scholarly journals Proximate Analysis and Antioxidant Activity of Red Rice (Oryza sativa L.) Milk

2021 ◽  
Vol 2049 (1) ◽  
pp. 012012
Author(s):  
Cokro Wijaya ◽  
Andreas Romulo
Keyword(s):  
Antioxidant Activity ◽  
Oryza Sativa ◽  
Phenolic Content ◽  
Oryza Sativa L ◽  
Proximate Analysis ◽  
Total Phenolic ◽  
Red Rice ◽  
Main Ingredient ◽  
Product Red ◽  
Functional Drink

Abstract Plant-based milk has become a consumer interest in recent years due to the health-beneficial effect of the product. Red rice milk is one of the cereal-based milk that uses red rice (Oryza sativa L.) as the main ingredient that contains antioxidant activity. The utilization of red rice in Indonesia is very limited, only for replacing white rice. The potency of red rice to be developed as rice milk has been poorly studied about the antioxidant activity and proximate content in the red rice milk. In this research, red rice was used as the main ingredient. Proximate analysis and antioxidant analysis (DPPH and total phenolic content) were conducted on the red rice milk. This research aims to analyze the nutrients content in red rice milk and its antioxidant activity. Red rice milk contained 98.01% of water, 0.07% of ash, 0.13% of protein, 0.71% of fat, and 1.07% of carbohydrate. Red rice milk inhibited 53.37% of DPPH radical and contained total phenolic about 274.5 ppm. The result revealed the potential of red rice milk as a functional drink with antioxidants.

scholarly journals Effect of Microwave Cooking on Quality of Riceberry Rice (Oryza sativa L.)

2020 ◽  
Vol 2020 ◽  
pp. 1-9
Author(s):  
Lyda Chin ◽  
Nantawan Therdthai ◽  
Wannasawat Ratphitagsanti
Keyword(s):  
Antioxidant Activity ◽  
Oryza Sativa ◽  
Antioxidant Activities ◽  
Oryza Sativa L ◽  
Conventional Heating ◽  
Total Phenolic ◽  
Heating Regime ◽  
Cooked Rice ◽  
Microwave Cooking

Microwaves have been applied for cooking, warming, and thawing food for many years. Microwave heating differs from conventional heating and may cause variation in the food quality. This study determined the quality of Riceberry rice (Oryza sativa L.) after microwave cooking using various rice-to-water ratios at three power levels (360, 600, and 900 W). The texture of all microwave-cooked samples was in the range 162.35 ± 5.86 to 180.11 ± 7.17 N and was comparable to the conventionally cooked rice (162.03 N). The total phenolic content (TPC) and the antioxidant activity of the microwave-cooked rice were higher than those of the conventional-cooked rice. Microwave cooking appeared to keep the TPC in the range 241.15–246.89 mg GAE/100 g db and the antioxidant activities based on DPPH and ABTS assays in the ranges 134.24–137.15 and 302.80–311.85 mg·TE/100 g db, respectively. Microwave cooking also maintained similar contents of fiber, ash, and total starch to those from conventional cooking. The glycemic index (GI) for all freshly cooked rice samples was not significantly different, and the rice was classified as a high-GI food. Microwave cooking could be recommended as an alternative technique for rice cooking due to its rapid heating regime and the comparable quality and maximized TPC and antioxidant activity of the cooked rice.

scholarly journals Effect of Microencapsulation Techniques on Physical and Chemical Characteristics of Functional Beverage Based on Red Betel Leaf Extract (Piper crocatum)

2020 ◽  
Vol 23 (8) ◽  
pp. 276-282
Author(s):  
Mega Safithri ◽  
Susi Indariani ◽  
Rosalina Yuliani
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Leaf Extract ◽  
Sensory Quality ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Betel Leaf ◽  
Functional Drink ◽  
Physical And Chemical

