Development of Functional Beverage with Antioxidant Properties using Germinated Red Rice and Tempeh Powder Mixture

Recently, the quality-by-design concept has been widely implemented in the optimization of pharmaceutical processes to improve batch-to-batch consistency. As flavonoid compounds in pigmented rice bran may provide natural antioxidants, extraction of flavonoid components from red and brown rice bran was optimized using central composite design (CCD) and response surface methodology (RSM). Among the solvents tested, ethanol was most efficient for extracting flavonoids from rice bran. The examined parameters were temperature, solvent percentage, extraction time, and solvent-to-solid ratio. The highest total flavonoid content (TFC) in red rice bran was predicted as 958.14 mg quercetin equivalents (QE)/100 g dry matter (DM) at 58.5 °C, 71.5% (v/v), 36.2 min, and 7.94 mL/g, respectively, whereas the highest TFC in brown rice bran was predicted as 782.52 mg QE/100 g DM at 56.7 °C, 74.4% (v/v), 36.9 min, and 7.18 mL/g, respectively. Verification experiment results under these optimized conditions showed that the TFC values for red and brown rice bran were 962.38 and 788.21 mg QE/100 g DM, respectively. No significant differences were observed between the predicted and experimental TFC values, indicating that the developed models are accurate. Analysis of the extracts showed that apigenin and p-coumaric acid are abundant in red and brown rice bran. Further, red rice bran with its higher flavonoid content exhibited higher nitric oxide and 2,2-diphenyl-1-picrylhydrazyl scavenging activities (EC50 values of 41.3 and 33.6 μg/mL, respectively) than brown rice bran. In this study, an extraction process for flavonoid compounds from red and brown rice bran was successfully optimized. The accuracy of the developed models indicated that the approach is applicable to larger-scale extraction processes.

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Nutritional compositions, polyphenolic profiles and antioxidant properties of pigmented rice varieties and adlay seeds enhanced by soaking and germination conditions

Functional Foods in Health and Disease ◽

10.31989/ffhd.v8i12.564 ◽

2018 ◽

Vol 8 (12) ◽

pp. 561 ◽

Cited By ~ 4

Author(s):

Iyiola Oluwakemi Owolabi ◽

Bandhita Saibandith ◽

Santad Wichienchot ◽

Chutha Takahashi Yupanqui

Keyword(s):

Functional Properties ◽

Antioxidant Activities ◽

Antioxidant Properties ◽

Red Rice ◽

Rice Varieties ◽

Pigmented Rice ◽

Germination Process ◽

Rice Samples ◽

New Compounds ◽

Innovative Techniques

Background: Pigmented rice varieties are gaining interest due to their superior nutritional and phenolic properties compared to white rice varieties. With the rising risk of diabetes, cereals with higher protein contents should be consumed with rice. Adlay is one of the underutilized crops with higher protein contents and other functional properties. The germination process is one of the easy and innovative techniques for improving functional properties in seeds. In this study, two pigmented rice varieties and adlay seeds were soaked (24 h) and germinated for 12, 24, 36, and 48 h. The physicochemical properties, polyphenolic profiles, and the antioxidant activities of these samples were evaluated.Results: Purple rice (PR) demonstrated the highest values for polyphenolic contents, with 9 compounds detected for antioxidant activities. There were 6 compounds detected for red rice (RR). The adlay seeds had the least concentrations of phenolic compounds, with 6 compounds and higher nutritional properties identified. New compounds were synthesized. Among the rice samples, 24 h soaking (S24) gave the best results for phenolic and antioxidant properties, with 24 h germination in adlay seeds. 48 h germination yielded better results for the nutritional values in all the samples.Conclusion: The present study demonstrates how the process of soaking is a cheap and less time-consuming process of improving bioactive compounds and antioxidant activities in pigmented rice varieties and adlay seeds. Keywords: polyphenols; antioxidant; pigmented rice; adlay; germination.

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Protective effect of two Thai pigmented rice cultivars against H2O2-induced oxidative damage in HT-29 cell culture

Food Research ◽

10.26656/fr.2017.6(1).206 ◽

2022 ◽

Vol 6 (1) ◽

pp. 27-33

Author(s):

P. Boonyanuphong ◽

U. Tobgay

Keyword(s):

Protective Effect ◽

Antioxidant Activities ◽

Antioxidant Properties ◽

Bioactive Compound ◽

Red Rice ◽

Black Rice ◽

Pigmented Rice ◽

Toxic Concentration ◽

Dichlorofluorescin Diacetate ◽

Ht 29

Radicals derived from exogenous and endogenous sources are considered to be the principal cause of genetic damage. Exogenous and endogenous radicals participate in the reactive oxygen species (ROS) formation, which leads to damages in the DNA, RNA, proteins and lipids. However, dietary compounds, mainly from pigmented rice, are an essential source of antioxidants that help protect cells from damage. This study seeks to determine the antioxidant properties and cytoprotective effect of two Thai pigmented rice extracts namely the glutinous black rice (native name: Neaw dum moa37) and red rice (native name: Hom gradung-nga57) on H2O2-induced damage in HT-29 cells. The bioactive compound contents, as well as antioxidant activities of both rice extracts, were investigated. The protective effect of rice extracts on H2O2-induced damage was executed following the co-incubation method. HT-29 cells were exposed to H2O2 and different rice extract concentrations for 3 h and an MTT assay was used to measure the viability of the cell. The ROS level was determined using the 2′,7′-dichlorofluorescin diacetate (DCFDA). The result showed that glutinous black rice extract contained significantly higher contents of all analysed antioxidants and activities than red rice extract. Glutinous black rice showed a higher cytotoxic effect compared to red rice. At the non-toxic concentration of both rice extracts, the HT-29 cells were guarded against the H2O2 induced oxidative stress. Besides, the intracellular ROS accumulation result from H2O2 exposure was significantly reduced in the presence of rice extracts for both glutinous black rice and red rice compared to control. Hence, this study has demonstrated the potential properties of both pigmented rice extracts in alleviating H2O2-mediated damage in HT-29 cells.

