Fortification of Rice Grain with Gac Aril (Momordica Conchinchinensis) Using Vacuum Impregnation Technique

The objective of this research was to improve functional property of rice by fortification with gac aril using vacuum impregnation (VI) process. Effects of rice variety, preparation method and VI condition on gac aril fortified rice quality were investigated. Sao Hai (SH) and Khaw Dok Mali 105 (KDML 105) were prepared to achieve polished and unpolished rice. The samples were impregnated with 30% gac aril solution under VI condition (vacuum pressure 500 mmHg), 0% gac solution was used as a control. After drying, the samples were analyzed for physicochemical property i.e. texture, color L*, a* and b*, total fiber, lycopene, β-carotene and total phenolic (TPC) content and antioxidant activity (DPPH assay) as well as sensory quality (9-point hedonic scale). The results showed that both varieties of unpolished rice had higher hardness and darker colour than polished samples. Unpolished SH impregnated with gac aril showed the highest content of β-carotene (22.10±0.83 mg/g), lycopene (8.38±0.11 µg/g), and TPC (0.24±0.03 mg GAE/g) while antioxidant activity of all gac aril fortified samples were not significantly different (p>0.05) (DPPH value ranged 1.39-1.72 mmol TE/ g) and higher than control. However, sensory evaluation showed that gac fortified unpolished KDML 105 had the highest score of the overall acceptability. Based on all properties, unpolished KDML 105 was chosen for studying the suitable VI condition in further step. Unpolished KDML 105 was soaked in 30% gac aril solution under different vacuum pressures (0, 300 and 500 mmHg) and pressurizing techniques (single and pulse pressure). The dried samples were analyzed and it was found that the high vacuum pressure at 500 mmHg and pulse pressure gave the highest β-carotene (41.41 ± 4.53 mg/g), lycopene (25.07 ±1.74 µg/g) and TPC (0.21±0.03 mg GAE/g) content and DPPH value (2.91±0.90 mmol TE/ g), while physical properties, texture and sensory were not significantly different (p>95%). In addition, glycemic index (GI) of rice after VI process was decreased from 84.24 to 72.04. Finally, it can be concluded that non-polishing process, high vacuum pressure and pulse pressurizing are the suitable condition to prepare gac aril fortified rice. The health benefits of rice are improved with high antioxidant activity and lower GI.

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Assessment of in vitro Antioxidant and Antidiabetic Capacities of Medlar (Mespilus germanica)

Notulae Botanicae Horti Agrobotanici Cluj-Napoca ◽

10.15835/nbha47111325 ◽

2018 ◽

Vol 47 (2) ◽

pp. 384-389

Author(s):

Sebnem Selen ISBILIR ◽

Sevilay Inal KABALA ◽

Hulya YAGAR

Keyword(s):

Antioxidant Activity ◽

Leaf Extract ◽

Antioxidant Activities ◽

Inhibitory Effect ◽

Total Phenolic ◽

Flower Bud ◽

Ethanol Extracts ◽

Dpph Scavenging ◽

Β Carotene

The objective of the current study was to evaluate the antioxidant activity and enzyme inhibitory effect of different parts of medlar including fruit, leaf and flower bud by using various in vitro methods, and also determination of total phenolic and flavonoid content in the samples. Ethanol extracts of medlar parts were prepared and their antioxidant activities were determined using 1,1-diphenyl-2-picryl-hydrazil (DPPH•) scavenging and β-carotene bleaching methods. The leaf extract showed the strongest antioxidant activity. DPPHradical scavenging activity was in the order of BHA > leaf > bud > fruit. This ordering was the same for β-carotene bleaching activity, tocopherol > leaf > bud > fruit. The highest total phenolic (60.3 ± 1.69 mg GAE g-1 extract) and flavonoid (14.77 ± 1.15 mg QE g-1 extract) content were determined in leaf extract. For possible antidiabetic effects of extracts, α-amylase and α-glucosidase inhibitory activities were investigated, the bud extract showed the highest inhibition activities among the all extracts.

