scholarly journals Clustering of 18 Local Black Rice Base on Total Anthocyanin

2017 ◽  
Vol 6 (2) ◽  
pp. 47
Author(s):  
Kristamtini Kristamtini ◽  
Endang Wisnu Wiranti
Keyword(s):  
Cardiovascular Disease ◽  
Group Iv ◽  
Anthocyanin Content ◽  
Rice Cultivars ◽  
Black Rice ◽  
Short Life ◽  
Total Anthocyanin ◽  
Group Iii ◽  
Group I ◽  
Total Anthocyanin Content

Black rice has a high anthocyanin content in the pericarp layer, which provides a dark purple color. Anthocyanin<strong> </strong>serve as an antioxidant that control cholesterol level in the blood, prevent anemia, potentially improve the body's resistance to disease, improve damage to liver cells (hepatitis and chirrosis), prevent impaired kidney function, prevent cancer/tumors, slows down antiaging, and prevent atherosclerosis and cardiovascular disease. Exploration results at AIAT Yogyakarta, Indonesia from 2011 to 2014 obtained 18 cultivar of local black rice Indonesia. The names of the rice are related to the color (black, red or purple) formed by anthocyanin deposits in the pericarp layer, seed coat or aleuron. The objective of the study was to classify several types of local black rice from explorations based on the total anthocyanin content. The study was conducted by clustering analyzing the total anthocyanin content of 18 local black rice cultivars in Indonesia. Cluster analysis of total anthocyanin content were done using SAS ver. 9.2. Clustering dendogram shows that there were 4 groups of black rice cultivars based on the total anthocyanin content. Group I consists of Melik black rice, Patalan black rice, Yunianto black rice, Muharjo black rice, Ngatijo black rice, short life of Tugiyo black rice, Andel hitam 1, Jlitheng, and Sragen black rice. Group II consists of Pari ireng, Magelang black hairy rice, Banjarnegara-Wonosobo black rice, and Banjarnegara black rice. Group III consists of NTT black rice, Magelang non hairy black rice, Sembada hitam, and longevity Tugiyo black rice. Group IV consist only one type of black rice namely Cempo ireng. The grouping result indicate the existence of duplicate names among the black rice namely Patalan with Yunianto black rice, and short life Tugiyo with Andel hitam 1 black rice.

scholarly journals Agronomic Characteristics, Anthocyanin Content, and Antioxidant Activity of Anthocynins Extracted from the Seeds of Black Rice Accessions

2019 ◽  
Vol 1 (3) ◽  
pp. 208-219
Author(s):  
Thuy Thi Phan ◽  
Trung Quoc Nguyen ◽  
Huong Thi Do
Keyword(s):  
Grain Yield ◽  
Yield Components ◽  
Antioxidant Activities ◽  
Morphological Characteristics ◽  
Anthocyanin Content ◽  
Black Rice ◽  
Growth Duration ◽  
Group Iii ◽  
Group I ◽  
Ic50 Values

The objectives of this study were to investigate the morphological characteristics, grain yield, and anthocyanin content of 36 black rice accessions that were collected from different locations in Vietnam. The results showed that the black rice accessions varied in growth duration (130 to 150 days), plant height (91.5 to 143.6 cm), morphological characteristics, and yield components. Grain yield of the black rice accessions ranged from 2.8 to 8.7 tons ha-1. The black rice accessions were classified into four groups based on their anthocyanin content: group I > 0.1% anthocyanin, group II 0.05%-0.1%, group III 0.001%-0.05%, and group IV < 0.001%. BR7 had the highest anthocyanin content (0.1438%), followed by BR5 (0.1317%). Anthocyanins with the strongest antioxidant activities were extracted from BR8, BR35, BR6, BR27, BR30, BR32, BR18, BR17, BR19, and BR1 with IC50 values less than 2 µg mL-1. Seven promising black rice accessions, namely BR1, BR14, BR17, BR25, BR30, BR34, and BR35, were selected for further research based on their high anthocyanin contents, and good grain yield and yield components.

Accretion of Anthocyanin in Rice Cultivars under Salinity Stress

2018 ◽  
Vol 25 (4) ◽  
pp. 209-213
Author(s):  
E. Abhilash Joseph ◽  
◽  
V. V. Radhakrishnan ◽  
K.V. Mohanan ◽  
◽  
...  
Keyword(s):  
Shikimic Acid ◽  
Water Soluble ◽  
Anthocyanin Content ◽  
Rice Cultivars ◽  
Total Anthocyanin ◽  
Total Anthocyanin Content ◽  
Response To Stress ◽  
Reactive Radicals ◽  
Acid Pathway ◽  
Kerala State

