publication . Article . 2017

Clustering of 18 Local Black Rice Base on Total Anthocyanin

Kristamtini Kristamtini; Endang Wisnu Wiranti;
Open Access English
  • Published: 01 Oct 2017 Journal: Biology, Medicine & Natural Product Chemistry, volume 6, issue 2, pages 47-51 (issn: 2089-6514, Copyright policy)
  • Publisher: State Islamic University Sunan Kalijaga
<jats:p>Black rice has a high anthocyanin content in the pericarp layer, which provides a dark purple color. Anthocyanin&lt;strong&gt; &lt;/strong&gt;serve as an antioxidant that control cholesterol level in the blood, prevent anemia, potentially improve the body's resistance to disease, improve damage to liver cells (hepatitis and chirrosis), prevent impaired kidney function, prevent cancer/tumors, slows down antiaging, and prevent atherosclerosis and cardiovascular disease. Exploration results at AIAT Yogyakarta, Indonesia from 2011 to 2014 obtained 18 cultivar of local black rice Indonesia. The names of the rice are related to the color (black, red or purple)...
Persistent Identifiers
Medical Subject Headings: food and beverages
free text keywords: Clustering, black rice, exploration, total anthocyanin, lcsh:Biology (General), lcsh:QH301-705.5, Biology, Horticulture, Short life, Purple color, Group ii, Cultivar, Anthocyanin, chemistry.chemical_compound, chemistry
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