Effect of Parboiling on Thiamine Content of Rice

Rao, P. B.; Bhattacharya, K. R.

doi:10.1021/jf60147a010

Cited by 28 publications

(11 citation statements)

References 2 publications

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“…Enzymatic dimerization of 3HAA into CA has been shown to occur in extracts prepared from different tissues of various animals (Morgan et al, 1965;Nair, 1972;Feinstein, 1978), and a partially purified preparation from a rat liver nuclear fraction showed some specificity toward 3HAA (Subba Rao & Vaidyanathan, 1966). CA formed by such a nuclear fraction was associated with DNA and inhibited RNA synthesis in isolated nuclei (Nair, 1972).…”

Section: Discussionmentioning

confidence: 99%

Oxidation of 3-hydroxyanthranilic acid to the phenoxazinone cinnabarinic acid by peroxyl radicals and by compound I of peroxidases or catalase

Christen¹,

Southwell-Keely²,

Stocker³

1992

Biochemistry

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Since 3-hydroxyanthranilic acid (3HAA), an oxidation product of tryptophan metabolism, is a powerful radical scavenger [Christen, S., Peterhans, E., & Stocker, R. (1990) Proc. Natl. Acad. Sci. U.S.A. 87, 2506], its reaction with peroxyl radicals was investigated further. Exposure to aqueous peroxyl radicals generated at constant rate under air from the thermolabile radical initiator 2,2'-azobis[2-amid-inopropane] hydrochloride (AAPH) resulted in rapid consumption of 3HAA with initial accumulation of its cyclic dimer, cinnabarinic acid (CA). The initial rate of formation of the phenoxazinone CA accounted for approximately 75% of the initial rate of oxidation of 3HAA, taking into account that 2 mol of 3HAA are required to form 1 mol of CA. Consumption of 3HAA under anaerobic conditions (where alkyl radicals are produced from AAPH) was considerably slower and did not result in detectable formation of CA. Addition of superoxide dismutase enhanced autoxidation of 3HAA as well as the initial rates of peroxyl radical-induced oxidation of 3HAA and formation of CA by approximately 40-50%, whereas inclusion of xanthine/xanthine oxidase decreased the rate of oxidation of 3HAA by approximately 50% and inhibited formation of CA almost completely, suggesting that superoxide anion radical (O2.-) was formed and reacted with reaction intermediate(s) to curtail formation of CA. Formation of CA was also observed when 3HAA was added to performed compound I of horseradish peroxidase (HRPO) or catalytic amounts of either HRPO, myeloperoxidase, or bovine liver catalase together with glucose/glucose oxidase.(ABSTRACT TRUNCATED AT 250 WORDS)

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Section: Discussionmentioning

confidence: 99%

Oxidation of 3-hydroxyanthranilic acid to the phenoxazinone cinnabarinic acid by peroxyl radicals and by compound I of peroxidases or catalase

Christen¹,

Southwell-Keely²,

Stocker³

1992

Biochemistry

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“…Thiamine is stored in the body in a very limited amount, yet the nutrients have an important metabolic role as a cofactor of many enzymes. Thiamine deficiency is more profound among polished rice consumers [ 43 , 44 , 45 ]. Furthermore, within populations lacking the consumption of dairy products, such as Indonesian populations, riboflavin deficiency is predicted to be prevalent [ 46 ].…”

Section: Discussionmentioning

confidence: 99%

Composite Flour from Indonesian Local Food Resources to Develop Cereal/Tuber Nut/Bean-Based Ready-to-Use Supplementary Foods for Prevention and Rehabilitation of Moderate Acute Malnutrition in Children

Fetriyuna

Purwestri

Susandy

et al. 2021

Foods

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Undernourishment is a threat to human health. The prevalence of undernourishment remains alarming, especially among children under five years old in many countries, including Indonesia. Nowadays, the handling of undernourishment has shifted to treatment outside the hospital, utilizing local nutrient-rich foods. At the national level, the utilization of local food resources is a part of the promotion of dietary diversification and the bioeconomy. Ready-to-use supplementary food (RUSF) refers to supplementary foods aimed at improving the nutrition of moderate acute malnutrition (MAM) children under five years old. RUSF biscuit recipes were made using local food resources available in Banten province, Indonesia. To optimize the nutritional profile of the developed RUSF, taro/talas banten were mixed with ground-nut/peanut (Arachis hypogaea L.) and mungbean (Vigna radiata) as protein and lipid sources and red rice (Oryza longistaminata) and maize (Zea mays) as carbohydrate sources, and enriched by the local banana Nangka (Musa textilia). Two formulations were selected for the pilot testing, namely the taro-peanut and taro-peanut/mungbean RUSF biscuits, made from taro Banten, cereal, peanut and/or mungbean, and local banana. The RUSF biscuit showed promising results, presenting a high level of acceptance and a macronutrient composition that meets the standards for MAM children. However, the RUSF biscuits should be fortified with micronutrient premix to fulfill the dietary requirement for the MAM children. The results of this study provide further development opportunities.

