FREE RADICAL SCAVENGING ACTIVITY AND ANTI-HYPERGLYCEMIC EFFECT

OF ETHANOLIC EXTRACTS FROM BROWN RICE, RED RICE AND PURPLE RICE

Nguyen N. Hong1, Luong T. N. Han1, Pham T. Dat1, Nguyen N. T. Van2

1
Ho Chi Minh City University of Technology (HUTECH), Ho Chi Minh City, Vietnam

2
University of Science, Vietnam National University Ho Chi Minh City

Email: nnhong@hutech.edu.vn

Rice (Oryza sativa L.) is the most popular staple food consumed in Asia. Brown rice, purple rice,
and red rice were considered as the basic component of the macrobiotic diet. In this study, we
aim to determine the total polyphenol, total flavonoid, anthocyanin contents of ethanolic extracts
from brown rice, purple rice, and red rice. All three extracts were examined for free radical
scavenging activities, and inhibitory effect on α-amylase activity, a key enzyme is required for
starch digestion in the mouth and small intestine. Both ethanolic extracts of purple rice and red
rice exhibited 1,1-diphenyl-2-picryl-hydrazyl (DPPH), nitric oxide (NO.) free radical scavenging
activities, and α-amylase inhibition stronger than that of brown rice. In a glucose fasting test,
mice were induced by high glucose diet and treated with red rice, and purple rice extracts to
determine oral glucose tolerance. The inhibition percentage of ethanolic extracts of red rice (at
the dose of 500 mg/kg) and purple rice (at the dose of 400 mg/kg) in glucose-induced
hyperglycemic mice were effectively similar to standard drug glibenclamide. The result indicated
that inhibition percentage of ethanolic extracts of purple rice (at the dose of 400 mg/kg) at 21
days in streptozotocin-induced diabetic mice were effectively similar to standard drug
glibenclamide (p>0.05). This study indicates that Vietnamese red rice and purple rice are likely
new promising antioxidant, and anti-hyperglycemic source for the development of natural health
product.

Keywords: brown rice, red rice, purple rice, free radicals scavenging activity, α-amylase
inhibition, anti-hyperglycemic activity.

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Biography:

1. Full name for the Certificate: Nguyen Ngoc Hong

2. Position/department/organization/country: Hutech Institute of applied science, Ho Chi
Minh City University of Technology (HUTECH), Ho Chi Minh City, Vietnam
3. Biography: She is a lecturer at the Hutech Institute of applied science, Ho Chi Minh City
University of Technology. Her research topic is focused on the antioxidant, anti-
hyperglycemic activity of Vietnam food and herbal.
4. Contact information (Address, contact/mobile number, email address, Twitter account &
LinkedIn account (if available)): Email: nnhong@hutech.edu.vn