Showing papers on "Black rice published in 2023"

Reinterpretation of anthocyanins biosynthesis in developing black rice seeds through gene expression analysis

Abstract: The biosynthesis of anthocyanins is still questionable in regulating the quantities of anthocyanins biosynthesized in rice seeds and the expression levels of transcription factors and the structural genes involved in the biosynthetic pathway of anthocyanins. We herein investigated the relationship between the accumulated anthocyanin contents and the expression levels of genes related to the biosynthesis of anthocyanins in rice seeds. Liquid chromatography/mass spectrometry-mass spectrometry analysis of cyanidin 3-glucoside (C3G) in rice seeds showed no accumulation of C3G in white and red rice cultivars, and the differential accumulation of C3G among black rice cultivars. RNA-seq analysis in rice seeds, including white, red, and black rice cultivars, at twenty days after heading (DAH) further exhibited that the genes involved in the biosynthesis of anthocyanins were differentially upregulated in developing seeds of black rice. We further verified these RNA-seq results through gene expression analysis by a quantitative real-time polymerase chain reaction in developing seeds of white, red, and black rice cultivars at 20 DAH. Of these genes related to the biosynthesis of anthocyanins, bHLHs, MYBs, and WD40, which are regulators, and the structural genes, including chalcone synthase (CHS), flavanone 3-hydroxylase (F3H), flavonoid 3´-hydroxylase (F3´H), dihydroflavonol 4-reductase (DFR), and anthocyanidin synthase (ANS), were differentially upregulated in black rice seeds. The correlation analysis revealed that the quantities of C3G biosynthesized in black rice seeds were positively correlated to the expression levels of bHLHs, MYBs and WD40, CHS, F3H, F3´H, DFR, and ANS. In addition, we present bHLH2 (LOC_Os04g47040) and MYBs (LOC_Os01g49160, LOC_Os01g74410, and LOC_Os03g29614) as new putative transcription factor genes for the biosynthesis of anthocyanins in black rice seeds. It is expected that this study will help to improve the understanding of the molecular levels involved in the biosynthesis of anthocyanins in black rice seeds.

Dyeing and UV Protective Properties of Chitosan-Modified Cotton Fabric Treated with Black Rice Extract

Abstract: ABSTRACT Black rice is known as a health-promoting food for its abundant content of anthocyanins. The main objective of this paper is to get functional and eco-friendly materials dyed with black rice extract. In this research work, chitosan-modified cotton fabric was dyed with the black rice extract, and the fabric’s CIELab color characteristic values (L*, a*, b*, C*), color strength (K/S) value, and UPF value were investigated closely. The K/S value and UPF value of dyed samples depend on temperature, time, and pH. It is worth noting that the acid medium favored the dyeing to obtain a purple-red color and achieve a larger K/S value and UPF value. The results showed that chitosan-modified cotton fabric dyed with black rice extract had good UV resistance and color fastness.

Comparative study on physicochemical and nutritional properties of black rice influenced by superheated steam, far infrared radiation, and microwave treatment

Abstract: The peroxidase in black rice was inactivated by superheated steam (SS), far infrared radiation (FIR), and microwave treatment (Mw) respectively, and then their effects on the physicochemical and nutritional properties of black rice were compared. Results showed that SS, FIR, and Mw completely inactivated peroxidase with minimum time of 16 min, 8 min, 480 s, respectively. FIR and Mw significantly decreased all pasting viscosities and gelatinization enthalpy (ΔH), while SS increased most pasting viscosities and showed almost no influence on ΔH. Besides, black rice stabilized by SS rather than FIR and Mw showed similar cooking and sensory quality and microscopic structure to that of raw black rice. Furthermore, SS was more favorable to retain the phenolics, flavonoids, anthocyanins and antioxidant capacity than FIR and Mw. These results suggested that SS was most suitable to improve the shelf life of black rice with minimal damages to its physicochemical and nutritional properties.

Black rice regulates lipid metabolism, liver injury, oxidative stress and adipose accumulation in high-fat/cholesterol diet mice based on gut microbiota and untargeted metabonomics.

