For the past several decades, only a few studies were conducted on the change in immature rice liposomes during seed development. To evaluate and compare the lipid material of different degrees of developing rice grains, this paper focused on fresh rice seeds from only one most popular species of Dasan divided into five growth periods. The lipid components of fresh rice, especially γ-oryzanol and fatty acids equipped with extremely beneficial phytonutrients, were investigated. The results illustrated that the level of extracted liposome increased gradually along with the development of rice and in the third stage of development, the level of liposome achieved maximum. And then, instead of increasing, it was decreased at later stages of development. Moreover, the antioxidant activity of fresh edible rice (FER) was also evaluated by DPPH and ABTS assay. It was shown that FER has the higher antioxidant activity than the ripened rice seed on lipids, which will improve FER using on the functional foods and help provide certainly theoretical basis in food processing industry.
Keywords: antioxidant activity; fatty acid; fresh edible rice; rice seed growth; γ-oryzanol.
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