Anthocyanin content and antioxidant capacity in bran extracts of some Thai black rice varieties

2012 ◽  
Vol 48 (2) ◽  
pp. 300-308 ◽  
Author(s):  
Kitsada Pitija ◽  
Muntana Nakornriab ◽  
Tinakorn Sriseadka ◽  
Apichart Vanavichit ◽  
Sugunya Wongpornchai
Keyword(s):  
Antioxidant Capacity ◽  
Anthocyanin Content ◽  
Black Rice ◽  
Rice Varieties

scholarly journals Yield quality and performance of three strains black rice from gamma ray irradiation

2021 ◽  
Vol 905 (1) ◽  
pp. 012027
Author(s):  
Nandariyah ◽  
M Rahayu ◽  
B Pujiasmanto ◽  
V P Luxrensa
Keyword(s):  
Gamma Ray ◽  
Amylose Content ◽  
Seed Viability ◽  
Anthocyanin Content ◽  
Black Rice ◽  
Rice Varieties ◽  
Gamma Ray Irradiation ◽  
Yield Quality ◽  
And Performance ◽  
Different Strains

Abstract Black rice is one of the local Indonesian rice varieties contains high anthocyanins. This research used the treatment of three different strains resulting from gamma ray irradiation (strain 8, 44 and 51) and control (without irradiation). The data was analyzed descriptively and qualitatively to compare three strains of black rice irradiated by gamma ray with control (without irradiation). The result showed that the three strains of black rice “Cempo Ireng” irradiated by gamma ray had better yield quality and performance compare to control (without irradiation). Strain 44 was the strain with the highest anthocyanin content of 75.11 ppm and the best performing strain (organoleptic score of 3.53 and seed pericarp color of 4). Strain 51 had the best amylose content (8.43%), the highest protein content (7.48%), the highest fat content (1.59%), the best vigor (80%) and seed viability (64%).

scholarly journals Encapsulation of Anthocyanins from Black Rice (Oryza Sativa L.) Bran Extract using Chitosan-Alginate Nanoparticles

2017 ◽  
Vol 6 (3) ◽  
pp. 40 ◽  
Author(s):  
Rodel M. Bulatao ◽  
John Paulo A. Samin ◽  
Joel R. Salazar ◽  
Juvy J. Monserate
Keyword(s):  
Particle Size ◽  
Encapsulation Efficiency ◽  
Oryza Sativa L ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Anthocyanin Content ◽  
Scavenging Activity ◽  
Black Rice ◽  
Rice Varieties ◽  
Freeze Dried

This study was conducted to extract and encapsulate anthocyanins from black rice bran using chitosan-alginate nanoparticles. Ten black rice varieties were screened for the anthocyanin content and the variety with the highest anthocyanins was used for the encapsulation. The anthocyanins were extracted by defatting the bran with n-hexane and soaking it with 85% acidified ethanol. The crude anthocyanin extract (CAE) was freeze-dried at -110°C for 48 h and then encapsulated in chitosan-alginate nanoparticles using two processes: ionic pre-gelation and polyelectrolyte complex formation. The mass ratio of chitosan and alginate polymers used in this study was 100:10. The treatments applied were as follows: T0-0 mg CAE, T1-10 mg CAE, T2-20 mg CAE, and T3-30 mg CAE. The resulting capsules were characterized in terms of chemical properties, surface morphology, particle size, polydispersive index, encapsulation efficiency, and 2, 2-diphenyl-1-picrylhydrazyl radical scavenging activity. Screening of rice samples indicated that Ominio bran had the highest anthocyanin content (36.11 mg/g). Anthocyanins were successfully encapsulated in the matrix as shown by the Scanning Electron Microscopy images and Fourier Transform Infrared spectra of the anthocyanin-loaded chitosan-alginate nanoparticles. Among the different concentrations of CAE, T3 had the highest encapsulation efficiency (68.9%) and antioxidant scavenging activity (38.3%) while T1 and T2 had the lowest. Ascending particle size was observed for T0 (358.5 nm), T3 (467.9 nm), T1 (572.3 nm), and T2 (635.9 nm). All anthocyanin-loaded capsules were found to be of nano-size (<1000 nm). The study concluded that chitosan-alginate nanoparticles can be a good encapsulating material for anthocyanin.

