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 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 Investigation of Reaction Mechanisms and Kinetics of the Radical Scavenging Ability of 5-Tert-Butylbenzene-1,2,3-Triol and 3,5-di-Tert-Butylbenzene-1,2-Diol Compounds Towards OOH Radical

2018 ◽  
Vol 43 (2) ◽  
pp. 101-111
Author(s):  
Anes El-Hadj Saïd ◽  
Sidi Mohamed Mekelleche
Keyword(s):  
Gas Phase ◽  
Density Functional ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Hydrogen Atom Transfer ◽  
System A ◽  
Radical Adduct ◽  
Scavenging Capacity ◽  
Radical Scavenging Ability

The antioxidant properties of the synthesised 5- tert-butylbenzene-1,2,3-triol (system A) and the designed 3,5-di -tert-butylbenzene-1,2-diol (system B) have been explored through density functional theory at the M05-2X/6-31+G(d,p) level of theory. The quantum mechanics-based test for overall free radical scavenging activity (QM- ORSA) protocol has been employed to account for their radical-scavenging capacity against the hydroperoxyl radical (HOO•) in the gas phase and in toluene solvent as a mimic lipid medium. The different mechanisms of the chemical reactions of the studied systems with HOO• have been considered, namely (i) the hydrogen atom transfer (HAT), (ii) the single electron transfer followed by proton transfer and (iii) the radical adduct formation. Our calculations provide evidence that HAT is the most favoured reaction mechanism in both the gas phase and in lipid media and the calculated thermodynamic and kinetic parameters indicate that the designed compound is more efficient than the synthesised system A and the reference system (α-tocopherol).

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>

Phenolic compounds and antioxidant properties of wheat fermented with Agaricus brasiliensis and Agaricus bisporus

2020 ◽  
Author(s):  
Fei-Hong Zhai ◽  
Yan-Fei Chen ◽  
Yong Zhang ◽  
Wen-Jing Zhao ◽  
Jian-Rong Han
Keyword(s):  
Phenolic Compounds ◽  
Agaricus Bisporus ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Ultra Performance Liquid Chromatography ◽  
Fermentation Products ◽  
Agaricus Brasiliensis ◽  
Scavenging Capacity ◽  
Dpph Radical Scavenging

Abstract Solid-state fermentation with Agaricus brasiliensis and Agaricus bisporus on whole grain wheat was carried out. Phenolic compounds and antioxidant properties of fermented wheat were determined. The results showed that the maximum values of polyphenols contents in wheat fermented with A. brasiliensis and A. bisporus reached respectively (3.16 ± 0.21) and (3.93 ± 0.23) mg GAE/g, which were 2.90 and 3.61 times of unfermented control. By employing ultra performance liquid chromatography coupled to mass spectrometry (UPLC-MS), 18 kinds of phenolic compounds were identified from fermented wheat. Compared with control, only 4-hydroxy-benzaldehyde was the same compound. It indicated that fermentation with the two fungi changed polyphenols contents and phenolic compounds composition in wheat to a great extent. Among these phenolic compounds, except for 4-hydroxy-benzaldehyde, 4-hydroxy-benzoic acid and β-N-(γ-glutamyl)-4-formylphenylhydrazine, other 15 kinds of phenolic compounds were first identified from mushroom samples (including fruit bodies, mycelia and fermentation products). DPPH radical scavenging capacity, reducing power, ferrous ion chelating ability and inhibition of lipid peroxidation of fermented wheat were significantly stronger than control (P &lt; 0.05).

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 Synthesis and Antioxidant Properties of Novel 2-(2,4-Dioxothiazolidin-5-ylidene)-Acetamides Containing 1,3,4-Thia/Oxadiazole Moieties

2021 ◽  
Vol 12 (5) ◽  
pp. 6710-6722
Keyword(s):  
Ascorbic Acid ◽  
Acetyl Chloride ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Scavenging Effect ◽  
Highly Active ◽  
Ethanol Medium ◽  
Ic50 Value ◽  
Radical Scavenging Ability

A series of novel 1,3,4-thia(oxa)diazole substituted 2-(2,4-dioxothiazolidine-5-ylidene)-acetamides 3a-c, 4 and 5a-k have been synthesized following the acylation reaction of 2-amino-5-aryl-1,3,4-oxadiazoles, 5-amino-1,3,4-thiadiazole-2-thiol and it’s S-alkylated derivatives with 2-(2,4-dioxothiazolidine-5-ylidene)acetyl chloride in dioxane medium. The functionalization of compounds 3b, 3c, 5d and 5e was carried out on their N3 position under N-alkylation conditions with N-aryl-2-chloroacetamides in DMF/ethanol medium yielded the corresponding 2,4-dioxothiazolidine-3,5-diacetic acid diamides 6a-e and 7a-b. The structures of target compounds were confirmed by using 1H NMR spectroscopy and elemental analysis. The antioxidant activity evaluation in vitro of the synthesized compounds was performed by the method of scavenging effect on 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals. As a result, the highly active compound 4, namely 2-(2,4-dioxothiazolidin-5-ylidene)-N-(5-mercapto-[1,3,4]thiadiazol-2-yl)acetamide was found to be the most efficient candidate among all compounds with a radical scavenging ability of 88.9%, which was comparable that for ascorbic acid (92.7%). The experimentally calculated IC50 value of 43.1 µM for compound 4 was lower than for ascorbic acid (50.5 µM).

