Influence of enzyme concentrations in enzymatic bioprocessing of red rice bran: A detailed study on nutraceutical compositions, antioxidant and human LDL oxidation inhibition properties

2021 ◽  
Vol 351 ◽  
pp. 129272
Author(s):  
I. Sapna ◽  
A. Jayadeep
Keyword(s):  
Rice Bran ◽  
Ldl Oxidation ◽  
Red Rice

scholarly journals ANTIOXIDANT EVALUATION AND PHYTOCHEMICAL CONTENT OF VARIOUS RICE BRAN EXTRACTS OF THREE VARIETIES RICE FROM SEMARANG-CENTRAL JAVA, INDONESIA

2017 ◽  
Vol 10 (6) ◽  
pp. 377 ◽  
Author(s):  
Sukrasno Sukrasno ◽  
Slamet Tuty ◽  
Irda Fidrianny
Keyword(s):  
Rice Bran ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Carotenoid Content ◽  
Total Phenolic ◽  
Red Rice ◽  
Black Rice ◽  
Dpph Assay ◽  
Rice Bran Extract ◽  
Dpph Scavenging

Objectives: The objectives of this research were to evaluate antioxidant activity from different polarities rice bran extract of three varieties of rice using two methods of antioxidant testing which were FRAP (Ferric Reducing Antioxidant Power) and DPPH (2,2-diphenyl-1-picrylhydrazyl), and correlation of total phenolic, flavonoid and carotenoid content with their EC50 of FRAP and IC50 of DPPH antioxidant activities. Methods: Extraction was conducted by reflux using different polarity solvents. The extracts were evaporated using rotary evaporator. Determination of total phenolic, flavonoid and carotenoid content, antioxidant activities using FRAP and DPPH assays were performed by UV-visible spectrophotometry and its correlation with EC50 of FRAP capacities and IC50 of DPPH scavenging activities were analyzed by Pearson’s method. Results: Ethanolic rice bran extract of black rice showed the lowest EC50 of FRAP capacity 64.35 µg/ml and IC50 of DPPH scavenging activity 23.92 µg/ml. The highest phenolic content, flavonoid content and carotenoid content were also given by ethanolic rice bran extract of black rice. There were significantly negative correlation between total phenolic content and carotenoid content in rice bran extract of red rice and black rice with their IC50 of DPPH. Conclusions: All of rice bran extracts (except n-hexane rice bran extract of black rice and ethanolic rice bran extract of white rice) were very strong antioxidant, by DPPH assay. Phenolic and carotenoid compounds in rice bran extracts of red rice and black rice were the major contributor in antioxidant activity by DPPH assay. Rice bran extracts of black rice had linear results by FRAP and DPPH assays. 

scholarly journals PENGARUH PERBANDINGAN TERIGU DAN BEKATUL BERAS MERAH TERHADAP KARAKTERISTIK MIE KERING

2018 ◽  
Vol 7 (4) ◽  
pp. 156
Author(s):  
Ni Komang Sri Budihartini ◽  
I Dewa Gede Mayun Permana ◽  
Putu Timur Ina
Keyword(s):  
Water Absorption ◽  
Wheat Flour ◽  
Rice Bran ◽  
Fiber Content ◽  
Red Rice ◽  
Overall Acceptability ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Red Color ◽  
Range Test

The purpose of study were to find the optimum ratio of wheat flour with red rice bran to produce the best characteristics of dry noodle. The Completely Randomized Design was used in the research with treatment that is the ratio of flour with red rice bran which consist of 6 levels: 100%:0%; 95%:5%; 90%:10%; 85%:15%; 80%:20%; 75%:25%. The treatment was repeated 3 times to obtain 18 units of experiment. The data obtained were analyzed by variance and if the treatment had an effect on the observed variable then continued with Duncan Multiple Range Test (DMRT) test. The ratio of flour to red rice bran significantly influenced moisture, ash , fat, protein, carbohydrate, curde fiber content, inhibitor concentration (IC50), water absorption, color (scoring test), flavor (hedonic test), texture (hedonic test and scoring), taste (hedonic test) as well as overall acceptance (hedonic test) dry noodle.The ratio of wheat flour and red rice bran flour  (80%:20%) produces dry noodle with the best characteristics namely: 10.67% moisture content, ash content  2.91%, 1.09% fat content, 13.52% protein content, 71.80 % carbohydrate content, 4.15% crude fiber content, IC50 149.35 mg/ml, water absorption 223.23%, dark red color and rather liked color, rather liked flavor, elastic and rather liked texture, rather liked taste and rather liked overall acceptability.