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Efficacy of N-Methyl-N-Nitrosourea Mutation on Physicochemical Properties, Phytochemicals, and Momilactones A and B in Rice

Sustainability ◽

10.3390/su11236862 ◽

2019 ◽

Vol 11 (23) ◽

pp. 6862 ◽

Cited By ~ 2

Author(s):

Kifayatullah Kakar ◽

Tran Dang Xuan ◽

Nguyen Van Quan ◽

Imran Khan Wafa ◽

Hoang-Dung Tran ◽

...

Keyword(s):

Antioxidant Activity ◽

Functional Foods ◽

Grain Quality ◽

Antioxidant Activities ◽

Total Phenolic ◽

Rice Grain ◽

Rice Cultivars ◽

Phenolic Contents ◽

Phytochemical Compounds ◽

Beneficial Traits

Attempts regarding the improvement and development of novel rice with better quality and higher productivity have been increasing. Among approaches, mutation is a direct alteration on the genome and considered as one of the most beneficial routes to acquire new beneficial traits in rice. An experiment was carried out to explore the effects of N-methyl-N-nitrosourea (MNU) mutation on the antioxidant activities, phytochemical compounds, and momilactones A (MA) and B (MB) in rice. Two rice cultivars, K1 (an original cultivar DT84) and K2 (mutated DT84), were examined. Antioxidant activities, phenolic compounds, and momilactones of the rice grain, husk, and straw portions were measured and quantified. Antioxidant activities were higher in grain and straw of K2, whereas K1 showed greater antioxidant activity in rice husk. Additionally, K2 displayed higher total phenolic contents (TPC) in grain and straw as well as lower of it in the husk, but these variations significantly differed only in the straw portion. An increase in total flavonoid contents (TFC) was observed in the husk of K1, while K2 significantly enhanced TFC in straw. Both MA and MB, two compounds obtaining antidiabetes, anticancer, antimicrobial, antigout, and antiobesity properties, were detected and quantified in grain, husk, and straw of K1 and K2 samples. Generally, the contents of MA were higher than MB in all tested portions of rice crop. MA and MB were higher in straw followed by those in husk and grain, respectively. K2 contained higher amounts of MA and MB in straw and husk, but lower contents in grain compared with those in K1. This study illustrates that MNU mutation can improve grain quality and enhance bioactive compounds in straw, husk, and grain of rice. This approach has the potential to develop functional foods from rice, and therefore help farmers in developing countries to improve value in rice production.

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KOMPOSISI KIMIA SERTA AKTIVITAS ANTIOKSIDAN EKSTRAK HIDROFILIK BEKATUL BEBERAPA VARIETAS PADI (Chemical Composition and Antioxidant Activity of Rice Bran Hydrophilic Extract of Selected Rice Variety)

Jurnal Agritech ◽

10.22146/agritech.9417 ◽

2015 ◽

Vol 35 (01) ◽

pp. 35 ◽

Cited By ~ 2

Author(s):

Sri Hartati ◽

Yustinus Marsono ◽

Suparmo Suparmo ◽

Umar Santoso

Keyword(s):

