Phytochemical compound and nutritional value in black rice from Java Island, Indonesia

A study of anthocyanin in whole brain of pigmented rice has been concern to deeply determine as healthy nutrition since the anthocyanin function of rice bran has proved clearly. This study purposed to characterize the nutrition chemical composition, amino acids residues & phytochemical properties, total anthocyanin and its function in pigmented rice. Five rice varieties from Java Island were determined using proximate analysis, amino acids content, quali-tative phytochemical analysis and IC50 anti-oxidative testing using DPPH anal-ysis. The result showed the lipid content in all black rice higher than white and red rice. In line with IC50 testing result in black rice was low and closed with ascorbic acid value. Phytochemical profile determined the Toraja black rice from west Java (BRWJ) have highest content leucoanthocyanidin, phenol, fla-vonoids, quinone, antraquinone and glucoside and also total anthocyanin. The Toraja black rice from West Java conducted that has a higher content of nutri-tion values and phytochemical compounds compare with others. The total an-thocyanins in all black and red rice indicated have anti-oxidative activity.