Antioxidative Activity of Alcoholic Beverages made from Purple Rice (Oryza sativa var. Indica cv. Shiun)

抄録

Alcoholic beverages made from purple rice grains contained 11.0 to 11.5% (v/v) ethanol and a higher amount of phenolic compounds. Alcoholic beverages made from purple rice grain were brilliant red, similar to the color of red wine, especially those made from uncooked purple rice. The amount of anthocyanin in beverages made from cooked and uncooked rice was 36 and 88 μg/mL, respectively. The DPPH radical scavenging activity of the alcoholic beverages made from purple rice was much higher than that of beverages made from ordinary brown and polished rice. The lipid peroxidation inhibitory activity of the alcoholic beverage made from uncooked purple rice was also the strongest. In the course of this study, we produced purple rice wine that was red and exhibited antioxidative activity.