The Experts below are selected from a list of 17196 Experts worldwide ranked by ideXlab platform
Fang Xuan Zhang - One of the best experts on this subject based on the ideXlab platform.
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phenolic profiles and antioxidant activity of Black Rice bran of different commercially available varieties
Journal of Agricultural and Food Chemistry, 2010Co-Authors: Mingwei Zhang, Rui Feng Zhang, Fang Xuan ZhangAbstract:Increased consumption of whole grains has been associated with reduced risk of developing major chronic diseases. These health benefits have been attributed in part to their unique phytochemicals. Previous studies on Black Rice mainly focused on anthocyanins. Little is known about the phytochemical profiles and antioxidant activities of different Black Rice varieties. The objective of this study was to determine the phytochemical profiles and antioxidant activity of Rice bran samples from 12 diverse varieties of Black Rice. The free, bound, and total phenolic contents of Black Rice bran samples ranged from 2086 to 7043, from 221.2 to 382.7, and from 2365 to 7367 mg of gallic acid equiv/100 g of dry weight (DW), respectively. The percentage contribution of free phenolics to the total ranged from 88.2 to 95.6%. The average values of free, bound, and total phenolic contents of Black Rice bran were 8, 1.5, and 6 times higher than those of white Rice bran, respectively (p < 0.05). The free, bound, and total fl...
Ujjawal Kumar Singh Kushwaha - One of the best experts on this subject based on the ideXlab platform.
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Black Rice (Oryza sativa L.) Breeding
The Future of Rice Demand: Quality Beyond Productivity, 2020Co-Authors: Ujjawal Kumar Singh Kushwaha, Indra Deo, N. K. Singh, Surendra Nath TripathiAbstract:Black Rice (Oryza sativa L.) is popular with its distinct characteristics like Black color grain and high anthocyanin and mineral content, including several health benefits, and mainly distributed in Asian countries like China and India. Black Rice becomes more important because of its nutrient value. It has a unique history of its cultivation and consumption practices in China. Chinese emperors were only allowed to consume this Rice and forbidden for others. Consumption of this Rice was supposed to enhance the emperor’s health. Recent reports also depict the facts that Black Rice is packed with high level of nutrition’s and thus considered as a modern superfood. Daily consumption of Black Rice in small quantity might save us from many diseases. It is the highly pRiced Rice available in the market. The cultivation practices of Black Rice are similar to other Rice type. But report shows that temperate climate with well-managed agronomic practices could favor the rise in grain’s anthocyanin content than the warm climate. Black Rice breeding procedure is almost similar to other Rice types and mostly conventional pedigree method is used to develop new varieties. Nowadays, conventional method is integrated with marker-assisted breeding to fasten the varietal development process. China has already developed many improved Black Rice varieties. People are well aware about the health benefits of Black Rice; thus its demand is ever increasing in the market. This manuscript describes Black Rice with its brief history, detailed description of varietal characteristics, and cultivation practices with full package of Black Rice–breeding procedures. Progress of Black Rice with respect to mutation breeding, tissue culture techniques, and genetic engineering approaches are also discussed.
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Black Rice Applications
Black Rice, 2016Co-Authors: Ujjawal Kumar Singh KushwahaAbstract:This chapter describes the details about Black Rice application. The application of Black Rice in food industry, pharmaceuticals, and other health products has been discussed. The potential use and application of Black Rice bran as a natural food coloring dye is mentioned in detail. A subtopic about future use of Black Rice tells why Black Rice is more essential in future among us. Black Rice different products are illustrated in details with appropriate figure.
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Black Rice Cultivation
Black Rice, 2016Co-Authors: Ujjawal Kumar Singh KushwahaAbstract:This chapter describes Black Rice varieties, typical characteristics of Black Rice and its cultivation methods in detail. Several Black Rice varieties found in different parts of the world are listed. Full cultivation packages of Black Rice including seeding, nursery raising, field preparation, transplanting, fertilizer application, weeding, water management, disease and pest management, harvesting and threshing, post harvest losses, and storing are also discussed in detail. Disease and pest management practices are mentioned with appropriate figure. Different methods of Rice cultivation and principle system of Rice cultivation are also briefly described. In the same way, seedlings’ raising methods are also briefly mentioned.
