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

2018 ◽  
Vol 8 (12) ◽  
pp. 561 ◽  
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.

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

Food Research ◽  
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.

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

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.

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 Optimization of Flavonoid Extraction from Red and Brown Rice Bran and Evaluation of the Antioxidant Properties

Molecules ◽  
2018 ◽  
Vol 23 (8) ◽  
pp. 1863 ◽  
Author(s):  
Ali Ghasemzadeh ◽  
Ali Baghdadi ◽  
Hawa Z. E. Jaafar ◽  
Mallappa Swamy ◽  
Puteri Megat Wahab
Keyword(s):  
Rice Bran ◽  
Antioxidant Properties ◽  
Brown Rice ◽  
Natural Antioxidants ◽  
Extraction Process ◽  
Red Rice ◽  
Flavonoid Content ◽  
Accurate Analysis ◽  
Pigmented Rice ◽  
Flavonoid Compounds

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.

scholarly journals Impact of Oral Mastication on the in vitro Digestibility of Pigmented and Non-Pigmented Rice Varieties

2021 ◽  
Vol 12 (1) ◽  
pp. 1148-1160
Keyword(s):  
Amylose Content ◽  
Starch Content ◽  
In Vitro Digestion ◽  
In Vitro Digestibility ◽  
Rice Varieties ◽  
Pigmented Rice ◽  
Rice Samples ◽  
Oral Processing

The extent of starch hydrolysis and glycemic index (GI) of foods depends on how it is orally processed, but many in vitro digestion studies failed to consider the oral phase of digestion. This research aimed to understand the relationship between oral mastication and GI of rice. For this study, different rice varieties (pigmented and non-pigmented) were selected and analyzed for their physicochemical properties. The amylose content for all rice varieties was higher than 25%, with the starch content of 68.68 ± 0.70% - 81.60 ± 1.78%. Temporal dominance of sensation was determined for rice samples to understand the consumers' sensory preferences towards the pigmented rice varieties. In vivo oral mastication studies were also performed for the rice varieties, in which significant differences were observed amongst pigmented and non-pigmented rice samples. The particle size for pigmented rice varieties after in vivo oral mastication was significantly larger (50% particles greater than 2 mm; due to its intact morphology) than non-pigmented rice. The significant impact of oral processing on the GI of rice irrespective of the varieties was also observed in this study. Thus, this research sheds light on the need for oral processing for in vitro digestion studies.

scholarly journals Discovery of Functional SNPs via Genome-Wide Exploration of Malaysian Pigmented Rice Varieties

2019 ◽  
Vol 2019 ◽  
pp. 1-12
Author(s):  
Rabiatul-Adawiah Zainal-Abidin ◽  
Norliza Abu-Bakar ◽  
Yun-Shin Sew ◽  
Sanimah Simoh ◽  
Zeti-Azura Mohamed-Hussein
Keyword(s):  
Breeding Program ◽  
Snp Analysis ◽  
Rice Seed ◽  
Rice Breeding ◽  
Red Rice ◽  
Rice Varieties ◽  
Protein Coding ◽  
Pigmented Rice ◽  
Genome Wide ◽  
Variation Database

Recently, rice breeding program has shown increased interests on the pigmented rice varieties due to their benefits to human health. However, the genetic variation of pigmented rice varieties is still scarce and remains unexplored. Hence, we performed genome-wide SNP analysis from the genome resequencing of four Malaysian pigmented rice varieties, representing two black and two red rice varieties. The genome of four pigmented varieties was mapped against Nipponbare reference genome sequences, and 1.9 million SNPs were discovered. Of these, 622 SNPs with polymorphic sites were identified in 258 protein-coding genes related to metabolism, stress response, and transporter. Comparative analysis of 622 SNPs with polymorphic sites against six rice SNP datasets from the Ensembl Plants variation database was performed, and 70 SNPs were identified as novel SNPs. Analysis of SNPs in the flavonoid biosynthetic genes revealed 40 nonsynonymous SNPs, which has potential as molecular markers for rice seed colour identification. The highlighted SNPs in this study show effort in producing valuable genomic resources for application in the rice breeding program, towards the genetic improvement of new and improved pigmented rice varieties.

Food Potential and Antioxidant Property of Cassia auriculata Seed: A Nutritionally Unexploited Legume

2020 ◽  
Vol 16 (9) ◽  
pp. 1381-1392
Author(s):  
Mahendra Khyade ◽  
Suresh Kamble ◽  
Mohan Waman ◽  
Anup Padwal ◽  
Mahesh Gunjal
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Functional Properties ◽  
Nutritive Value ◽  
Unsaturated Fatty Acids ◽  
Antioxidant Activities ◽  
Soluble Sugars ◽  
Antioxidant Properties ◽  
Seed Flour ◽  
Cassia Auriculata

