Physical, antioxidant and antibacterial properties of rice (Oryza sativa L.) and glutinous rice (Oryza sativa var. glutinosa) from local cultivators and markets of Peninsular, Malaysia

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Abstract

Rice (Oryza sativa L.) is an important grain and basic food for a large population in the world, especially in Malaysia. It has been reported to contain highest antioxidative and antibacterial properties against pathogenic bacteria such as Bacillus cereus that may cause diarrhoea and vomiting in human bodies. Therefore, ten rice (Oryza sativa L.) (four of pigmented and six of non-pigmented) and four glutinous rice (Oryza sativa var. glutinosa) varieties (two of pigmented and two of non-pigmented) from local cultivators and markets of Peninsular, Malaysia were studied for their colour parameters, antioxidant and antibacterial properties. The pigmented rice samples showed the highest antioxidative properties such as total phenolic content (TPC) (11.12±2.49 - 104.87±3.65 mg GAE/100 mg FW), ferric reducing antioxidant power (FRAP) (11.87±3.49 - 72.47±3.07 mg TE/10g FW) and radical-scavenging activity (DPPH) (11.87±0.20 - 104.93±2.77 mg TE/100mg FW) compared with non-pigmented rice samples (3.76±0.88 - 11.24±1.39 mg GAE/100mg FW, 6.43±0.34 - 20.24±0.32 mg TE/10g and 2.76±0.44 - 14.76±1.00 mg TE/100mg respectively). The higher antioxidative properties were determined in darker pigmented rice such as black, red and brown rice samples compared to the non-pigmented rice samples. Pigmented rice samples also had the lowest minimum inhibitory concentrations (MIC) and minimum bacterial concentrations (MBC), where it demonstrated the higher antibacterial properties to reduce the growth of Bacillus cereus (ATCC® 11778™) compared to non-pigmented rice samples especially FPH (Black Floral glutinous) and THA (Thai Red). This study demonstrated that the darker pigmented rice and glutinous rice had the higher antioxidative and antibacterial activities.

Original languageEnglish
Pages (from-to)2328-2336
Number of pages9
JournalInternational Food Research Journal
Volume25
Issue number6
Publication statusPublished - 1 Jan 2018

Fingerprint

glutinous rice
cultivators
antibacterial properties
Malaysia
Oryza sativa
Antioxidants
markets
antioxidants
rice
Bacillus cereus
sampling
black rice
red rice
Oryza
brown rice
vomiting
minimum inhibitory concentration
diarrhea
Tacrine
Microbial Sensitivity Tests

Keywords

  • Antibacterial
  • Antioxidant
  • Colour
  • Malaysia
  • Rice

ASJC Scopus subject areas

  • Food Science

Cite this

@article{943a25e7d1604dbea2da6f92ae7debb2,
title = "Physical, antioxidant and antibacterial properties of rice (Oryza sativa L.) and glutinous rice (Oryza sativa var. glutinosa) from local cultivators and markets of Peninsular, Malaysia",
abstract = "Rice (Oryza sativa L.) is an important grain and basic food for a large population in the world, especially in Malaysia. It has been reported to contain highest antioxidative and antibacterial properties against pathogenic bacteria such as Bacillus cereus that may cause diarrhoea and vomiting in human bodies. Therefore, ten rice (Oryza sativa L.) (four of pigmented and six of non-pigmented) and four glutinous rice (Oryza sativa var. glutinosa) varieties (two of pigmented and two of non-pigmented) from local cultivators and markets of Peninsular, Malaysia were studied for their colour parameters, antioxidant and antibacterial properties. The pigmented rice samples showed the highest antioxidative properties such as total phenolic content (TPC) (11.12±2.49 - 104.87±3.65 mg GAE/100 mg FW), ferric reducing antioxidant power (FRAP) (11.87±3.49 - 72.47±3.07 mg TE/10g FW) and radical-scavenging activity (DPPH) (11.87±0.20 - 104.93±2.77 mg TE/100mg FW) compared with non-pigmented rice samples (3.76±0.88 - 11.24±1.39 mg GAE/100mg FW, 6.43±0.34 - 20.24±0.32 mg TE/10g and 2.76±0.44 - 14.76±1.00 mg TE/100mg respectively). The higher antioxidative properties were determined in darker pigmented rice such as black, red and brown rice samples compared to the non-pigmented rice samples. Pigmented rice samples also had the lowest minimum inhibitory concentrations (MIC) and minimum bacterial concentrations (MBC), where it demonstrated the higher antibacterial properties to reduce the growth of Bacillus cereus (ATCC{\circledR} 11778™) compared to non-pigmented rice samples especially FPH (Black Floral glutinous) and THA (Thai Red). This study demonstrated that the darker pigmented rice and glutinous rice had the higher antioxidative and antibacterial activities.",
keywords = "Antibacterial, Antioxidant, Colour, Malaysia, Rice",
author = "{Abdullah Sani}, Norrakiah and J. Sawei and {V Ratnam}, {R Wickneswari} and {Abdul Rahman}, Z.",
year = "2018",
month = "1",
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language = "English",
volume = "25",
pages = "2328--2336",
journal = "International Food Research Journal",
issn = "1985-4668",
publisher = "Universiti Putra Malaysia",
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TY - JOUR

