Black Glutinous Rice Research Articles

Evaluation of black glutinous rice (Oryza sativa L) extract as a novel nuclear stain for human sperm head assessment by microscopic examination.

ObjectiveTo compare black rice (Oryza sativa L) extract with three different staining methods for human sperm head assessment.MethodsSemen samples were collected from 34 volunteers. Four smears of each ejaculate were prepared for staining using the rapid Papanicolaou (PAP) stain, SpermBlue, DipQuick, and black rice extract. The percentage of defective sperm heads (mean±standard deviation) was compared.ResultsBlack glutinous rice extract, a natural dye, was used instead of hematoxylin to stain the nuclei of the sperm heads. The percentage of defective sperm heads showed a significant difference between black rice extract and DipQuick (p=0.000). In contrast, black rice extract and rapid PAP showed no statistically significant difference (p=0.974). A strong correlation (r =0.761) was found between the findings obtained using rapid PAP and black rice extract. In contrast, a weak correlation (r =0.248) was obtained between DipQuick and black rice extract for the percentage of defective sperm heads.ConclusionThe results showed good agreement and a strong correlation between the rapid PAP and black rice extract stains. The advantages of black rice extract as a novel substitute for hematoxylin for nuclear staining include ease of preparation, local availability, and favorable nuclear staining properties. Further studies could also focus on comparing staining techniques in clinical samples.

Evaluation of Local Black Glutinous Rice Germplasm of Vietnam for Resistance to Bacterial Leaf Blight Disease

Most rice growing areas frequently encounter the bacterial leaf blight, Xanthomonas oryzae pv oryzae (Xoo). To prevent the disease, development of resistant varieties is considered to be the most economical and environmentally safe solution. In this study, three PCR-based markers, Npb181, RM122, and P3, were used for the identification of the genes Xa4, xa5, and Xa7, respectively, from 56 local black glutinous rice accessions of Vietnam. Phenotypic screening of the accessions for resistance to 10 Xoo strains of North Vietnam, along with IRBB4, IRBB5, and IRBB7 as resistant controls and IR24 as a susceptible control were carried out in the 2016 Autumn season. 19 accessions containing the resistant genes were found, of these, 6 accessions carried Xa4 gene, 6 accessions carried xa5 gene, and 11 accessions carried Xa7 gene. Three accessions carried two resistance genes, viz. Nep do (Xa4 and Xa7), Pau cam (xa5 and Xa7), and Pe lon cam (Xa4 and xa5). Accessions with xa5 and Xa7 alone or with a combination of two genes (Xa4 and xa5, Xa4 and Xa7, or xa5 and Xa7) were resistantto 8-9 Xoo strains (8-9R/0M/1-2S). Accessions containing Xa4 showed resistance to 5-6 strains of Xoo (5-6R/0M/4-5S). Xoo strain No1 (HUA01043) showed the lowest virulence, infecting only 14 accessions (42R/4M/14S). Strains No3 (HUA 0020131-2), No4 (HUA202361), No5 (HUA20212), and No8 (HUA 020083) showed highest virulence, and they each infected more than 40 accessions with 19R/0M/41S, 20R/0M/40S, 16R/4M/40S, and 20R/0M/40S, respectively. These strains can even infect some accessions containing effective resistant genes (Xa4 or Xa7).

Comparison of characteristics of carbonized rice straw from various rice varieties and parts of rice straws as a source for natural black colorant

This study compared the characteristics of carbonized rice straw (CRS) made of a whole straw and merang (the half of the upper part of the rice stem until the panicle without leaves) of three different rice varieties. The yield, mineral components, carbon content, color, pH, and stability for heat and light were analyzed. The results showed that the yield of CRS ranged from 16.73 to 21.80% and there was no significant yield difference of CRS from different parts of straw and varieties of rice. The carbon content of merang was higher than that of rice straw, regardless rice varieties. The CRS of black glutinous rice had the highest carbon content, and the lowest silica content (31.69%) compared to the other rice varieties studied. The pH of the CRSs was ranging from 10.53 to 11.08. Exposed in light at 40 °C, the color and pH of the CRS filtrates were stable for 15 days of storage. The CRS from the merang of black glutinous rice had the darkest color due to its high carbon content and the low mineral content.

