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Showing papers on "Black rice published in 2022"


Journal ArticleDOI
TL;DR: In this paper , ultra-high-performance liquid chromatography was used for quantification of amino acids in black, purple, blue and white colored wheat flour and chapatti samples, while EAA content were similar among all flour and Chapatti samples.
Abstract: Biofortified colored wheat are known for their anthocyanin content. In the present study, ultra-high-performance liquid chromatography was used for the quantification of amino acids in black, purple, blue and white colored wheat flour and chapatti samples. Black and blue wheat flour and chapatti samples had higher total amino acid content, and nutrition index in comparison other flour and chapatti samples, while EAA content were similar among all flour and chapatti samples. In Asian countries, wheat is mainly consumed as chapattis and after chapatti cooking, average percent reduction in amino acid content in black, blue, purple and white wheat were 11.41, 12.4, 19.0, and 23.8%, respectively. White chapatti samples exhibited >20% losses in the contents of 14 amino acids, while black chapatti showed >20% losses in case of only one amino acid. The higher retention of amino acids in colored wheat might be due to the masking and protective effects of anthocyanins on proteins and amino acids from heating and oxidative damages. Hence, incorporation of colored wheat in diet can pose several nutritional and health advantages to the consumers.

17 citations


Journal ArticleDOI
TL;DR: In this paper , the effects of colored wheat in mice were investigated and it was found that the colored wheat improved the abundance of beneficial phyla and improved the ratio of Bac/Fir compared to white wheat.

10 citations


Journal ArticleDOI
TL;DR: In order to enrich the cookies' nutrition, black soybean was used to develop cookies, and the effect of its particle size on the characteristics of cookies was analysed as mentioned in this paper , and the results showed that the chemical score of black soybeans cookies (12.02-13.24) was significantly greater than that of wheat flour cookies (9.14), which was significant for improving cookies' nutritional content.
Abstract: In order to enrich the cookies' nutrition, black soybean was used to develop cookies, and the effect of its particle size on the characteristics of cookies was analysed. The results showed that the chemical score of black soybean cookies (12.02–13.24) was significantly greater than that of wheat flour cookies (9.14), which was significant for improving cookies’ nutrition. The cookies thickness decreased when the particle size of black soybean flour decreased, but the spread ratio increased. The addition of black soybean flour greatly decreased the lightness of the cookie from 74.79 to 51.32. The decrease in particle size affected texture of cookies, especially for hardness and fracturability, they increased from 12.22 to 13.86 N, and decreased from 1.26 to 1.02 g, respectively. The addition of black soybean remarkably increased the slowly digestible and resistant starch, especially for cookies made from coarse black soybean flour, up to 50.22% and 26.10%, respectively. The black soybean flour enhanced the binding force of free water in cookies system, giving cookies a higher crispness. Based on physicochemical properties and nutrition analysis, using black soybean flour to develop cookies is feasible in industrial practice. And from sensory analysis, superfine black soybean flour was preferred for cookies production.

9 citations


Journal ArticleDOI
TL;DR: In this paper , an intelligent and antibacterial packaging film using a chitosan matrix embedding oregano essential oil (OEO) and black rice bran anthocyanin (BRBA) was developed.

8 citations


Journal ArticleDOI
TL;DR: In this paper , the differences in flavonoid components in black, red, and white rice by ultra-high-performance liquid chromatography (UPLC) and metabolome analysis were analyzed.

8 citations


Journal ArticleDOI
TL;DR: In this article , the authors divided rice bran from black rice into five fractions by stepwise milling to obtain BF1(outermost layer) to BF5 (the innermost layer).

8 citations


Journal ArticleDOI
26 Sep 2022-Foods
TL;DR: In this paper , the authors found that the process of releasing bonds between bioactive components and cell wall components in rice bran can increase the antioxidant capacity, which can be used as a functional food.
Abstract: Rice (Oryza sativa L.) is a primary food that is widely consumed throughout the world, especially in Asian countries. The two main subspecies of rice are japonica and indica which are different in physical characteristics. In general, both indica and japonica rice consist of three types of grain colors, namely white, red, and black. Furthermore, rice and rice by-products contain secondary metabolites such as phenolic compounds, flavonoids, and tocopherols that have bioactivities such as antioxidants, antimicrobial, cancer chemopreventive, antidiabetic, and hypolipidemic agents. The existence of health benefits in rice bran, especially as antioxidants, gives rice bran the opportunity to be used as a functional food. Most of the bioactive compounds in plants are found in bound form with cell wall components such as cellulose and lignin. The process of releasing bonds between bioactive components and cell wall components in rice bran can increase the antioxidant capacity. Fermentation and treatment with enzymes were able to increase the total phenolic content, total flavonoids, tocotrienols, tocopherols, and γ-oryzanol in rice bran.

