scholarly journals Formulation of snack bars made from black rice bran (Oryza sativa L.) and sweet potato flour (Ipomoea batatas L.)

2021 ◽  
Vol 828 (1) ◽  
pp. 012028
Author(s):  
Siswanti ◽  
R B K Anandito ◽  
E Nurhartadi ◽  
R B Agustiani
Keyword(s):  
Oryza Sativa ◽  
Sweet Potato ◽  
Rice Bran ◽  
Ipomoea Batatas ◽  
Oryza Sativa L ◽  
Potato Flour ◽  
Black Rice ◽  
Sweet Potato Flour ◽  
Black Rice Bran

scholarly journals Gastroprotective Activities of Ethanol Extract of Black Rice Bran (Oryza sativa L.) in Rats

Molecules ◽  
2021 ◽  
Vol 26 (13) ◽  
pp. 3812
Author(s):  
Peerachit Tonchaiyaphum ◽  
Warangkana Arpornchayanon ◽  
Parirat Khonsung ◽  
Natthakarn Chiranthanut ◽  
Pornsiri Pitchakarn ◽  
...  
Keyword(s):  
Gastric Ulcer ◽  
Oryza Sativa ◽  
Rice Bran ◽  
Oryza Sativa L ◽  
Water Immersion ◽  
Rice Variety ◽  
Ethanol Extract ◽  
Gastric Ulcers ◽  
Black Rice ◽  
Black Rice Bran

Black rice is a type of rice in the Oryza sativa L. species. There are numerous reports regarding the pharmacological actions of black rice bran, but scientific evidence on its gastroprotection is limited. This study aimed to evaluate the gastroprotective activities of black rice bran ethanol extract (BRB) from the Thai black rice variety Hom Nil (O. sativa L. indica) as well as its mechanisms of action, acute oral toxicity in rats, and phytochemical screening. Rat models of gastric ulcers induced by acidified ethanol, indomethacin, and restraint water immersion stress were used. After pretreatment with 200, 400, and 800 mg/kg of BRB in test groups, BRB at 800 mg/kg significantly inhibited the formation of gastric ulcers in all gastric ulcer models, and this inhibition seemed to be dose dependent in an indomethacin-induced gastric ulcer model. BRB could not normalize the amount of gastric wall mucus, reduce gastric volume and total acidity, or increase gastric pH. Although BRB could not increase NO levels in gastric tissue, the tissue MDA levels could be normalized with DPPH radical scavenging activity. These results confirm the gastroprotective activities of BRB with a possible mechanism of action via antioxidant activity. The major phytochemical components of BRB comprise carotenoid derivatives with the presence of phenolic compounds. These components may be responsible for the gastroprotective activities of BRB. The 2000 mg/kg dose of oral BRB showed no acute toxicity in rats and confirmed, in part, the safe uses of BRB.

scholarly journals The characteristics of fermented purple sweet potato (Ipomoea batatas) and black rice (Oryza sativa) using UV-irradiated Monascus purpureus

2021 ◽  
Vol 22 (2) ◽  
Author(s):  
ISWIYANTI NOVITA ◽  
OEDJIJONO OEDJIJONO ◽  
ARI ASNANI
Keyword(s):  
Antibacterial Activity ◽  
Oryza Sativa ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Oryza Sativa L ◽  
Ethanol Extract ◽  
Monascus Purpureus ◽  
Black Rice ◽  
Purple Sweet Potato ◽  
Ethanol Extracts

Abstract. Novita I, Oedjijono, Asnani A. 2021. The characteristics of fermented purple sweet potato (Ipomoea batatas) and black rice (Oryza sativa) using UV-irradiated Monascus purpureus. Biodiversitas 22: 684-690. This research aimed to produce Monascus fermented product (MFP) with purple sweet potato (Ipomoea batatas (L.) Lam.) and black rice (Oryza sativa L.) using UV-irradiated Monascus purpureus Went and evaluated the characteristic of its antibacterial activity against Salmonella typhi. M. purpureus was irradiated with UV at l254 nm for 0, 2, 3, and 4 min. The solid-state fermentation process was carried out for 7, 14, and 21 days. The pigments were measured at l390 nm for yellow and l500 nm for red. The ethanol extracts of MFP were analyzed for their antibacterial activity against S. typhi using the Kirby–Bauer method. The results showed that the highest yield of MFP was obtained from MFP–black rice (51.88%) that used UV-irradiated M. purpureus for 2 min and fermentation for 21 days. The highest absorbance value of MFP–purple sweet potato was obtained from UV-irradiated M. purpureus for 3 min, whereas the highest absorbance value of MFP–black rice was obtained with UV-irradiated M. purpureus for 2 min. Ethanol extracts of both MFP3–purple sweet potato and MFP2–black rice showed antibacterial activities against S. typhi with minimum inhibitory concentration values of 0.2 and 0.15 g/mL, respectively. Thin-layer chromatography analysis of the ethanol extract from MFP2–black rice revealed the presence of bioactive saponin and flavonoid. These findings suggest that UV-irradiated M. purpureus was able to use both purple sweet potato and black rice substrates to produce MFP with antibacterial activity against S. typhi.