Antioxidant Activity ◽

Chemical Composition ◽

Rice Bran ◽

Rice Variety ◽

Fat Content ◽

Fiber Content ◽

Total Phenolic ◽

Soluble Fiber ◽

Hydrophilic Extract ◽

Insoluble Fiber

The study was aimed to investigate chemical composition, dietary ﬁber content and the antioxidant activity of the hydrophilic extract of varieties of rice bran IR-64, Sintanur, Rajalele and Menthikwangi. Rice bran from each sample was analyzed proximate and ﬁber content. Hydrophilic extract was obtained by extracting each sample of bran with methanol solvent. Total phenolic content was tested by Folin Ciocalteu reagent and antioxidant activity of the extract was tested by DPPH (2,2-diphenyl-1-picrylhydrazyl) method. The results showed that all the four samples had differencesamount of their moisture, ash, protein and fat contents. Fat content varies from 16.80±0.05 % - 23.75±0.04 %db, which the highest level of fat content was possessed by Sintanur bran (23.75±0.04 %db) and IR-64 bran (16.80±0.05 %db) was the lowest level. The levels of soluble ﬁber from four varieties of rice bran were not signiﬁcantly different, between4.07 – 4.14 %db but there was a difference in the content of insoluble ﬁber, which had effect on the total of ﬁber content. The insoluble ﬁber content of the rice bran varieties of Menthikwangi, Rajalele, IR-64 and Sintanur were 27.64±0.46, 28.04±0,25, 29.15±0.26 dan 30.44±0.60 %db respectively. The content of total phenols and the highest antioxidantactivity of the hydrophilic extract was owned by Menthikwangi ie. 2794.28±181.83 μg galic acid equivalen (GAE)/g bran for total phenol and 41,28±0,60 % for antioxidant activity.Keywords: Rice bran, hydrophilic extract, rice variety, phenol, DPPH ABSTRAKPenelitian bertujuan untuk mengetahui komposisi kimia, kadar serat pangan serta aktivitas antioksidan ekstrak hidroﬁlik bekatul dari empat varietas padi yaitu IR-64, Sintanur, Rajalele dan Menthikwangi. Masing-masing sampel bekatul dianalisis proksimat dan kadar serat pangannya. Ekstrak hidroﬁlik diperoleh dengan cara mengekstrak masingmasingsampel bekatul dengan pelarut metanol. Ekstrak diuji kandungan total fenol dengan reagen Folin Ciocalteu dan aktivitas antioksidannyadengan metode DPPH (2,2-diphenyl-1-picrylhydrazyl). Hasil penelitian menunjukkan bahwa keempat sampel memiliki kadar air, kadar abu,kadar protein dan kadar lemak yang bervariasi. Kadar lemak bervariasidari 16,80±0,05 % - 23,75±0,04%db, dengan kadar tertinggi dimiliki bekatul varietas Sintanur (23,75±0,04 %db) dan terendah bekatul varietas IR-64 (16,80±0,05 %db). Kadar serat larut (soluble ﬁber, SF) bekatul dari keempat varietas padi tidak berbeda secara signiﬁkan yaitu antara 4,07 - 4,14 %db namun terdapat perbedaan pada kandungan serat tak larut (insoluble ﬁber, IF) yang berpengaruh pada kadar serat total. Kandungan serat tak larut bekatul dari varietas Menthikwangi,Rajalele, IR-64 dan Sintanur berturut-turut adalah 27,64±0,46, 28,04±0,25, 29,15±0,26 dan 30,44±0,60 %db. Kandungan total fenol dan aktivitas antioksidan tertinggi dimiliki oleh ekstrak hidroﬁlik dari bekatul verietas Menthikwangi, masing-masing 2794,28±181,83 μg ekivalenasam galat (EAG)/g bekatul untuk total fenol dan aktivitas antioksidanmenangkal (scavenging) radikal bebas (DPPH) sebesar 41,28±0,60 %.Kata kunci: Bekatul, ekstrak hidroﬁlik, varietas padi, fenol, DPPH

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Quality, phenolic compound and antioxidant activity of wines from Sangyod rice grain, paddy and husk during fermentation

Malaysian Journal of Fundamental and Applied Sciences ◽

10.11113/mjfas.v14n0.1281 ◽

2018 ◽

Vol 14 ◽

pp. 468-472

Author(s):

Vilailak Klompong

Keyword(s):

Antioxidant Activity ◽

Total Phenolic Content ◽

Phenolic Content ◽

Bioactive Compound ◽

Raw Material ◽

Total Phenolic ◽

Rice Grain ◽

Wine Production ◽

Fermentation Time ◽

Fermentation Period

The objective of this study was to utilize husk, byproduct from milling, and paddy of Sangyod rice that rich in bioactive compound to produce value added product as wine by reducing milling step of paddy. Quality changes, total phenolic content and antioxidant activity of wines from Sangyod rice grain, paddy and husk were monitored throughout the fermentation period. The acceptance of finished products from consumer drinking wine was also investigated. Alcohol content of three types of wine increased as the fermentation time increased. Paddy wine showed the fastest alcohol production following by rice grain and husk wine, respectively (P<0.05). Generally, total soluble solid and pH of wines decreases as the fermentation time increased. Yeast and mold increased throughout the fermentation time. As the fermentation time increased, total phenolic content and antioxidant activity including DPPH radical scavenging activity, ferric reducing antioxidant power (FRAP) and metal chelating activity increased throughout the fermentation period (P<0.05) related to total phenolic content. Total phenolic content in three types of wines increased from 32-53 to 125-178 (mg GAE/ml). Generally, paddy wine possessed the highest total phenolic content and antioxidant activities when compared with rice grain and husk wine (P<0.05). From the sensory evaluation including appearance, odor, taste and overall liking, the scores of rice grain and paddy wines were moderate, while the lowest scores in all attributes was observed in husk wine (P<0.05). Rice grain, paddy and husk wines obtained were amber in color (L*=10.11-16.27, a*=8.07-14.91, b*=10.8-12.18). Thus, the changes of quality, total phenolic contents and antioxidant activity of wine during fermentation were governed by raw material used and fermentation time. Additionally, Sangyod rice grain and paddy could be used as potential raw material for wine production and the wines obtained could be served as potential drinks for health, since containing bioactive compound as antioxidant.

