Showing papers on "Black rice published in 2016"

Thermal and pH degradation kinetics of anthocyanins in natural food colorant prepared from black rice bran

Abstract: The study of the stability of anthocyanins in food colorant powder is important to predict the quality changes occurring as the food products are processed, to prevent and control the degradation of the anthocyanins. The objectives of this study were to identify anthocyanin components in natural food colorants obtained from black rice bran, and investigate their thermal stability at 60, 80, and 100 °C, pH stability from 2.0 to 5.0 and also their correlation with visual color, L *, C *, and h°. Results showed that only six types of anthocyanins, cyanidin-3-O-glucoside, cyanidin-3-O-rutinoside, delphinidin, cyanidin, pelargonidin and malvidin were present in raw black rice bran (BRB) and black rice bran colorant powder (BCP). The thermal degradation of both the visual color and the anthocyanin content in the BCP followed a first-order kinetic reaction model. The temperature-dependent degradation was adequately fitted to the Arrhenius equation. In terms of the pH stability, increasing pH values resulted in lower activation energies (E a ) and higher half-life (t 1/2 ) values for both color parameters and individual anthocyanins when heating from 60 to 100 °C. Moreover, the degradation rate constant (k) increased with increasing temperature and pH value. The degradation of cyanidin-3-O-glucoside and total anthocyanins showed a strong positive correlation with C *. The changes in visual color may be used as an on-line quality control indicator during thermal processing of food products containing rice bran colorants which have high anthocyanin content.

Screening of the anthocyanin profile and in vitro pancreatic lipase inhibition by anthocyanin-containing extracts of fruits, vegetables, legumes and cereals.

Abstract: BACKGROUND The phytotherapic treatment of overweight and/or moderate obesity is growing widely, thus there is a great interest towards the phenolic compounds of fruits and vegetables which may inhibit pancreatic lipase enzyme. In this study, we report the chemical composition and in vitro pancreatic lipase inhibitory activity of 13 freeze-dried anthocyanin-containing extracts of different Mediterranean plants: fruits (blood orange, pomegranate, blackberry, mulberry and sumac), citrus by-products (blood orange peel), citrus vegetative tissues (young lemon shoots); vegetables (red cabbage and violet cauliflower), legume seeds (black bean), cereals (black rice), and cereal processing by-products (black rice hull). Total phenols and anthocyanins were determined. Individual anthocyanins were identified by UHPLC-PDA-ESI/MSn. RESULTS Results revealed a wide variation in the distribution of anthocyanin compounds. Blood orange and pomegranate juice extracts had the highest total anthocyanin content and exhibited the strongest inhibition of pancreatic lipase in vitro. CONCLUSION Inhibitory activity was positively correlated with anthocyanin content. In appropriate formulations, anthocyanin-containing extracts could find a use as anti-obesity agents. © 2016 Society of Chemical Industry

Black Rice: Research, History and Development

Abstract: This book introduces black rice to a wider circle of interested parties. Although there have been research on different aspects of black rice, the information is scattered and not easily accessible to laypersons. The book covers all the aspects of black rice from research, history, to its development. As such, the book is suitable for both rice researchers and non-professionals who want to know more about this unique rice crop. Black rice, also known as forbidden rice, is packed with high level of nutrients and antioxidants. The antioxidants found in black rice is higher than the blueberries (that contain highest amount of anthocyanins). Black rice is black due to anthocyanin content in the outer layer of its kernel. Legend tells that this rice was consumed only by royals in China and it was expected that this rice would increase life span of the king. Consumption of black rice without approval was hanged. Ordinary individuals were not allowed to consume black rice. Thus this rice is also known as forbidden rice and Emperor s rice. Now this black heirloom rice is widely available in different parts of the world. Researchers have found that black rice reduce Reactive Oxygen Species (ROS), the free radicals produced in the body which is the cause of many diseases. This rice also reduce diabetes, inflammation, heart attack, allergy and obesity; reduce the growth of cancer, improves digestive system and is panacea of many health problems. Thus this rice is also known as long life rice. Food nutritionists consider black rice as modern super foods. The cultivation method of black rice is similar to general rice cultivation practices. There are many varieties available in black rice which is of different Asian origin but Chinese black rice is the most famous among them. Black rice has a wide range of applications because its bran is used as a natural food colouring dye, and it is also used to prepare noodles, pasta, porridge, wine etc. This rice takes slightly longer time to cook than widely available white rice. In modern era, black rice serve as one of the best food materials available to us to maintain our health with regular physical exercise