High soil salinity is a major environmental stress in the world’s cultivated land that limits plant growth, metabolism and productivity of crop plants. Anthocyanins are water soluble pigments found in all plant tissues throughout the plant kingdom, derived from flavonoids via the shikimic acid pathway and are known to be inducible under stress. Anthocyanin can act as antioxidant by donating hydrogen to highly reactive radicals, thereby preventing further radical formation. The objective of this study was to determine effect of salinity on total anthocyanin content of five native rice cultivars collected from a traditional saline rice tract and two collected from a traditional non-saline rice tract of Kerala State of India. All the cultivars showed proportionate and significant increase in anthocyanin accumulation in relation to increase in salt stress. The variation was cultivar specific showing their differential response to stress.

scholarly journals Cooking of Artemide Black Rice: Impact on Proximate Composition and Phenolic Compounds

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 824
Author(s):  
Antonio Colasanto ◽  
Fabiano Travaglia ◽  
Matteo Bordiga ◽  
Stefania Monteduro ◽  
Marco Arlorio ◽  
...  
Keyword(s):  
Proximate Composition ◽  
Protocatechuic Acid ◽  
Nutritional Composition ◽  
Cooking Methods ◽  
Anthocyanin Content ◽  
Black Rice ◽  
Total Polyphenols ◽  
Total Anthocyanin ◽  
Total Anthocyanin Content ◽  
The Impact

The consumption of black rice has grown in recent years due to its particular organoleptic properties and high content of antioxidant polyphenols, which make it a sort of natural functional food. However, heat treatment applied during cooking can influence the content and the composition of antioxidant components, particularly anthocyanins, the main compounds of black rice, responsible for its color. The aim of this work was to evaluate the impact of different cooking techniques (boiling, microwaves oven, under pressure pot and risotto preparation) on the chemical and nutritional composition of the Italian Artemide black rice. Different cooking methods had significant and different impact on rice composition. Proximate composition was not affected by cooking, except for moisture, which increased, and fiber content, which decreased. Total polyphenols, total anthocyanin content, and antioxidant capacity were reduced; moreover, anthocyanins and phenolic acids determined by HPLC-DAD generally decreased, with the only exception of protocatechuic acid. The risotto preparation was the most useful cooking technique to preserve anthocyanins and antioxidant activity. Our results demonstrated the importance to study cooking methods and to evaluate their impact on rice characteristics, in order to preserve its nutritional and beneficial properties.

scholarly journals TOTAL ANTHOCYANIN CONTENT AND ANTIOXIDANT ACTIVITIES OF PIGMENTED BLACK RICE (ORYZA SATIVA L. JAPONICA) SUBJECTED TO SOAKING AND BOILING

2018 ◽  
Vol 80 (3) ◽  
Author(s):  
Noorlaila, A., ◽  
Nur Suhadah, N., ◽  
Noriham, A., ◽  
Nor Hasanah, H.
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
Oryza Sativa L ◽  
Anthocyanin Content ◽  
Black Rice ◽  
Total Anthocyanin ◽  
Pigmented Rice ◽  
Total Anthocyanin Content ◽  
Β Carotene ◽  
Carotene Degradation

Pigmented rice contains high value of anthocyanin and antioxidant activity. However, the different process for black rice might affect the concentration of these phytochemicals. Therefore, the present study focused on the effect of soaking and cooking on the total anthocyanin content and antioxidant activity of pigmented black rice. The raw black rice was subjected to two treatments. First, black rice was soaked for 3 hours. Second, black rice was soaked and cooked for 15, 25 and 35 minutes. The study revealed that the second treatment (soaking and cooking) caused a significant (p<0.05) decreased in antioxidant activities and total anthocyanin content as compared to soaking. Highest losses in total anthocyanin and antioxidant activity in cooked black rice were as follows: 35 minutes > 25 min >15 min cooking. β- Carotene degradation rate was also highest in 35 minutes cooked black rice.

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>

Inhibitory effects of bioaccessible anthocyanins and procyanidins from apple, red grape, cinnamon on α-amylase, α-glucosidase and lipase

2020 ◽  
pp. 1-9
Author(s):  
Pınar Ercan ◽  
Sedef Nehir El
Keyword(s):  
Inhibitory Activity ◽  
Digestive Enzymes ◽  
Positive Control ◽  
Anthocyanin Content ◽  
Inhibitory Effects ◽  
Total Anthocyanin ◽  
Total Anthocyanin Content ◽  
Before And After ◽  
Red Grape

