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.

Determination of phenolic acids in Korean rice (Oryza sativa L.) cultivars using gas chromatography-time-of-flight mass spectrometry

Abstract: Total soluble phenolic acids (free and esterified forms) from 15 Korean rice cultivars (Oryza sativa L.) were characterized to determine the total soluble phenolic acid contents and the diversity among the phenolic acids. The individual phenolic acids were identified by GC coupled to time-of-flight MS (TOFMS) including tertbutyldimethylsilyl (TBDMS) derivatization. This method requires only 13 min for the GC-TOFMS run. Total soluble phenolic acid contents were higher in pigmented rice (168–368 μg/g) than nonpigmented rice (146–172 μg/g). Freeform phenolic acids accounted for less than 10% of the total soluble phenolic acids. The dominant compounds were ferulic and sinapic acid, which were detected as cisand trans-isomers. The content of salicylic acid in rice grain varied, ranging from 7.95 to 29.61 μg/g. The quantitative results of this study indicate that the black rice ‘Josengheugchalbyeo’ could facilitate development of phenolic-rich rice or food.

Morphological of genetic relationships among black rice landraces from yogyakarta and surrounding areas

Abstract: Black rice was getting more popular recently and was consumed as functional food because of the anthocyanin, vitamin and mineral contents. The information on the potential of black rice was, however, very limited, and there was a need to characterize the black rice morphologically to obtain the plant description. The description was very important to know the strengths as well as the weaknesses of an organism, and to understand the potentials, which in turn might be useful to determine whether the organism can be used as the hybridization parental. The morphological characteristics was undoubtedly influenced by environment, however, it should be noted that the morphological characteristics has been proven to be useful in creating some hybrid cultivars since 1950. By this characterization the genetic relationships among cultivars or genotypes might be obtained. The current study was aimed to know the genetic relationships among 11 black rice landraces and 2 white rice based on their morphological characteristics. Results showed that the average taxonomic distance was 1, 2 in 5 groups, with group I consisting of black rice from Sragen (T) and black rice from Bantul (O); group II consisting of black rice from Banjarnegara (Y), black rice from Wonosobo (W), hairless black rice from Magelang (S) and hairy black rice from Magelang (R); group III consisting of Pari Ireng (D), black rice from NTT (E), Cempo Ireng (C) and Jlitheng (B); group IV consisting of white rice Inpari 6 (I) and Situbagendit (G); and group V consisting of one black rice cultivar Melik (A). The greater the taxonomic distance value the farther the genetic relationships between two cultivars/genotypes and the better the cultivars used as the breeding material.

Brewing with Starchy Adjuncts: Its Influence on the Sensory and Nutritional Properties of Beer.

Abstract: In brewing, the use of cereals (wheat, barley, maize, rice, sorghum, oats, rye or millet), pseudo-cereals (buckwheat, quinoa or amaranth) and tubers (sweet potato), as starch adjuncts, is being promoted for the production of a variety of high-quality beers, from sensory and nutritional points of view. The sensory properties of the obtained beer depend on the characteristics of each adjunct but also on the forms in which the adjunct is added: whole cereal, grits, malted, extruded grains, torrefied and syrup. Among these common forms, the extruded grains (maize or rice) produce a higher content of aroma compounds in beer. From a nutritional point of view, the use of non-conventional starch adjuncts, such as black rice, buckwheat or sweet potato, leads to an increase in the polyphenol content of the beer, and thus, its antioxidant capacity. Cereals such as maize, rice, sorghum or millet are the most promising for the production of gluten-free beers. A close relationship can be developed between the use of adjuncts in the beer industry and the use of commercial enzymes. Advances made by biotechnology to design new enzymes with different functionalities could be associated to a future increase in adjunct usage in brewing.

Anthocyanin biofortified black, blue and purple wheat exhibited lower amino acid cooking losses than white wheat

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, 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.