Enzymatic Acylation of Anthocyanin Isolated from Black Rice with Methyl Aromatic Acid Ester as Donor: Stability of the Acylated Derivatives

Abstract: The enzymatic acylation of anthocyanin from black rice with aromatic acid methyl esters as acyl donors and Candida antarctica lipase B was carried out under reduced pressure. The highest conversion of 91% was obtained with benzoic acid methyl ester as acyl donor; cyanidin 3-(6″-benzoyl)-glucoside, cyanidin 3-(6″-salicyloyl)-glucoside, and cyanidin 3-(6″-cinnamoyl)-glucoside were successfully synthesized. This is the first report on the enzymatic acylation of anthocyanin from black rice with methyl aromatic esters as acyl donors and lipase as biocatalyst. Furthermore, the acylation with aromatic carboxylic acids enhanced both the thermostability and light resistivity of anthocyanin. In particular, cyanidin 3-(6″-cinnamoyl)-glucoside was the most stable among the three acylated anthocyanins synthesized.

Germinated Thai Black Rice Extract Protects Experimental Diabetic Rats from Oxidative Stress and Other Diabetes-Related Consequences

Abstract: Background: Diabetes mellitus (DM), particularly type 2 DM (T2DM), is one of the most common metabolic disorder worldwide. The prevention measures and treatment strategies for DM are improving steadily. The current study explains the impact of germination on phytochemical content of Thai black rice (BR), and the influence of germinated BR extract (GBRE) supplementation on diabetic conditions in rats. Methods: BR was germinated and the phenolic, anthocyanin, and γ-aminobutyric acid (GABA) content of the extract were analyzed using HPLC and spectrophotometric methods. Streptozotocin-induced diabetic rats were supplemented with high and low doses of GBRE. The plasma glucose, insulin, cholesterol, triglyceride levels, antioxidant status, and antioxidant enzyme levels of treated animals were assessed using ELISA and spectrophotometric methods. Results: Germination enhanced the GABA content of BR, and GBRE intervention improved the total antioxidant capacity and antioxidant enzymes levels in diabetic rats. The plasma glucose, cholesterol, triglyceride levels, insulin resistance and glucose tolerance were reduced, and the degree of insulin secretion in rat plasma was significantly increased upon GBRE treatment. Both pre and post-treatment approaches showed the anti-diabetic ability of GBRE. In most of the analyzed parameters, GBRE was quite equal to the performance of drug-metformin. Conclusions: GBRE supplementation helps prevent and manage the consequences of DM.

Molecular and Biochemical Analysis of Two Rice Flavonoid 3’-Hydroxylase to Evaluate Their Roles in Flavonoid Biosynthesis in Rice Grain

Abstract: Anthocyanins and proanthocyanidins, the major flavonoids in black and red rice grains, respectively, are mainly derived from 3′,4′-dihydroxylated leucocyanidin. 3′-Hydroxylation of flavonoids in rice is catalyzed by flavonoid 3′-hydroxylase (F3′H: EC 1.14.13.21). We isolated cDNA clones of the two rice F3′H genes (CYP75B3 and CYP75B4) from Korean varieties of white, black, and red rice. Sequence analysis revealed allelic variants of each gene containing one or two amino acid substitutions. Heterologous expression in yeast demonstrated that CYP75B3 preferred kaempferol to other substrates, and had a low preference for dihydrokaempferol. CYP75B4 exhibited a higher preference for apigenin than for other substrates. CYP75B3 from black rice showed an approximately two-fold increase in catalytic efficiencies for naringenin and dihydrokaempferol compared to CYP75B3s from white and red rice. The F3′H activity of CYP75B3 was much higher than that of CYP75B4. Gene expression analysis showed that CYP75B3, CYP75B4, and most other flavonoid pathway genes were predominantly expressed in the developing seeds of black rice, but not in those of white and red rice, which is consistent with the pigmentation patterns of the seeds. The expression levels of CYP75B4 were relatively higher than those of CYP75B3 in the developing seeds, leaves, and roots of white rice.

