Antioxidant activity and compound constituents of gamma-irradiated black rice (Oryza sativa L.) var. Cempo Ireng indigenous of Indonesia

Abstract

Abstract. Suryanti V, Riyatun, Suharyana, Sutarno, Saputra OA. 2020. Antioxidant activity and compound constituents of gamma-irradiated black rice (Oryza sativa L.) var. Cempo Ireng Indigenous of Indonesia. Biodiversitas 21: 4205-4212. Nowadays, black rice is gaining consumer interest because of its health benefit. Due to the high content of antioxidant compounds such as phenolics and flavonoids, the nutritional profile of black rice is much better than any other rice varieties. Anthocyanins, pigment with powerful antioxidant properties, give a vibrant color to the rice. The antioxidant activity and chemical constituents of the non-irradiated and gamma-irradiated black rice Oryza sativa L. var Cempo Ireng were investigated. The total phenolic content was determined based on the reaction of the Folin-Ciocalteu reagent with samples. Total anthocyanin was determined by the pH differential method. Antioxidant activity was fulfilled using DPPH method. The results revealed that non-irradiated and gamma-irradiated black rice were categorized as potent antioxidants. It is noted that irradiation increased antioxidant activity and changed the chemical components of black rice. Both of non-irradiated and irradiated black rice contains simple phenolics and flavonoids, including anthocyanins. Non-irradiated and irradiated black rice possess similar types of secondary metabolites, with different chemical content. The non-irradiated black rice contains anthocyanins of cyanidin-3-O-glucoside, whereas the irradiated black rice possesses anthocyanin of peonidin-3-O-glucoside. Additionally, irradiated black rice contains terpenoids, which increased its antioxidant activity compared to the control.

Potential of Pigmented Rice Variety Cempo Ireng in Rice Breeding Program for Improving Food Sustainability

“…Results showed that mutant Cempo Ireng plant was superior compared to the control. The treatment with gamma-ray at 200 Gy showed significantly decrease the flowering age and plant heigh, and also increase the grain yield, grain weight, protein content, and anthocyanin concentration (Table 3) [6,17,29,37,38,39,40,41,42,43,44]. Mutations not only affect the morphological traits of Cempo Ireng, including plant height, grain weight, flowering age, number of grains per panicle, panicle type, apiculus color, grain color, leaf-blade color, ligule color, auricle color, leaf angle, and leaf surface but also affect the nutrition contents such as anthocyanin, protein, and amylase; and enhance the stress tolerance.…”

Potential of Pigmented Rice Variety Cempo Ireng in Rice Breeding Program for Improving Food Sustainability

“…Results showed that mutant Cempo Ireng plant was superior compared to the control. The treatment with gammaray at 200 Gy showed signifi cantly decrease the fl owering age and plant heigh, and also increase the grain yield, grain weight, protein content, and anthocyanin concentration (Table 3) [6,17,29,[37][38][39][40][41][42][43][44]. Mutations not only aff ect the morphological traits of Cempo Ireng, including plant height, grain weight, fl owering age, number of grains per panicle, panicle type, apiculus color, grain color, leaf-blade color, ligule color, auricle color, leaf angle, and leaf surface but also aff ect the nutrition contents such as anthocyanin, protein, and amylase; and enhance the stress tolerance.…”

“…Effect of gamma-ray irradiation in Cempo Ireng[6,17,29,[37][38][39][40][41][42][43][44].Means followed with the same letter in the same column had no signifi cant difference on mood median test level of 5%.…”

Physical Characteristics of Instant Black Rice (Oryza sativa L.) Cempo Ireng Variety, Indigenous of Indonesia

“…Black rice is a type of pigmented rice that is known as a functional food. Its health benefits can prevent cardiovascular disease, reduce the risk of diabetes and obesity, and prevent the spread of cancer cells [1][2][3][4]. This advantage is related to the high nutritional content, antioxidant activity, and low glycaemic index.…”