scholarly journals Anthocyanin, Lutein, Polyphenol Contents and Antioxidant Activity of Black, Red and White Pigmented Rice Varieties

2017 ◽  
Vol 1 (1) ◽  
pp. 43 ◽  
Author(s):  
Saravanan Ponnappan ◽  
Arun Thangavel ◽  
Omprakash Sahu
Keyword(s):  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Anthocyanin Content ◽  
Black Rice ◽  
Rice Varieties ◽  
Pigmented Rice ◽  
Polyphenol Compound ◽  
Glutinous Rice ◽  
Scavenging Capacity ◽  
Radical Scavenging Ability

<p><em>Colour rice varieties are rich in antioxidants and functional based properties such as anthocyanin, lutein and phenolic compounds. In this experiment, two of red pigmented (TPS-1and TKM-9), one white (glutinous rice) and black pigmented rice varieties are cultivated from India were analysed to determine their antioxidants and nutrition based functional properties. Based on the result, the anthocyanin content was very high on black rice than other variety contents up to 244.45</em><em> </em><em>mg/100 g. Polyphenol compound were varied significantly within the compared varieties. Highest polyphenol compound content (463.05 mg/100</em><em> </em><em>g) was found in the black rice and also showed rich antioxidant properties. Obviously, black rice rich source of lutein compound was also higher than other varieties where under the experimental condition. DPPH (Determination of 2, 20-diphenyl-1picrylhydrazyl radical scavenging ability) scavenging capacity starting from 69.46% to 76.4% ranged to level of remain DPPH. </em></p>

scholarly journals The Total Antioxidant Capacity and the Total Phenolic Content of Rice Using Water as a Solvent

2021 ◽  
Vol 2021 ◽  
pp. 1-6
Author(s):  
C. Priyanthi ◽  
R. Sivakanesan
Keyword(s):  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Phenolic Content ◽  
Condensed Tannin ◽  
Reducing Power ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Tannin Content ◽  
Rice Varieties ◽  
Total Antioxidant

Background. The present study evaluates the antioxidant properties of some Sri Lankan red rice varieties using water extracts. Methods. Water extracts of rice varieties Attakkari, Bg2907, and Bg407 were used in this study. The total antioxidant capacity was measured by ferric reducing antioxidant power (FRAP), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, and reducing power assays. The total phenolic content (TPC), total flavonoid content (TFC), monomeric anthocyanin, and condensed tannin contents were measured by Folin-Ciocalteu, aluminium chloride, pH differential, and vanillin assays, respectively. Results. It was observed that mean FRAP, DPPH, reducing power, TPC, TFC, monomeric anthocyanin content, and condensed tannin content were in the range of 0.561 ± 0.113 to 0.695 ± 0.077   mmol / 100   g fresh weight (FW), 26.07 ± 3.08 to 53.66 ± 7.61   mg / mL   FW , 33.49 ± 4.105.14 to 40.81 ± 3.65   mg / mL , 0.676 ± 0.078 to 0.900 ± 0.057   mg tannic acid equivalent (TAE)/g, 5.36 ± 0.75 to 6.38 ± 0.82   mg   TAE / g   FW , 0.0202 ± 0.005 to 0.0292 ± 0.009   mg / g   FW , and 0.078 ± 0.015 to 0.104 ± 0.017   mg   TAE / g   FW , respectively. Significant differences were observed in DPPH, reducing power, and TPC among rice varieties ( p < 0.05 ). Rice variety Attakkari had the highest total antioxidant capacity (TAC), scavenging activity, reducing power, TPC, TFC, monomeric anthocyanin content, and condensed tannin content followed by Bg2907 and Bg406. Conclusion. Total phenolic compounds, total flavonoid, and condensed tannin are the major antioxidants in all three varieties of rice while the monomeric anthocyanin is only a minor antioxidant.

