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  • Title: Screening of chemiluminescence constituents of cereals and DPPH radical scavenging activity of gamma-oryzanol.
    Author: Akiyama Y, Hori K, Hata K, Kawane M, Kawamura Y, Yoshiki Y, Okubo K.
    Journal: Luminescence; 2001; 16(3):237-41. PubMed ID: 11400261.
    Abstract:
    The chemiluminescence (CL) constituents of cereals were detected by CL using the H(2)O(2)-acetaldehyde system. The cereals tested, such as rice, millet and sorghum, exhibited various levels of CL activity. The gamma-oryzanol fraction was extracted from brown rice and separated into four constituents by HPLC. The four constituents were identified as cycloartenyl ferulate, 24-methylenecycroartanyl ferulate, campesteryl ferulate and beta-sitosteryl ferulate. Free radical scavenging activities with 1,1-diphenyl-2-picrylhydrazyl (DPPH) and CL intensities of four constituents (gamma-oryzanol components) were measured and compared with that of gallic acid, which is a typical free radical scavenger. Four constituents scavenged DPPH radicals and scavenging activities were proportional to CL intensities. Concentrations of four CL constituents required to quench 50% (IC(50)) of the free radicals ranged from 0.9 to 1.1 mmol/L. We demonstrated that measurement of CL intensities was a rapid and convenient method for screening DPPH radical scavenging activities of rice.
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