Study on Regulatory Effects of Yam Rice Powder (YRP) and its Ethanol Extract on Blood Sugar and Lipids and Reducing Oxidative Stress of Diabetic Mice/Patient

In the present study, we evaluated the hypoglycemic, hypolipidemic and anti-peroxidative effects of yam rice powder (YRP) derived from Tremella aurantialba on streptozotocin (STZ)-induced diabetic mice and diabetic patients. Diabetic mice were treated with ethanol extract of YRP (EEYR) at three doses or YRP for 30 days. Diabetic patients were treated with ethanol extract solution of YRP (ESYR) for 4.5 months. Results indicated that EEYR administration significantly reduced levels of fasting blood glucose (FBG), serum fructosamine, total cholesterol, total triglyceride and malondialdehyde, and increased glucose metabolism velocities and superoxide dismutase level in the serum compared with diabetic controls (p<0.01). Moreover, ESYR could replace chemical drugs to control the FBG and postprandial blood glucose levels of diabetic patients. Our results suggested that YRP could enhance hypoglycemic, hypolipidemic and antioxidant properties in STZ-induced diabetic mice and diabetic patients. Collectively, YRP might be used as food to prevent or manage diabetes.

Antioxidant and phytochemical content of commercial brown rice (Ecobrown) and white rice (Jasmine, Jati Super Special and Manggo Thai) for potential cosmetic rice powder raw materials

Cosmetic rice powder or “bedak sejuk'' has long being used as part of traditional skincare routine. The powdered rice extract is applied on the face, usually at night and will be rinsed off the next morning to obtain smooth and clear skin complexion. Usually, the regular rice available in one’s kitchen is used to make the cosmetic rice powder but different grades of rice (based on the price) will give different effects to the skin. This study aims to investigate and compare the bioactivities and phytochemical composition of different grades of rice available in the market. The rice sample used in this study was Ecobrown rice, Jasmine White rice, Jati Super Special Tempatan rice and Manggo Thai rice. All rice samples were extracted using distilled water by maceration process. The bioactivities; antioxidant capacity was measured using DPPH assay. Phytochemical content was determined as total phenolic and flavonoid contents (TPC and TFC). High Performance Liquid Chromatography (HPLC) was also used to determine phenolic content expressed as gallic acid equivalent (GAE). The result showed that brown rice had significantly higher antioxidants with IC50 values of 6.4 mg/mL in DPPH assay. The observed activities were corresponding with total phenolic content, where EcoBrown rice has a significantly higher amount of phenolic content (p?0.05) compared to other samples. Meanwhile, almost similar TFC was observed in all rice samples with Jati Super Special. The analysis of phenolic content was correlated with HPLC analysis, where brown rice was shown to have the highest amount of gallic acid content. In conclusion, brown rice can be considered as a better choice to produce “bedak sejuk”.

Evaluation of The Physicochemical, Sensorial and Antioxidant Properties of Functional Ale Beer Brewed with Rice and Fruit by-Products

Functional beer brewed with a high bioactive compound ingredients is beneficial to prevent many diseases. Rice and fruit by-products are rich in bioactive compounds and have a potential for functional beer production. The aim of the present work was to assess the physicochemical, nutritional and sensorial properties of the beer brewed with rice and fruit by-products. The five formulas of beer investigated were the dried malt extract, Phitsanulok paddy rice powder, riceberry powder, banana peel and coffee pulp. The ratio of the dried malt extract and the other alternative ingredients was 80:20. The contents in reducing sugar, total phenolic compounds, flavonoid, chlorogenic acid, caffeine and dietary fiber were evaluated. The correlations between the physicochemical, sensorial, antioxidant properties and acceptability of beers were assessed by the Principal Component Analysis. The results showed that beers were differed in color density and have a low alcohol content. Among beer formula, beers brewed with coffee pulp was the richest in total phenolic and beers brewed with banana peel was the richest in flavonoid content (278.82 mg gallic acid equivalent/ L beer and 69.18 mg catechin equivalent/ L respectively). The antioxidant capacity was the highest in banana peel beer formula (76.64%). The Principal Component Analysis revealed that beers brewed with the two varieties of rice powder formula were in the same group of beer control (dried malt extract formula). These beers were characterized by a high note of appreciation from consumer. Whereas, a high correlation between the antioxidant capacity and total polyphenolic, flavonoid content was observed in beer fruit by-products formulas. The incorporation of two varieties of rice powder or fruit by-products was feasible in brewing process to produce a functional ale beer appreciated by customer and having a noticeable antioxidant capacity.

