Phytochemicals and antioxidant activities of Sarawak Bario rice varieties
DOI:
https://doi.org/10.32734/injar.v8i3.17875Keywords:
antioxidant, bario rice, DPPH, scavenging assay, TPC, TFCAbstract
Rice serves as a primary food source for almost half of the world’s population and is available in numerous varieties, ranging from pigmented to non-pigmented types. Compounds such as phenolic and flavonoids are well known for their antioxidant capacity and beneficial effects on health. This study investigated the TPC, TFC, and antioxidant activity, assessed through the DPPH assay, in Bario rice varieties, an indigenous crop from Sarawak, Malaysia. Results showed that pigmented varieties (BC, BT, and BMS) exhibited significantly higher TPC compared to non-pigmented varieties (TQR and BAH). At 25 mg/ml, TPC values were 8.31, 4.69, and 4.0 mg GAE/ g dry weight for BC, BT, and BMS, respectively, whereas TQR and BAH recorded 2.48 and 2.41 mg/GAE/g dry weight. A similar trend was observed in TFC, with BMS showing the highest value (3.06 mg QE/g) at 3.5 mg/ml. The DPPH assay further confirmed stronger antioxidant potential in pigmented rice, particularly BC, which achieved 59.61% inhibition at 70 mg/ml. The enhanced antioxidant capacity was attributed to the retention of rice bran, rich in phytochemicals. Overall, the findings highlight the nutritional and functional potential of Bario rice varieties, suggesting their relevance in promoting human health.
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References
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[5] D. Nicholas, K. K. Hazila, H. Chua, and A. Rosniyana, “Nutritional value and glycemic index of Bario rice varieties (Nilai pemakanan dan indeks glisemia varieti beras Bario),” J. Trop. Agric. and Fd. Sc, vol. 42, no. 1, pp. 1–8, 2014, Available: http://jtafs.mardi.gov.my/jtafs/42-1/Bario%20rice.pdf.
[6] M. T. S. Kevin, O. H. Ahmed, W. Y. W. Asrina, A. Rajan, and M. Ahzam, “Towards growing Bario rice on lowland soils: A preliminary nitrogen and potassium fertilization trial,” American Journal of Agricultural and Biological Sciences, vol. 2, no. 2, pp. 99-105, 2007.
[7] M. E. Ronie, A. H. A. Aziz, N. Q. I. Mohd Noor, F. Yahya, and H. Mamat, “Characterisation of Bario rice flour varieties: nutritional compositions and physicochemical properties,” Applied Sciences, vol. 12, no. 18, p. 9064, 2022, doi: 10.3390/app12189064.
[8] M. E. Ronie, H. Mamat, A. Hazim, and M. K. Zainol, “Proximate compositions, texture, and sensory profiles of gluten-free bario rice bread supplemented with potato starch,” Foods, vol. 12, no. 6, pp. 1172–1172, 2023, doi: 10.3390/foods12061172.
[9] K. Sharma and Y. R. Lee, “Effect of different storage temperature on chemical composition of onion (Allium cepa L.) and its enzymes,” Journal of Food Science and Technology, vol. 53, no. 3, pp. 1620–1632, 2016, doi: 10.1007/s13197-015-2076-9.
[10] L. Wu, K. Zhou, F. Chen, G. Chen, Y. Yu, X. Lv, and L. Ni, L. “Comparative study on the antioxidant activity of monascus yellow pigments from two different types of Hongqu—functional Qu and coloring Qu,” Frontiers in Microbiology, vol. 12, 2021, doi: 10.3389/fmicb.2021.715295.
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[12] H. Yi et al., “The therapeutic effects and mechanisms of quercetin on metabolic diseases: pharmacological data and clinical evidence,” Oxidative Medicine and Cellular Longevity, vol. 2021, p. e6678662, 2021, doi: 10.1155/2021/6678662.
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[15] P. Waewkum and J. Singthong, “Functional properties and bioactive compounds of pigmented brown rice flour,” Bioactive Carbohydrates and Dietary Fibre, vol. 26, p. 100289, 2021, doi: 10.1016/j.bcdf.2021.100289.
[16] N. Phanthurat and N. Thatsanasuwan, “A comparative study regrading traditional cooking processes in Northern Thailand influence phytochemical content, antioxidant capacity and inhibition of key enzyme activity in glutinous rice,” Journal of Agriculture and Food Research, vol. 14, pp. 100820–100820, 2023, doi: 10.1016/j.jafr.2023.100820.
[17] T. Chen et al., “Phytochemical composition, antioxidant activities and immunomodulatory effects of pigment extracts from Wugong Mountain purple red rice bran,” Food Research International, vol. 157, p. 111493, 2022, doi: 10.1016/j.foodres.2022.111493.
[18] F. Colombo, C. Cappa, C. Bani, M. Magni, S. Biella, P. Restani, and C, Di Lorenzo, “Characterization of color, phenolic profile, and antioxidant activity of Italian pigmented rice varieties after different technological treatments,” Food Bioscience, vol. 53, pp. 102674–102674, 2023, doi: 10.1016/j.fbio.2023.102674.
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[22] B. M. Moukette, C. A. Pieme, J. R. Njimou, C. P. N. Biapa, B. Marco, and J. Y. Ngogang, “In vitro antioxidant properties, free radicals scavenging activities of extracts and polyphenol composition of a non-timber forest product used as spice: Monodora myristica,” Biological Research, vol. 48, no. 1, 2015, doi: 10.1186/s40659-015-0003-1.
[23] M. Peanparkdee, J. Patrawart, and S. Iwamoto, “Effect of extraction conditions on phenolic content, anthocyanin content and antioxidant activity of bran extracts from Thai rice cultivars,” Journal of Cereal Science, vol. 86, pp. 86–91, 2019, doi: 10.1016/j.jcs.2019.01.011.
