Java Red Rice (&lt;i&gt;Oryza sativa&lt;/i&gt; L.) Nutritional Value and Anthocyanin Profiles and Its Potential Role as Antioxidant and Anti-Diabetic

Agustin, Ayu Tri; Safitri, Anna; Fatchiyah, Fatchiyah

doi:10.22146/ijc.64509

Cited by 14 publications

(9 citation statements)

References 32 publications

(43 reference statements)

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“…Mentik Wangi and Aek Sibundong were categorized as having weak antioxidant activity, whereas Blambangan was very strong antioxidant activity. Based on previous research, Aek Sibundong bran with the IC 50 value of 116.83 ± 1.42 g/mL had weaker antioxidant activity than Aek Sibundong red rice with the IC 50 value of 6.65 g/mL, whereas Blambangan bran with the IC 50 value of 1.09 ± 0.82 g/mL had stronger antioxidant activity than Blambangan red rice with the IC 50 value of 34 g/mL [54].…”

Section: Antidiabetic Activitymentioning

confidence: 87%

Profiling of Phytochemical Compounds of East Java Red Rice Bran Has the High-Value Biological Activities as Antioxidant and Antidiabetic

Dwiwibangga

Safitri²,

Fatchiyah³

2022

Indones. J. Chem.

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The phytochemicals contained in rice bran, mainly flavonoid compounds, are predicted to have biological activity. Flavonoids are able to counteract the free radicals and degrade insulin resistance. The East Java Red Rice Bran samples, e.g., Mentik Wangi, Aek Sibundong, and Blambangan, were used in the study. Their phytochemical profiles, functional groups, antioxidant, and antidiabetic activities were investigated. The phytochemical analysis showed that the bran of Mentik Wangi, Aek Sibundong, and Blambangan contained flavonoid, triterpenoid, phenolic, tannin, and glycoside. Based on the FTIR, some functional groups were identified in three rice bran varieties, namely, the O-H stretching, C-H aliphatic, C-H sp3 stretching, C=C stretching aromatics, C=C stretching alkenes, CH2 and CH3 bonds rocking, C-H aromatic, CH-OH stretching alcohols, and C-O stretching ether or ester suggesting that rice brans are rich in phytochemical compounds. Through LC-HRMS analysis in positive ion mode, several types of flavonoids were confirmed. Pinocembrin was found in the three brands. The highest antioxidant and antidiabetic activity were observed in Blambangan rice bran with an IC50 value of 1.09 and 75.76 µg/mL, respectively. To conclude, the red rice bran phytochemical compounds exhibit potential biological activities as antioxidant and antidiabetic agents.

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Section: Antidiabetic Activitymentioning

confidence: 87%

Profiling of Phytochemical Compounds of East Java Red Rice Bran Has the High-Value Biological Activities as Antioxidant and Antidiabetic

Dwiwibangga

Safitri²,

Fatchiyah³

2022

Indones. J. Chem.

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“…Reducing power was determined using Ferric Reducing Antioxidant Potential (FRAP) method modified from [28]. Briefly, 100 μL of the sample (0-10 ppm) were mixed with 2.5 mL of phosphate buffer (pH 6.6) and 2.5 mL of 1% of potassium ferricyanide, then incubated in a dark condition at 50 °C for 20 min.…”

Section: Reducing Power Assaymentioning

confidence: 99%

Indonesian Purple Rice Ferulic Acid as a Candidate for Anti-aging through the Inhibition of Collagenase and Tyrosinase Activities

Wijayanti,

Safitri,

Siswanto

et al. 2023

Indones. J. Chem.

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Skin aging is associated with decreased skin firmness and excessive pigmentation, which is caused by the activity of aging enzymes. This process can be prevented with powerful antioxidants from nature, such as ferulic acid which is abundant in rice. This study examines the nutritional content and phytochemicals of Indonesian purple rice and evaluates the bioactivity of ferulic acid as an anti-aging agent. Indonesian purple rice has less fat than black and white rice, more amino acids involved in aging regulation, and a similar phytochemical profile to black and white rice. Indonesian purple rice has a lower concentration of ferulic acid (4.114 ± 0.013 mg/L) than black rice but shows strong reducing power (IC50 9.35 ± 1.95 µg/mL), high anti-tyrosinase (IC50 59.57 ± 3.60 µg/mL), and moderate anti-collagenase activities (IC50 74.18 ± 3.11 µg/mL). This study supports the use of Indonesian purple rice as a promising active ingredient in natural anti-aging cosmetics.

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“…The IC50 value produced in the two treatments of making bolu cukke belongs to a very weak group because the resulting value is more than 200 ppm. Powerful antioxidants will have an IC50 value of 50 smaller than 50 ppm, strong is defined as 50-100 ppm, moderate as 100-150 ppm, and weak as 150-200 ppm [21]. Bolu cukke on red rice flour processing 75% and wheat flour 25% should have high antioxidant activity because red rice flour is a source of antioxidants with a value of 25.27% [10].…”

Section: Antioxidant Activitymentioning

confidence: 99%

The effects of red rice flour (Oryza nivara) substitution on the making of bolu cukke traditional cake

Burhan,

Latief

2023

IOP Conf. Ser.: Earth Environ. Sci.

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Bolu cukke is a traditional cake typical of Soppeng district, South Sulawesi which is made from wheat flour. Along with the increasing consumption of wheat flour, the process of importing wheat in Indonesia has also increased. Wheat flour consumption can be reduced by using gluten-free local food, such as red rice. The aim of this investigation was to identify the best formulation of bolu cukke made from red rice flour based on organoleptic tests, chemical characteristics, and to compare commercial bolu cukke and the best treatment product. The method in this study consisted of several stages, namely organoleptic tests, proximate tests, and antioxidant activity. The results obtained in this study, namely the organoleptic test yielded the best treatment with the formulation of 75% red rice flour: 25% wheat flour, followed by chemical analysis based on the T-Test which showed that the water content, protein content, carbohydrate content and antioxidant activity had a significant effect on the ash and fat content did not significantly affect the use of red rice flour. The conclusion obtained is that the value of chemical characteristics in the best treatment consists of a water content value of 16.70%; ash content 1.56%; fat content 15.51%; protein content 8.08%; carbohydrate content of 58.15% and antioxidant activity based on IC50 1923.692 ppm, whereas without using red rice flour it has a water content value of 22.32%; ash content 1.49%; fat content 17.93%; protein content 8.53%; carbohydrate content of 49.73% and antioxidant activity based on IC50 3003.337 ppm.

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Java Red Rice (<i>Oryza sativa</i> L.) Nutritional Value and Anthocyanin Profiles and Its Potential Role as Antioxidant and Anti-Diabetic

Cited by 14 publications

References 32 publications

Profiling of Phytochemical Compounds of East Java Red Rice Bran Has the High-Value Biological Activities as Antioxidant and Antidiabetic

Profiling of Phytochemical Compounds of East Java Red Rice Bran Has the High-Value Biological Activities as Antioxidant and Antidiabetic

Indonesian Purple Rice Ferulic Acid as a Candidate for Anti-aging through the Inhibition of Collagenase and Tyrosinase Activities

The effects of red rice flour (Oryza nivara) substitution on the making of bolu cukke traditional cake

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