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Nutrition Profiles of Black Rice
Black Rice, 2016Co-Authors: Ujjawal Kumar Singh KushwahaAbstract:This chapter describes the nutrition profiles of Black Rice and its comparison to different Rice types. Nutrition of different Rice types and factor affecting Rice nutrition are also discussed in detail. Similarly, chemicals present in Black Rice, anthocyanin profile and its biosynthesis, a major compound of Black Rice cyanidin-3-glucoside are discussed as well. Black Rice preparations before consumption like washing, rinsing before cooking, parboiling, fermentation, and its effects on nutrition are also reported. Effects of Rice cooking methodology on Black Rice anthocyanin content and their relations are mentioned in detail. In the same way, nutrient content of Rice and its relation to degree of milling are also discussed. A detail paragraph is mentioned about aromatic chemistry of Black Rice.
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Black Rice Recipes
Black Rice, 2016Co-Authors: Ujjawal Kumar Singh KushwahaAbstract:Several recipes of Black Rice are discussed in this chapter. Along with this, different Rice cooking methodology like absorption, steaming, and boiling methods, serving criteria and its characteristics are also described briefly. Basic direction of absorption like rinsing, measuring, and simmering are mentioned. Black Rice cooking methods and its characteristics are also discussed in detail.
Mingwei Zhang - One of the best experts on this subject based on the ideXlab platform.
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phenolic profiles and antioxidant activity of Black Rice bran of different commercially available varieties
Journal of Agricultural and Food Chemistry, 2010Co-Authors: Mingwei Zhang, Rui Feng Zhang, Fang Xuan ZhangAbstract:Increased consumption of whole grains has been associated with reduced risk of developing major chronic diseases. These health benefits have been attributed in part to their unique phytochemicals. Previous studies on Black Rice mainly focused on anthocyanins. Little is known about the phytochemical profiles and antioxidant activities of different Black Rice varieties. The objective of this study was to determine the phytochemical profiles and antioxidant activity of Rice bran samples from 12 diverse varieties of Black Rice. The free, bound, and total phenolic contents of Black Rice bran samples ranged from 2086 to 7043, from 221.2 to 382.7, and from 2365 to 7367 mg of gallic acid equiv/100 g of dry weight (DW), respectively. The percentage contribution of free phenolics to the total ranged from 88.2 to 95.6%. The average values of free, bound, and total phenolic contents of Black Rice bran were 8, 1.5, and 6 times higher than those of white Rice bran, respectively (p < 0.05). The free, bound, and total fl...
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Separation, purification and identification of antioxidant compositions in Black Rice
Agricultural Sciences in China, 2006Co-Authors: Mingwei Zhang, Bao-jiang Guo, Ruifen Zhang, Jianwei Chi, Zhencheng Wei, Yan Zhang, Tang XiaojunAbstract:Abstract To separate, purify and identify the antioxidative compositions of Black Rice, using total antioxidation capacity (TAC) as an activity-monitoring parameter, different fractions of Black Rice antioxidative extracts were obtained using solvents of different polarities such as petroleum ether, chloroform, ethyl acetate and normal butyl alcohol. The main antioxidative components were separated from the strongest antioxidative fractions by using Sephadex LH-20 resin and the structures were analyzed by ultraviolet-vis, infra-red, ESI-MS, 1 H-NMR and 13 C-NMR spectrums. Results showed that the water fraction and normal butyl alcohol antioxidative extract fraction of Black Rice had the strongest antioxidation capacities and their TACs reached 383 and 392 ku g −1 , respectively. Four main antioxidative components were separated from the water fraction and their TACs reached 976, 878, 1134 and 1 087 ku g −1 , respectively. The spectroscopy analysis indicated that the four active components of the antioxidative extract of Black Rice were four anthocyanin compounds of malvidin, pelargonidin-3, 5-diglucoside, cyaniding-3-glucoside and cyaniding-3, 5-diglucoside. It is concluded that the anthocyanin compounds are the most important substantial foundations for antioxidation.
Ekram H. Barakat - One of the best experts on this subject based on the ideXlab platform.