Abstract: Black rice displays a series of properties including regulating lipid metabolism and attenuating liver injury. Our study aimed to investigate the effect of Zixiangnuo black rice (ZG), peeled rice (ZPG), rice bran (ZBG) on lipid metabolism, liver inflammation, gut microbiota and metabolite profiles in high-fat/cholesterol (HFCD) diet mice. A total of five treatment groups were fed a normal control diet or a HFCD with or without Highland barley (HB) supplementation for 10 weeks. The results showed that ZBG significantly improved lipid parameters, liver function and injury and blood glucose indexes related to hyperlipidemia compared with HFCD group. ZBG recovered the disorder of gut microbiota by increasing Bacteroidetes/Firmicutes ratio and Lactobacillus abundance, and decreasing Proteobacteria abundance. ZBG enhanced the levels of six short chain fatty acids. Fecal metabolomics analysis showed that the important differential metabolites between ZBG and HFCD group were Deoxycholic acid and Myclobutanil, and metabolic pathways were Arachidonic acid metabolism and ABC transporters. Results suggested that BR or bran were effective dietary candidates to ameliorate hyperlipidemia.

Variability of amino acids profiles in Indonesian rice varieties

Abstract: Rice is a major carbohydrate source as well as phytochemical compounds. Indonesia has many varieties of rice that potential to be developed to functional food and promote the dietary requirements of human health. This study aimed to identify the amino acids contained in three superior varieties of rice: black rice Jeliteng, red rice Inpari Arumba and biofortified white rice Inpari IR Nutrizinc. The rice was obtained from Indonesian Center for Rice Research, West Java, Indonesia. A total of 18 amino acids were analyzed by Ultra Performance Liquid Chromatography not including tryptophan by High Performance Liquid Chromatography. We found glutamic acid in the highest concentration in all rice, followed by arginine, leucine, aspartate, and serine in colored rice. The amino acid of arginine, aspartate, leucine, and phenylalanine were predominant in white rice. We concluded that all three rice varieties are a great source of amino acid and potential for further evaluation of biological function.

Endophytic bacteria from banana plant improves the growth and yield of black rice plant

Abstract: Three bacterial isolates selected as plant growth-promoting endophytic bacteria (PGPEB) from “Klutuk” banana (Musa balbisiana L.) gained scrutiny for first-time testing on black rice. The presented study pursued an investigation on the impact of endophytic bacteria inoculation obtained from “Klutuk” banana plants on the growth and production traits of black rice. For this research, the three bacterial isolates (K10, K324, and K111) served as inoculums for black rice seeds, testing for synergism. The three isolates inoculation into black rice plants used both single and consortium inoculation methods. With agar media, black rice growth observation began 14 days after plantation (DAP) while on soil, at 30 and 140 DAP with inoculation. Three isolates did not show any antagonistic reactions. Overall, isolate K10 showed less significant improvement in growth and yield traits of black rice compared with two other isolates, i.e., K324 and K111. With agar media, the endophytic bacteria inoculations did not show a significant effect on the growth of black rice, and even isolate K324 was inhibiting in action. However, on soil media, isolate K324 significantly enhanced the number of roots and shoot length in black rice compared with the control at 30 DAP. The single inoculation with isolate K111 has caused increased productivity based on the weight of the root, dry grain weight per clum, plant height, root length, leaf length, and panicle length in black rice. Isolate K324 promotes the growth of black rice on the soil media at 30 DAP, while isolate K111 improves the production traits on the soil media at 140 DAP. The study findings provide a significant basis for the positive impact of endophytic bacterial inoculation on black rice growth and yield traits.

Used rice and banana flour to formulated nutritious snacks for elderly

Abstract: In this study, different rice flours (white, red, and black rice) were mixed with two banana (“Ambon” and “Nangka”) flours to formulate snacks for the elderly. This study aimed to obtain the characteristics and quality of the banana flakes made with different rice and banana flours and determine the best combination for the elderly. The following were assessed in this study: the chemical properties (moisture, ash, protein, fat, carbohydrate, TDF, total sugar, mineral, inulin, TAC, and antioxidant activity), physical properties (color, hardness, and fracturability) and sensory evaluations. The results of our study showed that banana flakes made from black rice flour and ’Nangka’ banana flour had the highest contents of potassium, magnesium, zinc, and antioxidant activity. Furthermore, the texture of this formulation showed less hardness and high fracturability. However, all formulations showed the same acceptability on sensory evaluations based on the overall parameters. Thus, although banana flakes made from black rice flour and ‘Nangka’ banana flour are highly recommended for the elderly because of their texture and nutrients, using other formulations is also edible and can be consumed for health benefits. Keywords: Antioxidant activity; Banana flake; Banana flour; Elderly; Inulin; Rice flour

