Showing papers on "Black rice published in 2017"

Physicochemical, antioxidant and sensory characteristics of chiffon cake prepared with black rice as replacement for wheat flour

Abstract: Black rice (BR) powders were used to substitute 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, and 100% (w/w) of wheat flour to manufacture chiffon cakes, assigned as BR10, BR20, BR30, BR40, BR50, BR60, BR70, BR80, BR90, and BR100, respectively. The specific gravity in cake batter, and crumb a value, hardness, cohesiveness, adhesiveness, gumminess and chewiness of baked cakes increased with increased black rice powder levels. However, the moisture in cake batter, and cake volume, crust color and crumb L and b values, springiness, and resilience of baked cakes showed a reverse trend. Total phenols, anthocyanins and scavenging ability of baked cake extracts increased with increased black rice powder levels. The hedonic sensory results of control and 10%–60% substituted cakes were comparable but 70%–100% substituted cakes showed lower sensory results. Altogether, black rice chiffon cake could be developed as a novel food with more bioactive components and effective antioxidant activity.

Anthocyanins in black rice, soybean and purple corn increase fecal butyric acid and prevent liver inflammation in high fat diet-induced obese mice.

Abstract: Epidemiological evidence indicates that anthocyanin consumption reduces the incidence of chronic and degenerative diseases. Therefore, the present study aimed to determine whether black rice anthocyanin (BRA), black soybean anthocyanin (BSA), and purple corn anthocyanin (PCA) could mitigate oxidative stress and inflammation associated obesity in C57BL/6 mice fed with a high-fat diet. BRA, BSA, or PCA was administered at doses of 200 mg kg−1 throughout the 12-week experiment and reduced the bodyweight by 9.6%, 13.3%, or 16.6%, respectively. Furthermore, BRA, BSA or PCA administration could effectively increase fecal butyric acid levels, elevate hepatic SOD and GPx activities, decrease lipid peroxidation, and downregulate the gene expression levels of TNFα, IL-6, iNOS, and NF-κB. Hence, BRA, BSA, or PCA might ameliorate diet-induced obesity by alleviating both oxidative stress and inflammation.

Black rice as a functional food in Indonesia

Abstract: Background: There are many local black rice cultivars in Indonesia, yet only a few of these are formally described in the literature. It has been reported that black rice has many phytochemical variants which may contribute to its use as a functional food, including nutraceuticals and secondary metabolites such as anthocyanin, oryzanol, and more. The purpose of this article was to review literature describing black rice cultivars from Indonesia, with a particular focus on its potential use as a functional food. Our literature search revealed several articles that describe black rice in relation to its nutraceutical properties and its role in reducing non-communicable diseases. Other studies describe the diversity of local pigmented rice and its potential for lowering the risk of hyperlipidemia, hyperglycemia, and for cancer prevention. Black rice has been described as a functional food in several countries; however, there is great diversity among cultivars and further research on Indonesian varieties will determine whether local variants are candidates as well for the development of functional foods. Keywords : black rice cultivar, functional food, non-communicable diseases, nutraceutical, phytochemical

Optimization of ultrasound and microwave assisted extractions of polyphenols from black rice (Oryza sativa cv. Poireton) husk.

Abstract: Phenolic compounds were extracted from the husk of milled black rice (cv Poireton) by using a combination of ultrasound assisted extraction and microwave assisted extraction Extraction parameters were optimized by response surface methodology according to a three levels, five variables Box–Behnken design The appropriate process variables (extraction temperature and extraction time) to maximize the ethanolic extraction of total phenolic compounds, flavonoids, anthocyanins and antioxidant activity of the extracts were obtained Extraction of functional components with varying ethanol concentration and microwave time were significantly affected by the process variables The best possible conditions obtained by RSM for all the factors included 1002 min sonication time, 4946 °C sonication temperature, 1:4079 (w/v) solute solvent ratio, 6734% ethanol concentration, and 3111 s microwave time Under the given solutions, the maximum extraction of phenolics (165 mg/g GAE), flavonoids (304 mg/100 g), anthocyanins (339 mg/100 g) and antioxidants (100%) were predicted, while the experimental values included 172 mg/g GAE of total phenolics, 301 mg/100 g of flavonoids, 336 mg/100 g of anthocyanins and 100% antioxidant activity The overall results indicated positive impact of co-application of microwave and ultrasound assisted extractions of phenolic compounds from black rice husk

