scholarly journals Influence of selenium bio-fortification on nutritional compositions, bioactive compounds content and anti-oxidative properties of young ricegrass (Oryza sativa L.)

2017 ◽  
Vol 7 (3) ◽  
pp. 195 ◽  
Author(s):  
Rattanamanee Chomchan ◽  
Sunisa Siripongvutikorn ◽  
Panupong Puttarak ◽  
Rungtip Rattanapon
Keyword(s):  
Oryza Sativa ◽  
Bioactive Compounds ◽  
Functional Food ◽  
Sodium Selenite ◽  
Antioxidant Activities ◽  
Oryza Sativa L ◽  
Food Product ◽  
Growth Characteristics ◽  
Selenium Content

Background: Young ricegrass (Oryza sativa L.) can be introduced as one of functional food product since sprouts have been much interested in this era due to their high nutritive values. Bio-fortification of selenium is one strategy to enhance plant bioactivity. However, the level of selenium used is varied among species of plants, hence, the proper level needs to be explored.Objective: To investigate the influence of selenium bio-fortification on nutritional compositions, bioactive compounds content and anti-oxidative properties of young ricegrass.Methods: Sodium selenite ranging 0, 10, 20, 30 and 40 mg Se/L has been hydroponically bio-fortified into ricegrass then grown for 8 d and investigated the changes of growth characteristics, selenium content, accumulation of bioactive compounds and anti-oxidative properties.Results:  Results revealed that selenium bio-fortified exogenously increased the accumulation of selenium in ricegrass by 529% at 40 mg Se/L treatment without negatively changes in leaves biomass at the day of harvesting. However, root part weight slightly decreased when increased selenium level. Selenium at concentration of 10 and 20 mg Se/L can stimulate the production of phenolic compounds and antioxidant activities in young ricegrass as measured by DPPH, ABTS, FRAP and chelating assay. Conversely, higher level of selenium fortification reduced the accumulation of phenolics in ricegrass may due to pro-oxidant expression.Conclusion: Selenium bio-fortification can be used as a useful technique to improve quality of ricegrass plantation. 10 mg Se/L treatment was an ideal to trigger the synthesis of phenolics which exhibited high antioxidant activities. While, 40 mg Se/L treatment was ultimate for the production of Se plant foods.Keywords: Antioxidant activities; Bio-fortification; Ricegrass; Selenium

scholarly journals Effect of Microwave Cooking on Quality of Riceberry Rice (Oryza sativa L.)

2020 ◽  
Vol 2020 ◽  
pp. 1-9
Author(s):  
Lyda Chin ◽  
Nantawan Therdthai ◽  
Wannasawat Ratphitagsanti
Keyword(s):  
Antioxidant Activity ◽  
Oryza Sativa ◽  
Antioxidant Activities ◽  
Oryza Sativa L ◽  
Conventional Heating ◽  
Total Phenolic ◽  
Heating Regime ◽  
Cooked Rice ◽  
Microwave Cooking

Microwaves have been applied for cooking, warming, and thawing food for many years. Microwave heating differs from conventional heating and may cause variation in the food quality. This study determined the quality of Riceberry rice (Oryza sativa L.) after microwave cooking using various rice-to-water ratios at three power levels (360, 600, and 900 W). The texture of all microwave-cooked samples was in the range 162.35 ± 5.86 to 180.11 ± 7.17 N and was comparable to the conventionally cooked rice (162.03 N). The total phenolic content (TPC) and the antioxidant activity of the microwave-cooked rice were higher than those of the conventional-cooked rice. Microwave cooking appeared to keep the TPC in the range 241.15–246.89 mg GAE/100 g db and the antioxidant activities based on DPPH and ABTS assays in the ranges 134.24–137.15 and 302.80–311.85 mg·TE/100 g db, respectively. Microwave cooking also maintained similar contents of fiber, ash, and total starch to those from conventional cooking. The glycemic index (GI) for all freshly cooked rice samples was not significantly different, and the rice was classified as a high-GI food. Microwave cooking could be recommended as an alternative technique for rice cooking due to its rapid heating regime and the comparable quality and maximized TPC and antioxidant activity of the cooked rice.

scholarly journals Kualitas Fisik Beras (Oryza sativa L.) Mutan M4 Hasil Iradiasi Sinar Gamma

2020 ◽  
Vol 4 (1) ◽  
pp. 32-42
Author(s):  
Nanda Funna Ledita ◽  
Efendi Efendi ◽  
Rita Hayati
Keyword(s):  
Oryza Sativa ◽  
Gamma Ray ◽  
Amylose Content ◽  
Oryza Sativa L ◽  
Mutant Line ◽  
Milled Rice ◽  
Physical Quality ◽  
Significant Difference ◽  
Gamma Ray Irradiation