Antioxidants and in vitro starch digestibility of coloured rice, and its effect on blood sugar and malonaldehyde in streptozotocin-nicotinamide-induced diabetic rats

Abstract: Diabetes mellitus (DM) is an autoimmune disease caused by abnormal regulation of blood sugar, with type 2 DM representing 90 - 95% of total DM incidence. One of the preventive measures to improve blood sugar control is the regulation of eating patterns. The purposes of the present work were therefore (1) to determine the proximate composition, carotene and anthocyanin contents, starch digestibility, and antioxidant capacity of Baturraden white rice, Baturraden organic brown rice, and Sirampog black rice; and (2) to determine the effect of feeding these rice on fasting blood sugar and malondialdehyde (MDA) production in diabetic rats. Sirampog black rice had higher levels of carotene and anthocyanin, and higher radical scavenging activity than Baturraden organic brown and white rice. In diabetic rats, Sirampog black rice (Δ = 153.80 mg/dL) could reduce fasting blood sugar more effectively than Baturraden organic brown rice (Δ = 124.48 mg/dL) and Baturraden white rice (Δ = 14.62 mg/dL). Diabetic rats treated with Sirampog black rice also presented the lowest MDA levels of 2.62 nmol/mL when compared with that of Baturraden organic brown rice (3.96 nmol/mL) and Baturraden white rice (10.14 nmol/mL). Based on these results, patients with DM are advised to consume Sirampog black rice. In the future, it is necessary to perform trials in patients with DM to determine the effect of Sirampog black rice on fasting blood sugar and diabetic weight loss.

Growth and Yield of Black Rice M4 Induced by Gamma-Rays 200 Gy Under Drought Stress

Abstract: Black rice (Oryza sativa L. indica) is a functional food with high anthocyanin and dietary fiber content. Drought conditions due to significant climate change can reduce black rice production. Mutation induction using gamma-rays is among the popular approaches to plant improvement with increased genetic variability for breeding. The research aims to determine the growth, yield, and obtain drought-tolerant mutant black rice. This study used a field experiment method. It planted four selected mutant lines and control plants for each local black rice variety, Bantul, and Boyolali. The results showed that drought stress degraded growth and yield character, such as plant height, shoot dry weight, the number of productive tillers, percentage of filled grain, and inhibited flowering age. Resistance evaluation to drought stress used the stress sensitivity index (SSI). M4-By-200-01, M4-By-200-04, and M4-By-200-04 lines could become short-stemmed black rice and were tolerant to drought stress.

Development and Optimization of Black Rice (Oryza sativa L.) Sourdough Fermented by Levilactobacillus brevis LUC 247 for Physicochemical Characteristics and Antioxidant Capacity

Abstract: This study used Levilactobacillus brevis LUC 247 to ferment black rice sourdough, made into Type III black rice sourdough powder to produce black rice sourdough bread. The composition analysis, antioxidant capacity, and storage stability of the black rice sourdough bread with different proportions of black rice powder (0–60%) and fermented for different lengths of time (0–48 h) were discussed. The results showed that the black rice sourdough had the maximum lactic acid bacteria count (9 Log CFU/g) during 12 to 36 h of fermentation. The titratable acid, lactic acid, and acetic acid yields increased with the fermentation time and the proportion of black rice powder. The total anthocyanin content and antioxidant capacity increased with the fermentation time. The hardness and chewiness of the black rice sourdough bread were positively correlated with the black rice sourdough powder content and increased with storage time. In addition, the growth of fungi was significantly slowed as the additional level of black rice sourdough powder increased.

