Chemical and physical evaluation, antioxidant and digestibility profiles of white and pigmented rice from different areas of Indonesia

Yuliana, Nancy Dewi; Akhbar, Muhamad Arif

doi:10.1590/1981-6723.23818

Cited by 12 publications

(8 citation statements)

References 24 publications

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“…It is because of anthocyanin content, phenolic acid, flavonoids, and antioxidant activity, which positively correlated to each other and higher than that of red and white rice (Pengkumsri et al 2015). A study reported that the anthocyanin content in black rice is 5.121 ± 0.521 mg GAE/g, flavonoid content is 9.824 ± 1.546 mg QE/g and antioxidant capacity is 6.308 ± 0.318 mg AEAC/g (Yuliana and Akhbar 2020). The anthocyanin is the expression of the Kala4 gene and accumulates in the pericarp (Oikawa et al 2015).…”

Section: Introductionmentioning

confidence: 96%

Selection of doubled haploid black rice lines in advanced yield trial based on multivariate analysis

et al. 2021

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Abstract. Karima AW, Putri RK, Purwoko BS, Dewi IS, Suwarno WB, Kurniawati A. 2021. Selection of doubled haploid black rice lines in advanced yield trial based on multivariate analysis. Biodiversitas 22: 5425- 5431. Research on the development of black rice has not received much attention. The anther culture technique can shorten the plant breeding process and produce doubled haploid (DH) lines. The target of this study was to evaluate DH black rice lines with early maturity, good agronomic performance, and high yields. Twenty-seven doubled haploid lines and three check varieties (Aek Sibundong, Inpari 24, and Jeliteng) were evaluated at two locations (Kediri, East Java, and Bogor, West Java) from January to July 2020. A randomized complete block design was applied to this study with three replicates. The combined analysis results showed that the genotype effect (G) was highly significant (p < 0.01) for all characters. In addition, all characters had a high broad-sense heritability. Characters that were positively correlated with yield based on genotypic and phenotypic correlation were the number of productive tillers, the number of vegetative tillers, panicle length, the number of filled grains, and the number of total grains. The 1000-grains weight and panicle length had a positive and the largest direct effect on yield. Principal component analysis showed that the number of productive tillers and the 1000-grains weight were related to yield. The selection index model that can be formulated is as follows I = (3*0.375*Yield) + (0.723* 1000-grains weight) + (0.280* Number of productive tillers). Based on the selection index, 14 genotypes were selected.

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Section: Introductionmentioning

confidence: 96%

Selection of doubled haploid black rice lines in advanced yield trial based on multivariate analysis

et al. 2021

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“…Previous report stated that different type of anthocyanins and pro-anthocyanidins were the phytochemicals responsible for the diverse colour of pigmented rice, and that these were widely distributed in different concentrations in the coloured rice cultivars [22].…”

Section: Colour Properties Of Rice Cooked With Thaumatococcus Daniell...mentioning

confidence: 99%

“…The potential of phenolic compounds in cell enhancement, inhibition of new blood vessel development that causes tumour growth, alongside attenuating adhesiveness and invasions of cancer cells, which help to reduce its metastatic potential have severally been reported [22,23]. The total phenolic content of the cooked rice samples ranged from 0.37mg/g to 0.44mg/g Table 2.…”

Section: Total Phenolic Contentmentioning

confidence: 99%

Anti-Oxidative and Sensory Properties of Rice Cooked with Thaumatoccoccus Danielli Leaf Extracts

Akinyemi¹,

Blessing²,

Olayiwola³

2022

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The use of leaf for wrapping food is an ancient practice. Wrapping of cooked rice with Thaumatococcus daniellii have been reported to increase consumers’ appeal and functionality. There is dearth of information on exploring the use of T. daniellii leaf extract as an additive during rice cooking. This study evaluated the antioxidant and sensory properties of rice cooked with the inclusion of Thaumatococcus danielli leaf extract. Cold extraction of leaf was done using hexane, ethyl acetate, methanol, and water. The rice samples cooked with different Thaumatococcus danielli leaf extracts were analyzed for antioxidant and colour properties using standard methods. Sensory evaluation of cooked rice samples using 9-point hedonic scale was carried out by thirty-member panelists. The antioxidant properties determined were total phenolic content (0.37- 0.44 mg/g), Total flavonoid content (6.6-7.9 mg/100g), 1,1-diphenyl-2-picrylhydrazyl (29.96 -39.82%), total antioxidant capacity (3.57-4.71 mg/g), ferric reducing antioxidant power (3.93-4.37 mg/100g). The instrumental lightness (L*) measurement of cooked rice ranged from 44.13 to 53.95, redness and greenness (a*) ranged from -4.91 to -3.02, yellowness – blue (b*) ranged from 13.22 to 15.94. Sensorial assessment showed that rice cooked with water extract of T. daniellii leaf was the most acceptable. There was significant difference (p<0.05) in antioxidant, colour and sensory properties of cooked rice samples. Thaumatococcus daniellii leaf extracts increased the antioxidant properties of cooked rice and imparted a higher sensorial acceptability.

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“…Additionally, environmental factors e.g., soil properties, production systems, and climatic conditions [38,39] as well as postharvest handling, may affect the physical qualities of rice. Yuliana and Akhbar [40] reported that white and pigmented rice cultivation in different areas of West Java, West Sumatra, and Tangerang provinces in Indonesia exhibited variation in physical and physicochemical properties. The physical properties of rice indicate the rice grain quality and its market value.…”

Section: Physical Characteristicsmentioning

confidence: 99%

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

Kammapana

2023

Trends Sci

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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

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Chemical and physical evaluation, antioxidant and digestibility profiles of white and pigmented rice from different areas of Indonesia

Cited by 12 publications

References 24 publications

Selection of doubled haploid black rice lines in advanced yield trial based on multivariate analysis

Selection of doubled haploid black rice lines in advanced yield trial based on multivariate analysis

Anti-Oxidative and Sensory Properties of Rice Cooked with Thaumatoccoccus Danielli Leaf Extracts

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

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