Morphological and agronomical characters of four black rice varieties from West Kalimantan, Indonesia

2020 ◽  
Vol 21 (3) ◽  
Author(s):  
TANTRI PALUPI ◽  
FRANKY PANGARIBUAN ◽  
HEARNES ◽  
FADJAR RIYANTO ◽  
WASIAN ◽  
...  
Keyword(s):  
Rice Variety ◽  
Rice Paddy ◽  
Anthocyanin Content ◽  
Black Rice ◽  
Rice Varieties ◽  
Breeding Programs ◽  
West Kalimantan ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Agronomical Characters

Abstract. Palupi T, Pangaribuan F, Hearnes, Riyanto F, Wasian, Zulfita D. 2020. Morphological and agronomical characters of four black rice varieties from West Kalimantan, Indonesia. Biodiversitas 21: 1065-1073. The black rice paddy is a variety of rice known to have anthocyanin content which is beneficial to human health. Yet, the black rice paddy is relatively rare to find as not all rice-growing areas develop and plant black rice. West Kalimantan has several potential black rice varieties which are potentials as genetic resources to create a new black rice variety in plant breeding programs. This research was aimed to describe the morphological and agronomical characteristics of four black rice varieties from West Kalimantan, namely Nanga Taman, Mukok, Senakin, and Ensalang. The study was conducted at the experimental garden of Agriculture Faculty, University of Tanjungpura, Pontianak using Completely Randomized Design. Each variety consisted of six replications, and each replication consisted of 3 samples. We observed 12 characters of the vegetative phase and 21 characters of the generative period. The four varieties had similarities in 13 characters and differences in 20 characters. The results showed that the four black rice had superior properties such as the stem angle and the angle of the leaves is upright so that it reduces interference from bird pests. Among them, the Senakin variety had an advantage over the three other varieties in terms of plant height, age, the number of productive tillers, and weight of grains.

scholarly journals SIFAT KIMIA DAN SENSORI SERBUK BERAS HITAM DENGAN VARIASI METODE PEMASAKAN DAN PENAMBAHAN BUBUK KEDELAI

2020 ◽  
Vol 10 (1) ◽  
pp. 64
Author(s):  
Diksy Zeta Amorta ◽  
Nurhidajah Nurhidajah
Keyword(s):  
Antioxidant Activity ◽  
Water Content ◽  
Brown Rice ◽  
General Purpose ◽  
Sensory Properties ◽  
Cooking Methods ◽  
Anthocyanin Content ◽  
Black Rice ◽  
Rice Varieties ◽  
Randomized Design

Black rice is one of the world's rice varieties, in addition to white rice, brown rice, and brown rice. The content of anthocyanin and its antioxidant activity is greater than other types of rice. Therefore, this research done as one effort to exploit black rice. The general purpose of this study was to determine the levels of anthocyanin, antioxidant activity, sensory properties and determine the best treatment. Cooking methods (roasting and oven) and the addition of soy powder (0, 10gr, 20gr, 30gr, 40gr). This study used a Factorial Completely Randomized Design with anthocyanin and DPPH antioxidant activity. The result of statistical test shows hat cooking method and addition of soybean powder have an effect on anthocyanin content, antioxidant activity and sensory properties. The best treatment was roasting and 10 gr from 10 gr weight of black rice with anthocyanin content 4,67 ppm, antioxidant activity 29,80%, sensory value 2,77 (close to likes) and protein value 14,68% . The value of water content in powdered black rice powder also in accordance with standard water content in powder powder ranges from 3% to 5%.

scholarly journals Anthocyanin Content Characterization on Pigmented Local Rice as Genetic Resources of Functional Food

2018 ◽  
Vol 24 (2) ◽  
pp. 125
Author(s):  
Kristina Dwiatmini ◽  
Higa Afza
Keyword(s):  
Genetic Resources ◽  
Functional Food ◽  
High Performance ◽  
Anthocyanin Content ◽  
Red Rice ◽  
Black Rice ◽  
Rice Varieties ◽  
Local Varieties ◽  
White Rice ◽  
Pigmented Rice