Assessment of changes in the content of anthocyanins, phenolic acids, and antioxidant property of Saccharomyces cerevisiae mediated fermented black rice bran

Abstract: Studies on phytochemical properties and bioactivities of rice bran revealed the wealth of natural complex antioxidant compounds. The composition and the properties of the rice bran get altered after fermentation by several microbes. This study was designed to optimize the black rice bran fermentation conditions for the total anthocyanin (ACN) content, total antioxidant properties, and relative activity of β-glucosidase (BGS) by Saccharomyces cerevisiae. The Box–Behnken design and response surface methodology was employed to achieve the maximum response in fermentation. The kinetic analysis of HPLC based phytochemical determination and bioconversion of ACN, and in vitro antioxidant assays were performed during fermentation. The optimum pH, temperature and NaCl concentration to achieve maximum ACN content, antioxidant capacity, and BGS activity were pH 4.0, 40 °C, and 0.5%, respectively. Bioconversion of cyanidin-3-glucoside and peonidin-3-glucoside to cyanidin and peonidin was recorded at a significant level, respectively. The maximum activity of BGS on rice bran was noticed at 24 h of fermentation. The results suggested that phytochemical content was not changed significantly, whereas the antioxidant properties of rice bran were slightly enhanced after 24 h of fermentation. Additional detailed in vivo evaluation is required to explain the impact of submerged fermentation on the bioactivity of rice bran.

Physicochemical and Antioxidant Properties of Rice Bran Oils Produced from Colored Rice Using Different Extraction Methods.

Abstract: This study investigated the physicochemical and antioxidant properties of rice bran oil (RBO) produced from the bran of three rice varities; Khao Dawk Mali 105 (white rice), Red Jasmine rice (red rice) and Hom-nin rice (black rice) using three extraction methods including cold-press extraction (CPE), solvent extraction (SE) and supercritical CO2 extraction (SC-CO2) Yields, color, acid value (AV), free fatty acid (FFA), peroxide value (PV), iodine value (IV), total phenolic compound (TPC), γ-oryzanol, α-tocopherol and fatty acid profile were analyzed It was found that the yields obtained from SE, SC-CO2 and CPE extractions were 1735-2019%, 1476-1816% and 322-622%, respectively The RBO from the bran of red and black rice samples exhibited high antioxidant activities They also contained higher amount of γ-oryzanol and α-tocopherol than those of white rice sample In terms of extraction methods, SC-CO2 provided better qualities of RBO as evidenced by their physicochemical and antioxidant properties This study found that RBO produced from the bran of black rice samples using SC-CO2 extraction method showed the best physicochemical and antioxidant properties

Optimized preparation of anthocyanin-rich extract from black rice and its effects on in vitro digestibility.

Abstract: The procedure for obtaining anthocyanin-enriched extracts from black rice was optimized by response surface methodology, and the effects of the optimized extract on in vitro starch digestibility were investigated in a wheat flour gel model. The experimental results were well-described by a polynomial multiple regression model (R2 = 0.8812, p = 0.0546) with regard to anthocyanin content in anthocyanin-enriched extracts from black rice. The optimal conditions for obtaining anthocyanin-enriched extracts from black rice were 50.78% ethanol and 1 N HCl (0.60 mL), yielding a predicted anthocyanin content of 624.27 mg cyanidin 3 glucoside extract. The optimized anthocyanin-enriched extract was a stronger inhibitor of α-glucosidase than acarbose. Furthermore, the predicted glycemic index values of gels prepared with the optimized extract were significantly lower than that of wheat flour gel. These results indicate that the optimized extract suppressed starch hydrolysis by inhibiting digestive enzymes.

Water Extraction of Anthocyanins from Black Rice and Purification Using Membrane Separation and Resin Adsorption