6 citations


Journal ArticleDOI
TL;DR: The results showed that black rice and black bean husk anthocyanin extracts significantly improved blood glucose, insulin resistance, serum oxidative stress state, lipid metabolism and inflammatory cytokines levels in rats, and alleviated liver damage.
Abstract: Black rice and black bean have not yet been fully investigated as healthy foods for their therapeutic effects on type 2 diabetes mellitus (T2DM). In this study, we aimed to evaluate the antidiabetic effects of black rice, black bean husk anthocyanin extracts, and their combination on glycolipid metabolism, gut microbiota, and serum metabolites in T2DM rats. Black bean husk and black rice anthocyanin extracts were administered to T2DM rats by gavage for 4 weeks. The results showed that black rice and black bean husk anthocyanin extracts significantly improved blood glucose, insulin resistance, serum oxidative stress state, lipid metabolism and inflammatory cytokines levels in rats, and alleviated liver damage. Black rice and black bean husk anthocyanin extracts increased the abundance of short-chain fatty acid (SCFA) producing bacteria Akkermansia spp., Phascolarctobacterium spp., Bacteroides spp., and Coprococcus spp., changed the gut microbiota structure; activated AMPK, PI3K, and AKT; inhibited HMGCR, G6pase and PEPCK expression; and inhibited hepatic gluconeogenesis. Moreover, by adjusting the levels of urea, deoxycytidine, L-citrulline, pseudouridine, and other serum metabolites in T2DM rats, the arginine biosynthesis and pyrimidine metabolism pathways were downregulated. The above results indicated that black rice and black bean husk anthocyanin extracts had a significant impact on the development of T2DM.

6 citations


Journal ArticleDOI
TL;DR: A green extraction method for anthocyanins from black rice bran using natural deep eutectic solvents (NADES) coupled with ultrasound-assisted extraction (UAE) was established in this article .
Abstract: The present study was aimed to establish a green extraction method for anthocyanins from black rice bran using natural deep eutectic solvents (NADES) coupled with ultrasound-assisted extraction (UAE). Initially, five NADES were used and lactic acid: fructose was screened as an efficient extractant for anthocyanin from black rice bran. The extraction condition was optimized using an artificial neural network-genetic algorithm and the best condition was found to be time 11.25 min, water 12.63%, solvent-to-solid ratio 18.75 ml/g, amplitude 21.31%. The UAE-NADES extraction kinetics of anthocyanin was suitable for the pseudo second order model (0.94 ≤ R2 ≤ 0.99). The UAE-NADES showed higher effective diffusivity (1.14 × 10–12 m/s2) of anthocyanin than the conventional extraction process. The enthalpy, entropy, and Gibbs free energy were negative irrespective of temperature. The stability of anthocyanin in NADES was higher than aqueous medium. This result indicates that the proposed method is an excellent alternative for the extraction and stabilization of anthocyanin. Practical applications Anthocyanin pigments are used as food colorants, antioxidants, and anticancer agents. However, anthocyanin is sensitive to processing factors, and the majority of regularly used extractant solvents are hazardous to the environment and reduce anthocyanin stability. The present study demonstrated that using a natural deep eutectic solvent to extract anthocyanin minimizes pollutants, lowers expenses, and improves extraction efficiency. Moreover, the study also demonstrated the non-thermal extraction as well as valorization of black rice bran.

6 citations


Journal ArticleDOI
TL;DR: In this article , the authors report on the potential of Kerala rice husk nanoash (Jyothi variety-RHA) with a high surface area (79.33 m 2 /g) in the development of a basic tyre tread.