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Phenolic compounds and antioxidant activities in dehusked and polished pigmented rice varieties

ORYZA- An International Journal on Rice ◽

10.35709/ory.2019.56.3.3 ◽

2019 ◽

Vol 56 (3) ◽

pp. 263-284

Author(s):

Rajarajeswari Jayaraman ◽

Chandrasekhar Yadavalli ◽

Vasudeva Singh ◽

Farhath Khanum

Keyword(s):

Antioxidant Activities ◽

Antioxidant Properties ◽

Reducing Power ◽

Carotenoid Content ◽

Moderate Increase ◽

Red Rice ◽

Rice Varieties ◽

Polished Rice ◽

Total Carotenoid Content ◽

Anti Oxidant

Present study was conducted to characterise eight red rice varieties in their de-husked and polished form for their phytochemical contents and anti-oxidant activities. Ferulic acid, gallic acid, quercetin, vanillic acid and rutin were identified in their free phenolic extracts. Dehusked rice free phenolics prevented free radical formation, metal chelation ferric to ferrous reduction and also influenced the reducing power. In polished rice, a moderate increase in antioxidant properties was noticed. The methanol extract showed higher phenolic content and anti-oxidant activities compared to extracts made in other solvents. Dehusked form of Kamdhari, Black basumati, Sirsi and Jyothi varieties exhibited higher amount of phytochemical components and antioxidant activities among the varieties. In dehusked form, total carotenoid content was more in Aravadan pillai and GK-4 varieties, whereas ascorbic acid content was high in Karisale, Kamdhari, Black basmati, Sirsi and Kasubai varieties. Thus, the dehusked and polished rice of these varieties with sufficient phenolic contents appear to be more useful as compared to normal rice with respect to their antioxidant properties.

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Consumers’ willingness to pay for functional rice: a survey from Indonesia

Food Research ◽

10.26656/fr.2017.4(4).095 ◽

2020 ◽

Vol 4 (4) ◽

pp. 1344-1350

Author(s):

N.D. Annur ◽

B.S.H. Nugrohoningtyas ◽

M.C. Rodriguez Dodero ◽

W. Setyaningsih

Keyword(s):

Willingness To Pay ◽

Block Design ◽

Antioxidant Properties ◽

Health Benefits ◽

Brown Rice ◽

Red Rice ◽

National Brand ◽

Online Questionnaire ◽

Rice Varieties ◽

White Rice

Rice, especially the pigmented varieties, contains a higher level of melatonin (N-acetyl-5- methoxytryptamine), which is used in treatment for sleeping disorders and for improving mood. It has potent antioxidant properties, anti-obesity, and anti-inflammatory, thus potential as the basis for functional food development. The purpose of the study was to examine how the various rice attributes and demographic characteristics affect the willingness to pay of Indonesian consumers on functional rice. Multi-Factor Categorical Design (MFCD) and Balanced Incomplete Block Design (BIBD) have been used to study multiple non-quantitative factors, including different rice varieties and health benefits information on the label (x1, 3 levels: white rice, brown rice-label, and red rice-label), price (x2, 2 levels: low and high), and rice producers (x3, 3 levels: international brand, established national brand, and new national brand). Data collection was administered through an online questionnaire survey to 204 respondents, living in four major Indonesian islands: Java, Bali, Sumatra, and the Moluccas. The results showed that despite the health benefits of the melatonin contained in the whole brown and red rice, Indonesian consumers still preferred conventional white rice over the aforementioned rice varieties. Price was recognized as the main attribute affecting the selection of functional rice, whilst rice producers gave less impact on willingness to pay. The results indicated that cultural value, consumers’ knowledge of melatonin, consumers’ health status, and consumers’ income were the sources of heterogeneity in consumers’ willingness to pay for functional rice.

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Development of a red rice variety with excellent health properties and attractive grain qualities

Indian Journal of Genetics and Plant Breeding (The) ◽

10.31742/ijgpb.80.1.16 ◽

2020 ◽

Vol 80 (01) ◽

Author(s):

D. Sumith de Z. Abeysiriwardena ◽

D. C.S. Gunasekara

Keyword(s):

Sri Lanka ◽

Dietary Fiber ◽

Glycemic Index ◽

Rice Variety ◽

Antioxidant Properties ◽

Vitamin B ◽

Red Rice ◽

Excellent Health ◽

High Head ◽

Low Glycemic Index

A fragrant long grain red rice variety named ‘Red Fragrant’ where excellent health properties are combined with attractive grain qualities has been developed in Sri Lanka. It has attractive grain qualities similar to ‘Basmathi’ rice. Low glycemic index (47), high antioxidant properties and high contents of protein, dietary fiber and vitamin B in the grain are its health properties. The variety is high yielding with high head grain percentage making it commercially viable.

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