Functional drinks based on red betel leaf extract have antioxidant activity, but they still have a bitter taste. This study aims to determine the effect of microencapsulation on phenol content, antioxidant activity, and sensory quality of functional drinks based on betel leaf extract. Microencapsulation of functional drinks was made using maltodextrin coatings with concentrations of 10% and 20%. Antioxidant activity was tested by the CUPRAC method. The ready to drink (RTD) functional drink has a total phenolic content and antioxidant activity of 782.30 ± 2.54 mg GAE/g and 1660.19 ± 31.67 µmol Tr/g, respectively. These values are higher than microencapsulated functional drinks with maltodextrin (MM). The microencapsulated functional drink with 10% maltodextrin coating (MM10) is the chosen formulation since it has the smallest particle size (1.283 µm), total phenolic content of 12.90 ± 0.01 mg GAE/g and antioxidant activity of 189.41 ± 1.88 µmol Tr/g. Microencapsulated functional drinks provide sensory quality that is not significantly different (p <0.05) from ready to drink (RTD) drinks.

scholarly journals Antioxidant activity and compound constituents of gamma-irradiated black rice (Oryza sativa L.) var. Cempo Ireng indigenous of Indonesia

2020 ◽  
Vol 21 (9) ◽  
Author(s):  
Venty Suryanti ◽  
Riyatun ◽  
SUHARYANA SUHARYANA ◽  
Sutarno ◽  
Ozi Adi Saputra
Keyword(s):  
Antioxidant Activity ◽  
Oryza Sativa ◽  
Oryza Sativa L ◽  
Antioxidant Properties ◽  
Health Benefit ◽  
Total Phenolic ◽  
Black Rice ◽  
Total Anthocyanin ◽  
Dpph Method ◽  
Gamma Irradiated

Abstract. Suryanti V, Riyatun, Suharyana, Sutarno, Saputra OA. 2020. Antioxidant activity and compound constituents of gamma-irradiated black rice (Oryza sativa L.) var. Cempo Ireng Indigenous of Indonesia. Biodiversitas 21: 4205-4212. Nowadays, black rice is gaining consumer interest because of its health benefit. Due to the high content of antioxidant compounds such as phenolics and flavonoids, the nutritional profile of black rice is much better than any other rice varieties. Anthocyanins, pigment with powerful antioxidant properties, give a vibrant color to the rice. The antioxidant activity and chemical constituents of the non-irradiated and gamma-irradiated black rice Oryza sativa L. var Cempo Ireng were investigated. The total phenolic content was determined based on the reaction of the Folin-Ciocalteu reagent with samples. Total anthocyanin was determined by the pH differential method. Antioxidant activity was fulfilled using DPPH method. The results revealed that non-irradiated and gamma-irradiated black rice were categorized as potent antioxidants. It is noted that irradiation increased antioxidant activity and changed the chemical components of black rice. Both of non-irradiated and irradiated black rice contains simple phenolics and flavonoids, including anthocyanins. Non-irradiated and irradiated black rice possess similar types of secondary metabolites, with different chemical content. The non-irradiated black rice contains anthocyanins of cyanidin-3-O-glucoside, whereas the irradiated black rice possesses anthocyanin of peonidin-3-O-glucoside. Additionally, irradiated black rice contains terpenoids, which increased its antioxidant activity compared to the control.

scholarly journals Response surface methodology for the extraction of bioactive compound from black glutinous rice

Food Research ◽  
2020 ◽  
Vol 4 (S6) ◽  
pp. 35-41
Author(s):  
P. Penjumras ◽  
I. Wattananapakasem ◽  
W. Panjan ◽  
K. Panngom ◽  
J. Sornsakdanuphap
Keyword(s):  
Antioxidant Activity ◽  
Free Radical ◽  
Total Phenolic Content ◽  
Regression Models ◽  
Phenolic Content ◽  
Ph Value ◽  
Oryza Sativa L ◽  
Bioactive Compound ◽  
Total Phenolic ◽  
Glutinous Rice

