摘要：Food with antioxidant is very important to reduce the radical activity can caused oxidative stress . Antioxidant react as scavenger to reduce the radical actions, polyphenols were the common antioxidant in some plants. Colored rice which have some pigment have contribution as antioxidant activity . Red and black pigment on the rice seeds which give color to colored rice were polyphenols. We identified the 1,1-Diphenyl-2-picrylhydrazyl (DPPH), radical scavenging activity, total polyphenol, anthocyanin and protein content of eighteen colored rice from West Sumatra Indonesia, nine red rice cultivar, six black rice cultivar and two white rice cultivar as control. We found that some of the colored rice were polished at various level. The aim of this study was to identifiy the antioxidant activity of colored rice include polished and non polished rice. The result showed that the non polished colored rice have higher antioxidant activity than white rice. A variety of red rice cultivar from Solok Selatan was the best cultivar among other with antioxidant activity 54.2% at concentration 0.25 mg/ml, total polyphenol content 31.3 mg/ml and protein content 7.9%.
