Comparative analysis of bioactive-phytochemical characteristics, antioxidants activities, and anti-inflammatory properties of selected black rice germ and bran (Oryza sativa L.) varieties

Abstract

Black rice has numerous health benefits and one of the well-known functional foods throughout the world. To encourage the increasing trend of the consumer interest in health-promoting functional foods, special varieties of rice have been developed offering greater nutrient values and exhibiting biological activities that are beneficial to the consumer. In this study, we aimed to evaluate the associations of the phytochemical contents, antioxidants, and anti-inflammatory properties among eight selected black rice germ and bran extracts (BR extracts) from 4 non-glutinous and 4 glutinous rice varieties. Accordingly, glutinous BR extracts possessed higher degree of Cyanidin-3-O-glucoside (C3G), Peonidin-3-O-glucoside (P3G) contents, antioxidant and anti-inflammatory properties than the non-glutinous BR extracts. Pearson’s correlation indicated that the amount of C3G in the BR extracts had a strong positive association with the antioxidant properties (DPPH; r = 0.846, ABTS; r = 0.923, and FRAP; r = 0.958, p < 0.01). While P3G exhibited a strong positive association with the anti-inflammatory properties ( r value = 0.717 and 0.797 for IL-6 and TNF-α inhibition, respectively, p < 0.05). Lastly, the principal component analysis (PCA) categorized the black rice varieties into three groups: Group A with high C3G content and superior antioxidant properties, Groups B with a high amount of P3G and potent anti-inflammatory properties, and Group C with a lower amount of phytochemical contents and less potent bioactivities. Overall, the outcomes of this study could provide vital information to food industries in selecting the variety of black rice for the functional food based on the anthocyanin contents that could benefit to consumers for new normal healthy lifestyle.

Encapsulation of Black Rice Bran Extract in a Stable Nanoemulsion: Effects of Thermal Treatment, Storage Conditions, and In Vitro Digestion

“…BRBE contains lipophilic antioxidants at a high level, together with a considerable amount of hydrophilic antioxidants, specifically anthocyanins . Adding a lipophilic emulsifier such as SL to the lipid phase improves the hydrophobic interactions and hydrogen bonding with the polyphenolic compounds, which are scarcely soluble in both the lipid and aqueous phases …”

“…23 Adding a lipophilic emulsifier such as SL to the lipid phase improves the hydrophobic interactions and hydrogen bonding with the polyphenolic compounds, which are scarcely soluble in both the lipid and aqueous phases. 24 The HLB 15 showed the highest TPC value of 247.1 mg GAE/100 g extract. After the emulsification process, the antioxidant activity in the nanoemulsions was decreased with a DPPH value of 19.1−32.6%.…”

Impact of germination on the techno‐functional properties, nutritional composition, and health‐promoting compounds of brown rice and its products: A review

“…The combined effects of 24‐h fermentation and lactic acid bacteria bioconversion on brown rice revealed a link between the rice's enhanced antioxidant activities (ABTS, DPPH, FRAP, and pancreatic lipid inhibitions) and ability to reduce obesity when fed to worms (Barathikannan et al., 2023). Similarly, in a multivariate nutritional assessment of a specially developed high‐nutrient black rice variety, strong positive Pearson correlations ( R 2 > 0.70) between antioxidant activities (DPPH, ABTS, and FRAP) and anti‐inflammatory properties were exhibited (Mapoung et al., 2023). Thus, a processing step like germination that increases the amount of rice's extractable polyphenols while maintaining a level of in vitro antioxidant activity might be deemed to be improving the grain's nutritional value and consumers' general well‐being.…”

Seriphidium herba-alba (Asso): A comprehensive study of essential oils, extracts, and their antimicrobial properties

“…However, despite extensive studies, there is still much to learn about the comprehensive antimicrobial properties of Seriphidium herba-alba (Asso) . Many research efforts have concentrated on isolated compounds or specific extraction techniques, often without comparing different extracts and their bioactivities [ 10 , 11 ]. In addition, there is an ongoing need to link the chemical makeup of these extracts to their antimicrobial effectiveness for a clearer understanding of their action mechanisms.…”