Exploring the potential of black rice for malt production

Abstract: The aim of the study was to determine the biochemical indicators of several varieties of dark rice before and after malting. To determine and compare the degree of germination of different rice varieties under given laboratory conditions. Four varieties of rice were taken for the study: black rice “Southern Night”, red rice “Ruby”, red rice “Jasmine” and brown rice. Rice grains were used for analysis with subsequent comparison. In the process of malting, a malting system was used, which automatically maintained a temperature of 15-18°C for 8 days. Further, laboratory analyzes such as total protein content, total nitrogen content, moisture, extractability and phenolic compound content were conducted on the obtained raw material. To compare laboratory indicators, analyzes were conducted on raw materials before and after malting. According to laboratory analysis, the best indicators were obtained for black rice “Southern Night”. The probability of germination and extractability indicators are significantly better than other varieties. In addition to the above, black rice has high antioxidant and phenol indicators. In terms of total phenol indicators, black rice is more than 7 times ahead of red rice. The collected data indicate a great potential for the use of “Southern Night” black rice variety in the food industry.

Effect of black corn (Zea mays L.) on adipogenesis, inflammation, oxidative stress and intestinal health in vivo

Abstract: Black corn (Zea mays L.) is a type of colored corns, which shows different colors depending on its chemical composition. Over the past years, colored corn has been targeted for investigation due its bioactive components. Black corn is a source of anthocyanins, which is a water-soluble pigment responsible to the black-purple color. Anthocyanin is a subclass of flavonoids, and its consumption is associated with health promoting effects. Anthocyanin exerts antioxidant and anti-inflammatory effects, besides to modulate the intestinal function. However, anthocyanin shows a different effect depending on its origin, food matrix, or if it is isolated as an extract. The black corn TO 002 belongs to the Germplasm Activate Bank from Embrapa and showed a promising composition of phenolic compounds and anthocyanin. However, the biological effects of this genotype in vivo have never been tested. Therefore, we hypothesized that the black corn have a health-promoting effect in adipogenesis, inflammation, oxidative stress and on intestinal function. Objectives: To critically review the effects of anthocyanin supplementation on intestinal parameters in animal studies (Paper 1); To evaluate the effects of black corn whole flour associated with a high-fat diet in the adipogenesis, inflammation, oxidative stress and on the modulation of intestinal function (Paper 2 and 3); To investigate the effects of black corn soluble extract on the intestinal functionality, morphology and microbiota in vivo (Paper 4); To analyze the effects of black corn anthocyanin-rich extract on intestinal functionality, morphology and microbiota in vivo (Paper 5). Therefore, the general objective of this work was to investigate the effect of black corn (Zea mays L.) on the adipogenesis, inflammation, oxidative stress and on the intestinal health in animal models. Methods: Paper 1: For the systematic review, articles were reviewed following the PRISMA guidelines. The data search was performed at PubMed, Cochrane and Scopus for experimental studies, which evaluated the supplementation of anthocyanin on intestinal parameters. For the original studies: Paper 2 and 3: thirty adult male C57BL/6 mice were randomly divided into 3 groups (n=10/group): NC: normal control – AIN-93 M diet; HF: high-fat diet; HFC: high-fat diet + black corn whole flour (20%), receiving the diets for 8 weeks. The intestinal