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The Deep Purple Color and the Scent are Two Great Qualities of the Black Scented Rice (Chakhao) of Manipur
Specialty rice varieties with unique properties such as unique color, flavor, aroma and nutraceutical qualities are increasingly in demand other than the traditional white rice varieties. Black rice has various nutraceutical properties with high anthocyanin content and the anthocyanin antioxidants are very important in preventing various diseases. Black scented rice of Manipur, which are commonly known as Chakhao, are deep purple colored and scented, and are very glutinous, as well. Two Chakhao cultivars, Chakhao Poireiton and Chakhao Amubi, were shown to have high anthocyanin and phenolics content and strong antioxidant activity. The main anthocyanins of Chakhao Poireiton are delphinidin 3‐galactoside, delphinidin 3‐arabinoside, cyanidin 3‐galactoside and cyanidin 3‐glucoside and that of Chakhao Amubi are delphinidin 3‐galactoside, delphinidin 3‐arabinoside and cyanidin 3‐galactoside. By GC‐MS analysis, a cross mixture of 26 volatile compounds from Chakhao Poireiton and 11 volatile compounds from Chakhao Amubi were found to be responsible for emanating the aroma. Among the complex mixture of volatile oil components, n‐hexadecanoic acid and octadec‐9‐enoic acid were the most abundant in Chakhao Poireiton and 17‐pentatriacontene, l3‐octadecenal (Z) and hexadecenoic acid eicosyl ester in Chakhao Amubi.
Part of the book: Advances in International Rice Research