Application of aromatic red rice bran to rice wine brewing: Studies on red rice wine brewing (Part 2)

1991 ◽  
Vol 72 (1) ◽  
pp. 31-35 ◽  
Author(s):  
Tatsuro Ueki ◽  
Yuji Teramoto ◽  
Riichiro Ohba ◽  
Seinosuke Ueda ◽  
Kiyoshi Yoshizawa
Keyword(s):  
Rice Bran ◽  
Rice Wine ◽  
Red Rice

scholarly journals Oral Administration of Red Rice (Oryza nivara) Bran Extract Reduced Weight, Visceral Fat And Liver Steatosis Amount in Obesity Male Wistar Rats (Rattus norvegicus)

2021 ◽  
Vol 4 (2) ◽  
Author(s):  
Dianika Putri Puspitasari ◽  
Alex Pangkahila ◽  
Ni Nyoman Ayu Dewi
Keyword(s):  
Body Weight ◽  
Treatment Group ◽  
Oral Administration ◽  
Rice Bran ◽  
Visceral Fat ◽  
Wistar Rats ◽  
Liver Steatosis ◽  
Control Group ◽  
Red Rice ◽  
Oryza Nivara

Background: Nonalcoholic fatty liver disease (NAFLD) is associated with obesity. Red rice (Oryza nivara) bran is known to contain polyphenol and antioxidants that might be potential in reducing body weight and visceral fat in obese mice and preventing liver steatosis. This study was aimed to prove the effect of oral administration of red rice bran (Oryza nivara) extract on body weight, visceral fat, and liver steatosis amount in obese male Wistar rats.            Method: In this research, the subjects were 36 male obese (Lee index > 0.3) white rats (Rattus norvegicus) Wistar strain, 4-5 months old, divided into two groups. The control group received a placebo and the treatment group received 460mg/200gram red rice bran extract for 5-weeks. Bodyweight, visceral fat, and the amount of liver steatosis were observed. Differences between groups in each variable were analyzed. Results: The weight of the control group and the treatment group was 321.17 ± 19.04 grams and 305.72 ± 12.89 grams (p < 0.05). The visceral fat weight was 3.15 ± 0.34 grams in the control group and 2.99 ± 0.34 grams (p > 0.05) in the treatment group. Liver steatosis amount was 41 ± 18 cells per visual field in the control group, and 21 ± 12 (p < 0.05) in the treatment group. Conclusion: Oral administration of red rice bran extract can reduce body weight and liver steatosis amount in obese Wistar rats. The extract of red rice bran did not have a significant effect in reducing visceral fat.

scholarly journals PENGARUH PROPORSI UBI JALAR UNGU (Ipomoea batatas L.) DAN TEPUNG BEKATUL (Rice Bran) TERHADAP BEBERAPA SIFAT MUTU FISIK DAN SENSORIS BAKPAO

Pro Food ◽  
2018 ◽  
Vol 4 (2) ◽  
pp. 363
Author(s):  
Nanda Teja Ningrum Vera ◽  
Agustono Prarudiyanto ◽  
I Wayan Sweca Yasa
Keyword(s):  
Sweet Potato ◽  
Wheat Flour ◽  
Rice Bran ◽  
Ipomoea Batatas ◽  
Fat Content ◽  
Composite Flour ◽  
Loaf Volume ◽  
Red Rice ◽  
Randomized Design ◽  
Range Test

