Antioxidative activities of bran extracts from twenty one pigmented rice cultivars

Nam, Sung Min; Choi, Seok Cheol; Kang, Mi Young; Koh, Hee Jong; Kozukue, Nobuyuki; Friedman, Mendel

doi:10.1016/j.foodchem.2004.12.010

Cited by 234 publications

(191 citation statements)

References 36 publications

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“…The highest yields of γ-oryzanol were in rice bran extracts using soxhlet using chloroform as solvent (344 mg %w/w), followed by expression (309 mg %w/w), and maceration with 95% ethanol (317 mg %w/w). The results are in agreement with previous studies which have reported that pigmented rice bran has the highest content of γ-oryzanol [1,5,10,30,31]. Rice bran extracts, obtained by the maceration (95% ethanol) and soxhlet extraction using chloroform contained the highest levels of vitamin E (211 and 203 mg %w/w).…”

Section: Resultssupporting

confidence: 92%

Anti-Inflammatory Activities of Constituents in Sang Yod Rice Extracts, γ-Oryzanol, Vitamins E, B1, B2 and B3, Using Inhibitory Effects on Nitric Oxide (NO) Production in Lipopolysaccharide (LPS) Activated RAW 264.7 Murine Macrophage Cells

Itharat¹,

Uttama²

2016

Med Aromat Plants

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Section: Resultssupporting

confidence: 92%

Anti-Inflammatory Activities of Constituents in Sang Yod Rice Extracts, γ-Oryzanol, Vitamins E, B1, B2 and B3, Using Inhibitory Effects on Nitric Oxide (NO) Production in Lipopolysaccharide (LPS) Activated RAW 264.7 Murine Macrophage Cells

Itharat¹,

Uttama²

2016

Med Aromat Plants

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“…Beras hitam memiliki kandungan antosianin tinggi yang terletak pada lapisan perikarp, yang memberikan warna ungu gelap (Ryu et al, 1998;Takashi et al, 2001). Antosianin telah diakui sebagai bahan pangan fungsional kesehatan karena aktivitas antioksidan (Nam et al, 2006;Philpott et al, 2004;Satue-Gracia et al, 1997), antikanker (Hyun dan Chung, 2004;Kamei et al, 1995), hipoglikemia (Tsuda et al, 2003), dan efek anti inflamasi (Tsuda et al, 2002). Fungsi-fungsi tersebut memberikan efek sinergis dengan berbagai nutrisi secara in vivo.…”

Section: Pendahuluanunclassified

Keragaman Genetik Kultivar Padi Beras Hitam Lokal Berdasarkan Penanda Mikrosatelit

et al. 2016

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Genetic Diversity of Local Black Rice Cultivars Based on Microsatellite Markers. Kristamtini, Taryono, Panjisakti Basunanda, and Rudi H. Murti. Indonesia has diverse accessions of local black rice, which are important sources of germplasm. However, some of the local black rice cultivars have different names, leading a need to be identified to determine their genetic diversity using molecular marker. This study aimed to identify genetic diversity of eleven cultivars of local black rice, collection of the Assessment Institute for Agricultural Technology, Yogyakarta and compared them with two white rice varieties using four microsatellite markers. Detection of microsatellite alleles polymorphism was carried out by visualization of PCR amplicons by electrophoresis on agarose gel. To estimate their genetic diversity, phylogenetic tree and principal coordinate analysis were performed using binary data of SSR alleles. The results revealed that total markers enabled to differentiate black rice cultivars as reflected by high value of polymorphic information content (PIC) mean (0.695). This value was consistent with the high genetic diversity of black rice (genetic diversity index, h = 0.283) in comparison with white rice cultivars (h = 0.020). The phylogenetic and main coordinate analyses suggested that black rice cultivars genetically differed from white rice. The local black rice cultivars were preferentially grouped based on their genetic those were distributed in three coordinates and did not represent their local geographic origin. Genetic diversity analysis in this study will be useful as an initial basis for proper identification and selection for appropriate parents to assist breeding program of black rice in Indonesia.Keywords: Genetic diversity, local cultivar, black rice, microsatellite markers. ABSTRAK PENDAHULUANBeras hitam merupakan salah satu jenis beras yang ada di dunia, di samping beras putih, beras cokelat, dan beras merah. Akhir-akhir ini beras hitam mulai populer dan dikonsumsi oleh sebagian masyarakat sebagai bahan pangan fungsional karena secara alami atau melalui proses tertentu mengandung satu atau lebih senyawa yang dianggap mempunyai fungsi fisiologis yang bermanfaat bagi kesehatan. Beras hitam memiliki kandungan antosianin tinggi yang terletak pada lapisan perikarp, yang memberikan warna ungu gelap (Ryu et al., 1998;Takashi et al., 2001). Antosianin telah diakui sebagai bahan pangan fungsional kesehatan karena aktivitas antioksidan