Abstract: A simple and efficient method to extract and purify anthocyanins from black rice was developed in this work. After pretreatment of black rice, anthocyanins were extracted by buffer solutions, and were purified using membrane separation and resin adsorption. The single-factor experiments and orthogonal design were applied. The results showed that extraction ratio could be 0.99 ± 0.01% under the optimal condition of liquid–solid ratio 12:1, temperature 50C, time 80 min and pH 3.2. The 3 kDa molecular weight cut-off (MWCO) was used to remove proteins and polysaccharides, and the DM301 resin was found to have both good adsorptivity and desorptivity for anthocyanins. After the elution using 85% (vol/vol) ethanol solution, the purified anthocyanins were obtained by retention with the membrane of 200 Da MWCO. The recovery and purity of the anthocyanins finally obtained was 0.86% and 95.93%, respectively. The results are beneficial to the large-scale extraction of anthocyanins from black rice. Practical Applications Due to the growing demand for natural pigments, the natural anthocyanins have drawn great attentions. However, the immaturity of the large-scale purification procedures has limited the application of anthocyanins in functional food and pharmaceutical industries. Since the black rice is the rich source of anthocyanins, the large-scale water extraction and macroporous absorbent resins purification parameters were systematically investigated in the current study. About 0.86 g anthocyanins could be obtained from per 100 g black rice based on the large-scale method, which has a good recovery, and the purity could reach 95.93%. Meanwhile, the whole procedure was green and non-pollution as the primary solvents were water and ethanol. Furthermore, the results also would be conducive to the processing and utilization of black rice.

An innovative approach to the preparation of coloured and multifunctional silk material with the natural extracts from chestnut shell and black rice bran

Abstract: In order to reutilise the byproducts of foods and crops to benefit the environment and economise on resources, the natural extracts from chestnut shell and black rice bran were applied in the simultaneous dyeing and multifunctionalisation of silk fabrics. In this work, the influence of pH value on dyeing properties was studied. The effects of the ratio of chestnut shell and black rice bran extracts and the application of mordants (aluminium potassium sulphate and ferrous sulphate) on the dyeing performance as well as anti-ultraviolet and antioxidant properties of treated silk were also discussed. The results showed that deep-coloured silk fabrics can be obtained when dyed with the two natural extracts as the pH value of the dyebath approached 3. The ratio of the two natural extracts and the use of the mordants have significant effects on colour depth, colour hue, colour fastness, and the functionalities of dyed silk fabrics. Combination dyeing and mordanting are able to enrich the colour hues of dyed fabrics. The washing, rubbing, and light fastness of the dyed fabrics after mordanting can be rated higher than grade 4. Moreover, the silk after combination dyeing has good UV protection performance (UPF > 30) and antioxidant activity. In addition, the functionalities of treated fabrics showed excellent washing fastness. This study reveals that chestnut shell and black rice bran extracts are suitable as natural colourants and multifunctional finishing agents for the preparation of coloured and multifunctional silk materials.

Microencapsulation of Black Glutinous Rice Anthocyanins Using Maltodextrins Produced from Broken Rice Fraction as Wall Material by Spray Drying and Freeze Drying

Abstract: Anthocyanins from black glutinous rice (BGR) bran fraction were used as core material. Maltodextrins with 3 dextrose equivalent (DE) at DE10, 20 and 30 (BRM10, BRM20 and BRM30) were enzymatically produced from broken BGR fraction and then used as wall materials. Spray-drying condition was varied for three inlet air temperatures (IAT; 140, 160 and 180C). Increasing IAT enhanced microencapsulation efficiency (MEE), but reduced total anthocyanin content (TAC), surface anthocyanin content (SAC) and antioxidant activities of the microcapsules. BRM20 provided microcapsules with higher/similar levels of TAC and antioxidant activities compared with a commercial maltodextrin DE10. Increasing both IAT and DE decreased the color L*, a*, b* and C* but enhanced the h°; however, spray drying produced a brighter microcapsule color than freeze drying. Although freeze drying showed higher MEE and TAC, the storage stability of freeze-dried anthocyanin was much lower (19.7–100.0%) than those produced by spray drying. Practical Application To improve the color and eating quality of rice, black rice is sold as milled rice in some rice markets. The two by-products of rice milling, bran and broken rice fractions, can be used to produce anthocyanins microcapsules. Black rice bran anthocyanins were successfully encapsulated with maltodextrins produced from broken rice fraction by both spray drying and freeze drying methods. Maltodextrin from broken rice fraction can be used as wall material to replace the commercial maltodextrin. Because of high storage stability, spray drying was recommended for BGR anthocyanin microencapsulation.

Recent advances on bioactivities of black rice.

