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 NMR metabolite comparison of local pigmented rice in Yogyakarta

2018 ◽  
Vol 22 (2) ◽  
pp. 68 ◽  
Author(s):  
Dio N. Wijaya ◽  
Febri Adi Susanto ◽  
Yekti Asih Purwestri ◽  
Dyah Ismoyowati ◽  
Tri Rini Nuringtyas
Keyword(s):  
Internal Standard ◽  
Anthocyanin Content ◽  
Rice Cultivars ◽  
Red Rice ◽  
Black Rice ◽  
Score Plot ◽  
Pigmented Rice ◽  
Positive Effects ◽  
Red Color ◽  
Metabolite Profiles

Pigmented rice may have a black or red color due to higher anthocyanin content in its grain. A natural antioxidant, many studies on anthocyanin have reported its positive effects on human health. This fact has spurred the development of pigmented rice as a functional food. This study aimed to compare the metabolite profiles of black and red rice. Three black rice cultivars, namely Melik, Pari Ireng, and Cempo Ireng Sleman, and two red rice cultivars, Inpari 24 and RC 204, were used. After husk removal, grain samples were ground in liquid nitrogen and dried with a freeze dryer. The dried samples were extracted using 50% MeOD4 (in a D2O phosphate buffer pH 6 containing 0.01% TSP as an internal standard). Metabolomic analysis was performed using 500 MHz NMR followed by multivariate data analysis. An orthogonal partial least squares-discriminant analysis (OPLS-DA) model ađer PCA was constructed to discriminate between the five different cultivars. The resulting OPLS-DA score plot revealed a clear separation between black rice and red rice. The metabolites that could influence the separation of red rice and black rice were valine, threonine, alanine, glutamate, galactinol, β-glucose, α-glucose, raffinose, and fumaric acid.

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 Resistance of Local Pigmented Rice Varieties against Bacterial Leaf Blight

2019 ◽  
Vol 23 (2) ◽  
pp. 205
Author(s):  
Tri Joko ◽  
Kristamtini Kristamtini ◽  
Sumarno Sumarno ◽  
Rofiq Andriyanto
Keyword(s):  
Rice Variety ◽  
Leaf Blight ◽  
Bacterial Leaf Blight ◽  
Resistant Variety ◽  
Bacterial Suspension ◽  
Red Rice ◽  
Black Rice ◽  
Rice Varieties ◽  
White Rice ◽  
Progress Curve

Bacterial leaf blight (BLB) caused by Xanthomonas oryzae pv. oryzae (Xoo) is an important disease in rice plants worldwide, including in Indonesia. The use of resistant variety against BLB is the best effort in disease control because it is considered as the most effective and environmentally friendly. This study aimed to evaluate the resistance of local varieties, red rice (cv. Sembada Merah) and black rice (cv. Sembada Hitam), against Xoo compared to white rice variety (Ciherang), commonly cultivated by the farmers. The study was conducted in a greenhouse and arranged in Factorial of Completely Randomized Design (CRD) with 5 replications and 2 treatment factors: variety (Sembada Hitam, Sembada Merah, and Ciherang) and inoculation (with and without inoculated by Xoo bacterial suspension). Xoo inoculation was performed by clipping the leaves that close to the reproductive phase when the heading begins to be produced. The disease intensity and Area Under Disease Progress Curve (AUDPC) over two weeks were used to determine the level of resistance of the tested plant varieties. The results showed that black rice and red rice had better levels of resistance against BLB compared to white rice. At two weeks after inoculation, Sembada Hitam had the lowest AUDPC value followed by Sembada Merah, while the Ciherang had the highest AUDPC value and was categorized as a susceptible variety to Xoo.

scholarly journals The effect of various rice varieties to antimicrobial activity of red mould rice by Monascus purpureus

2011 ◽  
Vol 9 (2) ◽  
pp. 50-54
Author(s):  
FITRI SULISTYORINI ◽  
M.A.M. ANDRIANI ◽  
ROHULA UTAMI
Keyword(s):  
Escherichia Coli ◽  
Pseudomonas Aeruginosa ◽  
Antimicrobial Activity ◽  
Rice Variety ◽  
Monascus Purpureus ◽  
Plate Count ◽  
Red Rice ◽  
Black Rice ◽  
Rice Varieties ◽  
White Rice

Sulistyorini F, Andriani M, Utami R. 2008. The effect of various rice varieties to antimicrobial activity of red mould rice by Monascus purpureus. Biofarmasi 9: 50-54. This research had been done at Food and Nutrient Laboratory and Manipulated of Process Laboratory, Agriculture Product Technology Department, Agriculture Faculty, Sebelas Maret University in Surakarta, started from May until September 2008. The aim of this research was to determine the antimicrobial activity of red mould rice from white rice, red rice and black rice. This research used a factorial experiment that arranged in a Completely Randomized Design (CRD) factorial with two experimental factors. The first factor was three levels of rice variety, i.e. white rice (B1), red rice (B2) and black rice (B3). The second factor was fourth levels of extract concentrations, i.e. 2.5% (K1), 5.0% (K2), 7.5% (K3) and 10% (K4). The observation variables included colonies total of Pseudomonas aeruginosa and Escherichia coli, with a plate count method. The result of this research showed that the interaction of rice variety of red mould rice and the extract concentration effected to Pseudomonas aeruginosa and not effected to Escherichia coli. The extract of red mould rice from black rice with 10% concentration extract, had the highest antimicrobial activity to Pseudomonas aeruginosa. The conclusion of this research was red mould rice had an antimicrobial activity. Red mould rice from black rice had an antimicrobial activity higher than red mould rice from red rice and red mould rice from white rice.

