Antioxidations and Their Correlations with total flavones and anthocyanin contents in different black rice varieties

The antioxidations and their correlations with total flavonid and anthocyanin contents in different black rice varieties were studied. The results indicated that a significant difference in total antioxidant capacity (TAC), scavenging free radical capacity (SFRC), total flavonid and anthocyanin contents existed among 242 black rice varieties. Comparisons of TAC, SFRC, total flavonid and anthocyanin contents of different black rice types showed that the difference between black rice and white rice, indica one and japonica one, and nonglutinous one and glutinous one was significant at 0.01 levels, respectively. This showed that the TAC, SFRC, total flavonid and anthocyanin contents of japonica type were higher than those of indica one, and nonglutinous type were higher than glutinous one. According to the fast clustering procedure, 242 black rice varieties could be clustered into 10 clusters, 184 indica rice varieties into 10 clusters, and 58 japonica rice varieties into 6 clusters. Most significant (P0.01) correlations existed between TAC and total flavonoid and anthocyanin contents, and between SFRC and total flavonoid and anthocyanin contents of black rice, respectively. This shows that the antioxidation of black rice is closely correlated with its active compositions of flavonoid and anthocyanin.