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Effects of various brans on quality and volatile compounds of bread

Foods and raw materials ◽

10.21603/2308-4057-2019-1-42-50 ◽

2019 ◽

pp. 42-50 ◽

Cited By ~ 1

Author(s):

Ahmed Hussein ◽

Gamil Ibrahim

Keyword(s):

Antioxidant Activity ◽

Volatile Compounds ◽

Rice Bran ◽

Phenolic Content ◽

Total Phenolic ◽

Loaf Volume ◽

Colour Parameters ◽

Total Carbohydrates ◽

Bread Crust ◽

Β Carotene

The present study aimed to evaluate the effect of various bran sources, including wheat, barley, and rice, on the quality and volatile compounds of Egyptian ‘balady’ bread (Fino). The protein, fat, and total carbohydrates content of the studied brans ranged from 8.49 to 14.16%, 2.16 to 8.12%, and 34.38 to 85.06%, respectively. The mi- neral composition and colour parameters of the brans were also evaluated. The substitution of wheat flour with 10%, 20%, and 30% of different brans resulted in decreased loaf volume and specific volume, and increased loaf weight. A significant decrease in colour parameters (L, a, and b) of the bread crust and crumb were observed in all the sam- ples. The addition of bran at three concentrations showed a remarkable increase in the total phenolic content of the bread samples, compared to the control. The antioxidant activity of the bread samples fortified with brans showed the following order: RB (rice bran) > BB (barley bran) > WB (wheat bran), as determined by the DPPH and β-carotene assays. Thirty-six volatile compounds identified in the bread samples using GC-MS included 5 alcohols, 6 pyrazines, 2 acids, 9 aldehydes, 5 ketones, 3 esters, and 6 sulphur-containing compounds. Alcohols were the predominant vola- tile constituents accounting for 58.3; 61.57; 59.08; and 56.15% in the control and in the bread samples prepared with bran from rice, barley, and wheat, respectively.

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Effect of Vacuum Impregnation with Apple-Pear Juice on Content of Bioactive Compounds and Antioxidant Activity of Dried Chokeberry Fruit

Foods ◽

10.3390/foods9010108 ◽

2020 ◽

Vol 9 (1) ◽

pp. 108

Author(s):

Agnieszka Nawirska-Olszańska ◽

Marta Pasławska ◽

Bogdan Stępień ◽

Maciej Oziembłowski ◽

Kinga Sala ◽

...

Keyword(s):

Antioxidant Activity ◽

Water Activity ◽

Bioactive Compounds ◽

Polyphenolic Compounds ◽

Vacuum Pressure ◽

Vacuum Impregnation ◽

Drying Process ◽

Vacuum Technology ◽

Pear Juice ◽

Positive Effect

Food technology seeks ways to preserve products while maintaining high bioactive properties. Therefore, an attempt was made to assess the effect of the process of impregnation with apple-pear juice and the drying process on the content of bioactive compounds in chokeberry fruit. Chokeberry fruits were subjected to impregnation with apple-pear juice at three levels of vacuum pressure, 4, 6, and 8 kPa; then, they were dried using microwave-vacuum technology. The water activity of the obtained products, the content of fructose, glucose, sorbitol, and polyphenolic compounds, and antioxidant activity were determined. A total of 20 polyphenolic compounds were identified in the fruits and the obtained products (seven anthocyanins, six flavonols, four phenolic acids, and three flavan-3-ols). Preliminary processing, which consisted of introducing the juice ingredients into tissue of the chokeberry fruit, resulted in increased content of bioactive compounds. Moreover, a positive effect of impregnation on the antioxidant stability of the fruit after drying was noted. Water activity in the obtained products showed their microbiological safety. Impregnation at 4 kPa vacuum pressure proved to be the most desirable; in such conditions, the best product in terms of the content of bioactive compounds was obtained.

