Chemical composition analysis and antioxidant activity of black rice pigment

Tai, Linyu; Huang, Shiyu; Zhao, Zhengwu; Huang, Gangliang

doi:10.1111/cbdd.13806

Cited by 10 publications

(6 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Antioxidant concentrations in extracts are shown in Tables 1 and 2. The ORAC assay measures the scavenging capacity of antioxidants against the peroxyl radical, whereas the DPPH assay is implemented to measure free-radical scavenging capacity (12). It was considered appropriate to combine DPPH based on the electron donation reaction and ORAC, which is an evaluation method based on the hydrogen atom donation reaction, to assess the antioxidant capacity of blueberries in the present study.…”

Section: Discussionmentioning

confidence: 99%

“…The DPPH assay is a standard and easy colorimetric method for estimating antioxidant properties by assessing the free-radical scavenging capacities of antioxidants. The scavenging abilities of the samples for DPPH were assessed as previously described with some modifications (12,13). Extracted samples were initially mixed with a 1% TFA solution and adjusted to a total volume of 1 mL at various concentrations.…”

Section: Pi5mentioning

confidence: 99%

See 1 more Smart Citation

Total Anthocyanin Content, Total Phenolic Content, and Antioxidant Activity of Various Blueberry Cultivars Grown in Togane, Chiba Prefecture, Japan

SHIBATA

Ohara

Matsumoto

et al. 2021

J Nutr Sci Vitaminol

View full text Add to dashboard Cite

More than fifty cultivated varieties of blueberries are grown under the same processing conditions on the farm at Chiba Prefectural Agricultural College in Japan. The fruits from 51 blueberry cultivars, including 16 rabbiteye (RE) cultivars (Vaccinium ashei Reade) and 35 highbush (HB) cultivars (Vaccinium corybosum L.), were evaluated for total anthocyanin contents, phenolic contents, and their contribution to antioxidant activity among cultivars. Total anthocyanin contents varied from 0.7460.21 ("Barkley") to 4.2760.18 ("Suwannee") mg as cyanidin-3-glucoside (Cy-3-GC) equivalent/g fresh-weight (fw), with phenolic contents in the range of 0.7760.14 ("Floridablue") to 3.6960.89 ("Suwannee") mg of gallic acid equivalent (GAE)/g fw, which strongly correlated with antioxidant activities assessed using the DPPH and ORAC methods, respectively. Total anthocyanin and phenolic contents were both significantly higher (p,0.05) in RE blueberries than in HB blueberries. Furthermore, the total phenolic values were significantly higher for the RE family than for the HB family (p,0.01). In comparisons of two species, the major anthocyanidin identified were malvidin in RE blueberries and delphinidin in HB blueberries. This result suggests that some RE blueberries, especially "Suwannee," "Homebell" and "Climax," are suitable supply sources with high in vitro antioxidant capacity. This study would be helpful to the quality-oriented cultivation of blueberry.

show abstract

Section: Discussionmentioning

confidence: 99%

Section: Pi5mentioning

confidence: 99%

Total Anthocyanin Content, Total Phenolic Content, and Antioxidant Activity of Various Blueberry Cultivars Grown in Togane, Chiba Prefecture, Japan

SHIBATA

Ohara

Matsumoto

et al. 2021

J Nutr Sci Vitaminol

View full text Add to dashboard Cite

show abstract

“…In the present work, proximate composition is determined by a series of methods given by AOAC‐1990 and expressed as percentage (g/100 g) of brown rice. Determination of the physicochemical composition values of dehulled and pulverized brown rice samples, including moisture, ash, crude (protein, fiber, and lipid) and total carbohydrates of each phase (initial, after 3 months, and after 6 months) and each temperature was performed by using the Standard methods of analysis, such as ultraviolet–visible (UV/Vis) spectrophotometer, inductively coupled plasma optical emission spectrophotometer (ICP‐OES), gas chromatography mass spectrometry (GC–MS), and high performance liquid chromatography (HPLC) (Katsa et al, 2021 ; Tai et al, 2021 ).…”

Section: Methodsmentioning

confidence: 99%

“…and each temperature was performed by using the Standard methods of analysis, such as ultraviolet-visible (UV/Vis) spectrophotometer, inductively coupled plasma optical emission spectrophotometer (ICP-OES), gas chromatography mass spectrometry (GC-MS), and high performance liquid chromatography (HPLC) (Katsa et al, 2021;Tai et al, 2021).…”

Section: Determination Of Physicochemical Parameters Of Brown Ricementioning

confidence: 99%

Effect of storage on the nutritional and antioxidant properties of brown Basmati rice

