Abstract: Iron is an essential nutrient with limited
bioavailability. Nutritional anemia caused mainly by iron deficiency
is the most recognized nutritional problem in both countries as well
as affluent societies. Rice (Oryza sativa L.) has become the most
important cereal crop for the improvement of human health due to the
starch, protein, oil, and the majority of micronutrients, particularly in
Asian countries. In this study, the iron availability and profile lipid
were evaluated for the extracts from Cibeusi varieties (black rices) of
ancient rice brans.
Results: The quality of K, B, R, E diets groups shows the same
effect on the growth of rats. Hematocrit and MCHC levels of rats fed
K, B, R and E diets were not significantly (P
Abstract: Background and objectives: Most of the agricultural products are processed by blanching. Blanching can increase antioxidant activity in white saffron products. The objective of this research were to determine antioxidant activity, to identify, and to measure changes in phenolic substances of fresh and blanched white saffron rhizomes (Curcuma mangga Val.). Methods: White saffron rhizomes were peeled, washed and blanched in boiling water containing 0% or 0.05% citric acid solution for 5 and 10 minutes. Samples were extracted using methanol, rotaevaporated, and freezedried. Dried extract was determined antioxidant activity by DPPH method, identified and quantified for the phenolic substances by High Performance Liquid Chromatography (HPLC) equipped with coloumn C18 and Photodiode-array detector (PAD). Result: This research showed that the quantity of the 6 phenolic substances identified in blanched white saffron in citric acid solution increased significantly compared to that of the non-blanched. Blanching white saffron in 0.05% citric acid media for 5 minutes increased its antioxidant activity, and total phenolic content. Conclusions: The identified phenolic substances of white saffron were Gallic Acid (GA), Catechin (C), Epicatechin (EC), Epigallocatechin (EGC), Epigallocatechingallat (EGCG) and Gallocatechingallat (GCG). The blanched white saffron contained C and EGCG significantly higher than that of fresh rhizomes.