function was assessed in the content from cecum at the end of the experiment, and gut microbiota composition was evaluated by 16S ribosomal gene sequencing. Paper 4: The biological experiment was conducted by the intra-amniotic approach (Gallus gallus). For this, the eggs were divided into 4 groups (n= 6 - 10/group): No Injection; 18 MΩ H 2 O Injection; 5% black corn soluble extract (BCSE); 15% BCSE. The intra-amniotic administration was performed at the day 17 of embryonic incubation. Sample collection and evaluation of intestinal functionality, morphology and gut microbiota were performed after the hatching (day 21). Paper 4: The biological experiment was conducted by the intra-amniotic approach (Gallus gallus). For this, the eggs were divided into 4 groups (n= 8/group): No Injection; 18 MΩ H 2 O Injection; 5% black corn anthocyanin-rich extract (BCE); cyanidin-3-glucoside (C3G). The intra-amniotic administration was performed at the day 17 of embryonic incubation. Sample collection and evaluation of intestinal functionality, morphology, and gut microbiota were performed after the hatching (day 21). Results: Paper 1: 27 studies in animal’s models were included in the systematic review. The anthocyanin supplementation promoted an enrichment of Bacteroidetes abundance and a decrease of Firmicutes. Further, it improved short chain fatty acids (SCFA) production, which resulted in a lower pH and intestinal permeability, and an increase of goblet cell (GC), tight junction protein expression, and improvements at the villi morphology. Paper 2 and 3: HFC animals improved the total antioxidant capacity and demonstrated lower adipogenesis by showing a decrease at adipocyte number and length by downregulating sterol regulatory element-binding protein-1c (SREBP-1c) and peroxisome proliferator-activated receptor-γ (PPARγ). The consumption of HFC demonstrated to promote hepatic β-oxidation by downregulating the hepatic gene expression of SREBP-1c and acetyl CoA carboxylase 1. Further, the HFC intake prevented disorder at the intestinal function promoted by a high-fat diet. Animals fed a HFC diet had higher abundance of the genus Ruminococcus, Roseburia, and Provotellacea_UCG-001, and lower abundance of the genus Bacteroides and Faecalibaculum. These changes were observed with no changes at SCFA concentration, and with an increase at goblet cell (GC) proliferation. Paper 4: The intra- amniotic administration of BCSE (5 and 15%) demonstrated an anti-inflammatory effect by downregulating the gene expression of duodenal inflammatory biomarker: tumor necrosis factor-alpha (TNF-α), interleukin 6 (IL6), and the transcriptional nuclear factor kappa beta (NF- κB). Further, the BCSE increased the relative abundance of cecal E. coli and Clostridium and improved the duodenal morphology by increasing GC number and size and Paneth cell number. Further, the BCSE demonstrated potential to improve the physical barrier integrity by upregulating the gene expression of AMP- activated protein kinase (AMPK) and caudal-related homeobox transcriptional factor 2 (CDX2). Paper 5: The intra-amniotic administration of BCE demonstrated to increase the relative abundance of the genus Bifidobacterium and Clostridium and to decreased E coli abundance. The BCE maintained biomarkers of intestinal inflammation and functionality similar to the control group. Further, the duodenal morphology was maintained similar to the control after the intra-amniotic administration of BCE. General Conclusion: The black corn demonstrated to exert a beneficial effect in vivo, by acting as an anti-inflammatory and antioxidant component, and by modulating the intestinal function. Thus, the black corn should be considered as a potential source of anthocyanin and phenolic components with proved beneficial effect. Keywords: Anthocyanin. High-fat. Intestinal microbioma. Soluble extract. Whole flour. Anthocyanin rich-extract

