathaporn  Sooksri; Parinya  Moonsin; Phukphon Munglue

Authors

Sathaporn Sooksri Faculty of Science, Ubon Ratchathani Rajabhat University, Ubon Ratchathani, 34000 Thailand
Parinya Moonsin Faculty of Science, Ubon Ratchathani Rajabhat University, Ubon Ratchathani, 34000 Thailand
Phukphon Munglue Faculty of Science, Ubon Ratchathani Rajabhat University, Ubon Ratchathani, 34000 Thailand

Keywords:

Black glutinous rice, Bioactive compounds, Antioxidative compounds, Functional food ingredients

Abstract

The high content of phytochemicals and bioactive compounds in black glutinous rice varieties is well recognized; however, comparative studies using diverse bioactivity assays to evaluate their health benefits remain limited. This study examined the phytochemical compositions and biological activities of 4 black glutinous rice (Oryza sativa L.) cultivars in Thailand—Leum Pua rice, Rachini rice, Niaw Dam Chaw Mai Phai 49 rice, and Kum Doi Saked rice. Results showed that Niaw Dam Chaw Mai Phai 49 rice and Rachini rice had comparable total phenolic contents (17.00±0.35 and 18.07±0.77 mg gallic acid equivalents/g extract, respectively), with Niaw Dam Chaw Mai Phai 49 rice exhibiting the highest flavonoid content (7.71±0.05 mg quercetin equivalents/g extract). Rachini rice contained the highest anthocyanin (1,076.93±8.52 mg/L), terpenoid (28.60±1.82 mg linalool equivalents/g extract), and β-carotene (43.40±4.70 µg/g grain) levels. Kum Doi Saked rice had the highest protein concentration (22.42±0.26 µg/mL). Leum Pua rice demonstrated the strongest antioxidant activity, as determined by DPPH (IC50 = 48.62±2.41 µL/mL), ABTS (IC50 = 17.97±2.12 µL/mL), and FRAP (2.11±0.01 µM/mL) assays. The anti-inflammatory and α-glucosidase inhibitory activities of all cultivars were comparable, with IC50 values ranging from 16.34 to 19.53 µL/mL and 14.82 to 16.60 µL/mL, respectively. Notably, Leum Pua rice exhibited the strongest α-amylase inhibition (IC50 = 21.76±1.68 µL/mL). These findings suggest that black glutinous rice cultivars may serve as promising functional ingredients in diets aimed at reducing oxidative stress-related disorders, including inflammation and type 2 diabetes.

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