Peripherally substituted soluble nickel phthalocyanines: Synthesis, characterization, aggregation behavior and antioxidant properties

2019 ◽  
Vol 23 (11n12) ◽  
pp. 1478-1485
Author(s):  
Senem Çolak Yazıcı ◽  
Sibel Kahraman ◽  
Salih Z. Yıldız ◽  
Mahmut D. Yılmaz
Keyword(s):  
Sulfonic Acid ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Scavenging Activity ◽  
The Novel ◽  
Diammonium Salt ◽  
Ft Ir ◽  
Radical Scavenging Ability

Tetra-zwitterionic-substituted nickel(II) phthalocyanine derivatives were newly synthesized starting from nonionic 2(3),9(10),16(17),23(24)-tetrakis-[2-([Formula: see text]-((3-dimethylamino)propyl)carbamate)oxyethyl)phthalocyaninato nickel (II). The novel compounds have been characterized by a combination of UV-vis, FT-IR and mass spectroscopies and elemental analysis. The critical micelle concentrations of the prepared compounds were measured, and the antioxidant activities were analyzed with radical scavenging ability of 1,1-diphenyl-2-picrylhydrazyl (DPPH) and with 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS). The zwitterionic molecules showed aggregated spectra in the UV-vis region, and they might be good surfactant candidates for the detergent industry with their appropriate critical micelle concentration (CMC) properties in water. The compounds exhibited ABTS radical scavenging activity and thus they have antioxidant activity.

scholarly journals Purification and Identification of Antioxidant Alcalase-Derived Peptides from Sheep Plasma Proteins

Antioxidants ◽  
2019 ◽  
Vol 8 (12) ◽  
pp. 592 ◽  
Author(s):  
Chengli Hou ◽  
Liguo Wu ◽  
Zhenyu Wang ◽  
Elena Saguer ◽  
Dequan Zhang
Keyword(s):  
Liquid Chromatography ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Amino Acid Sequences ◽  
Dpph Radical ◽  
Antioxidant Peptides ◽  
Animal Blood ◽  
Antioxidant Power ◽  
Radical Scavenging Ability ◽  
Dpph Radical Scavenging

In this study, sheep plasma was submitted to Alcalase-hydrolysis and peptides with better antioxidant properties measured through both the ferric-reducing antioxidant power (FRAP) and the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging ability assays were isolated and identified. After hydrolysate ultrafiltration and semi-preparative reverse-phase high-performance liquid chromatography, nine fractions (F1–F9) were obtained, with the two first (F1 and F2) showing the greatest antioxidant potential. These two fractions were further separated by the AKTA purifier system to generate four (F1-1–F1-4) and five (F2-1–F2-5) fractions, respectively, with two of them (F1-2 and F2-1) exhibiting appreciable FRAP activity and DPPH radical scavenging ability. Using liquid chromatography-tandem mass spectrometry, three antioxidant peptides were identified. From their amino acid sequences (QTALVELLK, SLHTLFGDELCK, and MPCTEDYLSLILNR), which include amino acids that have been previously reported as key contributors to the peptide antioxidant properties, it can be maintained that they come mainly from serum albumin. These results suggested that the sheep plasma protein can be considered as a good source of antioxidant peptides and bring forth new possibilities for the utilization of animal blood by-products.

scholarly journals Antioxidant Properties of a Yogurt Beverage Enriched with Salal (Gaultheria shallon) Berries and Blackcurrant (Ribes nigrum) Pomace during Cold Storage

Beverages ◽  
2018 ◽  
Vol 5 (1) ◽  
pp. 2 ◽  
Author(s):  
Vassilios Raikos ◽  
He Ni ◽  
Helen Hayes ◽  
Viren Ranawana
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Cold Storage ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Anthocyanin Content ◽  
Total Period ◽  
Scavenging Effect

Aqueous extracts (20% w/w) of dried berry fruits and skins were used as sources of phenolic compounds to fortify yogurt beverages. The total phenol and anthocyanin content of the reformulated yogurts were determined, and the antioxidant properties were compared to plain yogurt (C) during storage at 4 °C for a total period of four weeks. Yogurt beverages fortified with salal berry (SB) extracts contained higher amounts of phenolic compounds (>69.9 μg GAE/mL) and anthocyanins (>19.12 mg C3G/L) compared to drinks supplemented with blackcurrant pomace (BC) extract (>50.13 μg GAE/mL and >10.80 mg C3G/L respectively). Storage affected the stability of anthocyanins, whereas total phenol content remained unaffected. Yogurts with SB displayed the highest antioxidant capacity followed by samples with BC, which is attributed to the radical scavenging effect of the bioactive compounds present with antioxidant properties. The antioxidant capacity of the yogurt beverages fortified with fruit extracts was maintained during cold storage. Findings of this study indicate that SB and BC pomace can be used as functional ingredients to increase the antioxidant potential of yogurt beverages.

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