Black rice

About: Black rice is a research topic. Over the lifetime, 2548 publications have been published within this topic receiving 20840 citations. The topic is also known as: purple rice.

Black Rice: Research, History and Development

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

The influence of extraction methods on composition and antioxidant properties of rice bran oil.

Abstract: The current study was employed to assess the influence of the different extraction methods on total tocols, γ-oryzanol content, and antioxidant properties of Chiang Mai Black rice, Mali Red rice, and Suphanburi-1 Brown rice bran oil. Rice bran oil (RBO) was extracted by Hexane, Hot pressed, Cold pressed, and Supercritical Fluid Extraction (SFe) methods. High yield of RBO was extracted by hexane and SFe methods. Total and subgroups of tocols, and γ-oryzanol content were determined by HPLC. The hexane extracted sample accounts for high content of γ-oryzanol and tocols. Besides, all of RBO extracts contain a significantly high amount of γ-tocotrienol. In vitro antioxidant assay results indicated that superior quality of oil was recovered by hexane extraction. The temperature in the extraction process also affects the value of the oil. Superior quality of oil was recovered by hexane extraction, in terms of phytochemical contents and antioxidant properties compared to other tested extraction methods. Further, thorough study of factors compromising the quality and quantity of RBO recovery is required for the development of enhanced functional foods and other related products.

Obtaining Some Polymer Composites Filled with Rice Husks Ash-A Review

Abstract: Rice husks are an important by-product of rice milling process and are major waste product of the agricultural industry. Rice husk contain nearly 20 mass% silica, which is present in hydrated amorphous form. They have now become a great source as a raw biomass material for manufacturing of value-added silicon composite products, including silicon carbide, silicon nitride, silicon tetrachloride, magnesium silicide, pure silicon, zeolite, fillers of rubber and plastic composites, cement, adsorbent and support of heterogeneous catalysts. The rice husk was subjected to pyrolysis in fluidized-bed pilot plant in air or nitrogen atmosphere. The controlled thermal degradation of the rice husks in air or nitrogen leads to production of white rice husks ash (WRHA) and black rice husks ash (BRHA) respectively. WRHA contains almost pure (95mass %) silica in a hydrated amorphous form, similar to silica gel, with high porosity and reactive surface OH groups. BRHA contains different amounts of carbon and silica in amorphous form with high specific surface area and porosity. The raw rice husks and the obtained pyrolysis products were used as fillers of polypropylene (PP) and tetrafluoroethylene-ethylene copolymer (TFE-E) composites. The kinetics and thermodynamics of water adsorption onto filled polypropylene composites during soaking were studied at different temperatures, quantities and nature of fillers. It was established, that the adsorption kinetics was limited by intra-particle diffusion in plane sheet particles. The sorption process is exothermal in nature and accompanied with decrease of the entropy. The physicomechanical properties of composite materials were determined. The fillers introduced in polypropylene change the mechanical strength and make the composites brittle. This change is more pronounced for the composites with BRHA and RRH, followed by WRHA. The composites studied showed lower elongation at break. The biggest decrease was observed for the composites with BRHA where e decrease from 500 (for the initial PP) to 7 % at filling degree of 20 mass %. The effects of the amount of adsorbed water, temperature and treatment time on the composites tensile properties were estimated. It was found after immersion in water that the composites improve their tensile strength compared to initial non-treated samples. The thermal stability and kinetics of non-isothermal degradation of PP and TFE-E composites filled with 10 or 20 mass % vigorously grounded and mixed RRH, BRHA, WRHA and Aerosil Degussa (AR) were studied. Using different calculation procedures the most probably kinetic mechanism was found to be described by kinetic equations of n -th order (Fn mechanism). The kinetic parameters were obtained, and a linear dependence between ln A and E was observed, known also as kinetic compensation effect. The abundance of a waste from paddy milling industry, as well as its interesting complex of behaviors are prerequisite for success for obtaining of cheap and valuable products and gives a new alternatives for its applications. The production of value added materials from rice husks not only facilitates utilization of an abundantly available agro waste, but also reduces the environmental pollution and solves a serious ecological problem.