Thermal cooking changes the profile of phenolic compounds, but does not attenuate the anti-inflammatory activities of black rice

Abstract: Background : Evidence on biological activities of cooked black rice is limited. This study examined the effects of washing and cooking on the bioactive ingredients and biological activities of black rice. Methods : Cooked rice was prepared by washing 0–3 times followed by cooking in a rice cooker. The acidic methanol extracts of raw and cooked rice were used for the analyses. Results : Raw black rice, both washed and unwashed, had higher contents of polyphenols, anthocyanins, and cyanidin-3-glucoside (C3G), but lower protocatechuic acid (PA), than did cooked samples. Similarly, raw rice extracts were higher in ferric-reducing antioxidant power (FRAP) activities than extracts of cooked samples. Nonetheless, extracts of raw and cooked rice showed similar inhibitory potencies on nitric oxide, tumor necrosis factor-α, and interleukin-6 productions in lipopolysaccharide-activated macrophages, whereas equivalent amounts of C3G and PA did not possess such inhibitory effects. Conclusions : Thermal cooking decreased total anthocyanin and C3G contents and the FRAP antioxidative capacity, but did not affect anti-inflammatory activities of black rice. Neither C3G nor PA contributed to the anti-inflammatory activity of black rice. Keywords: black rice; anthocyanin; cyanidin-3-glucoside; protocatechuic acid; antioxidation; anti-inflammation (Published: 20 September 2016) Citation: Food & Nutrition Research 2016, 60: 32941 - http://dx.doi.org/10.3402/fnr.v60.32941

iTRAQ-Based Quantitative Proteomics Analysis of Black Rice Grain Development Reveals Metabolic Pathways Associated with Anthocyanin Biosynthesis

Abstract: Background Black rice (Oryza sativa L.), whose pericarp is rich in anthocyanins (ACNs), is considered as a healthier alternative to white rice. Molecular species of ACNs in black rice have been well documented in previous studies; however, information about the metabolic mechanisms underlying ACN biosynthesis during black rice grain development is unclear.

Five-color nutritional congee powder and preparation method thereof

Abstract: The invention relates to healthcare food and a preparation method thereof and provides five-color nutritional congee powder which comprises green nutritional congee powder, red nutritional congee powder, yellow nutritional congee powder, white nutritional congee powder and black nutritional congee powder.The green nutritional congee powder comprises green bean, rice, Fructus ziziphi jujubae, oat, pearl barley, wheat germ, black rice, Radix puerariae, Semen euryales, lotus seed, hawthorn, konjac flour and spinach powder, the red nutritional congee powder comprises red phaseolus bean, Fructus ziziphi jujubae, oat, pearly barley, purple sweet potato, black bean, black rice, corn, buckwheat, almond, lotus seed, konjac flour, Fructus lycii and wheat germ, the yellow nutritional congee powder comprises corn, oat, pearly barley, rice, Fructus ziziphi jujubae, unpolished rice, pumpkin powder, konjac flour, buckwheat, wheat germ, Poria cocos and black bean, the white nutritional congee powder comprises lily, rice, almond, oat, pearl barley, Chinese yam, konjac flour, lotus powder, ginger, peanut and Poria cocos, and the black nutritional congee powder comprises big rice, oat, pearl barley, black sesame, black bean, black bean, unpolished rice, walnut, buckwheat, wheat germ and konjac flour.

Phytochemical Profiles and Antioxidant Capacity of Pigmented and Non-pigmented Genotypes of Rice (Oryza sativa L.)