This study was aimed at the extraction of total phenolic compounds, as well as, the antioxidant activity of black glutinous rice (Oryza sativa L.). Black glutinous rice of three varieties consists of Leum Pua, Doi Saket, and Phayao were extracted using citric acid solvent. The influences of temperature, time and pH value on total phenolic content and antioxidant activity (percentage of inhibition of DPPH free radical) were investigated. A central composite design was employed to determine the optimum extraction condition to obtain the highest total phenolic content and antioxidant activity. The regression models of total phenolic content were significant (p0.05) and determination coefficients values were 0.8028, 0.8089, and 0.8603 of Leum Pua, Doi Saket, and Phayao, respectively. The regression models of DPPH inhibition were significant (p0.05) and determination coefficients values were 0.8084, 0.8928, and 0.8243 of Leum Pua, Doi Saket, and Phayao, respectively. The selected optimum conditions were 72°C, 91 mins at pH 1.44 for Leum Pua, 72.5°C, 83 mins at pH 1.39 for Doi Saket, and 66.3°C, 75 mins at pH 1.32 for Phayao. Under the optimum condition, total phenolic content and percentage of inhibition of DPPH free radical of extract from Leum Pua, Doi Saket and Phayao were 0.3814 mg GAE g-1 DW with 89.36%, 0.2607 mg GAE g-1 DW with 73.33%, and 0.2617 mg GAE g1 DW with 75.27%, respectively. The results showed that the total phenolic content of the extract indicated a highly positive correlation with antioxidant activity.

scholarly journals Application of Response Surface Methodology for optimization ofbivalent extraction from Pomegranate Peel

2020 ◽  
Author(s):  
Andhale Shubham Dnyaneshwar ◽  
Bhoite Anjali Ashokrao ◽  
Dagadkhair Amol Changdeo ◽  
Chavan Yogita Vasant
Keyword(s):  
Antioxidant Activity ◽  
Response Surface Methodology ◽  
Response Surface ◽  
Phenolic Content ◽  
Ice Cream ◽  
Solvent System ◽  
Proximate Analysis ◽  
Total Phenolic ◽  
Pomegranate Peel ◽  
Peel Extract

ABSTRACT In present study, an ideal bivalent extraction system was selected and optimized for phenolic extraction of pomegranate peel .Study reported ethanol: ether bivalent solvent system with phenolic content having potent antioxidant activity. Selected bivalent system was optimized for extraction using response surface methodology (RSM). A Box–Behnken design was employed to analyze the effects of variables (temperature, time and peel concentration) on the extraction of total phenolic content, and antioxidant capacity (FRAP).  The optimization study suggested extraction with 2.9% pomegranate peel for 8 hours at 40 OC was found the best for extraction of phenolic compound with potent antioxidant activity. RSM was shown to be an adequate approach for modeling the extraction of phenolic compounds from pomegranate peel.The pomegranate peel was extracted using optimized parameters and extract was concentrated in rotary vacuum evaporator at 45 oC for 6 hours. The concentrated extract was used to formulate antioxidant enriched ice cream product. The ice–cream formulation containing 1% of peel extract was found to be more acceptable in terms of sensory parameters. Proximate analysis of acceptable formulation reveals 3.54% protein, 3.51% fat, 22.24% carbohydrate, 0.83% ash, and 69.88% moisture, however62.871 DPPH % inhibition and 84.96 mg/100ml of AAE, FRAP activity and 363.266 mg/100 ml of GAE phenolic content was also reported with ice cream enriched with 1%peel extract Results shown the antioxidant enriched   ice cream could be formulated using extract of pomegranate peel powder with good sensory properties. 

LC-DAD-ESI-MS/MS, total phenolic content, and antioxidant activity of Firmiana simplex

Planta Medica ◽  
2016 ◽  
Vol 81 (S 01) ◽  
pp. S1-S381
Author(s):  
MA Ghareeb ◽  
T Mohamed ◽  
AM Saad ◽  
LA Refahy ◽  
MA Sobeh ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Esi Ms
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