Black rice as a functional food in Indonesia

Abstract

Background: There are many local black rice cultivars in Indonesia, yet only a few of these are formally described in the literature. It has been reported that black rice has many phytochemical variants which may contribute to its use as a functional food, including nutraceuticals and secondary metabolites such as anthocyanin, oryzanol, and more. The purpose of this article was to review literature describing black rice cultivars from Indonesia, with a particular focus on its potential use as a functional food. Our literature search revealed several articles that describe black rice in relation to its nutraceutical properties and its role in reducing non-communicable diseases. Other studies describe the diversity of local pigmented rice and its potential for lowering the risk of hyperlipidemia, hyperglycemia, and for cancer prevention. Black rice has been described as a functional food in several countries; however, there is great diversity among cultivars and further research on Indonesian varieties will determine whether local variants are candidates as well for the development of functional foods. Keywords: black rice cultivar, functional food, non-communicable diseases, nutraceutical, phytochemical

Antioxidant Activity of ‘Broken Skin’ Purple Rice, ‘Skinned’ Purple Rice, and Purple Rice Stem Organically Cultivated in Indonesia

“…The pigment produced by rice is influenced by the bioactive compounds. Black rice has the potential as a functional food in Indonesia [23].…”

Flowering gene expression in Indonesian long harvest black rice (Oryza sativa L. ‘Cempo Ireng’)

“…However, rice consumption leads to nutrient deficiency due to low iron, zinc, essential amino acid, and vitamin A. Pigmented rice, especially black rice, is the most suitable candidate for increasing the nutrition of traditional staple food which most people take in. Black rice was reported to contain higher nutrition (anthocyanin, fibers, and iron) compared to red/brown rice and white rice (Pratiwi and Purwestri, 2017). In addition, the enriched taste and its aroma give black rice the potency to be an established functional food.…”

Analysis of nutritional composition, antioxidant activity and callus induction of Oryza sativa cultivars Khumthan and Norprae

“…For example, there are differences in the nutrient content (e.g., protein, amylose and fat acidity) between Vietnamese and Japanese rice cultivars 2 . The nutrient and chemical composition of local black rice species in Indonesia has great potential as functional food due to its nutraceutical properties and ability to reduce noncommunicable diseases 3 . Some varieties of African (NERICA) rice were analyzed, they contained moisture, ash, fibre, fat, proteins, and carbohydrates in the range of 8.2-9.8, 0.02-0.09, 0.3-0.5, 2.4-5.7, 5.9-13.0, and 74.4-82.8%, respectively.…”