Abstract: Pigmented rice (Oryza sativa L.) genotypes become increasingly important in the agroindustry due to their bioavailable compounds that have the ability to inhibit the formation and/or to reduce the effective concentration of reactive cell-damaging free radicals. This study aimed at determining the concentrations of free, and bound phytochemicals and their antioxidant potential (DPPH and ABTS assays) as well as the vitamin E and carotenoids contents of non-pigmented and pigmented rice genotypes. The results confirmed that the content of total phenolics and flavonoids contents, as well as the antioxidant capacity (DPPH and ABTS assays) of pigmented rice was several-fold greater than non-pigmented ones (4, 4, 3 and 5 times, respectively). Compounds in the free fraction of pigmented rice had higher antioxidant capacity relative to those in the bound form, whereas the non-pigmented rice cultivars exhibited the opposite trend. Ferulic acid was the main phenolic acid of all rice genotypes, whereas black rice contained protocatechuic and vanillic acids in higher contents than red rice and non-pigmented rice genotypes. For vitamin E (tocopherols and tocotrienols) and carotenoids (lutein, zeaxanthin and β-carotene) contents, no obvious concentration differences were observed between non-pigmented and pigmented rice, with the black rice exhibiting the highest carotenoid content. Overall, pigmented rice genotypes contain a remarkable amount of bioactive compounds with high antioxidant capacity; therefore, they have great potential as a source of bioactives for developing functional food products with improved health benefits.

Dye-sensitized solar cells with sequentially deposited anthocyanin and chlorophyll dye as sensitizers

Abstract: Anthocyanin (An) and chlorophyll (Chl) dyes have been extracted from black rice and fragrant screwpine (Pandanus amaryllifolius) leaves respectively using methanol as solvent. The anthocyanin and chlorophyll dyes were characterized using UV–Vis absorption spectroscopy. While the anthocyanin dye has a broader absorption peak at 541 nm, the chlorophyll dye has two prominent absorption peaks at 465 and 663 nm. The anthocyanin and chlorophyll dyes were deposited sequentially on the TiO2 electrode. The photoelectrode prepared by dipping in anthocyanin solution first and then in chlorophyll solution for the same duration showed the best efficiency of 0.81 % with J sc = 2.64 mA cm−2, V oc = 0.46 V and FF = 0.63 for DSSC.

Keragaman Genetik Kultivar Padi Beras Hitam Lokal Berdasarkan Penanda Mikrosatelit

Abstract: Indonesia has diverse accessions of local black rice, which are important sources of germplasm. However, some of the local black rice cultivars have different names, leading a need to be identified to determine their genetic diversity using molecular marker. This study aimed to identify genetic diversity of eleven cultivars of local black rice, collection of the Assessment Institute for Agricultural Technology, Yogyakarta and compared them with two white rice varieties using four microsatellite markers. Detection of microsatellite alleles polymorphism was carried out by visualization of PCR amplicons by electrophoresis on agarose gel. To estimate their genetic diversity, phylogenetic tree and principal coordinate analysis were performed using binary data of SSR alleles. The results revealed that total markers enabled to differentiate black rice cultivars as reflected by high value of polymorphic information content (PIC) mean (0.695). This value was consistent with the high genetic diversity of black rice (genetic diversity index, h = 0.283) in comparison with white rice cultivars (h = 0.020). The phylogenetic and main coordinate analyses suggested that black rice cultivars genetically differed from white rice. The local black rice cultivars were preferentially grouped based on their genetic those were distributed in three coordinates and did not represent their local geographic origin. Genetic diversity analysis in this study will be useful as an initial basis for proper identification and selection for appropriate parents to assist breeding program of black rice in Indonesia.

Food composition suitable for hypertension hyperlipidemia hyperglycemia population and preparation method thereof

Abstract: The invention discloses a food composition suitable for a hypertension hyperlipidemia hyperglycemia population, which comprises rice, millet, black rice, yam, lotus roots, oat, tartary buckwheat, lotus seeds, pearl barley, yellow corns, potatoes, hazelnuts, Chinese chestnuts, konjak, black sesame, shiitake mushrooms, lycium barbarum, dried mulberries, dried seedless grapes, dates, salt black beans of soybeans, hawthorn powder, carrot powder, tomato powder, puerarin powder, concentrated whey protein, soy isolate protein, camellia oil, purple perilla seed oil, maltodextrin, L-malic acid, L-carnitine and milk calcium. The invention further discloses a preparation method of the food composition suitable for the hypertension hyperlipidemia hyperglycemia population. After the food composition is taken usually, balanced nutrition can be ensured when effects of effectively reducing a blood pressure, blood fat and blood sugar are achieved; meanwhile, the food composition also has effects of conditioning important organs of a human body, such as livers, kidneys, spleen, stomach, large intestine and the like, protecting the heart, improving blood vessel elasticity, reducing the blood viscosity and preventing the Alzheimer disease.