5 citations


Journal ArticleDOI
03 Jun 2022-PLOS ONE
TL;DR: In this paper , white (Baegilmi), brown (hyunmi), and black (chalheugmi) Korean local rice varieties ethanol extracts were analyzed for in-vitro antioxidant assays (ABTS, FRAP and DPPH), cellular antioxidant activities (CAAs) and phenolic phytochemicals content.
Abstract: In the present study, white (Baegilmi), brown (hyunmi) and black (chalheugmi) Korean local rice varieties ethanol extracts were analyzed for in-vitro antioxidant assays (ABTS, FRAP and DPPH), cellular antioxidant activities (CAAs) and phenolic phytochemicals content. The highest antioxidant assays, phenolic, flavonoid and anthocyanins content were identified among the free fractions of black rice. Phenolic phytochemicals were detected and quantified using the ultra-high-performance liquid tandem chromatography quadrupole flight mass spectrometry (UHPLC-Q-TOF-MS2). Which indicated the richness of several phytochemicals like ascorbic acid, vanillic acid, p-coumaric acid, catechin, epigallocatechin and quercetin in black rice than in other rice samples. The cellular antioxidant activities (CAA) of black rice were found equivalent to that of ascorbic acid, the standard employed in the assay. The CAAs of free fractions were as follows: white rice < brown rice < black rice. These findings are significant for enhancing human health through increased consumption of black and brown rice in the development of functional food products.

Journal ArticleDOI
TL;DR: The acidity, alcohol content, total phenolic content, antioxidant activity, and sensory attributes of rice wine (Tapuy) made from black, red, brown and white rice during a 7-day fermentation were evaluated in this paper .
Abstract: This study described and evaluated the acidity, alcohol content, total phenolic content, antioxidant activity, and sensory attributes of rice wine (Tapuy) made from black, red, brown and white rice during a 7-day fermentation. Acidity of Tapuy made from the different pigmented rice had similar pH profiles characterized by a steep decrease at day 1 from 6.38 ± 0.4 to 3.38 ± 0.2, and remained relatively unchanged until the end of fermentation. Tapuy made from black rice (Ballatinao) contained 16.07% alcohol, second to white rice (Bongkitan) that contained 18.58% alcohol, although they were not significantly different from each other (p>0.05). At the end of fermentation, the total phenolic content and antioxidant activity of Tapuy made from black rice was significantly higher (p<0.05 and p<0.01, respectively) than Tapuy made from the other pigmented rice. Total phenolic content of Tapuy made from black rice was at 9.73 mg GAE/mL and antioxidant activity leveled-off at 70.63% DPPH radical scavenging activity; whereas Tapuy made from the other pigmented rice were declining. Thus, Ballatinao black rice is a suitable rice variety for making Tapuy and has the potential to be a health-promoting functional food.

Journal ArticleDOI
TL;DR: In this paper , the physicochemical, phytochemical, cooking, textural and pasting properties of three different varieties of pigmented rice, namely, Chakhao Amuba (Black), Chakhao Angangba (Red), Chakhao Poreiton (Purple), and a non-pigmented Chakha Angouba (White) rice grown in Manipur, India were investigated.
Abstract: Three different varieties of pigmented rice namely Chakhao Amuba (Black), Chakhao Angangba (Red), Chakhao Poreiton (Purple) and a non-pigmented Chakhao Angouba (White) rice grown in Manipur, India were investigated for their physicochemical, phytochemical, cooking, textural and pasting properties. Thousands kernel weight, bulk density and length/breadth ratio for all varieties varied in the range of 16.69 to 21.17g, 0.59 to 0.65g/mL and 2.87 to 3.25, respectively. All pigmented rice showed significant amount of total phenolic content, flavonoid content and antioxidant activities. Black rice showed the highest phenolic content (12.70 mg GAE/g), Red rice showed highest flavonoid content (6.12 mg catechin/g) and DPPH % inhibition (92.62 %). Highest anthocyanin content was observed in the black rice variety (9.13 mg Cyanidin-3-glucoside/g). Cooking time was found highest (31.33 min) in Purple rice which can be correlated with the amylose content. Maximum amylose content was recorded in purple rice (6.44g/100g). Water uptake ratio was found in the range of 2.03 to 2.71. Highest amylose content rice (Purple rice) has the highest hardness value (173.18 N) which is positively correlated with the amylose content. The colour values were reduced after cooking of rice which may be due to degradation in monomeric anthocyanins due to heat treatment. Red rice showed the highest pasting temperature, peak, hold and final viscosity compared to other rice varieties.

