Comparative Analysis of Nutritional Components and Phytochemical Attributes of Selected Thai Rice Bran

Abstract

It is important to raise awareness regarding rice's nutritional quality and health benefits in terms of enhancing rice consumption in people's daily diets. This study evaluated the proximate components and phytochemical profiles of 11 Thai rice bran varieties, 4 non-colored rice brans and 7 colored rice brans, collected from the same agricultural fields. The chemical composition (ash, fat, proteins, fiber, and gross energy) was determined using proximate analysis methods. High-performance liquid chromatography was used to analyze the γ-oryzanol, tocopherols, and anthocyanins, while gas chromatography mass spectrometry determined the free fatty compounds. The phenolic profile was determined using liquid chromatography-mass spectrometry. The results showed great variations in each parameter of the nutritional and bioactive components among different rice bran varieties. Statistical analysis was also performed correlating the results obtained from PCA to categorize the samples by their nutritional characteristics into three main groups: group A with a high content of protein and fiber, group B with a high content of fat and gross energy, and group C with low fat and energy values but high amounts of functional, active components, particularly γ-oryzanol. Anthocyanins were detected in only one sample of colored rice bran. The major free fatty acids found in rice bran samples were oleic, linoleic, and palmitic acids. Systematic assessment of the concentration of these compounds gained from this study would be helpful to the industrial sector for selecting phytochemical-rich varieties as a value-added component in nutritional products.

Comparative analysis of bioactive-phytochemical characteristics, antioxidants activities, and anti-inflammatory properties of selected black rice germ and bran (Oryza sativa L.) varieties

“…PCA is a useful statistical tool for identifying variations between samples and visualizing the cluster of samples depending on variation [ 41 , 42 ]. In this study, PCA was used to classify black rice varieties according to their phytochemical components, antioxidant and anti-inflammatory properties to finally categorized the black rice varieties into three groups.…”

“…According to the PCA results, a high levels of phytochemicals, total phenolics, flavonoids, anthocyanins, and C3G contents, along with high antioxidant properties were categorized into group A. A previous study reported that KAK 1, PES 1, SNG 5 and BKU 5 possessed high protein contents, crude fiber, and mineral contents [ 42 ]. Our findings provide evidence that the black rice varieties, KAK 1, PES 1, SNG 5 and BKU 5, might be the appropriate choices for the consumers who looking for the functional food with high antioxidant as well as high protein and fibers.…”

“…The last group of black rice varieties, CMU 107, K2 and K4 contained lower amounts of phytochemicals compounds, antioxidant and anti-inflammatory properties. However, in previous study, the rice bran extract of CMU 107 had been reported to contain high amount of γ-oryzanol and tocopherol (vitamin E) [ 42 ]. These compounds contain health-promoting benefits such as antioxidant, anti-diabetic, anti-hypertensive and cholesterol-lowering effect [ 49 ].…”

Phytochemical Constitution, Anti-Inflammation, Anti-Androgen, and Hair Growth-Promoting Potential of Shallot (Allium ascalonicum L.) Extract

“…In accordance with the procedure of Arjin et al [ 66 ], the samples were dissolved in 0.01% formic acid and ethanol (1:1, v/v ) to achieve a final concentration of 1 mg/mL, and then purified with the QuEChERS dispersive SPE kit, fat + pigments (Agilent Technology, Santa Clara, CA, USA) prior to being filtered through a 0.22 µm membrane. The phenolic compounds of extract were quantified and analyzed in liquid chromatography (Agilent 1260 Infinity II series), equipped with an electrospray ion quadrupole mass spectrometer 6130 (Agilent Tech., Santa Clara, CA, USA), according to the reported method [ 39 , 67 ]. Solvent A was 5% formic acid.…”

Influence of Vegetable Oils on In Vitro Performance of Lutein-Loaded Lipid Carriers for Skin Delivery: Nanostructured Lipid Carriers vs. Nanoemulsions

“…VCO contains 92% of saturated fatty acids (in the form of triglycerides) and most of them (about 62–70%) are medium-chain fatty acids [ 20 ]. RBO contains approximately 80–85% unsaturated fatty acids [ 21 ], whereas PO comprises approximately equal amounts of saturated and unsaturated fatty acids [ 22 ]. The difference in compositions of these vegetable oils may possess different physicochemical properties and benefits.…”