scholarly journals POTENCY OF Γ-ORYZANOL-RICH BLACK RICE BRAN (ORYZA SATIVA L. INDICA) EXTRACT FOR TYROSINASE INHIBITION

2020 ◽  
pp. 90-93
Author(s):  
AFIFAH VARDHANI ◽  
MAHDI JUFRI ◽  
ERNI PURWANINGSIH
Keyword(s):  
Oryza Sativa ◽  
Rice Bran ◽  
High Performance ◽  
Oryza Sativa L ◽  
Ethanolic Extract ◽  
Inhibition Activity ◽  
Tyrosinase Inhibition ◽  
Black Rice ◽  
Black Rice Bran ◽  
Skin Lightening

Objective: The objectives of this study were to quantify γ-oryzanol in an ethanolic extract of Oryza sativa L. Indica (black rice) bran and to evaluate its activity as a tyrosinase inhibitor. Methods: Black rice bran was extracted via maceration in 96% ethanol, and the γ-oryzanol concentration in the extract was measured through high-performance liquid chromatography. The applicability of the extract as a skin lightening agent was determined by evaluating its tyrosinase inhibition activity. Results: The dry rice bran contained 118.572 mg/g of γ-oryzanol, and the extract inhibited tyrosinase activity at an IC50 of 74.8%. Conclusion: The black rice bran extract was sufficiently potent for use in skin lightening formulations.

scholarly journals Evaluating the Efficacy of Lotion Containing Black Rice Bran (Oryza sativa L. indica) Extract as Skin Brightening Agent: A Clinical Trial

2021 ◽  
Vol In Press (In Press) ◽  
Author(s):  
Mahdi Jufri ◽  
Afifah Vardhani ◽  
Erni Purwaningsih
Keyword(s):  
Oryza Sativa ◽  
Rice Bran ◽  
Oryza Sativa L ◽  
Ethanolic Extract ◽  
P Value ◽  
Rice Grain ◽  
Black Rice ◽  
Rice Bran Extract ◽  
Black Rice Bran ◽  
Skin Lightening

Background: Ultraviolet exposure is an extrinsic factor to initiate melanogenesis, the process of melanin formation in the skin. Nowadays, natural ingredients tend to be more prevalent in cosmetic formulations due to consumers’ concern about synthetic ingredients and the risks they may represent for human health. Rice bran, the outer layer of a rice grain, can be utilized as a skin-lightening agent. Objectives: This study aimed to determine the efficacy of a lotion containing black rice bran (Oryza sativa L. indica) ethanolic extract as a skin lightening agent. Methods: The black rice bran ethanolic extract was formulated into oil in water (o/w) lotion. In this study, 34 women applied the lotion at one side of the forearm and base placebo lotion as control at the other side of forearm. The results were tested with a paired t-test by GraphPad Prism 8.3.0 software. Results: There was a significant decrease in the melanin index and erythema index in the forearm with a lotion containing black rice bran extract (P-value < 0.0001). Conclusions: The lotion containing 10% black rice bran extract was effective as a skin lightener because it effectively reduced skin melanin production when applied topically.

Comparative studies of the physicochemical and functional properties of sweet potato (Ipomoea batatas L.) flour

Food Research ◽  
2021 ◽  
Vol 5 (4) ◽  
pp. 145-152
Author(s):  
M. Hasmadi ◽  
M. Merlynda ◽  
A.H. Mansoor ◽  
I. Salwa ◽  
M.K. Zainol ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Functional Properties ◽  
Ipomoea Batatas ◽  
Absorption Capacity ◽  
Oil Absorption ◽  
Potato Flour ◽  
Foaming Capacity ◽  
Sweet Potato Flour ◽  
Physicochemical And Functional Properties ◽  
Dietary Fibre Content

This study aimed to determine the proximate compositions and functional properties of sweet potato flour from different varieties cultivated in Sabah, Malaysia, namely Jepun, Kairot and Kaladi. The results showed that the moisture content of all flour samples was below 14%. The fat and protein content of Jepun sweet potato variety were significantly different (p<0.05) as compared with Kairot and Kaladi sweet potato varieties. The ash and dietary fibre content of Kairot sweet potato flour were higher (p<0.05) compared to Jepun and Kaladi flours. In addition, Kaladi sweet potato had the highest carbohydrate content (82%). There were significant differences (p<0.05) in the values of L*, a* and b* for all sweet potato flours. The Jepun sweet potato flour had the highest foaming capacity, water absorption capacity, oil absorption capacity, swelling power and viscosity. Rapid Visco analyser revealed that significant differences were observed for pasting parameters such as peak viscosity, trough viscosity, breakdown viscosity, final viscosity and setback viscosity. The gelatinisation properties showed that Kairot sweet potato flour had the highest onset temperature, conclusion temperature and enthalpy while Kaladi sweet potato flour had the highest peak temperature.

