Metabolite profiling of colored rice (Oryza sativa L.) grains

Frank, Thomas; Reichardt, Bastian; Shu, Qingyao; Engel, Karl‐Heinz

doi:10.1016/j.jcs.2011.09.009

Cited by 69 publications

(52 citation statements)

References 30 publications

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“…The results, therefore, clarified the influence of the differences in varieties between Thai colored indica rice on their metabolite profiles. A comparable result was also found in another metabolite profiling study in colored rice grain (Frank et al 2012). In addition, the plot revealed Thai purple and black indica rice positioned nearby to each other.…”

Section: Resultssupporting

confidence: 86%

“…Samples of rice taken in the course of the germination were subjected to a metabolite profiling procedure as previously described for the investigations of colored rice (Frank et al 2012). …”

Section: Resultsmentioning

confidence: 99%

“…Recently, GC-based metabolite profiling reported comparatively low molecular weight constituents in colored rice grains and found a separate cluster of the different colored rice subspecies on the basis of their metabolite profiling (Frank et al 2012). However, a comprehensive analysis by metabolite profiling of the germinated Thai colored indica rice has yet to be undertaken.…”

Section: Germinated Rice and Its Related Products Have Been Available Inmentioning

confidence: 99%

See 2 more Smart Citations

Differentiation of Four Varieties of Germinating Thai Colored Indica Rice (<i>Oryza sativa</i> L.) by Metabolite Profiling

Jom

Lorjaroenphon

Udompijitkul

2016

FSTR

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Section: Resultssupporting

confidence: 86%

Section: Resultsmentioning

confidence: 99%

Section: Germinated Rice and Its Related Products Have Been Available Inmentioning

confidence: 99%

See 1 more Smart Citation

Differentiation of Four Varieties of Germinating Thai Colored Indica Rice (<i>Oryza sativa</i> L.) by Metabolite Profiling

Jom

Lorjaroenphon

Udompijitkul

2016

FSTR

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“…The last, we believe that our results still have so many unidentified signals because of limitations of references. Some previous studies reported that there are metabolite differentiations between black rice and red rice (Yawadio et al 2007;Frank et al 2012;Na Jom et al 2016;Huang and Lai 2016;Pramai et al 2017), and our data show similar results with the previous studies mentioned.…”

Section: Resultssupporting

confidence: 92%

“…Pramai et al (2017) reported there are profile metabolite differentiations between black rice and red rice cultivars in Thailand. The other research also showed differentiation of metabolites between black rice and red rice (Yawadio et al 2007;Frank et al 2012;Na Jom et al 2016;Huang and Lai 2016). However, there is no information about metabolite profile differentiation between black rice and red rice in Indonesia.…”

Section: Introduc Onmentioning

confidence: 96%

NMR metabolite comparison of local pigmented rice in Yogyakarta

Wijaya

Susanto

Purwestri

et al. 2018

Indones. J. Biotechnol.

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Pigmented rice may have a black or red color due to higher anthocyanin content in its grain. A natural an oxidant, many studies on anthocyanin have reported its posi ve effects on human health. This fact has spurred the development of pigmented rice as a func onal food. This study aimed to compare the metabolite profiles of black and red rice. Three black rice cul vars, namely Melik, Pari Ireng, and Cempo Ireng Sleman, and two red rice cul vars, Inpari 24 and RC 204, were used. A er husk removal, grain samples were ground in liquid nitrogen and dried with a freeze dryer. The dried samples were extracted using 50% MeOD4 (in a D 2 O phosphate buffer pH 6 containing 0.01% TSP as an internal standard). Metabolomic analysis was performed using 500 MHz NMR followed by mul variate data analysis. An orthogonal par al least squares-discriminant analysis (OPLS-DA) model a er PCA was constructed to discriminate between the five different cul vars. The resul ng OPLS-DA score plot revealed a clear separa on between black rice and red rice. The metabolites that could influence the separa on of red rice and black rice were valine, threonine, alanine, glutamate, galac nol, β-glucose, α-glucose, raffinose, and fumaric acid.

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Effect of sulfur dioxide and lactic acid in steeping water on the extraction of anthocyanins and bioactives from purple corn pericarp

Mejía

Somavat

2019

Cereal Chem

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Background and objectives Purple corn can be an economical source of anthocyanins, a natural alternate to synthetic FD&C Red 40 dye in foods. The effects of steeping purple corn pericarp in wet milling chemicals, namely sodium metabisulfite and lactic acid, and milling on the extraction of anthocyanins, polyphenols, flavonoids, and tannins were studied. Findings Steeping water with 2,000 ppm SO2 contained total monomeric anthocyanins (TA) equivalent of 20.5 ± 1.5 mg cyanidin‐3‐O‐glucoside (C3G)/g pericarp, higher than using only water (7.1 ± 0.6 mg C3G/g pericarp). In the treatment with SO2 and 5,000 ppm lactic acid, TA concentration was 22.9 ± 0.2 mg C3G/g pericarp. This was due to increased extraction of C3G and condensed forms of anthocyanins. Polyphenols and tannins were higher in SO2 treatments while flavonoid concentration was not different. Chroma was positively correlated with anthocyanins (r = 0.999) and tannins (r = 0.994). Ball milled pericarp fractions yielded the highest amount of anthocyanins. Conclusions Anthocyanin recovery from purple corn pericarp can be significantly increased using a milling step prior to SO2‐based extraction. Significance and novelty A novel method for increasing anthocyanin yields from purple corn is proposed.

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Metabolite profiling of colored rice (Oryza sativa L.) grains

Cited by 69 publications

References 30 publications

Differentiation of Four Varieties of Germinating Thai Colored Indica Rice (<i>Oryza sativa</i> L.) by Metabolite Profiling

Differentiation of Four Varieties of Germinating Thai Colored Indica Rice (<i>Oryza sativa</i> L.) by Metabolite Profiling

NMR metabolite comparison of local pigmented rice in Yogyakarta

Effect of sulfur dioxide and lactic acid in steeping water on the extraction of anthocyanins and bioactives from purple corn pericarp

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