Study and Evaluation of the Oxidative, Inflammatory, and Microbial Activity of Anthocyanin Pigment in Purple Rice

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Khalidh Khalaf Jabbar

Abstract

Samples are collected, which represents taking varieties of purple sticky and non-glutinous rice, where the samples are extracted using an ethanol solution employing high-performance lipid chromatography and (TPC), (TFC), (the content of flavonoids, antioxidants, and antibacterial) against food-borne diseases. The extract contains high levels of High cyanidin 3-0 cyanidin 3-O-glucoside.In addition, by studying their activity of antioxidants through a test ABTS test (524.26 4.63, mg L-ascorbic-ascorbic/g extract), oxidative stress (IC50 = 19.70 0.31 g/mL), radical (IC50 = 11.20 0.25 g/mL), nitric oxide (IC50 = 17.12 0.56 g/ml), a nitric oxide inhibition action (IC50 = 18.32 0.82 g/mL), and in Monocyte lymphocytes from animals Furthermore, KGLP shown antibacterial efficacy towards pathogenic organisms such as Staphylococci, E. coli, Salmonella, and Vibrio. Their findings suggest that Thai sticky violet wheat-grown highlands might be a valuable biodiversity source of bioactive compounds, pro-government, and antimicrobials suitable for usage as a natural active drug component in healthy ingredients and nutritional solutions.

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