CUTTING WEIGHT, PERCENTAGE OF CARCASS AND FAT ABDOMINAL CHICKEN BROILER fed WITH ADDITIONAL RED SWEET POTATOES POWDER (IPOMOEA BATATAS)

2021 ◽  
Vol 2 (3) ◽  
Author(s):  
Wa Ode Nurullah Leesi ◽  
Harapin Hafid ◽  
Muhammad Amrullah Pagala
Keyword(s):  
Sweet Potato ◽  
Broiler Chickens ◽  
Ipomoea Batatas ◽  
Abdominal Fat ◽  
Potato Flour ◽  
Fat Percentage ◽  
Sweet Potatoes ◽  
Slaughter Weight ◽  
Weight Percentage ◽  
Sweet Potato Flour

This study aims to examine the use of red sweet potato flour on slaughter weight, percentage ofcarcass weight, and abdominal fat in broiler chickens fed with additional red sweet potato flour. Thisresearch was conducted in April to May 2018, housed in the Raman Farm enclosure in Puosu JayaVillage, Konda District, Konawe Selatan District. The material used in this study was 64 weeks oldbroiler chickens, with 64 feed ingredients used as the concentrate, corn, bean, sweet potato flour. Theequipment used is a scale, a colony cage made of wire-lined wood and measuring 4m x 2m, which isdivided into 16 plots and the size of each 1m x 0.5m, each story is equipped with a place to eat anddrink, 40-watt incandescent balloons and other equipment such as scales, ovens, sample grinders,basins, plastics, and gutters. This study was designed using a complete randomized design with fourtreatments and four replications, where four treatments consisted of P0 basic ration (Control), P1:basic ration containing 4% red sweet potato flour, P2: elemental percentage containing 6% red sweetpotato flour, and P3: basic ration contains 8% red sweet potato flour. The variables observed in thisstudy were cutting weight, carcass percentage, and abdominal fat of broiler chickens. The results ofthe analysis of variance showed that the administration of red sweet potato flour had no significanteffect (P> 0.05) on the percentage of carcasses and abdominal fat of broiler chickens. Broiler chickenaged five weeks. It was concluded that the provision of different red sweet potato flour in feed did notsignificantly affect slaughter weight, carcass weight, and abdominal fat percentage of broilerchickens. There is a tendency for broilers fed with red sweet potato flour to have heavier cut weights,a more significant portion of carcasses and an increase in the level of red yam, and a decrease inabdominal fat content and the addition of red yam levels in the feed.

scholarly journals Effect of extrusion-cooking in total carotenoids content in cream and orange flesh sweet potato cultivars

2008 ◽  
Vol 26 (1) ◽  
pp. 112-115 ◽  
Author(s):  
Marcos José de O Fonseca ◽  
Antonio G Soares ◽  
Murillo Freire Junior ◽  
Dejair L de Almeida ◽  
José Luiz R Ascheri
Keyword(s):  
Vitamin A ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Potato Cultivars ◽  
Extrusion Cooking ◽  
Potato Flour ◽  
Food Crop ◽  
Total Carotenoids ◽  
Sweet Potato Flour

Sweet potato (Ipomoea batatas) is a food crop that supplies energy, minerals and vitamins C and B. Some cultivars are very rich in carotenoids (pro-vitamin A). In this study were evaluated and compared the total carotenoids content of two cultivars and the losses on the dehydrated extruded sweet potato flour. Samples from organic and conventional crops were analyzed, in the form of fresh and dehydrated extruded samples. Total carotenoids content of the fresh product, expressed on wet basis, was of 437 µg 100 g-1 for the cream cultivar and 10,12 µg 100 g-1 for the orange cultivar. After dehydration, losses of total carotenoids were of 41% and 38%, respectively. The fresh orange cultivar presented high total carotenoids content in comparison to the cream cultivar. The extruded orange sweet potato flour showed the lowest losses in total carotenoids. Therefore, the processed flour of orange sweet potato could be used to obtain pre-gelatinized extruded flour with high total carotenoids content.

Sign in / Sign up

Export Citation Format

Share Document