Clustering of 18 Local Black Rice Base on Total Anthocyanin

Abstract

Black rice has a high anthocyanin content in the pericarp layer, which provides a dark purple color. Anthocyanin serve as an antioxidant that control cholesterol level in the blood, prevent anemia, potentially improve the body's resistance to disease, improve damage to liver cells (hepatitis and chirrosis), prevent impaired kidney function, prevent cancer/tumors, slows down antiaging, and prevent atherosclerosis and cardiovascular disease. Exploration results at AIAT Yogyakarta, Indonesia from 2011 to 2014 obtained 18 cultivar of local black rice Indonesia. The names of the rice are related to the color (black, red or purple) formed by anthocyanin deposits in the pericarp layer, seed coat or aleuron. The objective of the study was to classify several types of local black rice from explorations based on the total anthocyanin content. The study was conducted by clustering analyzing the total anthocyanin content of 18 local black rice cultivars in Indonesia. Cluster analysis of total anthocyanin content were done using SAS ver. 9.2. Clustering dendogram shows that there were 4 groups of black rice cultivars based on the total anthocyanin content. Group I consists of Melik black rice, Patalan black rice, Yunianto black rice, Muharjo black rice, Ngatijo black rice, short life of Tugiyo black rice, Andel hitam 1, Jlitheng, and Sragen black rice. Group II consists of Pari ireng, Magelang black hairy rice, Banjarnegara-Wonosobo black rice, and Banjarnegara black rice. Group III consists of NTT black rice, Magelang non hairy black rice, Sembada hitam, and longevity Tugiyo black rice. Group IV consist only one type of black rice namely Cempo ireng. The grouping result indicate the existence of duplicate names among the black rice namely Patalan with Yunianto black rice, and short life Tugiyo with Andel hitam 1 black rice.

Potential of Pigmented Rice Variety Cempo Ireng in Rice Breeding Program for Improving Food Sustainability

“…Cempo Ireng also become a functional food resource because of the hypoglycemic, high anthocyanin, fiber, and protein content [17,29,30]. Among the black rice varieties in Indonesia, including Melik, Jlitheng, Pari Ireng, Beras hitam NTT, Beras hitam Bantul, Beras hitam Magelang berbulu, Beras hitam Magelang tak berbulu, Beras hitam Sragen, Beras hitam Banjarnegara berbatasan Wonosobo, Beras hitam Banjarnegara, Beras hitam Tugiyo umur panjang, Sembada hitam, Beras hitam Muharjo, Beras hitam Patalan, Beras hitam Tugiyo umur pendek, Andel hitam 1, and Beras hitam Yunianto; Cempo Ireng contains the highest anthocyanin concentration up to 428.38 mg/100g [3]. Vitamins and minerals contents such as P, Mn, Zn, and Fe of Cempo Ireng also higher than the white rice varieties [12,31].…”

“…Cempo Ireng) which originally from Sleman Regency, Yogyakarta, Central Java, Indonesia. Among the rice consumers, black rice is consumed as functional food, not as a staple food because of the black rice contains anthocyanin pigment which has beneficial to human health [3,4,5,6,7]. Cempo Ireng belongs to japonica rice sub-species which has rounded, small size, and sticky textured grains.…”

“…Anthocyanin content in Cempo Ireng can lower the blood cholesterol level, prevent cancer, and decrease the risk of arteriosclerosis [13,14,15,16]. However, most of the farmers are not cultivate Cempo Ireng due to the longer vegetative phase up to 150 days compared to the white rice varieties which only takes 90 days, the taller phenotype of Cempo Ireng cause problems in cultivation, and also the purple color of Cempo Ireng attract birds and earhead bug (Leptocorisa oratorius) to feed on black rice caryopsis that cause severe yield loss [3,17,18]. Due to the difficult cultivation, the productivity of Cempo Ireng is low.…”

Potential of Pigmented Rice Variety Cempo Ireng in Rice Breeding Program for Improving Food Sustainability

“…Cempo Ireng) which originally from Sleman Regency, Yogyakarta, Central Java, Indonesia. Among the rice consumers, black rice is consumed as functional food, not as a staple food because of the black rice contains anthocyanin pigment which has benefi cial to human health [3][4][5][6][7]. Cempo Ireng belongs to japonica rice sub-species which has rounded, small size, and sticky textured grains.…”

Addition of Chelators Increased the Stability of Black Rice Anthocyanins against the Metallic Ions in Tap Water and Improved the Coloration of Steamed Cold Noodles

“…Black rice has a high anthocyanins content in the pericarp layer, and the black rice extract (BRA) has been reported able to effectively reduce cholesterol level, suppress tumor growth, delay aging, and prevent cardiovascular diseases [ 14 ]; meanwhile, the extract has excellent antioxidant strength that is twice that of blueberries [ 15 ]. The application of BRA as a food colorant has been a hot topic in recent years [ 16 ].…”