Comparative study of phenolic compounds in different Brazilian rice (Oryza sativa L.) genotypes

2009 ◽  
Vol 22 (5) ◽  
pp. 405-409 ◽  
Author(s):  
Nádia Valéria Mussi de Mira ◽  
Isabel Louro Massaretto ◽  
Cristina de Simone Carlos Iglesias Pascual ◽  
Ursula Maria Lanfer Marquez
Keyword(s):  
Oryza Sativa ◽  
Phenolic Compounds ◽  
Comparative Study ◽  
Oryza Sativa L

Role of exogenous signaling molecules in alleviating salt-induced oxidative stress in rice (Oryza sativa L.): a comparative study

2019 ◽  
Vol 41 (5) ◽  
Author(s):  
Md. Tahjib-Ul-Arif ◽  
Sonya Afrin ◽  
Mohammed Arif Sadik Polash ◽  
Tahmina Akter ◽  
Shuma Rani Ray ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Oryza Sativa ◽  
Comparative Study ◽  
Oryza Sativa L ◽  
Signaling Molecules

scholarly journals Analysis of Selected Phenolic Compounds in Organic, Pesticide-Free, Conventional Rice (Oryza sativa L.) Using LC-ESI-MS/MS

Molecules ◽  
2018 ◽  
Vol 24 (1) ◽  
pp. 67 ◽  
Author(s):  
Mayakrishnan Prabakaran ◽  
Ill-Min Chung ◽  
Na-Young Son ◽  
Hee-Youn Chi ◽  
So-Yeon Kim ◽  
...  
Keyword(s):  
Oryza Sativa ◽  
Phenolic Compounds ◽  
Oryza Sativa L ◽  
Farming System ◽  
Free Radical Scavengers ◽  
Coumaric Acid ◽  
Radical Scavengers ◽  
Organic Rice ◽  
Polished Rice ◽  
Phenolic Profiles

Rice (Oryza sativa L.) contains generous amounts of carbohydrates, proteins, vitamins, and dietary fibers, in addition to secondary metabolites such as phenols and flavonoids that act as antioxidants. The phenolic compounds detected in rice (organic rice (OR), conventional rice (CR), and pesticide-free rice (PFR)), namely, protocatechuic, gentisic, p-hydroxybenzoic, p-coumaric, ferulic, salicylic, and caffeic acids, are notable free radical scavengers. The sum of these phenolic compounds was found to be higher in PFR, followed by CR and OR (p < 0.0001), when the rice types were classified based on the farming system employed. In addition, significant differences were observed in the p-hydroxybenzoic acid levels for the OR and CR groups compared with the PFR groups (p < 0.01). Furthermore, greater quantities of p-coumaric acid were found in CR-08 and OR-02, although these groups contained overall higher and lower sums of phenolic compounds, respectively. Moreover, significance was observed in the sum of the phenolic compounds, although only small quantities were found in polished rice. Further research is thus required to provide a clearer picture regarding the phenolic profiles of different rice brands.

Phenolic compounds in raw and cooked rice (Oryza sativa L.) and their inhibitory effect on the activity of angiotensin I-converting enzyme

2011 ◽  
Vol 54 (2) ◽  
pp. 236-240 ◽  
Author(s):  
Isabel Louro Massaretto ◽  
Márcio Fernando Madureira Alves ◽  
Nádia Valéria Mussi de Mira ◽  
Adriana Karaoglanovic Carmona ◽  
Ursula Maria Lanfer Marquez
Keyword(s):  
Oryza Sativa ◽  
Phenolic Compounds ◽  
Oryza Sativa L ◽  
Inhibitory Effect ◽  
Converting Enzyme ◽  
Angiotensin I ◽  
Cooked Rice ◽  
Angiotensin I Converting Enzyme

scholarly journals Pengembangan Formula Sereal Sarapan Berbasis Beras Hitam Pecah Kulit, Kacang Merah dan Wijen (Development of Breakfast Cereal Formula Based on Unpolished Black Rice, Red Beans and Sesame)

JURNAL PANGAN ◽  
2021 ◽  
Vol 29 (3) ◽  
pp. 181-190
Author(s):  
Slamet Budijanto
Keyword(s):  
Oryza Sativa ◽  
Phenolic Compounds ◽  
Protein Content ◽  
Oryza Sativa L ◽  
Sesame Seed ◽  
Sesamum Indicum ◽  
Total Phenolic ◽  
Phenol Red ◽  
Black Rice ◽  
Breakfast Cereal

ABSTRAK Beras hitam (Oryza sativa L.) pecah kulit mengandung senyawa fenolik yang memiliki potensi antioksidan. Kacang merah (Phaseolus vulgaris L.) memiliki kandungan protein yang tinggi, sedangkan wijen (Sesamum indicum L.) banyak disukai karena aromanya. Penelitian ini bertujuan untuk mengembangkan formula sereal sarapan terbaik dengan bahan baku beras hitam pecah kulit, kacang merah, dan wijen. Formula terbaik dipilih berdasarkan sifat fisik dan uji hedonik. Rancangan percobaan yang digunakan yaitu rancangan acak lengkap (RAL) dengan faktor kombinasi kacang merah (0 persen; 5 persen; 10 persen) (b/b) dan wijen (0 persen; 5 persen; 10 persen) (b/b) terhadap sifat fisik sereal sarapan (derajat pengembangan, indeks penyerapan air, indeks kelarutan air, kekerasan, kerenyahan) dan uji hedonik. Formula sereal sarapan terbaik dihasilkan pada penambahan 5 persen tepung kacang merah dan 10 persen wijen. Sereal sarapan terbaik memiliki rata-rata total senyawa fenolik sebesar 0,177 mg GAE/g. Kandungan proksimat sereal sarapan antara lain kadar air sebesar 7,79 persen (bb), kadar abu sebesar 2,15 persen (bb), kadar protein sebesar 10,21 persen (bb), kadar lemak sebesar 2,15 persen (bb), dan kadar karbohidrat sebesar 77,70 persen (bb). Penambahan tepung kacang merah meningkatkan jumlah protein pada sereal sarapan. Sereal sarapan termasuk produk sereal sarapan rendah lemak.   kata kunci: beras hitam, fenol, kacang merah, sereal sarapan, wijen. ABSTRACT Unpolished black rice (Oryza sativa L) contains phenolic compounds and fiber, which have antioxidant potential. Red beans (Phaseolus vulgarises L) have high protein content, while sesame seed (Sesamum indicum L.) has high popularity due to its good odor. This study aimed to develop breakfast cereals from dehulled black rice, red beans, and sesame seed based on their physical properties and the hedonic test. The experimental design applied was the completely randomized design, i.e. combination of red beans addition (0 percent; 5 percent; 10 percent, ww) and sesame seed (0 percent; 5 percent; 10 percent, ww) toward expansion index, water absorption index, water solubility index, hardness, crispness, and hedonic score. The best breakfast cereal formula was shown by adding 5 percent red beans and 10 percent sesame seeds. Cereal had an average of total phenolic compounds 0,177 mg GAE/g. The proximate content of cereals included 7,79 percent moisture content (ww), 2,15 percent ash content (ww), 10,21 percent protein content (ww), 2,15 percent fat content (ww), and 77,70 percent carbohydrate content (ww). The addition of red beans flour increased the amount of protein in cereals. The final cereal product made could be categorized as a low-fat cereal.  keywords: black rice, cereals, phenol, red beans, sesame

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