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Comparison of Functional Components and Antioxidant Activity of Lycium barbarum L. Fruits from Different Regions in China

Molecules ◽

10.3390/molecules24122228 ◽

2019 ◽

Vol 24 (12) ◽

pp. 2228 ◽

Cited By ~ 7

Author(s):

Youyuan Lu ◽

Sheng Guo ◽

Fang Zhang ◽

Hui Yan ◽

Da-Wei Qian ◽

...

Keyword(s):

Antioxidant Activity ◽

Functional Foods ◽

Antioxidant Activities ◽

Total Phenolic ◽

Total Carotenoid ◽

Lycium Barbarum ◽

Phenolic Components ◽

Functional Components ◽

Zeaxanthin Dipalmitate ◽

Β Carotene

The fruit of Lycium barbarum L. (FLB) has been used as medicines and functional foods for more than 2000 years in East Asia. In this study, carotenoid, phenolic, flavonoid, and polysaccharide contents as well as the antioxidant activities of FLB from 13 different regions in China from a total of 78 samples were analyzed. The results showed that total carotenoid contents ranged from 12.93 to 25.35 mg β-carotene equivalents/g DW. Zeaxanthin dipalmitate was the predominant carotenoid (4.260–10.07 mg/g DW) in FLB. The total phenolic, total flavonoid, and total polysaccharide contents ranged from 6.899 to 8.253 mg gallic acid equivalents/g DW, 3.177 to 6.144 mg rutin equivalents/g DW, and 23.62 to 42.45 mg/g DW, respectively. Rutin content ranged from 0.1812 to 0.4391 mg/g DW, and ferulic acid content ranged from 0.0994 to 0.1726 mg/g DW. All of these FLB could be divided into two clusters with PCA analysis, and both individual carotenoids and total carotenoid contents could be used as markers for regional characterization. The phenolic components were the main substance for the antioxidant activity of FLB. Considering the functional component and antioxidant activities, FLB produced in Guyuan of Ningxia was the closest to Daodi herbs (Zhongwei of Ningxia), which is commercially available high quality FLB. The results of this study could provide guidance for comprehensive applications of FLB production in different regions.

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In-Vitro Antioxidant Activity and Total Phenolic Content of Ruta montana L. Extracts

Journal of Drug Delivery and Therapeutics ◽

10.22270/jddt.v10i2.3919 ◽

2020 ◽

Vol 10 (2) ◽

pp. 69-75

Author(s):

Mounira Merghem ◽

Saliha Dahamna

Keyword(s):

Antioxidant Activity ◽

Ethyl Acetate ◽

Ethyl Acetate Extract ◽

Antioxidant Activities ◽

Radical Scavenging ◽

Chloroform Extract ◽

Total Phenolic ◽

Ruta Montana ◽

Β Carotene

The aim of this study is to evaluate in vitro antioxidant activities of Ruta montana L. extracts. This activity was evaluated by three methods : DPPH (2, 2'-diphenyl- 1- picrylhydrazy), bleaching of β-carotene and chelation of ferrous iron. Results showed that ethyl acetate extract (EAE) represents the highest amount of total polyphenols, tannins and flavonoids with 257,1 ± 0,703µg gallic acid equivalent/mg of extract, 251 ± 1.41 µg tannic acid equivalent /mg of extract,117,4 ± 3,451 µg quercetin equivalents/mg of extract, 139,5 ± 4,107 µg rutin equivalents/mg of extract, respectively. In the DPPH assay, ethyl acetate extract showed the higher scavenging capacity (IC50 = 0.044 ± 0.001 mg/ml) followed by methanol, aqueous and chloroform extract. Whereas, AqE showed the best chelating effect and the best inhibitory capacity of the coupled oxidation of linoleic acid/ β-carotene. Keywords: Ruta montana L; polyphenols; antioxidant activity; free radical scavenging.

