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Abstract

Pigmented rice/glutinous rice consisting of black rice (BR) (Oryza sativa), black glutinous rice (BGR) (O. sativa Var. glutinosa), and brown rice (RR) (Oryza nivara) is currently becoming the popular ingredients because it is a food as carbohydrate source that has functional properties. Pigmented rice naturally contains one or more compounds that are considered to have physiological functions that are beneficial to health, especially as antioxidants, such as polyphenols and anthocyanin pigments. In West Java, there are several local varieties of BR, glutinous BR, and RR which have the potential to be developed as a functional food. The objective of this study was to determine total flavonoids and total anthocyanins, as well as the antioxidant activity of local variety of BR, BGR, and RR. Rice samples were evaluated for color intensity, the yield of extract, total flavonoids, total anthocyanin, and antioxidant activity used kinetic assays of diphenyl-2-picrylhydrazyl. The result showed that the increase in the color intensity was increase the number of total flavonoids, total anthocyanin, and antioxidant activity. BR and BGR have total flavonoids content 18.68 mg 100 g−1 and 15.45 mg 100 g−1 , respectively. The total anthocyanin content of BR and BGR was 39.61 mg 100 g−1 and 28.63 mg 100 g−1 , respectively. Based on IC50 values, BR contains the bioactive compounds that are classified as strong antioxidants. Local variety of BR and BGR has potential to be an alternative of functional food.

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	JPR Solutions

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