Abstract. The goals of this study were to determine and evaluate the bioaccessibility of total anthocyanin and procyanidin in apple (Amasya, Malus communis), red grape (Papazkarası, Vitis vinifera) and cinnamon (Cassia, Cinnamomum) using an in vitro static digestion system based on human gastrointestinal physiologically relevant conditions. Also, in vitro inhibitory effects of these foods on lipid (lipase) and carbohydrate digestive enzymes (α-amylase and α-glucosidase) were performed with before and after digested samples using acarbose and methylumbelliferyl oleate (4MUO) as the positive control. While the highest total anthocyanin content was found in red grape (164 ± 2.51 mg/100 g), the highest procyanidin content was found in cinnamon (6432 ± 177.31 mg/100 g) (p < 0.05). The anthocyanin bioaccessibilities were found as 10.2 ± 1%, 8.23 ± 0.64%, and 8.73 ± 0.70% in apple, red grape, and cinnamon, respectively. The procyanidin bioaccessibilities of apple, red grape, and cinnamon were found as 17.57 ± 0.71%, 14.08 ± 0.74% and 18.75 ± 1.49%, respectively. The analyzed apple, red grape and cinnamon showed the inhibitory activity against α-glucosidase (IC50 544 ± 21.94, 445 ± 15.67, 1592 ± 17.58 μg/mL, respectively), α-amylase (IC50 38.4 ± 7.26, 56.1 ± 3.60, 3.54 ± 0.86 μg/mL, respectively), and lipase (IC50 52.7 ± 2.05, 581 ± 54.14, 49.6 ± 2.72 μg/mL), respectively. According to our results apple, red grape and cinnamon have potential to inhibit of lipase, α-amylase and α-glucosidase digestive enzymes.

scholarly journals Effect of Freeze Crystallization on Quality Properties of Two Endemic Patagonian Berries Juices: Murta (Ugni molinae) and Arrayan (Luma apiculata)

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 466
Author(s):  
María Guerra-Valle ◽  
Siegried Lillo-Perez ◽  
Guillermo Petzold ◽  
Patricio Orellana-Palma
Keyword(s):  
Process Parameters ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Flavonoid Content ◽  
Total Polyphenol ◽  
Total Anthocyanin ◽  
Quality Properties ◽  
Total Anthocyanin Content ◽  
Ugni Molinae

This work studied the effects of centrifugal block freeze crystallization (CBFC) on physicochemical parameters, total phenolic compound content (TPCC), antioxidant activity (AA), and process parameters applied to fresh murta and arrayan juices. In the last cycle, for fresh murta and arrayan juices, the total soluble solids (TSS) showed values close to 48 and 54 Brix, and TPCC exhibited values of approximately 20 and 66 mg gallic acid equivalents/100 grams dry matter (d.m.) for total polyphenol content, 13 and 25 mg cyanidin-3-glucoside equivalents/100 grams d.m. for total anthocyanin content, and 9 and 17 mg quercetin equivalents/100 grams d.m. for total flavonoid content, respectively. Moreover, the TPCC retention indicated values over 78% for murta juice, and 82% for arrayan juice. Similarly, the AA presented an increase over 2.1 times in relation to the correspondent initial AA value. Thus, the process parameters values were between 69% and 85% for efficiency, 70% and 88% for percentage of concentrate, and 0.72% and 0.88 (kg solutes/kg initial solutes) for solute yield. Therefore, this work provides insight about CBFC on valuable properties in fresh Patagonian berries juices, for future applications in health and industrial scale.

Analysis of surface conditioning methods on core-veneer bond strength of CAD/CAM zirconia restorations

2020 ◽  
pp. 1-11
Author(s):  
Anip K. Roy ◽  
Govind N. Prasad ◽  
Tushar V. Bhagat ◽  
Saurabh Chaturvedi ◽  
Vishwanath Gurumurthy ◽  
...  
Keyword(s):  
Electron Microscope ◽  
Bond Strength ◽  
Shear Bond Strength ◽  
Group Iv ◽  
Control Group ◽  
Group Iii ◽  
Surface Conditioning ◽  
Group I ◽  
Alumina Particles ◽  
Scanning Electron

BACKGROUND: The increased strength of zirconia has resulted in its widespread application in clinical dentistry. Nevertheless, the fracture of veneering porcelains remains one of the key reasons of failure. OBJECTIVE: The objective of this study was to compare and analyze the influence of surface conditioning methods on the core-veneer bond strength of zirconia restorations. METHODS: Thirty specimens of zirconia core with sizes 10 × 5 × 5 mm were layered with porcelain of sizes 5 × 3 × 3 mm. On the basis of different surface conditioning methods, four groups were made: Group I: abrasion with airborne alumina particles of 110 μm size, Group II: sandblasting with silica coated alumina particles of 50 μm in size, Group III (modified group): alteration with a coating of zirconia powder prior to sintering, and Group IV (control group): metal core specimens. The shear force of all specimens was tested using a universal testing machine with a 0.5 mm/min crosshead speed. One-way analysis of variance (ANOVA) and Tukey’s post hoc pair wise comparison (p= 0.05) were performed to analyze the shear bond strength. A scanning electron microscope was used to assess the fractured specimens. RESULTS: A statistically significant difference was noted between the groups. The mean value of shear bond strength was 40.25 MPa for Group I, 41.93 MPa for Group II, 48.08 MPa for Group III and 47.01 MPa for Group IV. CONCLUSIONS: The modified zirconia group and control group demonstrated a significantly higher mean bond strength than that of Group I, where airborne particle abrasion was used. The scanning electron microscope showed that cohesive fracture in the porcelain veneers was the main problem of failure in altered zirconia. The modified zirconia specimens in Group III demonstrated significantly improved values of shear bond strength.

Sign in / Sign up

Export Citation Format

Share Document