Untargeted metabolomics based on GC-TOF-MS reveals the optimal pre-fermentation time for black glutinous rice wine

ABSTRACTPre-fermentation is crucial for black glutinous rice wine production. However, the dynamic changes occurring in metabolites during pre-fermentation remain unclear. Hence, multivariate analysis to investigate the relationship between metabolites and fermentation time was performed. Both PCA and OPLS-DA score plots showed a typical drift of metabolite profiles during fermentation for 0–60 h, whereas a reverse change occurred after 60 h. Of the 28 significantly different metabolites (SDMs) (VIP > 1 and p < .05) identified during pre-fermentation, 50% were enriched at 60 h including sugar, phenolic acid, and organic acid. This resulted in the highest levels of total phenolic and total acid. Pathway analysis based on SDMs indicated that the starch and sucrose metabolism, alanine, aspartate, and glutamate metabolism, and pentose phosphate pathway were most relevant to pre-fermentation (Pathway impact value > 0.1 and p < .05). The integrated metabolic pathway was generated to understand the transformation and accumulation of SDMs. Metabolite profiles at 0, 60, and 72 h were compared using S-plot. More sugar types were observed at 60 h than at 72 h. Moreover, succinic acid and 4-hydroxyphenylethanol, as metabolites of yeast, were significantly upregulated between 60 and 72 h. Therefore, 60 h is potentially optimal for pre-fermentation of black glutinous rice wine. This study rationalizes the pre-fermentation steps vital for black glutinous rice wine production.

Effect of Paper Matrix on the Properties of the Ammonia Gas Indicator Label

Indicator labels for detecting ammonia gas are useful for monitoring the freshness of foods such as meat, shrimp and fish because of its simple detection methods. In this research, paper labels made using black glutinous rice extract are used as ammonia gas indicator. The indicator labels were tested by exposing them to ammonia gas obtained from an ammonia solution with a concentration of 0.005%, 0.025%, 0.05%, 0.1%, and 0.5%. The color of the label was scanned using the color scanner equipment and its image was analysed using ImageJ to obtain the RGB component values. The UV-vis spectra of the extract solution at pH 2 and 5 show the absorbance peak at 531 nm wavelength, then shifted to 499 nm for pH 7, 8, and 13. The color of these labels is determined by the pH value of the matrix paper. Once exposed with ammonia gas, the color of the label from Whatman paper changes from red to purplish brown and then to yellow. While the label using HVS paper changed from greyish brown to dark brown. Based on the RGB analysis, the red color component indicates better sensitivity to ammonia gas than the green and blue components. Storage conditions of the labels at low temperatures and in dark show better color stability. These results indicate that the labels of the black glutinous rice extract on Whatman paper matrix can be used as a good indicator of ammonia gas and has the potential to be applied in the monitoring of freshness of meat.

Effect of Precooking and Superheated Steam Treatment on Quality of Black Glutinous Rice

Consumption of glutinous rice has been increasing. Leum Pua rice (Oryza sativa Linn.) is black glutinous rice containing high nutrition, but its cooking process is time-consuming. This study aimed at decreasing cooking time by changing rice properties using superheated steam treatment. The black glutinous rice was subjected to pretreatment: uncooking and precooking before superheated steam treatment at 250°C and 300°C. Drying rate constant (k) of uncooked rice was 0.0301–0.0744 s−1. Precooking rice prior to superheated steam treatment at 300°C reduced the kinetic rate constant to 0.0596 s−1. From SEM, porosity of the treated rice was observed. However, superheated steam treatment reduced ferric reducing antioxidant power and total phenolic content, compared with control. From X-ray diffraction, A-type crystalline structure of the treated rice was disappeared. Cooking time of the superheated steam-treated rice was reduced to 1–5 min. Their hardness and overall liking scores were comparable to control.

PEMANFAATAN HASIL SAMPING PENGGILINGAN TEPUNG BERAS KETAN HITAM SEBAGAI BAHAN BAKU SNACK BARS DENGAN VARIASI TEPUNG LABU KUNING DAN JENIS GULA

Black glutinous rice flour, by product from local cake industry, were potential for next processing. Pumpkin was a local product that has a high nutritional value and rarely use as a food substance. The purpose of this research was to increase the economic value of black glutinous rice flour by processing in to snack bars with increment of pumpkin flour. The research carried out by using a full factorial randomized block design consists of two factors. The first factor was the ratio of black glutinous rice flour and pumpkin flour, that is 80:20, 70:30, and 50:50 meanwhile, second factors was kinds of sweetener, e.i: honey, palm sugar, and fructose. The research showed that the most satisfactory snack bars was the one that use 50% of black glutinouse rice flour and 50% of pumpkin flour with honey as a sweeteners. With the product have characteristic as : 16,19% moisture content; 1.71% of ash; 6,77% of protein; 10.77% of fat; 24.32 of sugar; brown colour’s (2.78); soft (2.33); flavor of black glutinous rice flour (2.11); and flavor of pumpkin flour (2.67).