<p>Local varieties of pigmented rice are highly valuable genetic resources as a functional food in the future. Pigmented rice contains anthocyanins which function as nutrient bioactive components, called antioxidants. The aim of this research was to characterize anthocyanin content on 27 accessions of pigmented local rice, 2 varieties of released red rice varieties (Aek Sibundong and Inpari<br />24), and 1 control varieties of white rice, Ciherang. The content of anthocyanin was analyzed by using High Performance Liquid Chromatography (HPLC) with cyanidin-3-glucoside as a standard. The results showed that local rice Aen Metan and Melik had the highest anthocyanin content were reached 0.7953 mg/g and 0.7806 mg/g. These content were higher than 2 released red rice varieties, Aek Sibundong and Inpari 24 which had anthocyanin content reached 0.6496 mg/g and 0.4423 mg/g, respectively. Aen Metan and Melik were local black rice varieties and frequently have used as a parent in the breeding program. The white rice as control, Ciherang was showed the lowest anthocyanin content. Four pigmented local rice, Baliman Putih, Sari Kuning, Karamanting, and Iden had higher anthocyanin content than the two released red rice breeding varieties.</p>

scholarly journals Variation of Pigment and Anthocyanin Content of Local Black Rice from Yogyakarta on Two Altitude

2018 ◽  
Vol 24 (2) ◽  
pp. 97
Author(s):  
Kristamtini Kristamtini ◽  
Endang Wisnu Wiranti ◽  
Sutarno Sutarno
Keyword(s):  
Experimental Design ◽  
Factorial Experiment ◽  
Anthocyanin Content ◽  
Black Rice ◽  
Rice Varieties ◽  
Total Anthocyanin ◽  
Local Variety ◽  
Total Anthocyanin Content ◽  
Low Altitude

<p>There are several types of local black rice with different quality which well known in Yogyakarta. However, the altitude location affect to the quality and pigmentation of local black rice remains were unknown. The objectives of this research was to determine the variation of rice pigmentation and total anthocyanin content of Yogyakarta local black rice which planted on two different<br />altitudes location. This study was conducted from February to December 2015 with the experimental design using factorial experiment. The first factor is seven local black rice varieties from Yogyakarta (G) and second factor is two different altitude locations: lowlands (26 m asl) of Gulon, Sri Hardono, Pundong, Bantul (A1), and in medium lands (462 m asl) of Padasan, Pakembinangun, Pakem, Sleman (A2). The total anthocyanin content and rice pigmentation were observed. Three color variables for rice pigmentation, i.e. lightness (L*), greenness (a*), and yellowness (b*) were measured by Chroma Meter, Konica Minolta– Minolta CM-2006. The results showed that there was diversity on pigmentation and total anthocyanin content in the black rice grown at different altitude. Local variety Tugiyo Umur Panjang has any anthocyanin highest in the low altitude location (Bantul), while local variety Sembada Hitam was showed the highest anthocyanin at the height of the medium (Sleman). A positive<br />significant correlation was found among color variables, i.e. lightness (L*), greenness (a*), and yellowness (b*) and there was a negative significant correlation between total anthocyanin content and L*, a*, and b* color variables.</p>

PENINGKATAN KADAR ANTOSIANIN BERAS MERAH DAN BERAS HITAM MELALUI BIOFORTIFIKASI / Increasing Anthocyanin of Red and Black Rice through Biofortification

2017 ◽  
Vol 36 (2) ◽  
pp. 91 ◽  
Author(s):  
Buang Abdullah
Keyword(s):  
Human Health ◽  
Rice Variety ◽  
Anthocyanin Content ◽  
Degenerative Diseases ◽  
Nutritional Content ◽  
Red Rice ◽  
Black Rice ◽  
Rice Varieties ◽  
Yield Trial ◽  
Better Than

