Influence of Cropping Season on Lipid Content and Fatty Acid Composition of Lowland Non-glutious Brown Rice

Taira, Hirokadzu; Fujii, Keishi

doi:10.1626/jcs.48.371

Cited by 21 publications

(18 citation statements)

References 2 publications

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“…The 50% DPPH radical-scavenging activity of these compounds was investigated. As expected, the compounds exhibited high values (10)(11)(12), as shown in Table 4. Also, in bran from the 96-100% milling yield of 2001 (which had exhibited the highest DPPH radical-scavenging activity) the content of a-tocophenol was approximately 1.5 times, and the content of g -oryzanol was approximately 3 times, those of bran from the 96-98% milling yield of 1996 (confirmed by calibration curve), as shown in Fig.…”

Section: Anti-oxidation Activity Of Various Rice Branssupporting

confidence: 80%

Anti-Oxidation Activity of Various Rice Brans

et al. 2006

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The original concept of rice brands resulted from consumer demand for a quality improvement in rice. In the Edo era, when rice was identified with the locality of its production, rice types such as Sanuki-mai and Omi-mai were given the brand name of their region. Rice brands and the areas of their distribution were thus named according to the brands of the prefecture. In 1970 the current naming system and distribution system were established to ensure a smooth distribution of rice. Since 1979 the government has regulated the purchase prices according to growing locality, variety and brand. The range between these prices has been increased in order to encourage the production of higher quality rice.It is assumed that plants that grow in strong sunlight under conditions of oxygen stress, contain a highly active anti-oxidants. (1) These anti-oxidants metabolize active oxygen and radicals in plants, they have a role in preventing aging and various diseases such as cancer, and they a noticeable beneficial influence on health. (2-4) The degree to which the DPPH radical (1, 1-Diphenyl-2-picrylhydrazyl, a free radical) is scavenged by such compounds can be used to determine anti-oxidation efficacy. The authors therefore studied the radical-scavenging effects of, and the anti-oxidants contained in, bran obtained at different milling yields of rice of ten brands and varieties. Firstly, the DPPH radical-scavenging effects were compared between brown and milled Nihonbare rice (90% milling yield) of different harvest years. A higher DPPH radical-scavenging activity was confirmed for brown rice. These results, lead to the study of the radical-scavenging activity of nine cultivars of high quality rice and then the differences in those activities were identified. The DPPH radical-scavenging effects of bran obtained at seven steps of milling yields of Nihonbare rice from different harvest years (1996 to 2002) were also investigated. The results identified which step (milling yield) produced bran with the highest anti-oxidation efficacy and which compound was associated with it. Abstract: It is well known that most of the nutritional components of rice are contained in outer layers of bran and germ and that these have various effects on the health of the consumer. This study aimed to clarify the anti-oxidation activity of the bran of rice of ten cultivars, including the standard cv. Nihonbare. Rice samples were milled through seven discrete steps of milling yield, i.e. 98-100%, 96-98%, 94-96%, 92-94%, 90-92%, 88-90% and 88-100%. The radical-scavenging activity, including that against the active oxygen, was investigated on the bran obtained from each step. The results showed that bran obtained from a milling yield of 98-100% of newly harvested rice has the highest anti-oxidation effect. 585 JOS

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Section: Anti-oxidation Activity Of Various Rice Branssupporting

confidence: 80%

Anti-Oxidation Activity of Various Rice Brans

et al. 2006

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“…Lipid content and fatty acid composition in non-glutinous brown rice are affected by daily mean temperature during the ripening stages (Taira et al, 1979a). The daily mean temperature during the ripening stages was significantly and positively correlated with the contents of lipid, myristic, palmitoleic, stearic, oleic, and arachidic acids, but negatively correlated with the contents of linoleic and linolenic acids (Taira et al, 1979b). Furthermore, oleic acid content was highly and negatively correlated with linolenic acid content (Taira et al, 1979b).…”

Section: Introductionmentioning

confidence: 99%

Variations in lipid content and fatty acid composition of major non-glutinous rice cultivars in Japan

Kitta

Ebihara

Iizuka

et al. 2005

Journal of Food Composition and Analysis

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“…This result is consistent with the report of Matsue et al (1991), but the correlation coefficient in the year 2000 was low. Taira et al (1979) showed a positive correlation between the content of free fatty acids and ripening temperature. In this study, a significant negative correlation was observed between the content of free fatty acids and the heading date in 2000, though not in 1999, showing that the earlier the heading, the higher the content of free fatty acids (Fig.…”

Section: Materials and Methods Reported That Texture Characteristics mentioning

confidence: 93%

An Efficient Method for Evaluating the Palatability Deterioration During Storage in Rice

Matsue¹,

Uchimura²,

Sato³

et al. 2003

Plant Production Science

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This study was conducted to establish an efficient selection method for breeding highly palatable rice cultivars with less deterioration in palatability during storage. The palatability of the rice stored at room temperature for one yr (old rice) negatively and significantly correlated with the content of free fatty acids in the polished rice and the hardness/adhesion ratio (H/ -H ratio) of the cooked rice. Thus, we examined the correlation coefficients of the content of free fatty acids and the H/ -H ratio for the old rice and rice stored in a stability-testing chamber (STC) kept at 40°C and relative humidity of 95% for various periods (10, 20, 30 and 60 d). The highest correlation coefficient was observed between the values in the old rice and those in the rice stored in the STC for 30 d. The palatability of the old rice did not correlate with the content of free fatty acids after a 30-d stored in the STC, but negatively and significantly correlated with the H/ -H ratio after a 30 d stored in the STC. These results show that we can efficiently evaluate the palatability deterioration during storage in rice by measuring the H/ -H ratio of the cooked rice after the stored in the STC for 30 d. The content of the free fatty acids is an effective indicator of palatability deterioration in the old rice, but that in the rice stored in the STC for 30 d is not.Key words: Free fatty acids, Old rice, Paddy rice, Palatability, Stability-testing chamber, Texture characteristics.Since rice is stored and marketed mainly as brown rice, the prevention of deterioration in palatability of brown rice during storage is important for stable supply. Consumers expect rice with superior palatability to be supplied all the year round. Shigyo and Ono (1991) pointed out the importance of an appropriate postharvest technique including the method of storage for the improvement of the palatability of rice produced in Kyushu, Japan. From these points of view, less deterioration during storage in terms of palatability is an important agricultural characteristic requirement for new rice cultivars.There are many reports showing the palatability deterioration and the changes in various components that cause the deterioration of other qualities during storage (Yasumatsu et al., 1965a(Yasumatsu et al., , 1965bShibuya et al., 1974). Even in the cultivars with superior palatability, palatability deterioration after a long storage varies with the cultivar, and the presence of cultivars with superior and inferior palatability has been reported (Matsue et al., 1991;Wada et al., 2001). Furthermore, it has been efficient method for the selection of the rice cultivars with less deterioration during storage is needed.Therefore, an efficient screening method, by which the palatability deterioration during storage in rice can be evaluated within a short period, before sowing in the next year, is urgently needed.In this study, we tried to evaluate the palatability deterioration during storage by examining the characters of the rice stored in a stab...

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Influence of Cropping Season on Lipid Content and Fatty Acid Composition of Lowland Non-glutious Brown Rice

Cited by 21 publications

References 2 publications

Anti-Oxidation Activity of Various Rice Brans

Anti-Oxidation Activity of Various Rice Brans

Variations in lipid content and fatty acid composition of major non-glutinous rice cultivars in Japan

An Efficient Method for Evaluating the Palatability Deterioration During Storage in Rice

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