Influence of cooking process on the content of water‐soluble B vitamins in rice marketed in Iran

Abstract

The aim of this study was to analyze the effect of cooking method on thiamin (B1), riboflavin (B2), and pyridoxine (B6) vitamin content of rice samples consumed in Iran by using high‐performance liquid chromatography technique. The amount of B1, B2, and B6 obtained ranged from 2.98 to 15.89, 1.15 to 22.19, and 0.96 to 4.44 μg/g, respectively, for the boiling method. In the traditional method, these vitamins had a concentration between 4.09 and 29.55, 4.87 and 16.19, and 1.52 and 12.18 μg/g, respectively. However, limit of detection (LOD) values for B1, B2, and B6 vitamins were 0.159, 0.090, and 0.041 μg/ml, respectively. Multivariate methods and heatmap visualization were applied to estimate the correlation among the type and amount of vitamins and cooking methods. According to heatmap findings, B1 and B6 vitamins and the cooking method had the closest accessions, representing that this variable had similar trends. Nevertheless, it can be concluded that the traditional cooking method can maintain more vitamins in rice samples.

Pengaruh Frekuensi Pencucian Beras Terhadap Kadar Vitamin B1, Serat Kasar, Dan Total Gula Pada Nasi

“…Selain itu, penurunan tersebut disebabkan saat proses beras diolah menjadi nasi melalui serangkaian proses mulai dari pencucian, perebusan, dan pengukusan, dimana proses tersebut dapat mempengaruhi kadar vitamin B1 (Rahmawati & Sa'diyah, 2020). Menurut Rezaei et al, 2022& Chayati, 2014, penurunan vitamin B1 juga dapat disebabkan oleh karakteristik vitamin B1 yang dapat rusak pada suhu tinggi (>65°C), rusak pada pH 9, serta jumlah air yang digunakan dan dibuang Penelitian yang dilakukan Rezaei et al (2022), nasi yang diolah tradisional memperoleh hasil kandungan vitamin B1 memiliki rata-rata 10,02 µg/g, sebagian besar nasi yang diolah dengan perebusan memiliki kandungan vitamin B1 lebih rendah karena dalam pengolahan makanan berpotensi mengubah stabilitas termal vitamin dalam makanan selain itu, beberapa vitamin terbuang selama pembilasan karena sifat kelarutannya dalam air. Selain itu juga terdapat penelitian yang dilakukan oleh Sukmawati et al (2016), bahwa pencucian beras yang dilakukan secara berulang kali dapat menurunkan kadar vitamin B1 karena vitamin B1 ikut larut dalam air cucian beras.…”

Endangered indigenous rice varieties as a source of B vitamins for the undernourished population

“…Fortification of rice with different vitamins and minerals is considered to be an important step toward addressing endemic malnutrition in rice‐growing countries. While rice endosperm is virtually devoid of micronutrients, brown rice is known to contain several vitamins and minerals (Deb et al, 2015; Mondal et al, 2021; Rezaei et al, 2022; Roy et al, 2021). Knowledge of vitamin contents of specific rice landraces is important for strategizing the nutritional security of populations through the public distribution of vitamin‐rich rices, as a viable and cheaper alternative to rice fortification programs.…”

“…However, there is very limited information on the presence of B vitamins in rice landraces in its brown, or polished form. Liquid chromatographic method has evolved as one of the best methods for the identification and quantitative determination of B vitamins in food matrixes (Nguyen et al, 2021; Rezaei et al, 2022). Thiamine, riboflavin, nicotinic acid, biotin, pantothenic acid, and so forth have been reported by liquid chromatographic methods in a small number of indica rice landraces (Cho et al, 2020; Deepa et al, 2008; Priya et al, 2019; Roy et al, 2021; Sumczynski, et al, 2018).…”