Abstract: Purpose of reviewBlack rice has been consumed for centuries in Asian countries such as China, Korea or Japan. Nowadays, extracts and derivatives are considered as beneficial functional foods because of their high content in several bioactive molecules such as anthocyanins, other phenolics and terpen

Proximate Composition, Polyphenol Content and Anti-inflammatory Properties of White and Pigmented Italian Rice Varieties

Abstract: Rice (Oryza sativa L.) is a major staple food for the majority of the world population. Grown and harvested as paddy, it is present on our tables as white rice (milled), brown rice (dehusked) or, after being subjected to thermal processes, as parboiled rice. Recently, pigmented varieties are also appreciated (red and black rice). In this study, we evaluated proximate composition, polyphenol content and anti-inflammatory properties of Italian pigmented rice varieties and bran as well as white rice in different processed forms (milled, parboiled and integral), in order to assess the nutritional and antioxidant properties of Italian rice varieties and their capacity to reduce inflammation. Our results showed that pigmented rice varieties displayed high antioxidant capacity along with the highest flavonoid and polyphenol content. Anthocyanins were mainly present in black rice, whereas alkylresorcinols were found only in red rice. Rice bran proved to be particularly rich in carotenoids. The evaluation of the anti-inflammatory properties using lipopolysaccharide (LPS)-induced mouse RAW 264.7 macrophages pre-treated with extracts obtained from integral, black, red rice and bran showed that the expression of inducible Nitric Oxide Synthase (iNOS) was specifically reduced at both transcript and protein level by extracts, indicating the capacity of rice extracts to modulate the inflammatory response.

Anti-Inflammatory evaluation of black rice extract inhibits TNF-α, IFN-γ and IL-6 cytokines produced by immunocompetent cells

Abstract: Black rice has been known for its many beneficial effects to our body because it contains several chemical compounds that act as anti-inflammatory agents This study aims to compare the anti-inflammatory activity of ethanol extract and aqueous extract of black rice Anti-inflammatory activity test was performed in vitro on splenocytes of diabetes mellitus mice model as the control of inflammation Cells were cultured in Roswell Park Memorial Institute medium with 10% fetal bovine serum, anti-CD3 and lipopolysaccharide and black rice extract 50, 100 and 200 µg/mL In day 3, cells were harvested, stained and analyzed by flow cytometry The result shows that the ethanol extract and aqueous extract of black rice have anti-inflammatory activity 50 µg/mL black rice aqueous extract has the most extensive anti-inflammatory activity indicated by increased Treg cells, decreased nuclear factor kappa B activity on CD4+, CD8+ T cells, decreased production of TNF-α by CD4+ T cells, decreased production of IL-6

Genetic diversity of red and black upland rice accessions from East Nusa Tenggara, Indonesia as revealed by agro-morphological characters

Abstract: . Mau YS, Markus JER, Shirly, Oematan S, Ndiwa ASS, Handoko DD, Nasution A, Makbul K. 2017. Genetic diversity of red and black upland rice accessions from East Nusa Tenggara, Indonesia as revealed by agro-morphological characters. Biodiversitas 18: 197-211. A number of upland red and black rice accessions were collected from various locations of East Nusa Tenggara Province, Indonesia. This germplasm collection is invaluable genetic resource that can be utilized to generate new improved varieties. The objective of the present study was to elucidate genetic diversity of the rice germplasm based on agro-morphological characters. The study was carried out in the Glasshouse involving 40 upland red and black rice accessions. Observed variables included qualitative and quantitative agro-morphological characters. A total of 26 qualitative and 16 quantitative characters were observed. Qualitative characters were descriptively analyzed while quantitative characters were subjected to analysis of variance. Both data were also subjected to cluster analysis. Research results revealed a significant difference among rice accessions in both qualitative and quantitative characters. The tested rice accessions exhibited substantial differences in most of the observed qualitative and quantitative variables. Cluster analysis employing qualitative variables classified the rice accessions into 4 clusters and 15 sub-clusters. The same analysis using quantitative characters placed the 40 rice accessions into 5 clusters and 8 sub-clusters. Evaluation of agro-morphological characters demonstrated that the rice germplasm under the present study possessed a high genetic diversity. Keywords: upland rice, agro-morphology, characters, diversity

γ-Oryzanol-Rich Black Rice Bran Extract Enhances the Innate Immune Response

Abstract: The innate immune response is an important host primary defense system against pathogens. γ-Oryzanol is one of the nutritionally important phytoceutical components in rice bran oil. The goal of this study was to investigate the effect of γ-oryzanol-rich extract from black rice bran (γORE) on the activation of the innate immune system. In this study, we show that γORE increased the expression of CD14 and Toll-like receptor 4 and enhanced the phagocytic activity of RAW264.7 macrophages. Furthermore, γORE and its active ingredient γ-oryzanol promoted the secretion of innate cytokines, interleukin-8, and CCL2, which facilitate phagocytosis by RAW264.7 cells. These findings suggest that γ-oryzanol in the γORE enhances innate immune responses.