Effect of nutrition, vitamin, grains, and temperature on the mycelium growth and antioxidant capacity of Cordyceps militaris (strains AG-1 and PSJ-1)

Effects of subculture conditions on the mycelium growth and antioxidant capacity assessment of Cordyceps militaris trains AG-1 and PSJ-1 were carried out in laboratory during the autumn-winter season of 2015. Different temperature regimes and nutrition, vitamins levels, grain in substrate were evaluated for optimization on mycelium growth. The results showed that two strains AG-1 and PSJ-1 can grow the maximum mycelium radial at the temperature of 24 °C. The mycelium growth was improved by carbon sources such as glucose, dextrose, fructose, and maltose at 30 g/L concentration. Whereas glucose achieved the highest value of mycelium colony diameter in strains AG-1 and PSJ-1. Vitamins B1 concentrations at 0.03 g/L also gave the great values in mycelium colony diameter of both strains AG-1 and PSJ-1. The studies depicted that a substrate mixed with various grains sources (brown rice, white rice, and wheat, black glutinous rice Vietnam, and corn) cultured at 24 °C, for 12 days supported maximum mycelia growth of the two strains AG-1 and PSJ-1 of C. militaris. The effect of liquid culture medium (MYPS and PD) with mycelium on the anti-oxidation capacity was assessed. The results showed that the increasing of DPPH radical scavenging capacity with the extract concentration exist a proportional relation and Fe2+-chelating capacity as well. The cultured Cordyceps mycelium of two strains AG-1 and PSJ-1had the equally strong antioxidant capacity.

PEMBUATAN SEL SURYA TERSENSITASI PEWARNA (SSTP) LAPISAN TiO2/GRAFIT DARI EKSTRAK KELOPAK BUNGA ROSELLA, BERAS KETAN HITAM, DAN UBI JALAR UNGU

Fabrication of Dye-Sensitized Solar Cells (DSSC) using working electrodes composed of a mixture of TiO2 and 14% of graphite, which then denoted as TiO2:C14%, has been done. The TiO2:C14% colloid was deposited on a conductive Fluorine Doped Tin Oxide (FTO) glass substrate by using sol-gel-spin coating at the speed of 1500 rpm for 50 seconds. This thin layer was then immersed for 24 hours in different dye solutions extracted from Rosella petals (hibiscus sabdariffa), black glutinous rice (oryza sativa) and purple sweet potato (ipomoea batatas). Composition materials used to fabricate the solar cells were characterized by using x-ray diffraction (XRD) and scanning electron microscope (SEM). The power conversion efficiency (PCE) of the solar cells was measured by using a set of I-V characteristic circuit. The result showed that the highest PCE of 3 x 10-3 % was obtained from the cells based on dye extracted from rosella petals compared to those from black glutinous rice and purple sweet potato.&#x0D; &#x0D; Keywords: DSSC, dye, rosella, TiO2, spin coating, XRD, efficiency.

EFEK KOPIGMENTASI DARI KATEKOL DAN TANIN TERHADAP STABILITAS ANTOSIANIN BEKATUL BERAS KETAN HITAM (Oryza sativa glutinosa) SELAMA PENYIMPANAN [Copigmentation Effect of Catechol and Tannin on Stability of Glutinous Black Rice Bran (Oryza sativa glutinosa) Anthocyanins During Storage

Copigmentation has been suggested as an effective method to improve color and stability of anthocyanins and storage time. Catechol and tannin can be used as a copigment to improve stabilize color of anthocyanins. This study aims to examine the effect of molar ratio of copigment to anthocyanin and storage time which stabilize anthocyanin.This study was arranged in factorial Randomized Complete Block Design (RCBD) with three replications. First factor were molar ratio 0:1, 50:1, 100:1; and second factor were time of storage 0, 10, 20, 30, 40 days at room temperature (28oC ± 2 oC). Color and stability of anthocyanins were evaluated by thrugh determination of bathochromic and hyperchromic, anthocyanins concentration, retention, and kinetic parameters. Variables were analyzed by Tuckey test, Bartlet test, and Polynomial Orthogonal test.The results showed that anthocyanin content of glutinous black rice bran extract was 426 mg/100g. Copigmentation with catechol resulted in bluish color (hypsochromic), while tannin resulted in reddish color (bathochromic). The best molar ratio of catechol copigment was 50: 1 showed by decreasing of anthocyanin concentration of 0.35mM/day or 39.29mg/100g/day, color retention 12.78%/hour, and half-life time 8.66 hours. The best molar ratio of tannins copigment was 100: 1 showed by decreasing of anthocyanin concentration of 0.07mM/day or 7.86mg/100g/day, color retention was 2.39%/day, and half-life time of 19.80 hours.