[24] C. Arribas et al., “Healthy novel gluten-free formulations based on beans, carob fruit and rice: Extrusion effect on organic acids, tocopherols, phenolic compounds and bioactivity,” Food Chemistry, vol. 292, pp. 304–313, 2019, doi: 10.1016/j.foodchem.2019.04.074.
[25] A. Ghasemzadeh, M. T. Karbalaii, H. Z. E. Jaafar, and A. Rahmat, “Phytochemical constituents, antioxidant activity, and antiproliferative properties of black, red, and brown rice bran,” Chemistry Central Journal, vol. 12, no. 1, 2018, doi: 10.1186/s13065-018-0382-9.
[26] L. M. Devi and L. S. Badwaik, “Variety difference in physico-chemical, cooking, textural, pasting and phytochemical properties of pigmented rice,” Food Chemistry Advances, p. 100059, Jun. 2022, doi: 10.1016/j.focha.2022.100059.
[27] H. Aalim and Z. Luo, “Insight into rice (Oryza sativa L.) cooking: Phenolic composition, inhibition of α-amylase and α-glucosidase, and starch physicochemical and functional properties,” Food Bioscience, vol. 40, p. 100917, 2021, doi: 10.1016/j.fbio.2021.100917.
[28] S. H. Huang and L. T. Ng, “Quantification of polyphenolic content and bioactive constituents of some commercial rice varieties in Taiwan,” Journal of Food Composition and Analysis, vol. 26, no. 1–2, pp. 122–127, 2012, doi: 10.1016/j.jfca.2012.03.009.
[29] A. K. Dutta, P. S. Gope, S. Banik, S. Makhnoon, M. A. Siddiquee, and Y. Kabir, “Antioxidant properties of ten high yielding rice varieties of Bangladesh,” Asian Pacific Journal of Tropical Biomedicine, vol. 2, no. 1, pp. S99–S103, 2012, doi: 10.1016/s2221-1691(12)60137-3.
[30] X. Yu et al., “Comparison of the contents of phenolic compounds including flavonoids and antioxidant activity of rice (Oryza sativa) and Chinese wild rice (Zizania latifolia),” Food Chemistry, vol. 344, p. 128600, 2021, doi: 10.1016/j.foodchem.2020.128600.
[31] X. Zhang, D. Guo, A. Blennow, and C. Zörb, “Mineral nutrients and crop starch quality,” Trends in Food Science & Technology, vol. 114, pp. 148–157, 2021, doi: 10.1016/j.tifs.2021.05.016.
[32] P. Li, Y. H. Chen, J. Lu, C.Q. Zhang, Q.Q. Liu, and Q. F. Li, “Genes and their molecular functions determining seed structure, components, and quality of rice,” Rice, vol. 15, no. 1, 2022, doi: 10.1186/s12284-022-00562-8.
[33] S. Choi, H.-S. Seo, K. R. Lee, S. Lee, and J. Lee, “Effect of cultivars and milling degrees on free and bound phenolic profiles and antioxidant activity of black rice,” Applied Biological Chemistry, vol. 61, no. 1, pp. 49–60, 2017, doi: 10.1007/s13765-017-0335-3.
[34] F. F. Paiva, N. L. Vanier, J. D. J. Berrios, V. Z. Pinto, D. Wood, T. Williams, and M. C. Elias, “Polishing and parboiling effect on the nutritional and technological properties of pigmented rice,” vol. 191, pp. 105–112, 2016, doi: 10.1016/j.foodchem.2015.02.047.
[35] A. Takagaki, Y. Yoshioka, Y. Yamashita, T. Nagano, M. Ikeda, A. Hara-Terawaki, and H. Ashida, “Effects of microbial metabolites of (−) epigallocatechin gallate on glucose uptake in L6 skeletal muscle cell and glucose tolerance in ICR mice,” Biological & Pharmaceutical Bulletin, vol. 42, no. 2, pp. 212–221, 2019, doi: 10.1248/bpb.b18-00612.
[36] S. L. Sampaio et al., “Phenolic composition and cell-based biological activities of ten coloured potato peels (Solanum tuberosum L.),” Food Chemistry, vol. 363, p. 130360, 2021, doi: 10.1016/j.foodchem.2021.130360.
[37] S. Arora et al., “Roasting of black rice (Oryza Sativa L.): change in physico-functional, thermo-pasting, antioxidant and anthocyanin content,” Journal of Food Measurement and Characterization, vol. 15, no. 3, pp. 2240–2250, 2021, doi: 10.1007/s11694-021-00828-7.
[38] M. Garg et al., “Rising demand for healthy foods-anthocyanin biofortified colored wheat is a new research trend,” vol. 9, 2022, doi: 10.3389/fnut.2022.878221.
[39] T. Kongpichitchoke, J. L. Hsu, and T. C. Huang, “Number of hydroxyl groups on the b-ring of flavonoids affects their antioxidant activity and interaction with phorbol ester binding site of PKCδ C1B domain: In vitro and in silico studies,” Journal of Agricultural and Food Chemistry, vol. 63, no. 18, pp. 4580–4586, 2015, doi: 10.1021/acs.jafc.5b00312.
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2025-11-23
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Ronie, M. E., Mamat, H., Abdul Aziz, A. H., Zainol, M. K., Ridhwan, N. M., Kobun, R., & Putra, N. R. (2025). Phytochemicals and antioxidant activities of Sarawak Bario rice varieties. Indonesian Journal of Agricultural Research, 8(3), 134–142. https://doi.org/10.32734/injar.v8i3.17875
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