Amit Baran Das

Pigmented rice a potential source of bioactive compounds: a review

Summary Rice (Oryza sativa L.) is one of the most important food crops in the world. In red rice, black, purple, brown, and brown red rice, major bioactive components are gallic, protocatechuic, hydroxybenzoic, p-coumaric,ferulic, sinapic acid, cyanidin-3-O-glucoside, peonidin-3-O-glucoside,flavan-3-ol (+) catechin and (−) epicatechin,flavanols (flavan- 3-ols), isoflavones, γ-oryzanol contents, compositions of steryl, triterpene alcohol ferulates proportions, and tocopherols, etc. This review provides information of pigmented rice in the form of bioactive compounds, concentration, activities and its healths benefit. These bioactive compounds are having immense potential for many health benefit effects and can act as antitumour, anti-atherosclerosis, anti-diabetic, anti-allergicagents, alleviating gallstones, anticancer activity, anti-inflammatoryeffects, and others.

Phytochemical and Antioxidant Profile of Pigmented and Non-Pigmented Rice Cultivars of Arunachal Pradesh, India

This study was carried out to determine the phytochemical and antioxidant properties of two pigmented rice cultivars viz., Lingkang taker ame, Umling ame, and a non-pigmented rice Pungpo taker ame. Fourier transform infrared and high-performance liquid chromatography analysis of phenolic compounds were carried out for the rice cultivars. The highest level of total phenolic, anthocyanin, and scavenging activities were observed in Umling ame cultivar. Fourier transform infrared result of rice cultivars showed wide range of frequency (1131.60–3538.75 cm–1) which confirmed the presence of various phenolic compounds. Seven phenolic acids were detected in the rice cultivars. The highest value of salicylic acid (302.06 ± 0.01 mg/L), ferulic acid (17.21 ± 0.02 mg/L), apigenin (7.03 ± 0.01 mg/L), and gallic acid (0.98 ± 0.04 mg/L) were detected in Umling ame; whereas the highest value of quercetin (611.46 ± 0.01 mg/L) and caffeic acid (1.83 ± 0.01 mg/L) were found in Pungpo taker ame and Lingkang taker ame cultivars, respectively. Results revealed that the colored rice Umling ame showed higher phenolic content than other two rice cultivars Lingkang taker ame and Pungpo taker ame.

Extraction of glycyrrhizin from licorice using single screw extruder: Process kinetics and stimulus response modeling

ABSTRACT In this study, an extruder was used to extract glycyrrhizin from licorice, and the extraction process was optimized using a rotatable central composite design. The influence of barrel temperature (50–150°C), screw speed (200–400 rpm), and solvent to solid (4–8 mL/g) on sugar and glycyrrhizin was investigated and optimized. The extraction kinetics was investigated, and the Peleg model was considered the most suitable model to explain the extraction behavior. The prediction of extraction yield using artificial neural networks (ANNs) was performed successfully. The physical, thermal, and crystallinity properties of glycyrrhizin were investigated. The Hill model and the Beidler model were the most suitable to explain the stimulus response of glycyrrhizin.