Nutritional mixed congee and making method thereof

Abstract: The invention discloses a nutritional mixed congee and a making method thereof, and belongs to the technical field of food processing. The mixed congee comprises, by weight, 5-8 parts of rice, 4-6 parts of millet, 3-5 parts of peanuts, 3-5 parts of red beans, 1-3 parts of mung beans, 1-3 parts of highland barley, 0.5-1 part of porkburger, 0.5-1 part of jujube, 0.5-1 part of black rice, 0.5-1 part of dried longan pulp, 0.2-0.8 parts of glutinous rice, 0.2-0.8 parts of barley, 0.2-0.6 parts of wolfberry fruit, 0.1-0.5 parts of kidney beans and 0.05-0.1 parts of lily. The nutritional mixed congee has the advantages of comprehensive nutrition, good mouthfeel and beautiful color.

Antidiabetic mechanism of ethanol extract of black rice bran on diabetic rats

Abstract: Background: Black rice bran contains bioactive compounds; previous studies have shown the ethanol extract of black rice bran (EEBRB) can decrease levels in diabetic rats. Aims and Objective: To elucidate the mechanism of antidiabetic effect of EEBRB. Materials and Methods: This research was carried out by setting a few parameters for antidiabetic. The effects of inhibition of the enzyme alpha-glucosidase performed with in vitro studies using the extracted enzyme of intestines of mice. A total of 5 mL alpha-glucosidase enzyme was incubated for 5 min with EEBRB 1 mL with a serial concentration in phosphate buffer pH 7.2. Enzyme inhibitory effect was determined by measuring the concentration of formed glucose with Lane–Eynon method. The insulin level and glucose-lowering activity were determined on rats induced by alloxan 150 mg/kg and treated with EEBRB. Treated rats for 28 days were sacrificed and were prepared for histopathological observation of pancreas. Result: EEBRB was able to inhibit the activity of the enzyme a-glucosidase on glucose with IC50 values of 121 ± 12.3 mg%. The EEBRB extract dose of 100 mg/kg was able to decrease blood sugar levels to 151 ± 38.58 mg/dL. The level of insulin in diabetic rats administered by EEBRB dose of 50, 100, and 200 mg/kg was obtained 6.52 ± 5.94, 11.5 ± 3.5, and 15.20 ± 9.5 ng/mL, respectively. Meanwhile, histopathological observations showed an improvement on the pancreatic beta cells. Conclusion: Antidiabetic mechanism of EEBRB is associated with increased insulin levels because of regeneration of pancreatic beta cells in diabetic rats.

Kemajuan Genetik dan Heritabilitas Karakter Agronomi Padi Beras Hitam pada Populasi F2

Abstract: Black rice is a local rice variety with some advantages and weaknesses. The desirable character of black rice is its high anthocyanin content, while the weaknesses are late maturing, tall plant stature and low grain yield. Crosses were made between two parents aimed to recombine the superior traits. The effectiveness and efficiency of selection would be determined by the magnitude of the heritability of traits and the selection progress. This study was aimed to determine the heritability estimates in a broad sense and the genetic advance of agronomic characters of F2 generation, from crosses of local black rice and high yielding variety of white rice. The experiment was conducted in Padasan, Pakembinangun, Pakem, Sleman, Yogyakarta from January to May 2013. The F2 population derived from crosses of black rice x white rice, with the morphological traits of hairless black rice (S) crossed with Situbagendit (G) white rice, Cempo ireng (C) with Situbagendit (G) and Cempo ireng (C) with Inpari 6 (I). The F2 plants population were planted without replication. Genetic parameters estimated were calculated for broad sense heritability and genetic advance from selection. Results showed that the F2 population had high broad sense heritability estimates for all characters observed, including: plant height, flag leaf length, number of productive tillers, panicle length, number of filled grains per panicle, number of empty grains per panicle, maturity and rice color, in the three F2 populations obtained from crosses of S x G, C x G and C x I. Only the plant height of S x G cross had a medium broad sense heritability estimate. The large heritability estimates indicated that the respective character was controlled by genetic factor more than environmental ones. High genetic advance would be obtained in the flag leaf length, number of productive tillers, panicle length, number of filled grains/panicle, number of empty grains/panicle and rice color from S x G, C x G and C x I crosses. Genetic advance of plant height was medium (at S x G and C x I crosses) to high (C x G crosses). The maturity trait had low genetic advance on cross S x G; C x G; and Cx I. The high value of genetic advance of character would suggest that selection on the character’s appearance would be successful.

