Table 10.

Comparison of the antioxidant composition of whole grain rice and other whole grain cereals^1,2

Parameters	Rice	Maize	Wheat	Oat	Barley	Rye	Sorghum	Millet	Rank
TPC (mg GAE/100 g)	23.97–387.0 (n = 16)	15.01–367.1 (n = 12)	21.40–595.0 (n = 16)	28.00–330.3 (n = 11)	37.69–408.3 (n = 8)	47.49–142.5 (n = 3)	49.00–241.0 (n = 6)	44.00–373.1 (n = 7)
	144.5 ± 116.9	164.3 ± 104.3	187.3 ± 147.9	186.6 ± 118.9	194.6 ± 175.8	95.05 ± 47.54	111.0 ± 83.42	185.0 ± 106.5	6/8
TFC (mg CAE/100 G)	26.01–53.04 (n = 3)	26.01–102.3 (n = 3)	18.00–61.07 (n = 3)	21.01–57.04 (n = 3)	37.06–192.1 (n = 3)
	35.36 ± 15.32	66.69 ± 38.29	40.71 ± 21.63	38.03 ± 18.10	128.05 ± 80.95	NA	NA	NA	5/5
TAC (mg CGE/100 g)	2.30–327.6 (n = 4)	6.94–60.71 (n = 3)	0.79–25.10 (n = 4)		3.46 (n = 1)
	85.49 ± 161.4	26.94 ± 29.41	14.17 ± 11.09	NA	3.46 ± 0.00	NA	NA	NA	1/4
DPHH (mmol TE/100 g)	0.13–1.23 (n = 7)	0.45–1.70 (n = 6)	0.11–2.90 (n = 7)	0.24–2.60 (n = 5)	0.60–2.39 (n = 4)		1.27 (n = 2)	0.40–1.73 (n = 3)
	0.69 ± 0.41	1.25 ± 0.44	0.75 ± 0.97	1.00 ± 0.94	1.50 ± 0.77	NA	1.27 ± 0.00	1.13 ± 0.67	7/7
ABTS (mmol TE/100 g)	0.02–2.00 (n = 12)	0.30–1.30 (n = 6)	0.13–1.78 (n = 7)	0.02–2.85 (n = 5)	0.25–3.31 (n = 5)	1.16–2.45 (n = 2)	0.04–2.40 (n = 4)	0.05–0.91 (n = 8)
	0.75 ± 0.74	0.66 ± 0.42	0.52 ± 0.57	0.80 ± 1.17	1.06 ± 1.29	1.81 ± 0.91	0.82 ± 1.10	0.27 ± 0.30	5/8
FRAP (mmol Fe2+/100 g)	0.15–1.91 (n = 14)	0.16–1.56 (n = 12)	0.30–1.21 (n = 10)	0.23–1.84 (n = 8)	0.25–1.89 (n = 5)	2.33 (n = 1)	0.25–1.42 (n = 5)	0.13–4.71 (n = 6)
	0.95 ± 0.62	0.79 ± 0.42	0.60 ± 0.36	0.98 ± 0.59	1.02 ± 0.59	2.33 ± 0.00	0.83 ± 0.46	1.51 ± 1.65	5/8
Reducing power (absorbance)	0.79–0.93 (n = 2)	1.20 (n = 2)	0.36–0.61 (n = 2)				0.82 (n = 2)	1.17–4.54 (n = 2)
	0.86 ± 0.10	1.20 ± 0.00	0.49 ± 0.18	NA	NA	NA	0.82 ± 0.00	2.86 ± 2.38	3/5
ORAC (mmol TE/100 g)	1.77–3.15 (n = 3)	2.12–8.37 (n = 3)	2.06–4.83 (n = 3)	2.54–5.43 (n = 3)	2.59–7.94 (n = 3)
	2.10 ± 0.93	5.58 ± 3.18	3.22 ± 1.44	3.62 ± 1.58	5.29 ± 2.68	NA	NA	NA	5/5
Vitamin E (mg/kg)	20.00–102.7 (n = 6)	35.58–153.0 (n = 4)	40.00–230.0 (n = 6)	19.35–280.0 (n = 5)	34.00–80.80 (n = 2)	38.00–190.0 (n = 4)		27.00–86.41 (n = 3)
	51.58 ± 35.28	79.57 ± 54.85	102.2 ± 72.33	104.2 ± 112.3	57.40 ± 33.09	108.3 ± 72.29	NA	59.34 ± 30.05	7/7
γ-Oryzanol (mg/kg)	200.0–720.0 (n = 3)	30.00–220.0 (n = 3)	62.00–126.0 (n = 3)		2.00–4.00 (n = 3)	29.00–86.00 (n = 3)
	473.3 ± 261.0	140.0 ± 98.49	95.33 ± 32.08	NA	2.67 ± 1.15	57.67 ± 28.50	NA	NA	1/5
Phytate P (mg/g)	0.16–3.05 (n = 13)	0.23–2.55 (n = 10)	0.33–2.05 (n = 9)	1.34–3.15 (n = 5)	1.50–2.39 (n = 6)	0.52–2.49 (n = 5)	0.59–2.89 (n = 10)	0.33–3.09 (n = 9)
	1.21 ± 0.87	1.65 ± 0.86	1.25 ± 0.70	2.19 ± 0.68	1.74 ± 0.40	1.40 ± 0.71	2.05 ± 0.92	1.89 ± 1.00	8/8

NA, not available.

¹For each parameter, the first row values describe the minimum and maximum values (A–B) and the total number of studies from which data were extracted (n), whereas the second row values show the mean and SD.

²With the exception of TAC, all other values refer to nonpigmented rice.