Rice bran is a valuable by-product of rice milling, prized for its nutritional value and health benefits. This study investigates the antidiabetic properties of rice bran from fifteen commercially available Thai rice cultivars (six brown, four red and five purple). Bran samples were initially screened on their antioxidant potential and ability to inhibit α-glucosidase, as well as on γ-oryzanol levels, total phenolic and total flavonoid contents. Top-ranked cultivars were thoroughly investigated for their antidiabetic potential, samples from red and purple cultivars exhibiting greater activity. Samples from the red cultivar Hom Mali Dang (HMD) demonstrated higher potential to inhibit the activity of α-amylase and aldose reductase (IC50 values of 413.19 ± 57.04 and 205.42 ± 26.47 µg/mL, respectively), along with potent α-glucosidase inhibition in Caco-2 cells (IC50 = 158 µg/mL). Our study highlights the potential of underexplored Thai rice bran cultivars, particularly HMD, as a promising ingredient for diabetic-friendly food supplements.
Keywords: By-products valorization; Cyanidin-3-O-glucoside; Functional foods; Peonidin-3-O-glucoside; γ-Oryzanol.
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