Influence of anthocyanin co-pigment on electron transport and performance in black rice dye-sensitized solar cell

Abstract: This work reports the novel contribution of chlorophyll b as natural anthocyanin co-pigment in unpurified black rice extract for improved electron transport and performance of natural dye-sensitized solar cell. The dyes are extracted as prominent photosensitizers by considering the concentration, the dye electronic structure, the extraction, and immersion time. The anthocyanin dye containing 1.92 mM cyanidin-3-O-glucoside structure has been extracted without purification. Interestingly, 0.33 mM chlorophyll b is found as a natural co-sensitizer in unpurified anthocyanin. The role of chlorophyll b supporting the electron transfer of anthocyanin dye will be investigated for improved cell performance. Both purified and unpurified dyes are compared in the same anthocyanin concentration. The combined Tauc plot and voltametric method will be conducted to show the interfacial electronic band edges of TiO2-dye-electrolyte. Electrochemical impedance spectroscopy method will investigate electron transfer dynamic in both cell systems. As a result, chlorophyll b has dominantly acted as two intermediate states in boosting electron injection and dye regeneration to improve cell efficiency from 1.31 to 2.17 % due to the narrower LUMO–TiO2 conduction band gap and the narrower HOMO-iodide (I −) potential gap, respectively. According to the electron transport, the co-sensitizer contributes to the smaller transport resistance (R t = 21.9 Ω), the higher chemical diffusion coefficient (Dn = 1.696 × 10−3 cm2/s), the higher chemical capacitance (Cμ = 14.32 μF), and the faster electron transport (τd = 39.88 μs).

Vegetarian diet set meal, and preparation method thereof

Abstract: The invention discloses a vegetarian diet set meal. The vegetarian diet set meal comprises following raw materials, sticky rice, coix seed, black rice, corn, buckwheat grain, oat, milled glutinous broomcorn millet, millet, unpolished rice, sorghum rice, wheat, barley, lucid ganoderma, hazelnut kernel, pine nut kernel, pistachio nut kernel, apricot kernel, sunflower seed kernel, peanut kernel, ginkgo kernel, soybean, black soya bean, black kidney bean, circassian bean, mung bean, pea, broad bean, chickpea, hyacinth bean, sword bean, petits pois, kidney bean, snow bean, green soy bean, dwarf bean, winged bean, hickory kernel, cowpea, pumpkin seed, cashew nut, grape seed, cucumber seed, purple perilla seed, lettuce seed, brassica juncea var seed, Chinese waxgourd seed, bitter gourd seed, chayote seed, gold towel gourd seed, towel gourd seed, winter squash seed, cucurbita pepo seed, bottle gourd seed, and celery seed. According to a preparation method, 159 raw materials which are used contain the comprehensive nutrients needed by human body, nutrient balance and sufficiency are achieved, requirements of people on nutrients are satisfied effectively, effect is excellent, and only natural food materials are used.

Composite quick-eatable black coarse cereal nutrition powder and making method thereof

Abstract: The invention discloses composite quick-eatable black coarse cereal nutrition powder and a making method thereof. The composite quick-eatable black coarse cereal nutrition powder is made from, by weight, 5-10 parts of black fungus puffing powder, 10-15 parts of black sesame, 10-25 parts of black beans, 20-30 parts of rye, 2-8 parts of lycium ruthenicum Murr. extract, 5-10 parts of black dates, 10-15 parts of black rice, 5-10 parts of black garlic and 5-10 parts of sugar. Meanwhile, the invention further provides the method for making the nutrition powder. The nutrition powder has the advantages of being balanced in nutrition matching, high in beneficial component activity, and the like.