Encapsulation of Anthocyanins from Black Rice (Oryza Sativa L.) Bran Extract using Chitosan-Alginate Nanoparticles

Abstract: This study was conducted to extract and encapsulate anthocyanins from black rice bran using chitosan-alginate nanoparticles. Ten black rice varieties were screened for the anthocyanin content and the variety with the highest anthocyanins was used for the encapsulation. The anthocyanins were extracted by defatting the bran with n-hexane and soaking it with 85% acidified ethanol. The crude anthocyanin extract (CAE) was freeze-dried at -110°C for 48 h and then encapsulated in chitosan-alginate nanoparticles using two processes: ionic pre-gelation and polyelectrolyte complex formation. The mass ratio of chitosan and alginate polymers used in this study was 100:10. The treatments applied were as follows: T0-0 mg CAE, T1-10 mg CAE, T2-20 mg CAE, and T3-30 mg CAE. The resulting capsules were characterized in terms of chemical properties, surface morphology, particle size, polydispersive index, encapsulation efficiency, and 2, 2-diphenyl-1-picrylhydrazyl radical scavenging activity. Screening of rice samples indicated that Ominio bran had the highest anthocyanin content (36.11 mg/g). Anthocyanins were successfully encapsulated in the matrix as shown by the Scanning Electron Microscopy images and Fourier Transform Infrared spectra of the anthocyanin-loaded chitosan-alginate nanoparticles. Among the different concentrations of CAE, T3 had the highest encapsulation efficiency (68.9%) and antioxidant scavenging activity (38.3%) while T1 and T2 had the lowest. Ascending particle size was observed for T0 (358.5 nm), T3 (467.9 nm), T1 (572.3 nm), and T2 (635.9 nm). All anthocyanin-loaded capsules were found to be of nano-size (<1000 nm). The study concluded that chitosan-alginate nanoparticles can be a good encapsulating material for anthocyanin.

Effects of super-hard rice bread blended with black rice bran on amyloid β peptide production and abrupt increase in postprandial blood glucose levels in mice.

Abstract: Alzheimer’s disease and type 2 diabetes are very serious diseases with the latter having been suggested to cause the former. We prepared super-hard rice bread blended with black rice bran (SRBBB), which contained a high amount of resistant starch that showed strong inhibitory activities against β-secretase and acetylcholinesterase even after heating. Black rice bran showed greater β-secretase inhibitory activity (3.6-fold) than Koshihikari rice. The bran contained more oleic acid and anthocyanin, meaning that it is potentially a biofunctional food with a high antioxidant capacity. Furthermore, aged mice, which were fed a SRBBB diet for four weeks, showed lower amyloid β 40 peptide in the blood than mice fed a commercial diet (p < 0.01). Additionally, their initial blood glucose levels (BGLs) after 12 weeks of being fed SRBBB were significantly lower than those in the control group. Taken together, our results indicate SRBBB shows promise for inhibiting not only amyloid β production, but also abrupt increa...

Optimization of conditions to achieve high content of gamma amino butyric acid in germinated black rice, and changes in bioactivities

Abstract: The present study estimated the optimum germination conditions to achieve high content of Gamma-amino butyric acid (GABA) and other phytochemicals in Thai black rice cultivar Kum Payao (BR). The Box–Behnken design of response surface methodology was employed to optimize the germination conditions. The changes in the GABA, phytochemical content, impact of salt, and temperature stress variation on phytochemical content, and stability of GABA were studied. The results showed that 12 h of soaking at pH 7, followed by 36 h of germination was the optimum condition to achieve maximum GABA content (0.2029 mg/g of germinated BR (GBR)). The temperature (8 and 30 °C), and salt (50-200 mM NaCl) content affected the phytochemicals of GBR, especially GABA, and anthocyanins. Obviously, the antioxidant capability, and enzyme (α-amylase and α-glucosidase) inhibiting nature of BR was significantly (P < 0.001) increased after germination. The storage of GBR at 4 °C significantly, preserved the GABA content (∼80%) for 45 days. Primarily, the current study revealed the changes in phytochemical content, and bioactivity of Thai black rice cr. Kum Payao during germination. More studies should be carried out on pharmacological benefits of GABA-rich GBR.

