Isolation of anthocyanin from black rice (Heugjinjubyeo) and screening of its antioxidant activities

Young Sam Park, Sun Joong Kim, Hyo Ihl Chang

Research output: Contribution to journalArticlepeer-review

60 Citations (Scopus)


Colored rices are a hulled grains having red or purple pigments in bran. Especially black rice (Heugjinjubyeo) is considered to be a healthy food in Asia. Black rice is of great interesting because of the possible biological activity with their anthocyanins. Anthocyanins are water-soluble plant pigments and representatives of flavonoids. The anthocyanins in black rice include cyanidin 3-O-glucoside, peonidin 3-O-glucoside, malvidin 3-O-glucoside, pelagonidin 3-O-glucoside and delphinidin 3-O-glucoside. In this study, anthocyanins in a black rice were analyzed quantitatively and qualitatively with HPLC and UV-Vis spectrophotometer. The anthocyanins contained approximately 95% of cyanidin -3-O-glucoside and 5% of peonidin -3-O-glucoside. Antioxidant activities of the anthocyanin extract were investigated by using various in vitro methods. The 100g/ml concentration of the anthocyanin extracted exhibited 88.83% inhibition on the peroxidation of linoleic acid, 55.20% DPPH free radical scavenging activity, 54.96% superoxide anion radical scavenging activity, and 72.67%) hydrogen peroxide scavenging activity. And it also showed high ferrous ion reducing capability. These results suggest that the anthocyanin extracted from black rice may be utilized as a possible antioxdiant agent against ROS.

Original languageEnglish
Pages (from-to)55-60
Number of pages6
JournalKorean Journal of Microbiology and Biotechnology
Issue number1
Publication statusPublished - 2008 Mar


  • Anthocyanin
  • Antioxidant
  • HPLC
  • ROS(Reactive Oxygen Species)

ASJC Scopus subject areas

  • Biotechnology
  • Microbiology
  • Applied Microbiology and Biotechnology


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