Journal ArticleDOI
TL;DR: In this article , the effects of roasting on the color parameters, anthocyanin content, total polyphenol content, antioxidant activity, γ-aminobutyric acid (GABA) content, and the microstructure of Germinated Thai black rice (GTBR: non-waxy) and Germination Thai black sticky rice(GTBSR: waxy) were appraised.
Abstract: The effects of roasting on the colour parameters, anthocyanin content, total polyphenol content, antioxidant activity, γ-aminobutyric acid (GABA) content, and the microstructure of germinated Thai black rice (GTBR: non-waxy) and germinated Thai black sticky rice (GTBSR: waxy) were appraised. The results revealed that both types of roasted germinated Thai black rice showed an increase in all lightness (L*), redness(a*) and yellowness (b*). For the chemical properties, only the concentration of anthocyanin slightly decreased, whereas the total polyphenol content, ABTS+ radical scavenging activity, and GABA content markedly increased after roasting. Moreover, images of a scanning electron microscope (SEM) displayed that both germinated black rice grains became more compact and had a tight shape in the surface structure. Additionally, small pores were found in the GTBR and large pores were present in the GTBSR rice kernel when compared with the unroasted black rice in the internal structure. Together,the roasting process was capable of enhancing the GABA and phenolic contents, and antioxidative capacity in both the GTBR and GTBSR.

Journal ArticleDOI
TL;DR: In this article , the role of nutritional and functional properties of black rice in the formation of functional food against different non-communicable diseases is discussed, including cancer cells, atherosclerosis, hypertension, diabetes, osteoporosis, asthma, digestive health and stroke risk.
Abstract: This review investigates black rice’s photochemistry, functional properties, food applications, and health prospects. There are different varieties of black rice available in the world. The origins of this product can be traced back to Asian countries. This rice is also known as prohibited rice, emperor’s rice, and royal’s rice. Black rice is composed of different nutrients including fiber, protein, carbohydrates, potassium, and vitamin B complex. It contains an antioxidant called anthocyanin and tocopherols. Antioxidants are found mostly in foods that are black or dark purple. Due to its nutritious density, high fiber level, and high antioxidant content, black rice is a good alternative to white and brown rice. Utilizing black rice in various foods can enhance the nutritional value of food and be transformed into functional food items. Many noncommunicable diseases (NCDs) can be prevented by eating black rice daily, including cancer cells, atherosclerosis, hypertension, diabetes, osteoporosis, asthma, digestive health, and stroke risk. This review aim was to discuss the role of nutritional and functional properties of black rice in the formation of functional food against different noncommunicable diseases.

Journal ArticleDOI
TL;DR: In situ scanning electron microscopy/energy-dispersive spectroscopy (SEM-EDS) was used for depth profiling of black rice and the visualisation and quantification of the heterogeneous protein distribution as discussed by the authors.
Abstract: In situ scanning electron microscopy/energy-dispersive spectroscopy (SEM-EDS) was used for depth profiling of black rice and the visualisation and quantification of the heterogeneous protein distribution. The SEM-EDS images of black rice grains revealed high protein content in the aleuronic layer, cell membrane and amyloplasts, especially in the spheroidal particles among the amyloplasts. This phenomenon has not been directly observed by other apparatuses because successive abrasion of brown rice by milling destroys the integrity of the cell walls and amyloplasts. Consistent with the SEM-EDS findings, confocal laser scanning microscopy and the Kjeldahl method preformed after successive milling indicated that the protein content of black rice decreases from the surface to the inner layer. Pasting curves obtained with a viscometer indicate that the protein distribution significantly affects the peak viscosity, setback viscosity, and pasting temperature of rice starch. Protein extraction weakened the structural stability of starch granules, possibly because the protective effect of protein is lost during extraction. This study improves the understanding of the protein distribution in rice grains and its effect on the pasting properties of rice starch; the findings are useful in food processing for managing rice nutrient compositions.

Journal ArticleDOI
TL;DR: In this article , the behavior of pigmented rice was investigated during extrusion in terms of nutritional (i.e., phenolic acids, anthocyanins and antioxidant capacity (AC)) and physical properties, including starch pasting properties, texture, porosity and biometric indices.