Background: Seeds of Cassia auriculata are reported to be used for varying medicinal purposes; however, information on nutritive value and physical properties of seeds remains unexplored. Hence, this study is carried out to investigate the proximate, minerals, fatty acid profile, functional properties, phenolic profiling as well as antioxidant activities of seed in order to give adequate information on its suitability as a possible future food source. Methods: The proximate compositions were evaluated by AOAC, and other standard prescribed methods. Minerals and fatty acids compositions were determined using Atomic Absorption Spectrophotometer and UV-visible spectrophotometers, while anti-nutrient determinations were carried out using standard procedures. Antioxidant activity and phenolic profiles were also analyzed using UVvisible spectrophotometers and HPLC. Results: The results obtained from proximate analysis were: moisture content (9.74%), ash content (4.95%), protein (23.83%), lipid (6.68%), crude fiber (8.93%), total soluble sugars (53.4%) and energy value (412.6 Kcal/100g). The mineral analysis showed that nitrogen, potassium and phosphorus were the predominant elements present in the seeds. Calcium, zinc, sodium, magnesium, copper, and iron were also detected in appreciable amounts. The analyzed anti-nutritional factors were oxalate (1.38 μg/mg), phytate (0.12 μ g/mg), tannin (3.02 μg/mg), phenol (1.11 μg/mg) and saponins (0.0037%). In the seeds oils, palmitic acid (14.01%) was prominent saturated fatty acid followed by stearic acid (5.12%) and arachidic acid (2.17%), while oleic acid (21.31%) and linoleic acid (51.52%) constituted the dominant unsaturated fatty acids. The physicochemical and functional properties revealed that the seeds flour had excellent water absorption index, swelling index, foaming capacity and foam stability. In addition to that, the flour extracts revealed the dose-dependent antioxidant properties of tested extracts of the seed flour. Moreover, the HPLC analysis unveiled four phenolic compounds namely, benzoic acid (0.72 μg/mg), cinnamic acid (0.71 μg/mg), salicylic acid (0.65 μg/mg) and vanillic acid (0.61 μg/mg). Conclusion: The results of the present study revealed that Cassia auriculata seed flour is a good source of important nutrients such as fat, protein, fibre and minerals along with edible phenolics. So the seeds would be a valuable source of dietary supplements especially for growing population and could be used for industrial and pharmaceutical purposes.

Phenolic Acids and Antioxidant Activities in Husk of Different Thai Rice Varieties

2010 ◽  
Vol 16 (4) ◽  
pp. 329-336 ◽  
Author(s):  
S. Butsat ◽  
S. Siriamornpun
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Acids ◽  
Rice Husk ◽  
Antioxidant Activities ◽  
Free Fraction ◽  
Total Phenolic ◽  
Rice Husks ◽  
Rice Varieties ◽  
Phenolic Contents ◽  
Pigmented Rice

This study was designed to investigate the free and bound phenolic acids as well as their antioxidant activities in husk of 12 Thai rice varieties consisting of pigmented rice and normal rice. The pigmented rice husk gave higher free total phenolic contents than normal rice husk. However, there was no significant difference in bound total phenolic contents between pigmented rice and normal rice husks. Ferulic and p-coumaric acids were the major phenolic acids in the free fraction of pigmented rice husks, whereas vanillic acid was the dominant phenolic acid in the free fraction of normal rice husks. On the other hand, p-coumaric acid was highly found in bound form of both pigmented and normal rice husks. The antioxidant activity of husk extracts was positively correlated with the total free phenolics content and individual of phenolic acids especially ferulic acid. On the basis of this study, it is suggested that the rice husk could be a potential phenolic acid source and may therefore offer an effective source of natural antioxidant. Our findings provide valuable information on phenolic acids composition and antioxidant activity of husk for further food application.

scholarly journals Biotechnologies in the creation of black and red rice varieties for functional nutrition

2021 ◽  
Vol 247 ◽  
pp. 01060
Author(s):  
Yulia Goncharova ◽  
Olesya Bragina ◽  
Sergey Goncharov ◽  
Evgeniy Kharitonov
Keyword(s):  
Energy Efficient ◽  
Nutritional Value ◽  
Red Rice ◽  
Rice Varieties ◽  
The Third ◽  
Organic Cultivation ◽  
Resistant Varieties ◽  
Rice Samples ◽  
The Creation ◽  
White Grain

Resistant varieties allow to reduce water consumption, application of pesticides and herbicides during their production, which is necessary for the development of energy-efficient and organic cultivation technologies. Another task facing breeders is the creation of black-grain and red-grain rice varieties containing up to 20 times more antioxidants than white-grain rice varieties for functional nutrition. To solve these problems, systems of molecular markers have been developed to control the inclusion of target loci in the cultivar genotype. The production of rice varieties with colored pericarp in Russia is associated with the inclusion in the genotype of created varieties genes that determine drought resistance, due to the lack of irrigation water in most rice-growing regions. To reduce the complexity of creating varieties of functional direction with given characteristics, markers linked to genes of interest are grouped into multiplex complexes presented in the work. They simultaneously control both the adaptability and the nutritional value of the material. Four multiplex complexes control 11 loci that determine the content of micro and macro elements. The first one controls the genes that determine the content of Mn, Ca on chromosome 3 and Zn on the eighth chromosome. The second controls two genes that determine the content of iron (on chromosomes 6 and 8) and manganese on the tenth chromosome. The third helps to identify polymorphism at the loci that determine the content of Zn, P, K and other traits that determine the nutritional value on chromosomes 5, 6, 8. Five complexes help to track the inclusion in the genotype of 13 loci that determine the formation of traits associated with the adaptability of rice samples.

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