ANTIOXIDANT ACTIVITIES OF FLOURS FROM FOUR NIGERIAN RICE CULTIVARS

Abstract

This study investigated the phytochemical constituents and antioxidant properties of four Nigerian local rice cultivars(Bisalaye, MaduYankpa, Sipi, and Sharugi). Rice paddy from the cultivars were dehulled and milled into flour using standard procedure. The total phenolic content (TPC), total flavonoid content (TFC), total anthocyanin content (TAC), 1,1-diphenyl-2-picrylhydrazil (DPPH) radical scavenging activity, and ferric reducing antioxidant power (FRAP) of the rice flours were determined using standard methods of analysis. Results obtained re- GAE/ g, 41.53 to 48.92mg CE/ g, 1.14 to 1.60 mg/100 g, 81.90 to 87.41% and 0.85 to 1.37 mg TE/g, respectively. In addition,it was established that the antioxidant activities of the rice samples were in the order: Sipi>MaduYankpa>Bisalaye>Sharugi.Therefore, the rice cultivars are rich sources of phytochemicals and bioactive constituents for utilization in food systems. This drives the recommendation for detailed profiling of the nutritional composition, physicochemical and techno-functional propertiesof the flours for specific use in food product development.