ABSTRACT The research aim was to investigate the appropriate ratio of sweet potatoe and red rice bran in the composite flour for producing Chinese steamed buns. The experiment was conducted in  laboratory and arranged with Completely Randomized Design of single factor of the sweet potato and rice bran ratio ( f0 = 100% wheat flour, f1= 85% sweet potatote : 5% rice bran , f2 = 80% sweet potatote:10% rice bran, f3 =75% sweet potatote:15% rice bran, f4 =70% sweet potatote :20% rice bran, and  f5=65% sweet potatote:25% rice bran. The parameter included moisture, ash and fat content, colour and bread loaf volume, flavor, aroma, colors and texture (hedonic and scoring). Data was analysed with analyses of variance and post hoc test with Duncan’s Multiple Range Test (DMRT) at five percent of level of significancy. The result showed that the ratio of sweet potato and red rice bran in composite flour  affected on the moisture, ash, and fat content, colour, loaf volume, , flavor, aroma,  and texture of the steamed buns. The ratio of 85% sweet potato and 5% rice bran in composite flour produced  the best quality of the steamed buns. The steamed buns had moisture, ash and fat content of  38.62%; 1.24%  and 4.25% respectively and the L value, Hue and loaf volume were 61.42; 64.67 and 7.79% . In term of taste, the buns was slightly like and sweet by the panelist. On the other hand, the flavor of the buns had rice bran flavor, the colour was slightly purple and texture was softer compared to the buns with 100% wheat flour.   Keywords : Chinese steamed buns, sweet potato, rice bran. ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh proporsi ubi jalar ungu dan tepung bekatul terhadap beberapa sifat fisik dan sensoris bakpao. Rancangan percobaan penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan percobaan faktor tunggal yaitu perbandingan ubi jalar ungu dan tepung bekatul dengan 6 perlakuan yaitu f0 (100% terigu), f1 (85%:5%), f2 (80%:10%), f3  (75%:15%), f4 (70%:20%), f5 (65%:25%). Parameter yang diamati meliputi kadar air, kadar abu, kadar lemak, warna menggunakan Colorimeter, daya kembang dan sifat sensoris rasa, aroma, tekstur dan warna (metode hedonik), rasa, aroma, tekstur dan warna (metode skoring). Data hasil pengamatan diuji dengan analisis keragaman pada taraf nyata 5% menggunakan software Co-Stat, apabila hasil pengamatan terdapat perbedaan yang nyata maka diuji lanjut menggunakan uji Duncan’s Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa semua proporsi perlakuan memberikan pengaruh yang berbeda nyata (signifikan) terhadap kadar air, kadar abu, kadar lemak, warna, daya kembang dan sifat sensoris. Hasil penelitian menunjukkan bahwa perlakuan dengan proporsi ubi jalar ungu 85% dan tepung bekatul 5% dari total 100% bahan baku tepung yang digunakan memberikan hasil terbaik dari segi mutu kimia (kadar air 38,62% ; kadar abu 1,24% dan kadar lemak 4,25%) mutu fisik (warna : nilai L 64,64,% ; nilai Hue 61,42% dan daya kembang 77,79%) dan mutu sensoris (dapat diterima oleh panelis, berwarna ungu, agak beraroma bekatul, tekstur lembut dan berasa manis). Kata kunci : bakpao, ubi jalar ungu, tepung bekatul.

scholarly journals Structure Of Stigmasterols in Bran of Red Rice from Minahasa Regency, North Sulawesi, Indonesia

2020 ◽  
Vol 5 (1) ◽  
pp. 16
Author(s):  
Emma Mauren Moko ◽  
Dino Rahardiyan
Keyword(s):  
Rice Bran ◽  
Rice Variety ◽  
2D Nmr ◽  
Red Rice ◽  
Spectra Analysis ◽  
Single Spot ◽  
Rice Bran Extract ◽  
North Sulawesi ◽  
Tlc Analysis ◽  
Phytochemical Components

Rice bran contained important bioactive phytochemical components such as tocopherol, tocotrienol, and γ-oryzanol, and one of the components of γ-oryzanol is stigmasterol. The aim of the present study was to isolate and identify stigmasterol in native red rice bran extract. The isolation of sterol from red rice bran extract was performed by using Thin Layer Chromatography (TLC) and followed by identification by  Fourier Transformed Infrared Spectroscopy (FTIR) and Nuclear Magnetic Resonance (NMR). The TLC single spot originated from crude red rice hexane extract was observed at 365 nm UV and the FTIR spectra analysis result showed that the OH group was indicated by 3436,9 cm-1 absorption. While absorption regions of 2931,6 to 2852,5 cm-1 indicate the presence of single bond CH. The data of 1H-, 13C- and 2D-NMR of rice bran sterol indicated that the single spot obtained in TLC analysis was stigmasterol. It can be concluded that native red rice variety of North Sulawesi contained stigmasterol and potential as a native antioxidant sources.

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