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Nutrients and antioxidant properties of Indonesian underutilized colored rice

Ignasius Radix A.P. Jati (Institute of Biological Chemistry and Nutrition, University of Hohenheim, Stuttgart, Germany)
Donatus Nohr (Institute of Biological Chemistry and Nutrition, University of Hohenheim, Stuttgart, Germany)
Hans Konrad Biesalski (Institute of Biological Chemistry and Nutrition, University of Hohenheim, Stuttgart, Germany)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 6 May 2014

297

Abstract

Purpose

The paper aims to investigate the iron, zinc, carotenoid, vitamin E, anthocyanin, and phenolic contents, antioxidant activity and the effect of the boiling of rice on such parameters.

Design/methodology/approach

Iron and zinc content were investigated using atomic absorption spectrometry. Meanwhile, simultaneous extraction and detection methods using high performance liquid chromatography were applied for carotenoids, tocopherol, and tocotrienol analyses. For anthocyanin and phenolic determination, pH differential method and Folin Ciocalteu method were used, respectively. Antioxidant activity of samples was examined using ferric reducing antioxidant power (FRAP) and superoxide radical scavenging methods.

Findings

The n790 cultivar has a higher iron, zinc γ tocopherol (1,869.64 mg/kg), α tocopherol (1,883.97 mg/kg), anthocyanin (205.54 mg cyanidin 3 glucoside equivalent/100 g dry matter), and phenolic (728.9 mg catechin equivalent/100 g dry matter) contents. Jowo cultivar has higher lutein (1,314.21 mg/kg), α carotene (823.29 mg/kg), and β carotene (71.73 mg/kg) contents. Meanwhile, γ tocotrienol is the most abundant tocotrienol found in all samples. N790 cultivar had the highest antioxidative potential in FRAP, and superoxide radical methods. Boiling did not significantly affect the zinc content, however, different response was found in carotenoid, tocopherol, and tocotrienol content. Moreover, boiling decreased the antioxidant activity of extract.

Practical implications

Black- and red-colored rice could substitute white rice in Indonesian diet to achieve better nutrient intake.

Originality/value

Providing information on nutrient and bioactive compound of Indonesian underutilized colored rice can help to change the dietary habit and to alleviate nutrient deficiency in Indonesia.

Keywords

Acknowledgements

The research project has been financially supported by the Dr Hermann Eiselen PhD Grant from the Foundation Fiat Panis, and the publication is an output of the scholarship from the Food Security Center from the University of Hohenheim, which is part of the DAAD (German Academic Exchange Service) program “exceed” and is supported by DAAD and the German Federal Ministry for Economic Cooperation and Development (BMZ).

Citation

Radix A.P. Jati, I., Nohr, D. and Konrad Biesalski, H. (2014), "Nutrients and antioxidant properties of Indonesian underutilized colored rice", Nutrition & Food Science, Vol. 44 No. 3, pp. 193-203. https://doi.org/10.1108/NFS-06-2013-0069

Publisher

:

Emerald Group Publishing Limited

Copyright © 2014, Emerald Group Publishing Limited

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