Variation in anthocyanin content level in four local varieties of black rice (Oryza sativa L.) from Indonesia

Abstract: Anthocyanin is a type of pigment in black rice that is classified as a flavonoid compound and has antioxidant property. This study focused on testing anthocyanin content on four local varieties of black rice in Indonesia, namely Toraja (South Sulawesi), Cempo Ireng (Yogyakarta), Wojalaka (East Nusa Tenggara), and Manggarai (East Nusa Tenggara). Analysis of total anthocyanin content was carried out based on the absorbance value of rice flour extract at a wavelength of 535 nm with a spectrophotometer. This study used a randomized block design with varieties as groups and each was carried out in 20 repetitions. The total anthocyanin content was analysed using a UV-Vis spectrophotometer with an absorbance length of 550 nm and 700 nm. The results showed that there were significant differences in the total anthocyanin content of the four varieties of black rice. Sequentially the anthocyanin levels of black rice varieties from highest to lowest were Manggarai with an average anthocyanin content of 1508.89 ppm, Cempo Ireng with an average anthocyanin content of 734.86 ppm, Wojalaka with an average anthocyanin content of 435.38 ppm, and Toraja with an average anthocyanin level of 117.2 ppm.

Quality Characteristics and Antioxidant Activity of Black Rice Porridge

Abstract: This study evaluated the quality of black rice porridge by comparing changes in the proximate components and free amino acid contents. Three varieties of black rice were included in the study, and the factors were examined according to the variety and germination period. On the 3SUPrd/SUP day of germination, the protein content of Cheongpung Heukchal (CBR-3) black rice was 10.37 g/100 g, whereas the highest crude fat content at 3.44∼3.46 g/100 g was obtained on the 2SUPnd/SUP and 3SUPrd/SUP days of germination. The highest total free amino acid increase rate was 68.38∼588.24% obtained for Cheongpung Heukchal (CBR), followed by 39.87∼507.38% for Jindo No. 1 (JB1) and 33.03-542.84% for Jindo 2 (JB2), Thin rice gruel, half rice porridge, and whole rice porridge were prepared to determine the morphological characteristics of the porridege. The viscosity of germinated black rice porridge was 427∼977 cP, which was lower than the non-germinated porridge (620∼1313 cP). Evaluation of the antioxidant activity, revealed that the ABTS radical scavenging ability of non-germinated whole rice porridge was 76.34%, and germinated porridge was 81.38%. These values differed depending on the germinated form.

Elucidating the physical, morphometric, nutritional, and bioactive properties of selected highland crops viz. hull-less barley, buckwheat, and black rice for novel food formulation

Abstract: Highland crops have drawn increased interest as functional foods due to the abundance of bioactive chemicals with health advantages, including antioxidant and immunomodulatory activity.

Pressurized liquid extraction as an eco-friendly approach to recover anthocyanin from black rice bran

Abstract: This study aimed to recover the anthocyanin-rich extract from black rice bran by pressurized liquid extraction (PLE) and compare with the conventional process (heating-stirring extraction - HSE). PLE performs fast and efficiently and results in high yields in less time and less solvent, being considered eco-friendly. The extracts were characterized for thermal and light stabilities, cytotoxicity, antitumoral activity, and cytoprotective effect. Optimum PLE conditions were: 55 °C, a flow rate of 5 mL/min, and solution ethanol:citric acid 0.1 mol/L (50:50, v/v). PLE recovered about 80% of total anthocyanins (2.33 mg/C3GE g), while HSE recovered 46% (1.17 mg/C3GE g). Cyanidin-3-O-glucoside (C3G) was identified (m/z 449) and quantified, 1.63 mg/g for PLE and 1.07 mg/g for HSE. Both anthocyanin-rich extracts in low temperature showed high thermostability, did not present cytotoxicity (normal fibroblast L929 cells), and showed cytoprotection of L929 cells when subjected to oxidative stress with H2O2. Overall, the anthocyanin-rich extracts obtained by PLE showed potential to be applied as natural colorants and possibly to improve wound healing. PLE method is an eco-friendly technology that performs fast and efficient extractions under high temperature and pressure conditions. This study provides information about the extraction of anthocyanin-rich extracts from black rice bran by green PLE process under optimized conditions. The process allowed for obtaining antioxidant-rich extracts with no cytotoxicity and a high potential for application in the food, cosmetic, and biomedical industries.

Impact of microwave and germination on physicochemical, functional properties and solubility of black rice powder

Abstract: Background and Objectives Black rice is limited due to factors such as low solubility, difficulty to disperse, and high viscosity. To overcome these shortcomings and improve their practicability in various industrial applications. The effects of germination and microwave on the physicochemical, functional properties and solubility of black rice powder were compared. Findings The effect of germination improved the GABA contents, increased the solubility and starch digestibility, which was consistent with the decrease in relative crystallinity and porous surface structure, and the increase in the gelatinization enthalpy. Microwave increased the solubility and starch digestibility of black rice powder. Total polyphenol content was increased by microwave compared to untreated and germinated black rice. The type of starch showed no significant effect in single and dual treatment. The combined treatment enhanced the GABA content, reduced the loss of polyphenols, anthocyanins and improved its solubility, physicochemical characteristics. Conclusion The results might help understand the mechanism of germination and microwave treatments influencing the structural properties of starches and contribute to better-developing products based on black rice flour. Significance and Novelty The association treatment increased GABA content, the solubility and nutrition of black rice flour, but reduced the digestibility of black rice flour. This article is protected by copyright. All rights reserved.

