Phytochemical, fatty acid and proximal composition of six selected Indonesian brown rice varieties

Munarko, Hadi; Sitanggang, Azis Boing; Kusnandar, Feri; Budijanto, Slamet

doi:10.1080/19476337.2020.1754295

Cited by 16 publications

(40 citation statements)

References 48 publications

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“…Phenolic compounds were extracted using ethanol extraction (Munarko et al 2020). The rice our (approximately 1.5 g) was extracted with 20 mL of ethanol 80% (v/v) using a shaker (Innova2300, new Brunswick scienti c) for 30 minutes and centrifuged at 6000 rpm (Hermle Z 383 K, Wehingen, Germany) at 4 °C for 30 minutes.…”

Section: Determination Of Total Phenolic Content and Antioxidant Capamentioning

confidence: 99%

“…It approximately contributes to half of the world population as a source of carbohydrate (Pengkumsri et al 2015;Gong et al 2017). Rice is considered a strategic commodity in Indonesia, not only as of the most primary food crop that cultivated by farmers but also as a staple food for about 240 million Indonesian people (Munarko et al 2020).…”

Section: Introductionmentioning

confidence: 99%

“…Moreover, IPB University has released a new variety, namely IPB 3S. This variety includes lowland elds with intermediate amylose content (Munarko et al 2020). Although many studies have reported the effect of germination on chemicals and bioactive compounds in many varieties over the world (Ohtsubo et al 2005;Kiing et al 2009;Zhang et al 2014;Kaur et al 2017), little is known especially for Indonesian rice varieties.…”

Section: Introductionmentioning

confidence: 99%

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WITHDRAWN: Germination of Six Indonesian Brown Rice: Evaluation of Antioxidant, Bioactive Compounds, Fatty Acids and Pasting Properties

Munarko¹,

Sitanggang

Kusnandar³

et al. 2020

Preprint

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BackgroundGermination can improve the palatability and alter physicochemical, nutritional, and nutraceutical value of brown rice. This study aimed to evaluate the antioxidant, bioactive compounds, fatty acids, and pasting profiles from six Indonesian brown rice varieties during germination. The germination was carried out through a complete soaking method for up to 120 h, and the samples were taken every 24 h germination. ResultsThe results showed that germination increased GABA content in brown rice. The highest level of GABA, up to 126.55 mg/100g, obtained in rice var. Inpari 43, after 120 h. Germination also affected the phenolic content, antioxidant capacity, and γ-oryzanol content, but no consistent trends were observed among the varieties. Fatty acid compositions of germinated brown rice showed no changes during germination. The pasting properties of samples changed significantly after germination, especially in peak viscosity, final viscosity, breakdown, and setback value. ConclusionIn conclusion, the changes in brown rice characteristics during germination, especially for increased GABA content and shifting of pasting properties, are valuable information for developing functional rice-based food products.

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Section: Determination Of Total Phenolic Content and Antioxidant Capamentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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WITHDRAWN: Germination of Six Indonesian Brown Rice: Evaluation of Antioxidant, Bioactive Compounds, Fatty Acids and Pasting Properties

Munarko¹,

Sitanggang

Kusnandar³

et al. 2020

Preprint

Self Cite

View full text Add to dashboard Cite

show abstract

“…It approximately contributes to half of the world population as a source of carbohydrate (Gong et al, 2017). Rice is considered a strategic commodity in Indonesia, not only as of the most primary food crop that cultivated by farmers but also as a staple food for about 240 million Indonesian people (Munarko et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Germination of five Indonesian brown rice: evaluation of antioxidant, bioactive compounds, fatty acids and pasting properties

Munarko¹,

Sitanggang

Kusnandar

et al. 2022

Food Sci. Technol

Self Cite

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Germination can alter the physicochemical, nutritional, and nutraceutical value of brown rice. This study aimed to evaluate some characteristic changes from five Indonesian brown rice varieties during germination. The germination was carried out through a complete soaking method for up to 120 h, and the samples were taken and analyzed every 24 h. The results showed that germination increased GABA (γ-aminobutyric acid) content in brown rice. The highest level of GABA, up to 126.55 mg/100 g, obtained in rice var. Inpari 43, after 120 h. Germination also affected the changes in phenolic content, antioxidant capacity, and γ-oryzanol, while fatty acid compositions showed no changes. The pasting properties changed significantly after germination, especially in peak viscosity, final viscosity, breakdown, and setback. In conclusion, the changes in brown rice characteristics during germination, especially for increased GABA content and shifting of pasting properties, are valuable information for developing functional rice-based food products.

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“…Antioxidant Activity (Munarko et al 2020) A total of 1.0 mL of the sample extract in each dilution series was inserted into a test tube, and then 3.0 mL of DPPH reagent was added in 140 µM methanol (Sigma Aldrich, Germany). As control was 80% ethanol to replace the sample and methanol as the blank.…”

Section: × 100%mentioning

confidence: 99%

Effects Drying on the Indonesian Citrus Peel Antioxidant Activity

Indrastuti

Aminah

Fauziah

et al. 2020

IJAR

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The high production and market demand of citrus fruits for household and industrial consumption make it peels one of the most abundant wastes found in the environment. On the other hand, citrus peel is well known for bioactive compounds that beneficial to human health, including phenolic, flavonoids, and antioxidants. Recently, citrus peel waste is starting to be used for food ingredients. The drying technique is one of the solutions that can be used for preserving citrus peel waste which has high water content. This study was objected to identifying the effect of the drying type (tray dryer and freeze dryer) on the antioxidant activity alteration of three citrus varieties that commonly cultivated in Indonesia, i.e. pummelo/jeruk Bali (C. maxima Herr.), mandarine citrus/jeruk keprok (Citrus reticulate) and sweet orange/tangerine/jeruk Medan (C. microcarpa L. and C. sinensis L.). The antioxidant activity was measured by calculating the IC50 value. The results showed ethanol extract of fresh mandarin citrus peels showed the lowest IC50 (14.46 ± 3.63 mg/mL) compared to fresh pummelo peels (26.48 ± 5.17 mg/mL) and fresh tangerine peels (16.94 ± 1.51 mg/mL). Tray dryer technique reduced the IC50 value of the peel extracts of pummelo, mandarine citrus and tangerine were 78.92%, 72.34%, and 79.69%, respectively. Whereas Freeze dryer drying reduced the IC50 value of pummelo, mandarine citrus and tangerine peel extracts were 59.21%, 69.43%, and 80.46%, respectively.

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Phytochemical, fatty acid and proximal composition of six selected Indonesian brown rice varieties

Cited by 16 publications

References 48 publications

WITHDRAWN: Germination of Six Indonesian Brown Rice: Evaluation of Antioxidant, Bioactive Compounds, Fatty Acids and Pasting Properties

WITHDRAWN: Germination of Six Indonesian Brown Rice: Evaluation of Antioxidant, Bioactive Compounds, Fatty Acids and Pasting Properties

Germination of five Indonesian brown rice: evaluation of antioxidant, bioactive compounds, fatty acids and pasting properties

Effects Drying on the Indonesian Citrus Peel Antioxidant Activity

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