Journal ArticleDOI
TL;DR: In this paper , a widely-targeted metabolomics-based approach to investigate the metabolite profiling of black, red, glutinous, and common white rice was used to obtain a better understanding of differential metabolites between pigmented rice and white rice.

Journal ArticleDOI
TL;DR: In this paper , the authors evaluated the cytotoxicity of dual-modified black rice flour against the colon cancer cell line (HCT116) and mouse embryo cell line(3T3-L1) by using the MTT assay.
Abstract: This study is intended to evaluate the cytotoxicity of native and dual-modified black rice flour against the colon cancer cell line (HCT116) and mouse embryo cell line (3T3-L1) by using the MTT assay. The modification techniques applied to prepare rice flour samples were enzymatic modification and heat moisture treatment. In this study, the IC50 of native black rice flour and modified black rice flour was 255.78 µg/mL and 340.85 µg/mL, respectively. The result confirms that the native black rice flour has significant cytotoxic and anticancer potential against human colon cancer cells. In addition, the IC50 of native black rice flour and modified black rice flour on the 3T3-L1 cell line was found to be 345.96 µg/mL and 1106.94 µg/mL, respectively. The results showed that the native black rice flour had weak cytotoxicity, and modified black rice flour was nontoxic in both the cell lines. The active component of phytochemicals present in black rice flour has a potential role in preventing colon cancer.

Journal ArticleDOI
TL;DR: The experimental results proved that the black rice bran extract can show 62% of alpha glucosidase inhibiting enzyme activity as compared to that of the popular drug Acarbose, indicating that these bioactive compounds can produce significant antidi diabetic activity by inhibiting the active site of the target enzyme and hence these compounds can be used as leads for the synthesis of new antidiabetic drugs.
Abstract: In view of the recent reports of the antidiabetic effect of the black rice bran extract, an attempt has been made in the present work to evaluate the potential α-glucosidase inhibitory activity of a few selected bioactive compounds present in the pericarp of the black rice. Out of the six bioactive compounds from black rice bran selected for the study, two compounds viz. cyanidin-3-glucoside and 6′-O-feruloylsucrose were identified as novel and highly potent α-glucosidase inhibitors via their in vitro and in silico screenings. The enzyme inhibition assay was corroborated by molecular docking and molecular dynamics simulation studies. Molecular docking studies suggested high binding energies and good binding interactions of these compounds with the active site residues of the receptor protein. A good agreement was found between the results of both modes of evaluation. The experimental results proved that the black rice bran extract can show 62% of alpha glucosidase inhibiting enzyme activity as compared to that of the popular drug Acarbose. While both the docking scores and binding affinity values indicate the formation of a ligand–enzyme complex by the major components of the extract, the molecular dynamics study further indicates the stability of the complex. The pharmacokinetic (ADMET properties) studies of these active compounds also support their use as safe oral anti-diabetic drugs. Thus, the results obtained from these studies of alpha glucosidase inhibition by bioactive compounds present in black rice bran indicate that these bioactive compounds can produce significant antidiabetic activity by inhibiting the active site of the target enzyme and hence these compounds can be used as leads for the synthesis of new antidiabetic drugs.

Journal ArticleDOI
TL;DR: In this paper , the authors compared black and red rice genotypes developed by the Institution of Agricultural Research and Rural Extension of Santa Catarina (Epagri) to commercial varieties found in the Brazilian market.
Abstract: Pigmented rice has several health benefits associated with the presence of bioactive compounds and its hypoallergenic properties. The cooking process, as it involves high temperatures, can cause changes in the phytochemical and antioxidant profile. Thus, the objective was to study the nutritional and sensory properties of pigmented rice, the effect of the cooking process, comparing black and red rice genotypes developed by the Institution of Agricultural Research and Rural Extension of Santa Catarina (Epagri) to commercial varieties found in the Brazilian market. Epagri´s black rice had higher levels of protein, fat, ash, fiber and fatty acids than commercial black rice. The levels of phenolic compounds and antioxidants were higher in the Epagri rice genotypes than in the commercial varieties for both pigmented rice. When comparing both pigmented rice, black rice showed higher chemical composition, phytochemical profile and antioxidant properties than red rice. Cooking did not affect commercial black rice phenolic and caused a 28% reduction in Epagri black rice, while red rice reduced 60%. Flavonoids reduced 50% in commercial and Epagri genotypes after cooking. Proanthocyanidins were reduced by 79 and 64% in commercial and Epagri red rice, respectively, and anthocyanins were reduced by 56 and 51% in commercial and Epagri black rice, respectively. Regarding the sensory analysis, raw and cooked pigmented rice showed 70 and 80% of acceptability, respectively.