Anthocyanins and its health benefits

Abstract: Scientific study has concentrated on colored cereals in recent decades, and breeding procedures have been identified to raise the anthocyanin content in uncolored types using alternative strategies. Colored (red, pink, purple, black, and blue) cereals have strongly gained attention on health-related properties mainly due to bioactive compounds mainly anthocyanins that also impart color to the cereals. Wheat (Triticum aestivum), rice (Oryza sativa), maize (Zea mays), barley (Hordeum vulgare), and sorghum (Sorghum bicolor) are all cereals grains with substantial global production and are naturally pigmented as pink, purple, blue, black, red, and brown due to presence of anthocyanins. Anthocyanins are derived from flavonoids which are a subgroup of the polyphenol family. The six anthocyanins, primarily cyanidin, peonidin, pelargonidin, petunidin, delphinidin, and malvidin found in cereal grains, were important in the diet. Food additives and natural colorants can be made from anthocyanins after isolation and are said to have a longer shelf life. As a result, anthocyanins can be used as biofunctional food ingredients to create functional food items with health-promoting compounds, including a preventive response to oxidative stress-related disorders including cancer and cardiovascular disease.

Phytochemical composition and antioxidant activities of indian cultivar of black rice ( oryza sativa.l)

Abstract: Black rice is a type of rice species Oryza sativa L. and is getting more attention recently because of its myriad health benets. Black rice contains essential amino acids like tryptophan, lysine, vitamins such as vitamin B1, B2, folic acid and minerals such as iron, zinc, calcium, phosphorus and selenium. The present study was carried out to evaluate the phytochemical analysis, invitro antioxidant activity of the aqueous and ethanol extract of black rice. The total phenols and avonoids were determined by standard methods and the antioxidant activity against hydroxyl radical, 1,1- diphenyl, 2- picryl hydrazyl (DPPH), superoxide and reduction potential were carried out. The results were analysed statistically which indicated the increase in anti oxidant activities with increasing concentration and ethanol extract showed more activity compared to the aqueous extract.

PENDUGAAN KERAGAMAN GENETIK DAN HERITABILITAS MUTAN PADI HITAM (Oryza sativa L.) GENERASI M2 HASIL IRADIASI SINAR GAMMA

Abstract: The low productivity and long harvesting period of local black rice causes this plant to be rarely cultivated by farmers in Indonesia. One way to increase the genetic diversity of black rice is by using gamma ray irradiation. This study aims to determine the genetic diversity and heritability value of M2 generation black rice resulting from gamma-ray irradiation. The research was conducted in February - June 2021 at the Screenhouse Universitas Perjuangan Tasikmalaya. The genetic material used was black rice M2 generation resulting from gamma ray irradiation with doses 200 gy and PH5 as a control. The research was conducted in 2 experimental stages. The first experiment was in the nursery where M2 seeds were planted with 1000 seeds and 200 seeds for the control. In the second study, the M2 generation black rice mutant was planted with 250 seedlings without replication and the control 10 plants were repeated three times. The results showed that there was a chlorophyll mutation in the M2 generation lines which produced color variations including albino 0.5%, xantha 42%, viridis 5%, tigrina 0.5%, normal 52% at 21 HSS. The survival ability of the black rice mutant was smaller than that of the control. The heritability values in the broad sense of the high category and high genetic diversity were found in the number of productive tillers, the number of total grain, and the number of empty grain. M2 generation black rice irradiated with 200 gy gamma rays was able to provide a response of longer flowering time, narrower flag leaves, lower weight per plant, less filled grain, and increased number of empty grain compared to control (PH5).

Activity, Formulation and Effectiveness of Black Rice Extract (Oryza sativa L) Gel against Staphylococcus aures and Escherichia coli Bacteria

Abstract: Black rice (Oryza sativa L.) contains chemical compounds, namely ferulic acid, -oryzanol, amino acids, tannins, phenolics, and anthocyanins which have potential as antibacterial agents. This study aims to formulate an antibacterial gel preparation from black rice extract with an extract concentration of 10% and to test the antibacterial effectiveness of the gel preparation against Staphylococcus aureus and Escherichia coli bacteria. Black rice extract was obtained by maceration using 70% ethanol solvent: 3% citric acid. The extract obtained was then formulated in a gel dosage form. The results showed that black rice extract could be formulated as an antibacterial gel preparation that met the organoleptic, homogeneity, pH, spreadability, and adhesion requirements. In the results of the antibacterial effectiveness test, there is a clear zone which represents the ability to inhibit the growth of the tested bacteria by the gel. Black rice extract can be formulated in a gel dosage form with an extract concentration of 10% and a physically stable formula is obtained in formula III with a carbopol concentration of 2%. The average diameter of the antibacterial gel FIII preparation of black rice extract in inhibiting Staphylococcus aureus bacteria was classified as strong, namely 11.17 ± 0.34 mm, while inhibition of Escherichia coli bacteria was also relatively strong, namely 12.20 ± 0.46 mm