Naveed

Zubair

Baig

et al. 2022

Food Science & Nutrition

View full text Add to dashboard Cite

The purpose of the present study is to evaluate the effect of storage time and temperature on the nutritional and antioxidant values of different varieties of brown rice. PARB approved indigenous Basmati varieties (Basmati 86, Basmati 515, Basmati super, Basmati super fine and Basmati kainat) were procured and initially tested for physicochemical parameters, including moisture, ash, lipids, proteins, carbohydrates, and fibers from the brown rice powder. Similarly, antioxidant capacity of these brown rice samples was assessed in terms of total phenolic content and 2,2‐diphenyl‐1‐picrylhydrazyl radical‐scavenging potential. Samples of brown rice were stored for 3 and 6 months at 25 and 5°C. On increasing the storage time and temperature, antioxidant activity of rice decreases up to 50%. Nutritional parameters, such as minerals, carbohydrates, and fatty acids were characterized using UV/Vis spectrophotometer, ICP‐OES, GC–MS, and HPLC, revealing significant changes in the chemical composition of brown rice. Observation indicates that storage at high temperatures leads to a rapid decrease in carbohydrate and moisture content than at lower temperatures. The protein and ash content remains controlled and integrate with the mineral composition found. Decrease in the glucose and fructose amount was observed in brown rice varieties except for Basmati super fine and Basmati kainat at 5°C. Regarding fatty acids, oleic and linoleic acids were prominent in oils extracted from the different brown rice varieties, and their content was reduced during the storage due to conversion to behenic, and erucic acids, respectively. From the present study, it can be concluded that low storage temperatures reduce the loss of nutrients, offering better nutritional quality for the consumer.

show abstract

“…The DPPH• scavenging activity of BAP and PBAP was evaluated according to the method of Tai et al (2020) with few modifications. In brief, the sample solution (2.0 ml) of different concentrations (0.05, 0.1, 0.2, 0.3, 0.4, and 0.5 mg/ml) and the preconfigured DPPH-ethanol solution (0.2 mM and 4.0 ml) were quickly mixed.…”

Section: Dpph• Scavenging Activity Assaymentioning

confidence: 99%

Composition analysis and antioxidant activity of purified Boletus auripes pigment using macroporous resin

Guo

Qiu

Zhou

et al. 2022

Food Processing Preservation

View full text Add to dashboard Cite

Fungi pigment has been widely used in the food industry due to their high safety and various physiological activities, however, study on the Boletus auripes pigment (BAP) has rarely been reported. The aim of the present study was to optimize the purification process of BAP using macroporous resin. Moreover, the chemical composition and antioxidant activity of the purified BAP (PBAP) were also evaluated. The optimal purification parameters for the resin of XDA‐7 were as follows: at pH 6.0, the concentration of BAP was 2.0 mg/ml (30 ml) with a loading flow rate of 2.0 ml/min, and 80% ethanol was used as the eluent solvent with the elution flow rate of 1.5 ml/min. The results showed that the purity of PBAP after purification by XDA‐7 was 5.8 times higher than that of BAP. Fourier transform‐infrared spectrometry showed that the absorption peaks of PBAP were associated with the signals of the aldoketones functional group. Ultra performance liquid chromatographytandem‐mass spectrometry indicated that there were 32 components were identified from the PBAP, including 15 organic acids, 9 glycosides, 3 esters, 3 vitamins, and 2 alkaloids. The scavenging capacity of DPPH free radical (DPPH·), ABTS free radical (ABTS+.), Hydroxyl free radical (·OH), and the reducing power was measured to investigate the antioxidant capacity of BAP and PBAP. The obtained results showed that the two pigments possessed good antioxidant capacity with the dose–effect relationship. The IC50 values of PBAP for scavenging DPPH·, ABTS+., and ·OH were 0.048, 0.001, and 0.31 mg/ml, respectively, and they were much higher than the corresponding results that showed 0.103, 0.049, and 1.295 mg/ml of the BAP. Obviously, the antioxidant activity of BAP was significantly enhanced after purification. In short, the study provided a reference for the further development and utilization of the pigment from B. auripes. Novelty impact statement As a new source of natural pigments, Boletus auripes pigment (BAP) has not attracted the attention of researchers. In this article, BAP was purified by macroporous resin, and its physicochemical property and antioxidant activity were analyzed. The relevant research could establish the biological foundation for building a quantitative structure–function relationship and the application of purified BAP in functional food and medicine.

show abstract

Chemical composition analysis and antioxidant activity of black rice pigment

Cited by 10 publications

References 30 publications

Total Anthocyanin Content, Total Phenolic Content, and Antioxidant Activity of Various Blueberry Cultivars Grown in Togane, Chiba Prefecture, Japan

Total Anthocyanin Content, Total Phenolic Content, and Antioxidant Activity of Various Blueberry Cultivars Grown in Togane, Chiba Prefecture, Japan

Effect of storage on the nutritional and antioxidant properties of brown Basmati rice

Composition analysis and antioxidant activity of purified Boletus auripes pigment using macroporous resin

Contact Info

Product

Resources

About