Assessment of antioxidant activity and GC-MS analysis of traditional Kavuni rice

The present study focused on evaluating the antioxidant potential and conducting GC–MS analysis of the traditional black rice variety, Kavuni. The total antioxidant activity of the rice samples was determined through standard assays, including hydroxyl radical scavenging, superoxide radical scavenging, nitric oxide radical scavenging, and total antioxidant activity tests. The black Kavuni rice exhibited the highest percentage of inhibition, ranging from 51% to 83%. Among the extracts tested, the ethanolic extract of Kavuni showed the greatest inhibitory effect across all antioxidant assays. GC–MS analysis revealed that phenolic acids and flavonoids were the predominant compounds in Kavuni grains, whereas sugars and fatty acids were more abundant in the white rice variety.