Effect of Black Rice Powder on the Quality Properties of Pork Patties.

Abstract: Physicochemical properties of pork patties formulated with black rice powder were investigated. Moisture contents of samples containing black rice powder were significantly higher than that of the control (p<0.05). Protein, fat, and ash contents increased with increasing black rice powder content. Uncooked and cooked pH values of samples increased with increasing black rice powder content. Lightness and yellowness of samples decreased with increasing concentration of black rice powder. Redness of cooked samples containing black rice powder was significantly lower than that of the control (p<0.05). Water holding capacity and cooking yield of samples increased with increasing black rice powder concentration. Diameter and thickness reduction ratio of samples decreased with increasing black rice powder content. Sensory evaluation of samples showed no significant difference between samples. Thus, black rice powder improved the quality of pork patties.

EFFECTS OF BLUE LIGHT AND PACLOBUTRAZOL ON SEED GERMINATION, VEGETATIVE GROWTH AND YIELD OF BLACK RICE (Oryza sativa L. ‘Cempo Ireng’)

Abstract: Black rice ( Oryza sativa L. “Cempo Ireng”) is one of local rice varieties in Sleman Regency, Yogyakarta. The black color is caused by high anthocyanin content which is important source of antioxidant. The cultivation of black rice is still limited due to its tall phenotype, long vegetative stage and low productivity compared to white rice. Paclobutrazol is a growth retardant causing dwarfing in several crop plants and reducing lodging. Blue light can improve plant quality. This research was aimed to evaluate the effect of blu e light and paclobutrazol on seed germination, vegetative growth and yield of black rice. The results showed that the average of seed germination as well as the activity of α-amylase of seeds subjected to blue light were lower compared to those subjected to sunlight ; however, paclobutrazol concentrations did not affect seed germination percentage. The height of rice plants treated with paclobutrazol decreased in accordance with the increase of paclobutrazol concentration . C hlorophyll content and tiller number s increased by paclobutrazol treatmen t of 12.5 ppm . Nitrate reductase activity was higher in rice seedlings subjected to blue light compared to those subjected to sunlight. Iron (Fe) content of rice plant s treated with 25 or 50 ppm paclobutrazol increased compared to control. It was concluded that paclobutrazol application of 12.5 ppm already reduced plant height . The higher concentration of paclobutrazol applied the greater reduction on plant height was observed. Blue light treatment applied during black rice seed germination slightly reduced germination percentage and α-amylase activity in the germinated seeds. However, blue light treatment combined with paclobutrazol application during black rice seed germination increased chlorophyll content , tiller number s and Fe content in black rice grain.

The effect of ethanolic extract of black and white rice bran (Oryza sativa L.) on cancer cells

Abstract: Indonesia has a wide range of rice cultivars and pigments. This rice can be used as a source of phytochemical compounds for cancer prevention. This research aims to analyze the cytotoxic activities of the ethanolic extract of black rice bran of 4 local cultivars i.e. ‘Cempo Ireng’, ‘Woja Laka’, ‘Toraja’ and ‘IR­64’ (white rice) on cancer cells and to determine the compounds groups of those extracts. First step, rice bran was extracted with ethanol. This extract was applied to Raji (a human Burkitt Lymphoma cancer), HepG2 (a human liver cancer), and Vero (a nonhuman cell line) cells in order to measure the cytotoxic activities by using MTT assay. To determine descriptively the compounds groups of phenolics, flavonoids, terpenoids, steroids, and alkaloids the thin layer chromatography method was performed. The IC50 value was analyzed quantitatively by using probit analysis. Results showed that the IC50 values of ethanolic extract of rice bran ‘Woja Laka’, ‘Toraja’, ‘Cempo Ireng’ and ‘IR 64’ on HepG2 cells were 857.23±99.19; 1,896.55±83,8; 1,494.47±87.81 and 727.89±145,97 µg/ml respectively. The IC50 on Raji cells were 816.61±85.31; 1,079.93±28.31; 1,627.82; ±119.82, and 769.33±61.43 µg/ml respectively. The IC50 on Vero cells were 1,295.2±37; 1,232.07±165.51; 1,874.14±169.56, and 724.4±122.79 µg/ml respectively. The ethanolic extracts of rice bran from four cultivars contain phenolics, flavonoids, terpenoids, and steroids. However, alkaloids could not be detected. The variety of rice cultivars indicates the variation of cytotoxic activities on cancer cells. The ethanolic extracts of rice bran from those four rice cultivars contain similar kinds of organic compounds groups but vary in the Rf values.

