Determination of the mineral composition of Brazilian rice and evaluation using chemometric techniques

Abstract

The mineral composition of Brazilian rice samples was determined and the data obtained were evaluated using principal component analysis (PCA) and hierarchical cluster analysis (HCA). Nineteen commercial rice samples were analyzed, six being brown, seven parboiled and six white. The elements were determined employing inductively coupled plasma optical emission spectrometry (ICP OES), and the accuracy was confirmed using a certified reference material of rice flour. The PCA showed the formation of three clusters: a group with the brown rice samples, other with the parboiled rice samples and another of the white rice samples. PCA also showed that the brown rice samples are richer in minerals than the white and parboiled rice samples. Calcium, sodium, zinc and manganese in white rice samples are higher than in parboiled rice samples, while the parboiled rice has higher contents of iron, magnesium, strontium, potassium and phosphor. HCA also demonstrated formation of three major groups, confirming the results obtained by PCA. Application of HCA in the subgroups of rice samples clearly showed separation of rice brands and also separation between the raw and cooked samples. The mineral composition in the rice samples analyzed agrees with data reported by other authors. This paper revealed that the mineral compositions for white, brown and parboiled rice are significantly different.

Mineral profile exploratory analysis for rice grains traceability

“…Brazilian rice has been monitored concerning organic and traditional cultivation systems (Borges et al, 2015), mineral composition and daily intake (Da Silva Iago, Ana, & da Silva Maria, 2018;Silva & Ferreira, 2013). Da Silva Iago et al (2018) discriminated white, parboiled, and brown rice mostly by essential element content.…”

Retention of Zn, Fe and phytic acid in parboiled biofortified and non-biofortified rice

“…In contrast, Denardin et al (2004) reported 44% lower Zn concentration in milled parboiled rice compared to milled non-parboiled rice, without reporting the degree of milling (DOM). Furthermore, two surveys in Brazilian markets showed that Zn concentration in milled parboiled rice was lower compared to milled non-parboiled rice ( Da Silva et al, 2013 , Runge et al, 2019 ). The Fe concentration found by Da Silva et al (2013) was twice as high in milled parboiled rice compared to milled non-parboiled rice, whereas Runge et al (2019) did not find differences between these two types of rice (DOM unreported).…”

Effect of parboiling conditions on zinc and iron retention in biofortified and non‐biofortified milled rice

“…[10][11][12] However, lower zinc concentration has been reported in milled parboiled rice compared to milled non-parboiled rice from markets in Bangladesh and Brazil. [12][13][14] Taleon et al 3 reported 21-25% higher zinc losses during milling of parboiled rice (7.5-10.0% bran removal and soaked at 20 °C) compared to nonparboiled rice. Up to 44% higher zinc losses were found by Denardin et al 15 in milled parboiled rice obtained from rough rice soaked in hot water (>60 °C) compared to milled non-parboiled rice.…”

“…Hence parboiled rice is considered as more nutritious than non‐parboiled rice 10 ‐ 12 . However, lower zinc concentration has been reported in milled parboiled rice compared to milled non‐parboiled rice from markets in Bangladesh and Brazil 12 ‐ 14 . Taleon et al 3 .…”

“… 10 , 11 , 12 However, lower zinc concentration has been reported in milled parboiled rice compared to milled non‐parboiled rice from markets in Bangladesh and Brazil. 12 , 13 , 14 Taleon et al . 3 reported 21 – 25% higher zinc losses during milling of parboiled rice (7.5 – 10.0% bran removal and soaked at 20 °C) compared to non‐parboiled rice.…”