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Quality Characteristics Of Noodles Containing Various Levels of Black Rice Flour
Journal of Food and Dairy Sciences, 2020Co-Authors: Doaa F. Bedier, Rabab H. Salem, Aliaa Abdelsatar Almashad, Ekram H. BarakatAbstract:This study was conducted to the effect of replacement wheat flour with various levels of Black Rice flours on the quality characteristics of prepared noodles. The obtained results revealed that Black Rice (BR) variety had a higher level of crude protein, crude fat, ash and fiber contents than wheat flour. Black Rice contained the highest values of vitamins B complex group content. From the obtainedresults, BR could be considered as a good source of anthocyanin and antioxidant activity. The quality of noodles prepared with wheat flour supplemented with Black Rice flour was investigated. The protein, fat and ash of noodles increased as the amount of Black Rice flour increased. Sensory evaluation of noodles showed that supplemented of 5 and 10% Black Rice flour had the best overall preference compared with 15 and 20%. Generally, Black Rice has been added to noodles in place of wheat flour to obtain healthier trends.
Deng Wen-hui - One of the best experts on this subject based on the ideXlab platform.
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Purification of Black Rice pigment and formulation of sports beverage
Food Science and Technology International, 2013Co-Authors: Deng Wen-huiAbstract:Researched the concentration, precipitation and purification of Black Rice bran ethanol extract. The results show that five times the Black Rice pigment concentrate by skimming looks clear and transparent and ethanol content 3.5%, fat content 0.025 g/100 mL, color value (E) 2.03. Further selected sucrose, citric acid, sodium chloride, taurine and Black Rice pigment concentrates as the material, studied the Black Rice pigment sports drink formulation. On the basis of the preliminary experiments, standard for comprehensive sensory evaluation points, orthogonal experiments the best recipe as follows: Black Rice pigment concentrated solution 30 mL/L, sucrose 80 g/L, citric acid 2 g/L, sodium chloride 0.8 g/L, the taurine 0.35 g/L. Beverage physical and chemical indicators in line with national standards. The conclusion expectations to provide a reference for the Black bran used for soft drinks developed.
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Solid-State Fermented Condition on Antioxidative Activities of Black Rice Bran by Probiotics
Food and Fermentation Technology, 2013Co-Authors: Deng Wen-huiAbstract:Fresh Black Rice bran as experimental materials,solid-state fermented condition of Black Rice bran were studied by single and mixed probiotics.Conclusions show that the optimal probiotic combination were Bacillus natto and Lactobacillus brevis,inoculation ratio was 1∶1,means of inoculation was that Lactobacillus brevis continue fermented for two days after Bacillus natto fermented for three days.Experimental results for logarithmic value of the probiotics is 17.11.The half of total number of logarithmic value and DPPH.clearance rates of the probiotics as icriterion,solid-state fermented condition on antioxidative activities of Black Rice bran were studied by single factor research and orthogonal test.Conclusions show that inoculated quantity was 8%,fermented temperature was 37℃,supplement water capacity was 0.28mL/g.Verific-ation experiment results were logarithmic value of the probiotics was 17.15,DPPH.clearance rates was 73%,composite score was 45.75.Further through the fermented and unfermented Black Rice bran DPPH.clearance rates experiments,conclusions show that the probiotics fermentation increased antioxidant activity of Black Rice bran.The conclusions of this study show that Bacillus natto and Lactobacillus brevis mixed bacterial solid state fermentation Black Rice bran is a feasible way to develop high oxidation resistance Black Rice bran health food.
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Study on passivation of Black Rice bran peroxidase by microwave heating
Science and Technology of Food Industry, 2013Co-Authors: Deng Wen-huiAbstract:The residual activity of the peroxidase as the standard,the passivation of Black Rice bran by microwave heating method was studied. Through single factors and orthogonal experiment,the optimum conditions were moisture content 26% ,heating time 105s,and heating power 900W.Under these conditions,the residual activity of the peroxidase was 0.5%.This paper`s aim to provide basic science grounds for the development of Black Rice bran industrialized.
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Anti-fatigue biochemical mechanism of Black Rice pigment and its research prospect
Science and Technology of Food Industry, 2010Co-Authors: Deng Wen-huiAbstract:Anthocyanin compounds were a kind of biologically active flavonoids mainly containing in Black Rice pigment.A lot of data had confirmed that Black Rice pigment had strong antioxidant activity and free radical scavenging capacity,its structure was based on the conjugated system of three aromatic.The significant increases of free radical and plasma lipid peroxidation(LPO) were the important causes of fatigue which could be delayed and recoveried by adding appropriate Black Rice pigment.It was feasible to apply Black Rice pigment in the development of health-based sports drinks.The papers aimed to broad the application of Black Rice pigment t and provide reference for research of Black Rice pigment anti-fatigue effect in sports.