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“…For example, the thiamin content of parboiled milled rice was 28% higher when soaked at 60C than when soaked at room temperature prior to steaming. Based on these studies, it was also suggested that an inward migration of soluble thiamin into the rice endosperm only occurred after steaming, and thus was likely associated with the gelatinization process (Subba and Bhattacharya, 1966). Hence steaming conditions might also modify the migration of nutrients from the outer layers towards the endosperm.…”

Section: Zinc Bioavailabilitymentioning

confidence: 99%

“…It was previously demonstrated that modifications to the soaking and steaming conditions of parboiling altered the thiamin content in milled rice (Subba and Bhattacharya, 1966), increasing with longer soaking time and higher temperature. For example, the thiamin content of parboiled milled rice was 28% higher when soaked at 60C than when soaked at room temperature prior to steaming.…”

Section: Zinc Bioavailabilitymentioning

confidence: 99%

“…Parboiling is the process by which rice paddy is hydrated and the starch then gelatinized by hydrothermal treatment, achieved by soaking and steaming. It has long been known that parboiling substantially increases milled rice thiamin content (Hinton, 1948), and the retention of thiamin in milled parboiled rice was shown to be maximized by optimizing the parboiling conditions (Subba and Bhattacharya, 1966). Some information also suggests that modernized methods of commercial parboiling (e.g., hot soaking, pressure steaming) may not only reduce processing time and improve the quality of the parboiled rice product, but also increase the content of some nutrients, including minerals (Ituen andUkpakha, 2011 andMazumder et al, 1960).…”

Section: Introductionmentioning

confidence: 99%

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Changes in the zinc content of selected bangladeshi rice varieties through modified parboiling and milling methods

Dipti

Hotz²,

Kabir

et al. 2018

SAARC J Agric

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Zinc deficiency is prevalent among women and children in Bangladesh, and methods to increase the zinc content of parboiled rice could contribute to its prevention. We quantified the effect of modified parboiling conditions on zinc content and of the degree of milling on zinc and phytate contents of Bangladeshi rice varieties. Parboiling studies varied the conditions used in the local commercial operations, including pre-steaming and soaking times, change of soaking water, and steaming pressure. Milling studies used 10 Bangladeshi varieties at 0% (brown), 2%, 4%, 6%, 8%, and 10% degree of milling. With ambient soaking water, shorter soaking time was observed with a higher zinc content in brown rice, but not in 10% milled rice, and changing soaking water did not modify zinc content in brown or 10% milled rice. Pre-steaming time and open-vs. closed-system steaming had no significant effect on brown or 10% milled rice zinc content. Reducing the degree of milling from 10% to 6% or 4% resulted in a mean increase in zinc content of 27% and 47%, respectively, and an increase in phytate content of 35% and 72%, respectively. Zinc content in milled rice did not appear to be significantly affected by the parboiling conditions tested. While lower degree of milling resulted in higher zinc content, it is uncertain whether the higher phytate content would fully negate this increase by decreasing the bioavailable fraction of zinc. Human studies of zinc bioavailability from Bangladeshi rice at different degrees of milling are warranted.

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Effect of Parboiling on Thiamine Content of Rice

Cited by 28 publications

References 2 publications

Oxidation of 3-hydroxyanthranilic acid to the phenoxazinone cinnabarinic acid by peroxyl radicals and by compound I of peroxidases or catalase

Oxidation of 3-hydroxyanthranilic acid to the phenoxazinone cinnabarinic acid by peroxyl radicals and by compound I of peroxidases or catalase

Composite Flour from Indonesian Local Food Resources to Develop Cereal/Tuber Nut/Bean-Based Ready-to-Use Supplementary Foods for Prevention and Rehabilitation of Moderate Acute Malnutrition in Children

Changes in the zinc content of selected bangladeshi rice varieties through modified parboiling and milling methods

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