Physicochemical and antioxidative properties of red and black rice varieties from Thailand, China and Sri Lanka

Sompong, Rutrada; Siebenhandl-Ehn, Susanne; Linsberger-Martin, Gertrud; Berghofer, Emmerich

doi:10.1016/j.foodchem.2010.05.115

Cited by 475 publications

(432 citation statements)

References 27 publications

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“…The color of black glutinous rice is caused by anthocyanins which are a group of reddish purple water-soluble flavonoids 11 located on pericarp, seed coat, and aleurone layer. 12 Major rice grain quality like total anthocyanin content and caryopsis color were also analyzed. It was found that Khumaltar (1360m) location (3.39) had significantly higher anthocyanin content than RambanSarlahi (69m) location (2.03) (Table 1-4).…”

Section: Resultsmentioning

confidence: 99%

Black Rice Anthocyanin Content Increases with Increase in Altitude of its Plantation

Kushwaha¹

2016

APAR

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Black rice is the most nutritious heirloom rice landraces. A G60 black rice variety was grown in both terai and hill region of Nepal at 79meters and 1360meter altitude from mean sea level in 2015. The important rice qualities such as total anthocyanin content, caryopsis color, Calcium, and iron content were analyzed. It was observed that the anthocyanin content of black rice increased significantly with increase in altitude of its plantation site. The increase in anthocyanin content may be due to favorable environment and environment genotype interaction. This finding also indicates that some other rice quality may also increase with an increase in altitude of its plantation.

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Section: Resultsmentioning

confidence: 99%

Black Rice Anthocyanin Content Increases with Increase in Altitude of its Plantation

Kushwaha¹

2016

APAR

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“…Among the cereals, many studies have investigated pigmented rice (Ryu et al 1998;Abdel-Aal et al 2006;Sompong et al 2011) and maize (Moreno et al 2005;Del Pozo-Insfran et al 2006). In contrast, information in the literature relating to pigmented durum wheat is still lacking.…”

Section: Anthocyanin Pigment: Composition and Distribution Along Thementioning

confidence: 99%

The colours of durum wheat: a review

et al. 2014

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Abstract. Pigments are essential to the life of all living organisms. Animals and plants have been the subjects of basic and applied research with the aim of determining the basis of the accumulation and physiological roles of pigments. In crop species, the edible organs show large variations in colour. In durum wheat grain, which is a staple food for humans, the colour is mainly due to two natural classes of pigment: carotenoids and anthocyanins. The carotenoids provide the yellow pigmentation of the durum wheat endosperm, and consequently of the semolina, which has important implications for the marketing of end products based on durum wheat. Anthocyanins accumulate in the aleurone or pericarp of durum wheat and provide the blue, purple and red colours of the grain. Both the carotenoids and the anthocyanins are known to provide benefits for human health, in terms of decreased risks of certain diseases. Therefore, accumulation of these pigments in the grain represents an important trait in breeding programs aimed at improving the nutritional value of durum wheat grain and its end products. This review focuses on the biochemical and genetic bases of pigment accumulation in durum wheat grain, and on the breeding strategies aimed at modifying grain colour.

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“…Sompong et al (2011) reported that coloured rice shows higher antioxidant capacity than white rice. Results of this study showed that there is high potential of coloured rice to be used in organic systems for prevention and management of oxidative stress associated diseases.…”

Section: Resultsmentioning

confidence: 99%

Antioxidant and antimicrobial activities and starch digestion rate of the organically- and non-organically grown traditional rice varieties in Sri Lanka

et al. 2017

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Abstract:The study was designed to assess the total phenolic content (TPC), free radical scavenging activity, antimicrobial property and in vitro starch digestion rate of three traditional rice varieties grown organically and non-organically in Sri Lanka. The 70% ethanol extractions of rice were subjected to TPC, DPPH -free radical scavenging assays to determine antioxidant activity, and antimicrobial susceptible test against three bacteria, namely, Escherichia coli, Salmonella typhi and Staphylococcus aureus to determine antimicrobial properties. Starch digestion of cooked rice samples were evaluated under in vitro conditions. Both TPC and free radical scavenging activity was significantly higher (P<0.05) in organically produced traditional rice while the non-organically produced traditional rice samples showed a significantly higher (P<0.05) antimicrobial activity against S. typhi and S. aureus. There was no significant difference (P>0.05) in the in vitro starch digestion rate between the two groups. Though the study only considered traditional rice varieties, the results suggested that organically produced traditional rice samples performed better than those non-organically produced, with regard to the antioxidant properties such as TPC and free radical scavenging activity. The Madathawalu cultivar performed superior role in total phenolic content, free radical scavenging activity and Glycemic Index compared to that of two other traditional rice varieties, namely, Suwandel and Handiran.

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Physicochemical and antioxidative properties of red and black rice varieties from Thailand, China and Sri Lanka

Cited by 475 publications

References 27 publications

Black Rice Anthocyanin Content Increases with Increase in Altitude of its Plantation

Black Rice Anthocyanin Content Increases with Increase in Altitude of its Plantation

The colours of durum wheat: a review

Antioxidant and antimicrobial activities and starch digestion rate of the organically- and non-organically grown traditional rice varieties in Sri Lanka

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