T1 - Physical, antioxidant and antibacterial properties of rice (Oryza sativa L.) and glutinous rice (Oryza sativa var. glutinosa) from local cultivators and markets of Peninsular, Malaysia

AU - Abdullah Sani, Norrakiah

AU - Sawei, J.

AU - V Ratnam, R Wickneswari

AU - Abdul Rahman, Z.

PY - 2018/1/1

Y1 - 2018/1/1

N2 - Rice (Oryza sativa L.) is an important grain and basic food for a large population in the world, especially in Malaysia. It has been reported to contain highest antioxidative and antibacterial properties against pathogenic bacteria such as Bacillus cereus that may cause diarrhoea and vomiting in human bodies. Therefore, ten rice (Oryza sativa L.) (four of pigmented and six of non-pigmented) and four glutinous rice (Oryza sativa var. glutinosa) varieties (two of pigmented and two of non-pigmented) from local cultivators and markets of Peninsular, Malaysia were studied for their colour parameters, antioxidant and antibacterial properties. The pigmented rice samples showed the highest antioxidative properties such as total phenolic content (TPC) (11.12±2.49 - 104.87±3.65 mg GAE/100 mg FW), ferric reducing antioxidant power (FRAP) (11.87±3.49 - 72.47±3.07 mg TE/10g FW) and radical-scavenging activity (DPPH) (11.87±0.20 - 104.93±2.77 mg TE/100mg FW) compared with non-pigmented rice samples (3.76±0.88 - 11.24±1.39 mg GAE/100mg FW, 6.43±0.34 - 20.24±0.32 mg TE/10g and 2.76±0.44 - 14.76±1.00 mg TE/100mg respectively). The higher antioxidative properties were determined in darker pigmented rice such as black, red and brown rice samples compared to the non-pigmented rice samples. Pigmented rice samples also had the lowest minimum inhibitory concentrations (MIC) and minimum bacterial concentrations (MBC), where it demonstrated the higher antibacterial properties to reduce the growth of Bacillus cereus (ATCC® 11778™) compared to non-pigmented rice samples especially FPH (Black Floral glutinous) and THA (Thai Red). This study demonstrated that the darker pigmented rice and glutinous rice had the higher antioxidative and antibacterial activities.

AB - Rice (Oryza sativa L.) is an important grain and basic food for a large population in the world, especially in Malaysia. It has been reported to contain highest antioxidative and antibacterial properties against pathogenic bacteria such as Bacillus cereus that may cause diarrhoea and vomiting in human bodies. Therefore, ten rice (Oryza sativa L.) (four of pigmented and six of non-pigmented) and four glutinous rice (Oryza sativa var. glutinosa) varieties (two of pigmented and two of non-pigmented) from local cultivators and markets of Peninsular, Malaysia were studied for their colour parameters, antioxidant and antibacterial properties. The pigmented rice samples showed the highest antioxidative properties such as total phenolic content (TPC) (11.12±2.49 - 104.87±3.65 mg GAE/100 mg FW), ferric reducing antioxidant power (FRAP) (11.87±3.49 - 72.47±3.07 mg TE/10g FW) and radical-scavenging activity (DPPH) (11.87±0.20 - 104.93±2.77 mg TE/100mg FW) compared with non-pigmented rice samples (3.76±0.88 - 11.24±1.39 mg GAE/100mg FW, 6.43±0.34 - 20.24±0.32 mg TE/10g and 2.76±0.44 - 14.76±1.00 mg TE/100mg respectively). The higher antioxidative properties were determined in darker pigmented rice such as black, red and brown rice samples compared to the non-pigmented rice samples. Pigmented rice samples also had the lowest minimum inhibitory concentrations (MIC) and minimum bacterial concentrations (MBC), where it demonstrated the higher antibacterial properties to reduce the growth of Bacillus cereus (ATCC® 11778™) compared to non-pigmented rice samples especially FPH (Black Floral glutinous) and THA (Thai Red). This study demonstrated that the darker pigmented rice and glutinous rice had the higher antioxidative and antibacterial activities.

KW - Antibacterial

KW - Antioxidant

KW - Colour

KW - Malaysia

KW - Rice

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EP - 2336

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