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“…They have been recognized as health-promoting functional food ingredients due to their antioxidant activity (Nam et al 2006;Philpott et al 2006;Satue-Gracia et al 1997), which has been reported to reduce the risk of coronary heart disease (Stocker and O'Halloran 2004;Waterhouse 1995). Anthocyanins are also known to have anti-cancer (Hyun and Chung 2004;Kamei et al 1995;Zhao et al 2004), hypoglycemic (Tsuda et al 2003), and anti-inflammatory effects (Tsuda et al 2002) and have been used in the treatment of various circulatory disorders (Bettini et al 1985).…”

Section: Introductionmentioning

confidence: 99%

Identification of anthocyanins in black soybean (Glycine max (L.) Merr.) varieties

Koh¹,

Youn

Kim³

2011

J Food Sci Technol

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Anthocyanin pigments in black soybean (Glycine max (L.) Merr.) varieties as Tawonkong (TW) and Geomjeongkong-2 (G2) were identified to evaluate their potentials as nutritional function, natural colorant or functional foods. Anthocyanin extraction was conducted with acidified methanol with 0.1 M HCl (85:15, v/v). Identification of anthocyanin was conducted by comparison with purified standards by HPLC and mass spectrometry (MS). G2 showed six different types of pigments by HPLC, whereas TW showed seven pigments. Three major anthocyanins (peaks 1, 3, 4) were detected in both varieties and peak 1 was characterized as delphinidin-3-O-β-D-glucoside, peak 3 as cyanidin-3-O-β-D-glucoside (C3G), and peak 4 as petunidin-3-O-β-D-glucoside by comparison of chromatographic properties with authentic standards and MS. Minor peaks 5, 6 and 7 in TW were tentatively identified as pelargonidin-3-Oglucoside, pelargonidin-3-O-(6″-malonylglucoside) and cyanidin on the basis of MS. MS with major ions at 287 and 449 of peak 2 were exactly same as those of peak 3 meaning that peak 2 has cyanidin and other hexose different from glucose. After acid hydrolysis of fractioned peak 2, HPLC showed the hexose as galactose, and peak 2 was identified as C3Glactose.The most abundant anthocyanin in black soybean (Glycine max (L.) Merr.) was C3G and G2 showed the higher amount of total anthocyanins than TW (p<0.001).

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Antioxidative activities of bran extracts from twenty one pigmented rice cultivars

Cited by 234 publications

References 36 publications

Anti-Inflammatory Activities of Constituents in Sang Yod Rice Extracts, γ-Oryzanol, Vitamins E, B1, B2 and B3, Using Inhibitory Effects on Nitric Oxide (NO) Production in Lipopolysaccharide (LPS) Activated RAW 264.7 Murine Macrophage Cells

Anti-Inflammatory Activities of Constituents in Sang Yod Rice Extracts, γ-Oryzanol, Vitamins E, B1, B2 and B3, Using Inhibitory Effects on Nitric Oxide (NO) Production in Lipopolysaccharide (LPS) Activated RAW 264.7 Murine Macrophage Cells

Keragaman Genetik Kultivar Padi Beras Hitam Lokal Berdasarkan Penanda Mikrosatelit

Identification of anthocyanins in black soybean (Glycine max (L.) Merr.) varieties

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