Abstrak.  Beras (Oryza sativa L.) merupakan salah satu tanaman pangan yang berfungsi sebagai tanaman pokok selain gandum dan jagung di Indonesia, dikarenakan mengandung nutrisi yang dibutuhkan tubuh seperti karbohidrat, protein, air  dan lemak. Meningkatnya jumlah penduduk maka permintaan terhadap beras semakin meningkat. Permintaan tersebut sangat ditentukan oleh selera konsumen yang dipengaruhi oleh kualitas beras yaitu mutu fisik (ukuran dan bentuk butiran, rendemen dan pengapuran), mutu tanak (kadar amilosa dan suhu gelatinisasi) dan mutu rasa (tekstur dan aroma). Penelitian ini bertujuan untuk mengetahui kualitas beberapa galur padi mutan M4 hasil iradiasi sinar gamma. Penelitian ini dilaksanakan di Laboratorium Ilmu dan Teknologi Benih, Laboratorium Analisis Pangan dan Hasil Pertanian, Laboratorium Ilmu Nutrisi dan Teknologi Pakan dan Laboratorium Fisiologi Tumbuhan Fakultas Pertanian Universitas Syiah Kuala, serta Laboratorium Departemen Ilmu dan Teknologi Pangan Fakultas Teknologi Pertanian Institut Pertanian Bogor, yang berlangsung pada bulan April hingga Juli 2018. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) pola non faktorial dengan 3 ulangan. Perlakuan penelitian ini berupa galur (G) dengan 5 taraf, yaitu i-Snb (G0) kontrol, O-39e (G1), O-57d (G2), O-57e (G3) dan O-88j (G4). Parameter yang diamati yaitu sifat fisik beras (densitas kamba, derajat sosoh, dimensi beras rendemen beras giling, dan warna). Hasil penelitian menunjukkan bahwa galur  mutan M4 berpengaruh sangat nyata terhadap kualitas sifat fisik rendemen beras giling dan warna nilai L (kecerahan). Rendemen beras giling terbaik galur O-39e (70,33%) dan warna nilai L (kecerahan) galur O-88j (117,90).  Perlakuan terbaik secara kumulatif  untuk sifat fisik beras yaitu pada i-Snb.. Physical Quality of Rice (Oryza sativa L. ) M4  Mutant Results of Gamma Ray IrradiationAbstract. Rice (Oryza sativa L.) is one of main food which the function is to be staple food beside wheat and corn in Indonesia because it contains nutrients such as carbohydrates, protein, water, and fat. Towards the increasing populations, the demand of rice is increasing as well. The demand is largerly depends on the consumer taste affected by the quality of rice which are physical quality (size and grain shape, rendemen, and calcification), cooked quality (amylose content and gelatinization temperature) and flavor quality (texture and smell). The purpose of this research was to investigate the quality of rice from several M4 mutant line resulting from gamma ray irradiation. This research was conducted at the Laboratory of Seed Science and Technology and Laboratory of Food and Agricultural Analysis, Faculty of Agriculture, Syiah Kuala University, Banda Aceh, from the month April to July 2018. The design used in this study was based on a non-factorial completely randomize design with 3 replications and continued with the Least Significant Difference Test (LSD) level of 5% on a significant F test results. The results showed that the M4 mutant line had a very significant effect on the quality of physical properties, the yield of milled rice and the best color L (brightness), namely on the O-88j and O-39e line.

PHYSICAL AND PHYSIOLOGICAL QUALITY OF RICE (Oryza sativa L.) AND COMMON BEAN SEEDS (Phaseolus vulgaris L.) FROM LANDRACE POPULATIONS CULTIVATED IN TWO QUILOMBO VILLAGES, IN PARANA STATE, BRAZIL

2020 ◽  
pp. 96-105
Author(s):  
Rosiany Maria da Silva ◽  
Alessandro Santos da Rocha ◽  
José Ozinaldo Alves de Sena ◽  
Marivânia Conceição de Araújo ◽  
Eronildo José da Silva ◽  
...  
Keyword(s):  
Oryza Sativa ◽  
Phaseolus Vulgaris ◽  
Common Bean ◽  
Oryza Sativa L ◽  
Phaseolus Vulgaris L ◽  
Physiological Quality

Breeding for Improving Human Nutrition and Grain Quality through Biofortification of Traditional Land Races and Improved Cultivars in Rice (Oryza sativa L.)

2017 ◽  
pp. 126-148
Author(s):  
P. Savitha ◽  
R. Usha Kumari
Keyword(s):  
Oryza Sativa ◽  
Tamil Nadu ◽  
Oryza Sativa L ◽  
Farming Systems ◽  
Total Production ◽  
Micronutrient Deficiencies ◽  
Rice Varieties ◽  
The Family ◽  
Iron And Zinc

Rice (Oryza sativa L.) which belongs to the family poaceae, is the life and the prince among cereals as this unique grain helps to sustain two thirds of the world's population. India have traditionally been used or rice cultivation due to availability of water and conductive soil (Nadesa panic). Rice was grown in 155.30 million hectares and around 600 million tonnes of rice harvested each year globally. About 114 countries produce rice with China and India supporting 50 per cent of total production. India stands first in area under cultivation (41.85 mha) and ranks second in production, where as China ranks first in production with just half of the area. India's production is 89.13 million tonnes with a productivity of 2130 kg/ha. Among the rice producing states of India, Tamil Nadu ranks sixth in production (6.53 million tonnes) and second in productivity of 3918 kg/ha with an area of 20.16 lakh ha (Season and Crop Report, 2012). Local farmers in such farming systems retain the traditional varieties based on their knowledge of the quality of the rice varieties and their adaptation to varying agro-ecological situations created by diverse seasons and land situations (Tapasi das & Ashesh Kumar Das, 2014). Among the major micronutrient deficiencies common in rice consuming countries, iron and zinc deficiencies (“hidden hunger”), affect over three billion people worldwide, mostly in developing countries (Welch & Graham, 2004).

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