Anthocyanin, Lutein, Polyphenol Contents and Antioxidant Activity of Black, Red and White Pigmented Rice Varieties

Ponnappan, Saravanan; Thangavel, Arun; Sahu, Omprakash

doi:10.22158/fsns.v1n1p43

Cited by 4 publications

(2 citation statements)

References 13 publications

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“…The red and black color of the pericarp is the main characteristic that visually differentiates them from traditional white varieties, mainly due to the accumulation of phenolic compounds. In black rice, anthocyanins are found in higher Research, Society and Development, v. 9, n. 7, e901974556, 2020 (CC BY 4.0) | ISSN 2525-3409 | DOI: http://dx.doi.org/10.33448/rsd-v9i7.4556 quantities among samples of the colored pericarp, in total concentrations of up to 244.45 mg/100 g, as reported by Ponnappan et al (2017). Sompong et al (2011) found that the color of dark red rice is due to the anthocyanins cyanidin-3-glucoside and peonidin-3-glucoside, with concentrations ranging from 19.4 to 140, 8 mg/100 g (d.b.)…”

Section: Physicochemical Composition and Color Of Uncooked Grainssupporting

confidence: 53%

Physico-chemical characteristics, cooking and texture of polished and brown rice of different varieties sold in Brazil

Silva

Anselmo

Silva

et al. 2020

RSD

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The diversity of whole rice grains with black and red pericarp has been valued in Brazil due to its different characteristics of color, texture, and also due to the association with health benefits. This work aimed to evaluate the physicochemical, cooking, and textural characteristics of different samples of polished and whole rice grains from different varieties marketed in Brazil. A total of 28 samples were collected and divided into 6 groups: polished white rice, white polished parboiled rice, whole white rice, whole red rice, whole black rice, and whole wild rice. Moisture content, crude protein, ash, mineral content, hardness, and adhesiveness were analyzed. The cooking quality was evaluated through the determination of cooking time, swelling ratio, and volume expansion ratio. A strong correlation between the protein content and the hardness value of cooked grains was observed. The polished samples showed the lowest ash and mineral values and the shortest cooking time. A strong correlation was also observed for the volume expansion ratio and hardness of cooked samples. The data obtained contribute to a better understanding of the quality of the rice marketed in Brazil and demonstrate a large variation among samples in terms of physicochemical, cooking, and texture properties.

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Section: Physicochemical Composition and Color Of Uncooked Grainssupporting

confidence: 53%

Physico-chemical characteristics, cooking and texture of polished and brown rice of different varieties sold in Brazil

Silva

Anselmo

Silva

et al. 2020

RSD

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“…Antosianin memiliki berbagai manfaat kesehatan, salah satunya yaitu sebagai antioksidan yang bermanfaat mencegah terjadinya berbagai jenis penyakit degeneratif serta penuaan dini (Phetpornpaisan et al, 2014). Total antosianin BKH dapat mencapai 179,30 mg/100 g (Nindita et al, 2018), jauh lebih tinggi dari beras ketan putih (0,32 mg/100 g) (Ponnappan et al, 2017) maupun beras ketan merah (17 mg/100 g) (Abdullah, 2017), sehingga menjadi pilihan terbaik dalam pengolahan pangan fungsional berbasis ketan.…”

Section: Pendahuluanunclassified

Profil Gelatinisasi Dan Komponen Antioksidan Tepung Ketan Hitam Termodifikasi Dengan Annealing

Rasyda

Muhandri

Budijanto

2020

jtip

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This research aims to study and characterize the effect of the annealing conditions (temperature and heating duration) on the gelatinization profile and antioxidant components of annealing-modified black glutinous rice flour (ABGRF). This experiment used a 2x3 factorial design consisted of temperature factor (54 and 58°C) and heating duration factor (4, 5, and 6 hours) with 2 replications. Research results showed that both factors and their interactions significantly affected all parameters of the gelatinization profile and antioxidant component of ABGRF (except through viscosity). Compared to its native, ABGRF showed an increase in peak viscosity, through viscosity (except treatment 54°C:5 hours), peak time and pasting tem-perature, indicated ABGRF resistance improvement to the heating process. Generally, the temperature treatment increment increased breakdown, setback, and final viscosity, but the heating duration increment decreased those values. The variation of ABGRF gelatinization profiles increased the diversification potential of BGRF-based food products. Annealing caused an overall decrease in ABGRF antioxidant ability. ABGRF produced by 54°C:4 hours treatment had the highest amount of antioxidant components (total anthocyanins contents 103.78±2.24 mg C3GE/100 g, total phenolic compounds 241.65±1.98 mg GAE/100 g, DPPH 267.14± 3.23 mg AAE/100 g, FRAP 473.94±1.43 mg AAE/100 g), thus using it as ingredients in functional food is more recommended, especially as composite flour for bread and cake.

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Increased Anthocyanin Content in Seven Furrows of Cempo Ireng Black Rice with Mutation Induction

Rahmawati

Yuniastuti

Nandariyah

2020

IOP Conf. Ser.: Earth Environ. Sci.

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Anthocyanin, Lutein, Polyphenol Contents and Antioxidant Activity of Black, Red and White Pigmented Rice Varieties

Abstract: Colour rice varieties are rich in antioxidants and

Cited by 4 publications

References 13 publications

Physico-chemical characteristics, cooking and texture of polished and brown rice of different varieties sold in Brazil

Physico-chemical characteristics, cooking and texture of polished and brown rice of different varieties sold in Brazil

Profil Gelatinisasi Dan Komponen Antioksidan Tepung Ketan Hitam Termodifikasi Dengan Annealing

Increased Anthocyanin Content in Seven Furrows of Cempo Ireng Black Rice with Mutation Induction

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