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Total Phenolic Contents and Antioxidant Properties of Algerian Alkanna tinctoria aerial part Extracts

Journal of Drug Delivery and Therapeutics ◽

10.22270/jddt.v10i5.4349 ◽

2020 ◽

Vol 10 (5) ◽

pp. 39-44

Author(s):

Thoraya Guemmaz ◽

Lekhmici Arrar ◽

Abderrahmene Baghiani

Keyword(s):

Antioxidant Activity ◽

Aerial Part ◽

Antioxidant Activities ◽

Antioxidant Properties ◽

Iron Chelation ◽

Total Phenolic ◽

Total Polyphenols ◽

Alkanna Tinctoria ◽

Dried Extract ◽

Β Carotene

Objective: Evaluation of the polyphenols, flavonoids and tannins contents of different aqueous extracts of the aerial part of Alkanna tinctoria and their antioxidant activities. Methodology: Three extracts; decoction, macerate and infusion of the aerial part of Alkanna tinctoria were prepared. The content of total polyphenols, flavonoids and tannins of the extracts was carried out and antioxidant activity was assessed using DPPH (2,2’-diphenyl-1-picryl hydrazyl), β-carotene bleaching and iron chelation tests. Results : The results showed that Infusion (Inf) was the richest in total polyphenols (189.66 ± 30.77 mg EGA / g of dried extract) and flavonoids (26.80 ± 8.37 mg EQ / g of dried extract). While the content of tannins is almost the same for Dec and Inf (40.27 ± 15.00, 40.25 ± 18.27 mg ETA / g of dried extract). Moreover, the two extracts Inf (IC50 of 0.09 ± 0.0015 mg / ml) and Dec (IC50 of 0.17 ± 0. 031 mg / ml) showed a very strong anti-radical activity towards the radical DPPH. In the β-carotene bleaching test, Inf and Dec showed a significant inhibitory activity of peroxidation with values of 100% and 99.8% and are more effective compared to BHT (98.15%). Dec and Mac showed strong chelating activity with IC50s of 0.003 ± 0.0002 mg / ml and 0.005 ± 0.00008 mg / ml respectively. These chelating activities remain higher than EDTA. Conclusion: It may be concluded that the extracts of the aerial part of Alkanna tinctoria exhibit significant both content of polyphenols and antioxidant activity. Keywords: Alkanna tinctoria, polyphenols, flavonoids, antioxidant activity.

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Various antioxidant assays of agarwood extracts (Gyrinops versteegii) from West Lombok, West Nusa Tenggara, Indonesia

Asian Journal of Agriculture ◽

10.13057/asianjagric/g03101 ◽

2019 ◽

Vol 3 (01) ◽

pp. 1-5 ◽

Cited By ~ 1

Author(s):

AMALIA INDAH PRIHANTINI ◽

KANTI DEWI RIZQIANI

Keyword(s):

Antioxidant Activity ◽

Total Phenolic Content ◽

Phenolic Content ◽

Antioxidant Activities ◽

Reducing Power ◽

Total Phenolic ◽

Scavenging Activity ◽

Dry Extract ◽

Antioxidant Assays ◽

Β Carotene

Abstract. Prihantini AI, Rizqiani K. 2019. Various antioxidant assays of agarwood extracts (Gyrinops versteegii) from West Lombok, West Nusa Tenggara, Indonesia. Asian J Agric 3: 1-5. However, the species have not been widely explored as a source of natural products in particular antioxidant agents, which protect cells from damage caused by free radicals. The present study was aimed to evaluate antioxidant activities of agarwood extracts from West Nusa Tenggara using various antioxidant assays. The antioxidant activity of leaf, fruit and fruit bark extracts were investigated based on DPPH radicals scavenging activity, reducing power, and β-carotene bleaching assays. The total phenolic content was also investigated. The result showed that leaf extract revealed the strongest antioxidant activity on all assays performed such as DPPH radicals scavenging activity (IC50 22.13±0.71 μg/mL); reducing power (251.85±0.03 mg QE/g dry extract); and β-carotene bleaching activity (IC50 24.23±2.60 μg/mL). The total phenolic content (TPC) in the leaf was higher (184.90±0.76 mg GAE/g dry extract) than fruit bark and bark extracts. The high content of phenolic compounds in G. versteegii leaves indicated that these compounds might contribute to the antioxidant activities. In conclusion, these findings showed that G. versteegii leaves are potential for development as an antioxidant source.

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