scholarly journals Chemical and physical evaluation, antioxidant and digestibility profiles of white and pigmented rice from different areas of Indonesia

2020 ◽  
Vol 23 ◽  
Author(s):  
Nancy Dewi Yuliana ◽  
Muhamad Arif Akhbar
Keyword(s):  
Antioxidant Capacity ◽  
Functional Properties ◽  
Total Phenolic ◽  
In Vitro Digestibility ◽  
Chemical Compositions ◽  
Red Rice ◽  
Black Rice ◽  
White Rice ◽  
Pigmented Rice

Abstract Black rice and red rice are often claimed to have more health benefits than white rice. They have been reported to have greater antioxidant activity and lower digestibility than white rice, functional properties which are important to prevent the metabolic disorders related to diseases such as diabetes. However, rice grown in different areas or subjected to different processing has shown different physical, chemical and functional properties. Thus the objectives of this study were to determine the physical properties (hardness, colour and gelatinization profile), chemical properties (proximate composition, total phenolic and flavonoid contents, antioxidant capacity), and the in vitro digestibility of Solok black rice (SBR), Solok red rice (SRR), Tangerang black rice (TBR), Cianjur red rice (CRR) and Cianjur white rice (CWR) cultivated in different areas in Indonesia. The results revealed that rice cultivated in different areas showed different physical characteristics and chemical compositions. The In vitro analysis of the digestibility of the starch with α-amylase showed that pigmented rice was less digestible (56.10% to 83.43%) than white rice (87.35%). A normal cooking method commonly used in society was found to significantly reduce the total phenolic content, flavonoids and antioxidant capacity of the rice.

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 Comparison of hot water and methanol extraction combined with ultrasonic pretreatment on antioxidant properties of two pigmented rice cultivars

Food Research ◽  
2019 ◽  
Vol 4 (2) ◽  
pp. 547-556
Author(s):  
U. Tobgay ◽  
P. Boonyanuphong ◽  
P. Meunprasertdee
Keyword(s):  
Conventional Method ◽  
Antioxidant Activities ◽  
Hot Water ◽  
Red Rice ◽  
Rice Varieties ◽  
Ultrasonic Pretreatment ◽  
Phenolic Contents ◽  
Pigmented Rice ◽  
Methanol Extraction ◽  
Glutinous Rice

Pigmented rice is considered as the good source of phytochemicals which contains more phenolic contents and higher antioxidant activities compared with non-pigmented rice. However, those phytochemicals are normally extracted using inorganic solvent, using water was rarely found. This study was aimed to compare extraction methods on antioxidant contents and activities of two types of Thai pigmented rice (black glutinous rice and red non-glutinous rice). Pigmented rice was extracted either conventional method alone or a combination of ultrasonic plus conventional method with different solvents (methanol and hot water). Phenolic contents were analyzed by spectrophotometric assay and high-performance liquid chromatography (HPLC). Antioxidant activities were investigated by radical scavenging capacity (ABTS and DPPH). The results showed that ultrasonic pretreatment significantly enhanced the total phenolic, flavonoid, anthocyanin contents and higher antioxidant activities compared with conventional extraction irrespective of solvents and rice varieties. Ultrasonic methanol (UM) extraction proved to extract significant higher content of all the compounds analyzed in both the rice varieties. In contrast, hot water (HW) extracts exhibited the lowest amount of bioactive compounds. However, there was no significant difference between methanol extraction alone and ultrasonic pretreatment with hot water extract on antioxidant contents for black glutinous rice. The contents of individual anthocyanins and flavonoids (cyanidin 3-O-glucoside, peonidin 3-O-glucoside, and quercetin) were significantly increased with ultrasonic pretreatment compare to the conventional method in black glutinous rice while failed to detect the red rice variety. The black glutinous rice contained significantly higher contents of all analyzed compounds and antioxidant activities than red rice. In conclusions, our results demonstrated that ultrasonic pretreatment significantly enhanced antioxidant extraction with higher activities compared with conventional extraction irrespective of solvents and rice varieties. Furthermore, the efficiency of ultrasonic together with hot water extraction was almost equal to methanol extraction which was the one effective solvent for extracting antioxidant.

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 Genetic Diversity Analysis of Indonesian Pigmented Rice Accessions Based on Functional Molecular Markers

2021 ◽  
Vol 17 (1) ◽  
pp. 25
Author(s):  
Andari Risliawati ◽  
Yusi N. Andarini ◽  
Rerenstradika T. Terryana ◽  
Kristianto Nugroho ◽  
Puji Lestari
Keyword(s):  
Genetic Diversity ◽  
Molecular Markers ◽  
Gene Bank ◽  
Diversity Analysis ◽  
Anthocyanin Content ◽  
Local Varieties ◽  
Pigmented Rice ◽  
Health Studies ◽  
Pericarp Color ◽  
Functional Molecular Markers

Pigmented rice is functional staple food that becomes popular because of its anthocyanin content which is beneficial for health. Studies on the diversity of the local variety of Indonesian pigmented rice accessions have been carried out, but are still limited to one region of germplasm origin. This study aimed to analyze the genetic diversity of local varieties of pigmented rice collections of the IAARD-ICABIOGRAD Gene Bank. A total of 93 pigmented rice accessions from 16 provinces in Indonesia were analyzed using 15 functional molecular markers of SSR, STS, and indel. The total alleles detected were 115 with an average per locus of genetic diversity value of 0.71. There were five markers with PIC values &gt;0.75, i.e. RM167, RM223, R8M33, R10M10, and GBSS1. The accessions were divided into two main groups based on their pericarp color. It is necessary to analyze the physicochemical content of the local rice accessions to complement the existing diversity information and identify potential pigmented rice accessions with high palatability.

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.

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