Journal ArticleDOI
TL;DR: In this paper , the associations of the phytochemical contents, antioxidants, and anti-inflammatory properties among eight selected black rice germ and bran extracts (BR extracts) from 4 non-glutinous and 4 glutinous rice varieties were evaluated.
Abstract: Black rice has numerous health benefits and one of the well-known functional foods throughout the world. To encourage the increasing trend of the consumer interest in health-promoting functional foods, special varieties of rice have been developed offering greater nutrient values and exhibiting biological activities that are beneficial to the consumer. In this study, we aimed to evaluate the associations of the phytochemical contents, antioxidants, and anti-inflammatory properties among eight selected black rice germ and bran extracts (BR extracts) from 4 non-glutinous and 4 glutinous rice varieties. Accordingly, glutinous BR extracts possessed higher degree of Cyanidin-3-O-glucoside (C3G), Peonidin-3-O-glucoside (P3G) contents, antioxidant and anti-inflammatory properties than the non-glutinous BR extracts. Pearson's correlation indicated that the amount of C3G in the BR extracts had a strong positive association with the antioxidant properties (DPPH; r = 0.846, ABTS; r = 0.923, and FRAP; r = 0.958, p < 0.01). While P3G exhibited a strong positive association with the anti-inflammatory properties (r value = 0.717 and 0.797 for IL-6 and TNF-α inhibition, respectively, p < 0.05). Lastly, the principal component analysis (PCA) categorized the black rice varieties into three groups: Group A with high C3G content and superior antioxidant properties, Groups B with a high amount of P3G and potent anti-inflammatory properties, and Group C with a lower amount of phytochemical contents and less potent bioactivities. Overall, the outcomes of this study could provide vital information to food industries in selecting the variety of black rice for the functional food based on the anthocyanin contents that could benefit to consumers for new normal healthy lifestyle.


Journal ArticleDOI
01 Aug 2022-Heliyon
TL;DR: In this article , eleven rice cultivars of NE India were analyzed for antioxidant potentials, mineral and protein contents, and all the cultivars were found to be aromatic, and the highest protein was found in Chakhao poireiton (11.06%).

Journal ArticleDOI
TL;DR: In this article , the authors evaluated the antioxidant, total flavonoid, total phenolic, anthocyanin content, amino acid and individual phenolic compound quantification of nine Korean-grown rice varieties using spectrophotometric, HPLC-FLD-MS/MS and UHPLC Q-TOF-MS-/MS methods.
Abstract: In recent years, the health benefits of the pigmented rice varieties have been reported due to the richness of their bioactive compounds. Therefore, this study evaluated the antioxidant, total flavonoid, total phenolic, anthocyanin content, amino acid and individual phenolic compound quantification of nine Korean-grown rice varieties using spectrophotometric, HPLC-FLD-MS/MS and UHPLC Q-TOF-MS/MS methods. Our research found that the free fractions of DM29 (red rice) had the highest free radical scavenging ability of ABTS and DPPH. In contrast, the highest ferric reducing antioxidant power was observed in the 01708 brown rice variety. The majority of phenolic compounds such as quercetin, ferulic acid, p-coumaric acid, ascorbic acid, caffeic acid and genistein were found in the DM29 sample. The phenolic content of rice varies depending on its color, with DM29 red rice having the highest TPC, TFC and TAC levels. At the same time, the presence of the majority of amino acids was quantified in the 01708 and GR (Gangwon) brown rice varieties. According to this study, colored rice varieties are high in amino acids, phenolic compounds and antioxidants. This research would be beneficial in furthering our understanding of the nutritional value of different colors of rice and their high potential as a natural antioxidant.

Journal ArticleDOI
TL;DR: In this article , the effects of processing on metabolites, flavonoids, black rice pigments and total antioxidant capacity of purple grains were determined before and after processing of purple rice grains, and the results showed that the total antioxidant capacities, total phenol (TP), flavonoid (PD), oligomeric proanthocyanidin (OPC), ascorbic acid (AsA), cyanidin-3-O-glucoside (C3OG), peonidin 3-Glucose (P3G), and P3G were greatly decreased after brown rice grains were processed into polished rice grains.