Pengaruh Herbal Temu Ireng (Curcuma aerugenosa) Dan Beras Ketan (Oryza sativa glutinosa) Sebagai Lulur Kulit Pada Wanita

Lulur is a traditional cosmetic preparation that has been prescribed from generation to generation to remove dead skin cells and dirt so that it can exchange air freely and make the skin brighter and whiter. Therefore this study aims to determine the results of temu ireng powder and glutinous rice powder from organoleptic test of women's skin. The research used the survey-quantitative descriptive method, ‘Temu Ireng’ variable and glutinous rice powder. The independent variables in this study were the amount of temu ireng powder and glutinous rice powder used in the ratio (14 g: 6 g), (10 g: 10 g), (8 g: 12 g). The dependent variable in this study is the finished result of the scrub which includes texture, color, stickiness of the aroma and after using the scrub and is followed by a sign test. From the results of descriptive analysis with the Sign Test X3 with comparison is the best proportion. Whereas in X1 the results of the Sign Test analysis showed that the X2 was 0.45 indicating that there was a change after use. Whereas in the X2 sample from the results of the Sign Test analysis, the X2 value was 2.45, this indicates that there were changes that occurred in the panelist's skin after use. And the sample X3 from the Sign Test analysis shows X2 of 4.05, this also indicates that there is a change.Keywords:Skin Scrub, Temu Ireng Powder, Sticky Rice Powder.ABSTRAKLulur adalah sediaan kosmetik tradisional yang diresepkan dari turun-temurun digunakan untuk mengangkat sel kulit mati,dan kotoran sehingga pertukaran udara bebas serta membuat kulit menjadi lebih cerah dan putih.Oleh karena itu penelitian ini bertujuan untuk mengetahui hasil powder temu ireng dan powder beras ketan dari uji organoleptik terhadap kulit wanita. Penelitian menggunakanmetode survey-deskriptif kuantitatif, variabel temu hitam dan powder beras ketan. Variabel bebas dalam penelitian ini adalah jumlah powder temu ireng dan powder beras ketan yang di gunakan dengan perbandingan (14 g : 6 g ), (10 g : 10 g), (8 g : 12 g ).Variabel terikat dalam penelitian ini adalah hasil jadi dari lulur yang meliputi tekstur, warna, daya lekat aroma dan setelah penggunaan lulur dan di lanjutkan dengan uji sign test (uji tanda). Dari hasil analisis deskriptif dengan uji Sign Test X3 dengan perbandingan adalah proporsi terbaik. Sedangkan pada X1 dengan hasil analisa Sign Test menunjukkan X2nya sebesar 0,45menunjukan bahwa terdapat perubahan setelah pemakaian. Sedangkan pada sampel X2 dari hasil analisa Sign Test nilai X2 sebesar 2,45, hal ini menunjukan terdapat perubahan yang terjadi pada kulit panelis setelah pemakaian. Dan pada sampel X3 dari analisis Sign Test menunjukan X2 sebesar 4,05 hal ini juga menandakan bahwa terjadi pula perubahan.Kata kunci: Lulur Kulit, Powder Temu Ireng, Powder Beras Ketan.

Development of Jasmine Rice Flour Properties as a Safe and Efficient Ingredient for Compact Powder

Natural flour is usually not used directly in compact powder since there are some drawbacks, such as roughness and poor skin adhesion. The purpose of this research was to investigate the extraction and modification of jasmine rice flour using polyethylene glycol (PEG)-50 shea butter. The physical properties in terms of flowability and water resistance of the modified rice flour were investigated and compared with talcum. The modified rice flour was used as the ingredient to develop the compact powder by replacing talcum, which is the main ingredient in compact powder that provides the slipperiness and spread properties, but it is quite harmful. The results of this research revealed that the physical properties of the modified powder changed in terms of flowability and water-resistance by PEG-50 shea butter. The modified rice flour provided better physical properties compared to non-modified rice powder. The modified rice powder, a safe ingredient, could replace 100% talcum in the developed compact powder. Furthermore, the developed compact powder provided Sun Protection Factor (SPF) greater than 15, or 93%, UVB protection, good coverage with a natural appearance, smoothness, diffusion, softness of the skin, and a higher satisfaction level compared with the commercial product.