Comparative Analysis of Chemical Profiles and Bioactive Properties in Six Pigmented and Non-Pigmented Rice Varieties

This study presents a comprehensive analysis of the chemical composition and bioactive properties of six newly cultivated varieties of pigmented and non-pigmented rice: Neunkeunheukchal (NKH), Neunkeunssal, Heukjagwang 709 (H709), Heukjagwang 1601, Hongjinju, and Hongchapssal (HCS). This study aims to characterize the chemical information and the industrial potential of lesser-known rice varieties. Significant differences were observed in the levels of phenolic compounds, flavonoids, γ-oryzanol, and free amino acids among these varieties, correlating with their antioxidant capacities. Among these varieties, NKH consistently exhibited the highest total phenolic, flavonoid, and γ-oryzanol contents, along with the strongest radical-scavenging activities, indicating its potential as a valuable functional food ingredient. Additionally, H709 and HCS demonstrated significant antioxidant activities, highlighting their potential roles in health-promoting applications. These findings highlight the potential of these varieties for functional food and nutraceutical applications. Future research should investigate the effects of cultivation conditions and processing methods on bioactive compound levels while conducting clinical trials to validate these health benefits in human models. The findings suggest that NKH, given its rich bioactive profile, may be particularly effective in managing oxidative stress and associated chronic diseases. Furthermore, the γ-oryzanol contents, the highest in NKH, highlight its potential for metabolic health benefits. This study lays the groundwork for future investigations into the development of functional foods and nutraceuticals derived from the unique characteristics of pigmented and non-pigmented rice varieties.