Categorizing rice cultivars based on differences in chemical composition

Storck, Cátia Regina; Silva, Leila Picolli da; Fagundes, Carlos Alberto

doi:10.1016/j.jfca.2004.09.005

Cited by 31 publications

(16 citation statements)

References 17 publications

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“…The contents of ash and lipids were higher than those reported for polished white rice (Storck et al, 2005;Taco, 2006, Walter et al, 2008 and are close to the contents of ash (1.2%) and lipids (1.9%) of raw brown rice (Taco, 2006), even because red rice is classified as barely polished, and as such, during the polishing part of the bran is not removed, remaining a reddish color which is related to the concentration of phenols, polyphenols, anthocyanins (Pantindol et al, 2006) and other fatty substances.…”

Section: Resultscontrasting

confidence: 73%

Correlation between grain nutritional content and pasting properties of pre-gelatinized red rice flour

et al. 2012

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RESUMO Correlação entre as propriedades nutricionais dos grãos e viscosidade de pasta de farinhas pré-gelatinizadas de arroz -vermelhoAssim como as de qualquer variedade de arroz, as características do arroz-vermelho estão sujeitas a diferenças varietais, condições de cultivo e forma de processamento, propriedades nutricionais e reológicas. Neste trabalho, determinaram-se as características nutricionais (composição centesimal e de minerais) e as propriedades de viscosidade da pasta dos grãos crus de quatro genótipos de arroz-vermelho (Tradicional, MNAPB0405, MNACE0501 e MNACH0501) e as propriedades de viscosidade de pasta de farinhas pré-gelatinizadas, obtidas em diferentes tempos de cocção (20, 30 Correlation between grain nutritional content and pasting properties of pre-gelatinized red rice flourAs with any variety of rice, red rice characteristics are subject to varietal differences, growing conditions, types of processing, and nutritional and rheological properties. This study determined the nutritional characteristics (centesimal composition and minerals) and paste viscosity properties of raw grains of four red rice genotypes (Tradicional MNAPB0405, MNACE0501 and MNACH0501) and the paste viscosity properties of pre-gelatinized flours obtained at different cooking times (20, 30 and 40 min). The main nutritional properties were correlated with the pasting properties of the pre-gelatinized flours. The samples showed differences in nutritional properties and paste viscosity. MNAPB0405 and MNACE0501 showed higher levels of fiber and fat and provided higher caloric energy than Tradicional and MNACH0501, which, in turn, showed higher levels of amylose. MNACH0501 showed higher peak viscosity (2402 cP), higher breakdown viscosity (696 cP) and a greater tendency to retrogradation (1510 cP), while Tradicional, MNAPB0405 and MNACE0501 had pasting profiles with peak viscosities varying between 855 and 1093 cP, breaking viscosity below 85 cP and retrogradation tendency between 376 and 1206 cP. The factors genotype and cooking time influenced the rheological behavior of pre-gelatinized flours, decreasing their pasting properties. The protein and amylose levels are correlated with the pasting properties and can be used as indicators of these properties in different genotypes of red rice, whether raw or processed into pre-gelatinized flours.

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Section: Resultscontrasting

confidence: 73%

Correlation between grain nutritional content and pasting properties of pre-gelatinized red rice flour

et al. 2012

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“…Important protein-based methods includes isozymes based gel electrphoresis, immunoassays (Vlachos and Arvanitoyannis 2008), Sodium dodecyl sulfate polyacrylamide gels (SDS-PAGE) (Montalvan et al 1998), Western blotting (Li et al 20011;Singh et al 2004) and Kjeldahl method and Soxhlet apparatus (Storck et al 2005) (Table 1).…”

Section: Protein Based Methodsmentioning

confidence: 99%

Review of methods for the detection and quantification of adulteration of rice: Basmati as a case study

et al. 2014

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Rice is a staple and widely grown crop endowed with rich genetic diversity. As it is difficult to differentiate seeds of various rice varieties based on visual observation accurately, the harvested seeds and subsequent processed products are highly prone to adulteration with look-alike and low quality seeds by the dishonest traders. To protect the interests of importing countries and consumers, several methods have been employed over the last few decades for unambiguous discrimination of cultivars, accurate quantification of the adulterants, and for determination of cultivated geographical area. With recent advances in biotechnology, DNA based techniques evolved rapidly and proved successful over conventional non-DNA based methods to purge the problem of adulteration at commercial level. In the current review, we made an attempt to summarize the existing methods of adulteration detection and quantification in a comprehensive manner by providing Basmati as a case study to enable the traders to arrive at a quick resolution in choosing the apt method to eliminate the adulteration practice in the global rice industry.

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“…There are many indigenous rice varieties that are used for treatment of different ailments. It has been established through studies that many rice varieties have differences in their physiochemical composition (Storck et al 2005). Limited works have been done on measuring the bioactivity of some of the medicinal rice varieties used in the Indian system of medicine (Rao et al 2010;Deepa et al 2008).…”

Section: Introductionmentioning

confidence: 99%

Study of chemical composition and volatile compounds along with in-vitro assay of antioxidant activity of two medicinal rice varieties: Karungkuravai and Mappilai samba

et al. 2014

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The objective of this study is to analyze the chemical composition and volatiles present in two medicinal rice varieties of "karungkuravai" and "mappilai samba" and to investigate their total phenolic content and bio activity. Chemical composition of the rice varieties was analyzed using gas chromatography/mass spectroscopy (GC-MS), the volatile compounds are identified using static head space analysis (SHS) followed by GC-MS. Total phenolic content (TPC) is estimated using Folin Ciocalteu colorimetric method, antioxidant assay is done using 1, 1-diphenyl-2-picrylhydrazyl (DPPH) assay and ferric reducing antioxidant power (FRAP) assay. GC-MS and SHS analysis identified pharmaceutically important phytochemicals present in the rice variety. The compounds like "curlone" and "7-chloro-1,3-dihydro-5-phenyl-1-(trimethylsilyl)-2H-1-4-benzodiazapene-2-one" are identified for the first time in any rice variety. Phenols are found to be present in both rice varieties. Both rice varieties also showed antioxidant activity in both DPPH and FRAP assays and the IC 50 values were 91.08 μg/ml and 359.93 μg/ml for "karungkuravai" and "mappilai samba", respectively. . The correlation coefficient and regression analysis of total phenolic content with DPPH assay and FRAP assay show significant positive correlation coefficient values and coefficient of regression values.

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Categorizing rice cultivars based on differences in chemical composition

Cited by 31 publications

References 17 publications

Correlation between grain nutritional content and pasting properties of pre-gelatinized red rice flour

Correlation between grain nutritional content and pasting properties of pre-gelatinized red rice flour

Review of methods for the detection and quantification of adulteration of rice: Basmati as a case study

Study of chemical composition and volatile compounds along with in-vitro assay of antioxidant activity of two medicinal rice varieties: Karungkuravai and Mappilai samba

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