Effective Antioxidant Activities of Anthocyanins as Affected by pH of Antioxidant Assays

This study analyzed the effect of pH on antioxidant activities of anthocyanins. Five black glutinous rice bran crude extracts (BBCs) with different anthocyanin content were compared. They were referred to as Moo Ser (MS), Saked (SK), Phayao (PY), Phichit (PC) and Kao Kor (KK). The antioxidant activities were evaluated using 2 in vitro antioxidant assays conducted at different pH, DPPH (pH 5.5) and FRAP (pH 3.6). Total anthocyanin content (TAC) of KK (23 g/kg) was the highest, followed by PC (13 g/kg), PY and SK (both 11 g/kg), and MS (10 g/kg). The pH of the assays affected the activity of the anthocyanins as the KK showed DPPH scavenging activity comparable to other BBCs but exhibited significantly greater FRAP antioxidant activity. To eliminate possible interference by other active components in the BBC, anthocyanin-rich isolate (ARI) was then isolated from KK. The ARI contained 90 % cyanidin-3-glucoside as analyzed by HPLC. The ARI was dissolved in 5 different buffer solutions (pH 1, 3, 5, 7, and 9) and incubated for 1 h, 3 days, and 1 week before the evaluation of antioxidant activities. All ARI-containing buffer solutions exhibited comparable DPPH scavenging activity. However, the ones at pH 5 and 7 solutions were less reactive than others when tested with the FRAP assay. These results indicated that anthocyanin is a good antioxidant not only in an acidic environment but also in higher pH ranges. This suggests that the utilization of anthocyanins as natural antioxidants in products such as food and cosmetics is not limited by the pH of the products.

Analisis Faktor-Faktor Yang Mempengaruhi Permintaan Beras Ketan di Pasar Induk Lambaro Kabupaten Aceh Besar

The aims of research to identify factors that affect the demand for glutinous rice in Pasar Induk Lambaro District of Aceh Besar, to analyze the elasticity of demand for glutinous rice in Pasar Induk Lambaro Kabupaten Aceh Besar, and to identify glutinous rice based on the type of goods.The location of research was done by purposive sampling, has this study done in accidental sample, with a total sample of 30. The data used are primary data (consumen) in Pasar Induk Lambaro District of Aceh Besar through direct interviews using questionnaires. This study uses regression analysis of log linear regression. The result of analysis showed that the factors that influence the demand for price of glutinous rice, and situational is month of Hajj was significantly, price of black glutinous rice, income of household, and quantity of household members were not significant. Based on the value of elasticity is 2,952 showed elastic, based on cross elasticity is 0,411 showed positive value meaning that black glutinous rice is substitution product of glutinous rice and the income elasticity is 0,536 showed glutinous rice is normal product, meaning that the demand for glutinous rice will go up when income rises also. Keywords: Demand, Glutinous rice, Elasticity.

Experimental Study on the Effect of Black Glutinous Rice Health Wine on Tonifying Kidney in Mice

Experimental Study on the Effect of Black Glutinous Rice Health Wine on Tonifying Kidney in Mice

Production and analysis of volatile flavor compounds in sweet fermented rice (Khao Mak)

Khao Mak is a sweet fermented rice-based dessert with a unique flavor profile commonly found throughout Thailand. The traditional starter culture (Look Pang) contains yeast, mold and herbs, which is used to ferment cooked glutinous rice. This research studied production of Khao Mak which resulted in volatile flavor compounds that were affected by rice varieties, including white glutinous rice (Kor Khor 6), Japanese rice (Hitomebore) and black glutinous rice (Kam Doi and Leum Phua). Total soluble solids (TSS) as degree Brix, pH, and alcohol concentrations were measured daily during the fermentation period. Volatile flavor compounds were separated and identified by gas chromatography mass spectrometry (GC-MS). At the end of the fermentation, samples had pH ranging from 3.91±0.16 to 4.30±0.09, total soluble solids of 32.65±1.65 to 44.02±1.72°Brix, and alcohol concentrations between 0.33±0.03 and 0.38±0.03% (v/v). The potent odors associated with Khao Mak were alcohol, wine-like, whiskey-like, solvent-like, sweet and fruity. The major volatile compounds, which have stimulant flavor in Khao Mak, included 1-propanal, 1-propanol-2-methyl, 1-butanal-3-methyl and acetic acid ethyl ester. Among all rice varieties tested, the white glutinous rice produced Khao Mak containing the highest TSS, alcohol concentrations followed by Hitomebore rice and black glutinous rice, respectively.

