Formerly International Journal of Basic and Applied Agricultural Research

Black Rice: An emerging 'super food'

Shivani Kumari
Pantnagar Journal of Research, Volume - 18, Issue - 1 ( January-April, 2020)

Published: 2020-04-30

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Abstract


Rice (Oryza sativa L.) is the major cereal crop in most of the developing countries. Black rice is a type of pigmented rice with black bran covering the endosperm of the rice kernel. Black rice ‘Chakhao’ is an aromatic and pigmented rice variety popular in Asia, whose demand and consumption is increasing day by day in India as well as in the world due to its numerous health benefits. Black rice is grown under rainfed condition in both upland and lowland rice ecosystem. It is not consumed as staple food but consumed as the functional foods because of its anthocyanin content, acts as major bio-active compound. Accumulation of anthocyanin (Cyanidin-3-glucoside, cyanidin-3-rutinoside, and peonidin-3-glucoside) in the pericarp, tegmen and aleurone layer promotes black color to rice grains. Anthocyanins are water soluble pigment which is responsible for the antioxidative and anti-inflammatory properties of black rice. It has potential use in neutraceutical or functional food formulation.


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