Physical Characteristics, Phytochemical Contents and Antioxidant Activity of Ten Organic-Pigmented Rice Varieties from Surin Province

Abstract: The objective of this study was to investigate the physical characteristics, phytochemical contents, and antioxidant activity of 10 organic-pigmented rice varieties including Tubtim Chumpae, Niaw Daeng, Nieng Guang, Mali Daeng, Hom Nil, Niaw Dam, Riceberry, Mali Gomain Surin, Malinil Surin, and Pa Ga Am Puen (obtained from Tapthai organic villages, Tha-mo, Prasat, Surin province, Thailand in June, 2021). The physical characteristics investigated included grain length, width, shape, and color in both paddy and unpolished rice. The results revealed that the mean length and width of paddy rice grain varieties ranged from 6.58 to 10.85 mm and 2.12 to 3.27 mm, respectively, while the length and width of unpolished rice grain were 5.94 to 7.53 mm and 1.74 to 2.61 mm, respectively. Most organic-pigmented rice varieties had a slender shape except for Nieng Guang and Niaw Dam, which were moderately shaped. There were 5 colors of paddy rice, including straw, purple, purple straw, black and black furrow on straw background and light purple straw while unpolished rice showed red, dark purple, black, purple, and light brown color. The anthocyanin content, total phenolic compounds and antioxidant activity of different rice varieties showed a significant difference in the range of 4.38 to 77.96 mg/100 g DW, 42.94 to 341.19 mg GAE/100 g DW and 2.71 to 34.77 mM TE/100 g DW, respectively. Niaw Dam exhibited the highest anthocyanin concentrations. The highest total phenolic content was found in Mali Daeng and Nieng Guang, resulting in high antioxidant activity. This study suggested that pigmented rice is rich in phytochemicals and antioxidants. Nieng Guang, in particular, could be promoted for cultivation and beneficial use in the food, pharmaceutical, and cosmetic industries. HIGHLIGHTS Surin province is one of the principal regions with diverse indigenous and commercial rice varieties in Thailand The grain shape of eight varieties of rice, including Tubtim Chumpae, Niaw Daeng, Mali Daeng, Hom Nil, Riceberry, Mali Gomain Surin, Malinil Surin and Pa Ga Am Puen were slender while that of Nieng Guang and Niaw Dam varieties were moderate. The physical aspects of rice indicate its quality, market value and have essential role in selecting, handling, storing, and processing of rice Niaw Dam black rice had a high content of anthocyanin while Mali Daeng and Nieng Guang red rice had the highest content of total phenols, resulting in higher antioxidant activity than the other Pa Ga Am Puen brown rice had the lowest anthocyanin content, total phenolic content and antioxidant activity The basic information of this study might be useful for selecting rice varieties for future rice breeding and provide pigmented rice nutrition information especially indigenous pigmented rice which has potential in the food, pharmaceutical and cosmetic industries GRAPHICAL ABSTRACT

Karakteristik kwetiau kering dengan bahan baku tepung beras dan tepung talas hitam terfementasi

Abstract: The purpose of this study was to investigate the effect of the proportions of rice flour and black taro flour on the characteristics of rice noodle (kwetiau). Kwetiau were produced by blending various proportions of rice and black taro flour (100:0; 75:25; 50:50; 25:75; 0;100) which were evaluated for water content, texture, cooking quality and color. The results indicated that proportion of rice and black taro flour affects the cooking quality, texture and color of the kwetiau (p<0,01). Black taro flour addition produced kwetiau with decreased cooking time, hardness, cohesivennes and chewiness, L* value and a* value. A higher proportion of black taro flour increased the weight after cooking, cooking loss, adhesiveness and b* of the kwetiau. The proportion of rice and black taro flour did not affect the moisture content and springiness. Fermented black taro flour can be used to a limited extent (<25 %) as a substitute for rice flour in making kwetiau.