Journal ArticleDOI
TL;DR: Black corn whole flour improved the antioxidant capacity, contributed to hepatic β-oxidation, and decreased adipogenesis in animals, which led to a less inflammatory infiltrate and decreased the adipocyte number and length.
Abstract: Black corn (Zea mays L.) is a source of anthocyanins, which have shown the ability to reduce metabolic disorders. This study investigated the anti-inflammatory, antioxidant, and anti-adipogenic preventive effects of black corn. C57BL/6 mice were divided into 3 groups (n = 10): normal control (NC): AIN-93 M; high-fat diet (HF); HF + corn (20%) (HFC). Black corn improved the antioxidant status, through the superoxide dismutase hepatic levels and serum total antioxidant capacity. Animals fed an HFC diet showed decreased gene expression of sterol regulatory element-binding protein-1c (SREBP-1c) and peroxisome proliferator-activated receptor-γ (PPARγ) and increased gene expression of adiponectin and lipoprotein lipase in the adipose tissue, which led to a less inflammatory infiltrate and decreased the adipocyte number and length. In the liver, black corn reduced the gene expression of SREBP-1c and acetyl CoA carboxilase 1. Therefore, black corn whole flour improved the antioxidant capacity, contributed to hepatic β-oxidation, and decreased adipogenesis in animals.

Journal ArticleDOI
TL;DR: In this paper , the authors analyzed the antioxidant activity and nutritional content of organic black rice milk and found that it contained 92.36% water, 0.67% fat, 0.,14% protein, 0,15% ash, and 6.69% carbohydrate.
Abstract: The consumption trend of the plant-based product has increased over the last few years, from health reasons to the unsustainability of consuming animal product. Plant-based product has been perceived by consumers as products to improve human health and well-being. Plant-based milk substitute such as rice milk is an example of the product and could be made from various rice varieties. Black rice (Oryza sativa L.) is one type of rice that is cultivated in Indonesia. Black rice has been reported to poses antioxidant activity, which is beneficial for health. For this reason, black rice has the potency to be further processed into a functional drink. However, the information regarding the antioxidant and nutritional content in the processed form is still lacking. This research aimed to analyze the antioxidant activity and nutritional content of organic black rice milk. Proximate analysis and antioxidant content (DPPH and total phenol) were conducted in this experiment. The results showed that black rice milk contained 92.36% water, 0.67% fat, 0.14% protein, 0.15% ash, and 6.69% carbohydrate. Black rice milk can inhibit 69.18% activity of 0.2 mmol DPPH radicals. It also contained total phenolic content of 32.75 mg GAE/ 100 mL

Journal ArticleDOI
TL;DR: In this article , the authors examined the health benefits associated with eating black rice and found that the rice appears black because of the presence of anthocyanin in rice bran, Lysine, tryptophan and other essential amino acids are found in black rice.
Abstract: Rice is the most popular food variety globally and is consumed as a staple food due to its high nutritional value. It is primarily black rice because of its rich anthocyanin levels, carbs, lipids, proteins, dietary fibres and minerals. Consumers are increasingly more aware of consuming healthy foods to maintain good health. Because of the strong demand from consumers, cultivars are now more interested in developing black rice due to its high anthocyanin content. The rice appears black because of the presence of anthocyanin in rice bran. Lysine, tryptophan and other essential amino acids are found in black rice. It also contains many antioxidants, the first line that protects against free radical damage and helps maintain good health. This rice type offers several health advantages and may reduce the risk of several ailments, including chronic ones. There are several health benefits associated with eating black rice. Atherosclerosis is lessened, the digestive system is strengthened, high blood pressure is stabilized, allergies are lessened, the body is cleansed, diabetes is better controlled, weight loss is more manageable and cancer development is slowed. It is now used in different food industries as a substitute for wheat due to its high nutritional profile, increasing protein digestion and decreasing starch digestion. This variety is also gluten-free and gluten-sensitive consumers can consume it. Black rice's history, chemical makeup and nutritional and functional qualities are all examined in this study. Black rice scientifically verified therapeutic benefits are the focus of this study paper.