Optimization of Ultrasonic Assisted Extraction (UAE) of Anthocyanins from Black Glutinous Rice and Evaluation of Their Antioxidant Properties

Optimization of Ultrasonic Assisted Extraction (UAE) of Anthocyanins from Black Glutinous Rice and Evaluation of Their Antioxidant Properties

Effect of gamma irradiation on the 2-acetyl-1-pyrroline content during growth of Thai black glutinous rice (Upland rice)

Effect of gamma irradiation on the 2-acetyl-1-pyrroline content during growth of Thai black glutinous rice (Upland rice)

Neuroprotective Effect of Rice and Corn Extracts Against H2O2-Induced Neurotoxicity in HT22 Murine Hippocampal Neuronal Cells

Oxidative stress-induced neuronal damage, mediated by the cellular accumulation of hydrogen peroxide (H2O2), was reported to be involved in neurodegenerative diseases. Rice and corn may serve as sources of antioxidants with the presence of phytochemicals such as melatonin and tryptophan, for fighting against reactive oxygen species (ROS). Melatonin are known to upregulate the expression of brain-derived neurotrophic factor (BDNF) gene for enhancement of the nerve cell function and mediation of the anti-aging effect of the brain cells. The present study aimed at determining the effect of white rice, brown rice, black glutinous rice, sweet corn and baby corn extracts against H2O2-induced neurotoxicity and their underlying mechanisms in the mouse hippocampal HT22 cells. Following pretreatment of the HT22 cells with individual extract for 24 hrs and subsequent challenge with H2O2 for 24 hrs, cell viability, apoptosis, intracellular ROS and BDNF gene expression were measured. Rice and corn extracts were evaluated for their antioxidant activities and the levels of tryptophan and melatonin. Characteristics of H2O2-induced neurotoxicity included decreased cell viability, increased cellular ROS and decreased BDNF expression. Pretreatment with rice and corn extracts significantly attenuated H2O2-induced neurotoxicity, and also significantly decreased ROS production. Pretreatment with these extracts could also upregulate the expression of BDNF mRNA and protein, which may be contributed by their melatonin and tryptophan contents. Therefore, rice and corn extracts may protect HT22 cells against H2O2-induced neurotoxicity by inhibition of ROS production and modulation of BDNF expression.

The effect of black glutinous rice bran (Oryza sativa L.) in diets of Nile tilapia (Oreochromis niloticus)

The effect of black glutinous rice bran inclusion used in diets of Nile tilapia was studied in fish with an initial weight of 8.76±0.17g per fish and fed with experimental diets supplemented with black glutinous rice bran at 0 (control), 50, 100, 150 and 200 g kg-1 for 60 days. The results of phytochemical analyses of black rice bran showed that the total anthocyanin, phenolic, tannin and phytic acid contents were 52.42±0.23, 3.77±0.03, 0.32±0.13, 0.14±0.01 mg/100g, respectively. The properties of black glutinous rice bran acted as an antioxidant, and the inhibitory percentage of 1,1-diphenyl-2-picrylhydrazyl (DPPH) and thiobarbituric acid reactive substances (TBARs) was significantly different (p >0.05), respectively. The highest average daily gain, specific growth rate and protein efficiency ratio were observed in fish fed with the diet containing 150 and 200 g kg-1 black rice bran (p >0.05). Therefore, supplementation of black glutinous rice bran in tilapia diets at a rate of 200 g kg-1 resulted in better growth and had no adverse effects on digestibility and serum biochemistry.

Effect of post-harvest treatment on bioactive phytochemicals of Thai black rice

Because black rice is rich in antioxidants, appropriate methods of post-harvest treatment are necessary for maintaining these bioactive phytochemicals. Drying methods, storage temperatures, storage duration, and packaging methods affected the contents of some bioactive compounds in the two varieties of Thai black rice used in this research. Sun drying reduces the loss of anthocyanins and γ-oryzanols more than does hot air drying. Glutinous black rice stored as paddy at cool room temperature retains more anthocyanins, γ-oryzanols, and vitamin E than does paddy stored at room temperature. Nylon/LLDPE pouches containing N2 are the most suitable packaging for preserving the key aroma compound 2-acetyl-1-pyrroline (2AP), total phenolic, and anthocyanin contents of unpolished aromatic black rice. These pouches also retard the formation of some common off-flavor compounds.

Changes in Anthocyanin Content and Expression of Anthocyanin Synthesis Genes in Seedlings of Black Glutinous Rice in Response to Salt Stress

Changes in Anthocyanin Content and Expression of Anthocyanin Synthesis Genes in Seedlings of Black Glutinous Rice in Response to Salt Stress