Table 2.
Antioxidant activity and advanced glycation end products (AGEs) inhibitory potential of the red rice genotypes.
| Red Rice Genotypes | DPPH RSA (% Inhibition) |
FRAP (µmol Fe2+/g) |
TEACABTS (µmol TE/g) |
AGEs Formation Inhibition (% Inhibition) |
|---|---|---|---|---|
| Kattuyanam | 94.89 ± 0.16 e | 118.68 ± 0.30 d | 24.48 ± 0.21 e | 68.17 ± 0.43 c |
| Chennangi | 92.11 ± 0.08 d | 99.68 ± 0.18 b | 7.56 ± 0.03 b | 55.30 ± 0.21 b |
| Karungkuruvai | 86.31 ± 0.21 b | 112.65 ± 0.20 c | 9.94 ± 0.04 c | 65.90 ± 0.79 c |
| Sona masuri (White rice) |
5.21 ± 0.08 a | 7.61 ± 0.21 a | 0.67 ± 0.03 a | 5.35 ± 0.19 a |
| Positive controls | 89.16 ± 0.11 c (Ascorbic acid) |
123.27 ± 0.16 e (Ascorbic acid) |
18.71 ± 0.06 d
(Butylated hydroxytoluene) |
91.21 ± 0.81 d
(Aminoguanidine) |
Data are expressed as mean ± standard deviation (n = 3). DPPH RSA—2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, FRAP—Ferric reducing antioxidant potential, TEAC—Trolox equivalent antioxidant capacity, ABTS—2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid, AGEs—advanced glycation end products. Different alphabets within the same column indicate significant differences across rice varieties at p ≤ 0.05.