<p>improving nutritional status of human health. Rice as a staple food for Indonesian community is potential to be increased its nutritional content to produce rice with high vitamin, mineral and/or antioxidant (anthocyanin) which is benefit for human health. Anthocyanin is a compound that produced by plants. Biofortification of rice for high content of anthocyanin was carried out through development of red and black rice through conventional breeding. Bio-fortification is more effective than fortification to combat generative diseases. Two red improved rice varieties were released with high anthocyanin content were released by IAARD, namely Inpari 24 Gabusan as a red rice variety with anthocyanin content of 8 ug/100g and Inpari 25 Opak Jaya as a waxy red rice variety with anthocyanin content of 11 ug/100g. Red rice varieties produced from biofortification are rapidly adopted by farmers and stake-holders. Several number of red and black rice advanced lines having higher anthocyanin content are being tested in the field for their yield trial. These lines could be released as red and black rice varieties that better than the existing varieties. In order to overcome degenerative diseases such as cancer, diabetes, and high blood consuming functional food from bio-fortification would be more efficient than that from fortification, because the important compound which added through bio-fortification is derivative and eternal.</p><p>Keywords: Red and black rice, anthocyanin, bio-fortification</p><p> </p><p><strong>Abstrak</strong></p><p>Biofortifikasi adalah paradigma baru di dunia pertanian dan merupakan salah satu pendekatan dalam meningkatkan gizi masyarakat. Beras yang merupakan makanan pokok di Indonesia dapat ditingkatkan kandungan gizinya melalui program pemuliaan tanaman guna menghasilkan varietas padi yang berasnya mengandung vitamin, mineral, dan/atau senyawa lain seperti antosianin yang bermanfaat bagi kesehatan. Antosianin dapat dihasilkan oleh tanaman secara alami. Biofortifikasi beras yang mengandung antosianin tinggi telah dilakukan melalui program perakitan varietas padi beras merah dan beras hitam dengan prosedur pemuliaan konvensional. Dua varietas unggul padi fungsional yang mengandung antosianin tinggi telah dilepas yaitu Inpari-24 Gabusan sebagai varietas unggul padi beras merah dengan kandungan antosianin 8 ug/100g dan Inpari-25 Opak Jaya sebagai varietas ketan merah dengan kandungan antosianin 11 ug/100g. Varietas unggul padi beras merah hasil biofortikasi telah berkembang luas di beberapa daerah karena disukai konsumen dan menguntungkan petani. Beberapa galur harapan padi beras merah dan beras hitam yang mengandung antosianin lebih tinggi masih dalam tahap pengujian daya hasil dan multilokasi. Beberapa di antara galur tersebut diharapkan dapat dilepas sebagai varietas unggul padi beras merah dan beras hitam yang lebih baik dari varietas yang sudah ada. Untuk mengatasi penyakit degeneratif seperti kanker, diabetes, dan hipertensi, dengan mengonsumsi pangan fungsional hasil biofortikasi lebih efisien dan lebih efektif dibandingkan dengan pangan hasil fortifikasi karena senyawa penting yang ditambahkan melalui biofortifikasi bersifat diwariskan dan langgeng. Kata kunci: Padi, beras merah, beras hitam, antosianin, biofortifikasi</p>

scholarly journals Stabilizing Grain Yield and Nutrition Quality in Purple Rice Varieties by Management of Planting Elevation and Storage Conditions

Agronomy ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 83
Author(s):  
Supapohn Yamuangmorn ◽  
Suchada Jumrus ◽  
Sansanee Jamjod ◽  
Narit Yimyam ◽  
Chanakan Prom-u-Thai
Keyword(s):  
Grain Yield ◽  
Antioxidant Capacity ◽  
Nutritional Value ◽  
Brown Rice ◽  
Storage Conditions ◽  
Harvest Management ◽  
Rice Varieties ◽  
Opposite Pattern ◽  
Dpph Activity ◽  
And Storage

Purple rice has become an interesting source of nutritional value among healthy cereal grains. The appropriate cultivation together with post-harvest management would directly benefit farmers and consumers. This study aimed (i) to determine the yield, grain nutritional quality, and antioxidant capacity of purple rice varieties grown at lowland and highland elevations, and (ii) to evaluate the effects of storage conditions on the stability of the rice nutritional value during six months of storage. The high anthocyanin PES variety grown in the lowlands had a higher grain yield than the plants grown in the highlands, but grain anthocyanin concentration had the opposite pattern. In the high antioxidant capacity KAK variety, grain yield and DPPH activity were not significantly different between plants grown at the two elevations. The storage of brown rice and vacuum-sealed packages were both found to preserve greater anthocyanin concentrations in PES, but there was no effect on the DPPH activity of KAK. The grain properties were not significantly different between storage at 4 °C and room temperature. This study suggests that the optimal cultivation practices and storage conditions would result in the higher yield and grain quality of purple rice varieties.

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