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Present study evaluated antioxidant properties (APs) of two long grain red and white pericarp rice varieties (RVs) namely Red Fragrant and White slender with Basmati type grain qualities and a Black pericarp rice variety of Sri Lanka at market available polishing rates (MAPRs). Further, Pakistan White Basmati (PWB) rice obtained from the local market was used for comparison purposes. Seventy percent ethanolic extracts of rice samples prepared at MAPRs (100%, 40% and whole grains) were tested for total phenolic content (TPC), ferric reducing antioxidant power (FRAP), oxygen radical absorbance capacity (ORAC) and DPPH and ABTS radical scavenging activities. In general, higher the grain polishing rate lower the APs. Whole grains of Black rice had significantly higher FRAP while whole grains of both Black and Red Fragrant RVs exhibited significantly higher TPC compared to that of other samples studied. Whole grains of Black rice and 40% polished Red Fragrant had significantly higher ORAC compared to that of other rice samples. DPPH and ABTS radical scavenging activities were also significantly higher in whole grains of Black rice and Red Fragrant. PWB had the least activities for all the tested APs. Selected RVs at MAPRs showed different levels of APs and whole grains of Red Fragrant and Black rice had the highest APs. Even 40% polished Red Fragrant showed high levels of Aps. In addition, APs of 100% polished Red Fragrant and White Slender RVs of Sri Lanka are superior and comparable, respectively to that of PWB at the same polishing rate.

Antioxidant properties of selected pigmented and white long grain rice varieties of Sri Lanka at market available polishing rates