Investigating Pigment Radicals in Black Rice Using HPLC and Multi-EPR.

Abstract: We investigated the location and distribution of paramagnetic species in black and white rice using electron paramagnetic resonance (EPR), X-band (9 GHz) EPR imaging (EPRI), and HPLC. EPR primarily detected two paramagnetic species in black rice, which were identified as a stable radical and Mn2+ species, based on the g values and hyperfine components of the EPR signals. The signal from the stable radical appeared at g ≈ 2.00 and was relatively strong and stable. Subsequent noninvasive two-dimensional (2D) EPRI revealed that this stable radical was primarily located in the pigmented region of black rice, while very few radicals were observed in the rice interior. Pigments extracted from black rice were analyzed using HPLC; the major compound was found to be cyanidin-3-glucoside. EPR and HPLC results indicate that the stable radical was only found within the pigmented region of the rice, and that it could either be cyanidin-3-glucoside, or one of its oxidative decomposition products.

Meal replacement solid beverage balanced in nutrients and preparation method of meal replacement solid beverage

Abstract: The invention discloses a solid beverage which is quick and balanced in nutrients and can be used as meal replacement powder. The solid beverage disclosed by the invention consists of the following components of mung beans, chickpeas, catjang cowpea seeds, black beans, red beans, peas, rice beans, lentils, cowpeas, semen canavaliae, kidney beans, soybeans, millet, black rice, sorghum rice, brown rice, corn, rice, red rice, glutinous rice, oat, buckwheat, wheat, barley, rye, peanuts, walnut kernels, cashew nuts, pine nuts, apricot kernels, Chinese chestnuts, sunflower seeds, pumpkin seeds, waxgourd seeds, black sesame seeds, coix seeds, Chinese yams, Chinese wolfberry fruits, linseeds, gordon euryale seeds, lotus seeds, lily bulbs, Chinese jujubes, ginkgo seeds, poria cocos, cinnamon, black wood ears, haws and table salt. In the preparation process of the solid beverage, a low-temperature baking technique and a low-temperature wall breaking technique are adopted, so that nutrients of the product of the solid beverage are well reserved, and the prepared meal replacement solid beverage as a health-care product can solve the problems of slightly high content of alanine aminotransferase and slightly high content of gamma-glutamyl transpeptidase in the liver.

Quality Characteristics of Tteokgalbi with Black Rice Bran and Organic Acid to Substitute Synthetic Caramel Colorant

Abstract: This study aimed to evaluate the quality characteristics of Tteokgalbi with 1% (w/w) black rice bran only (T1), or with black rice bran and one of the following four types of organic acid: ascorbic acid (T2), citric acid (T3), tartaric acid (T4), or maleic acid (T5) as a substitute for caramel colorant. Tteokgalbi with only black rice bran showed the highest (p 0.05). All the treated samples with any one of the four organic acids showed lower pH than controls (p 0.05). The results reported in this study show that Tteokgalbi with black rice bran and any one of the four organic acids listed above not only improved quality characteristics in cooking loss, WHC, lipid oxidation but also could successfully replace the synthetic caramel colorant. Overall, the most satisfactory results were obtained by adding black rice bran and ascorbic acid.

Method for making anti-oxidation bread

Abstract: The invention discloses a method for making anti-oxidation bread. The method includes the steps that seed dough and main dough are made and fermented after being made, and air discharging, dividing, rounding, resting, shaping, dish feeding, baking, cooling and packaging are carried out. Functional auxiliary materials are added into the bread made with the method, black garlic, grape pips, black sesame, purple sweet potatoes, Chinese yams, black rice and black soya beans have the health caring effects of resisting oxidation, enhancing physical strength, resisting fatigue, enhancing immunity and the like, and the bread belongs to functional food; burdock powder and helianthus tuberosus powder contain a large amount of synanthrin, the synanthrin is sweet but cannot be digested and absorbed by the human body, the sweetness eating requirement of special persons with diabetes, adiposis and the like is met, and the synanthrin serves as dietary fibers, can promote intestinal tract movement and prevent astriction, and can also serve as the multiplication factor of probiotic bacteria in the human body.