Lipid content and fatty acid composition of brown rice of cultivars of the United States

Taira, Hirokadzu; Itani, Tomio

doi:10.1021/jf00081a013

Cited by 21 publications

(7 citation statements)

References 5 publications

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“…These estimates were comparable or even better than the values of 38.4% oleic acid, 34.4% linoleic acid and 2.2% α-linolenic acid of PUFA; 2.9% stearic acid and 21.5% palmitic acid of SFA (Sayre and Saunders, 1990). The present results were also comparable with those reported by Resurreccion and Juliano (1975) and Taira and Itani (1988).…”

Section: Fatty Acid Pro Lesupporting

confidence: 93%

Morphological, Biochemical and Molecular Characterization of Indigenous Aromatic Rice of Assam

Bordoloi

Sarma

Barua

et al. 2021

Preprint

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We carried out the morphological, biochemical and molecular characterization of 20 indigenous Joha (aromatic) rice cultivars of Assam. Distinctiveness, Uniformity and Stability (DUS) characterization of the cultivars revealed polymorphism in thirty-seven traits, establishing distinctiveness for their utilization in breeding programmes. Unweighted Neighbour Joining (UNJ) clustering based on usual Euclidean distances for the polymorphic markers grouped the cultivars into three multi-genotypic clusters. The Joha rice cultivars showed highly significant differences for all the quantitative traits except for panicle length. The genotypic and phenotypic coefficients of variability (GCV & PCV) were high for grain yield ha− 1 (24.62 & 24.85%) and filled grains panicle− 1 (23.69 & 25.02%). All the traits except days to flowering and maturity, flag leaf breadth and spikelet fertility exhibited high heritability along with high to moderate genetic advance, indicating the predominant role of additive gene action. Mahalanobis D2 analysis revealed three multi-genotypic and four mono-genotypic clusters of the cultivars. The cultivars' average polyunsaturated fatty acids were 37.9% oleic acid, 39.22% linoleic acid and 0.5% linolenic acid. The fatty acid profile of Local Joha was superior to the other cultivars as it showed a high level of linoleic and linolenic acid and low saturated fatty acid content. Kon Joha 4 and Ronga Joha contained the highest iron (82.88 mg kg− 1) and zinc (47.39 mg kg− 1), respectively, while protein content of Kon Joha-1 and amylose content of Harinarayan were the highest. Joha-Bihpuria showed the highest gel consistency of 140.50 mm. Kalijeera, Kunkuni Joha, Kon Joha-5, Manimuni Joha and Kon Joha-2 accorded a strong aroma. PCR amplified 174 alleles with a mean value of 2.64 across the 66 polymorphic SSR markers. PIC values ranged from 0.091 to 0.698, with an average of 0.326. The highly informative (PIC > 0.50) markers were RM316, RM283, RM585, RM1388, RM3562, RM171, R1M30, RM118, RM11and RM29 for identification of the twenty aromatic rice cultivars. The UNJ clustering based on Jaccard's coefficients classified the 20 cultivars into three distinct clusters with eight, ten and two entries.

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Section: Fatty Acid Pro Lesupporting

confidence: 93%

Morphological, Biochemical and Molecular Characterization of Indigenous Aromatic Rice of Assam

Bordoloi

Sarma

Barua

et al. 2021

Preprint

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“…TAIRA & ITANI (1988), avaliando grãos integrais de diferentes cultivares, obtiveram valores entre 2,3 e 3,2%, enquanto os resultados de MANO et al (1999) variaram entre 2,2 e 2,6%. Na fração lipídica, foi observada proporção de 84-87% de lipídios neutros, 5-7% de glicolipídios e 7-9% de fosfolipídios.…”

Section: Lipídiosunclassified

“…Os principais ácidos graxos no arroz são os ácidos palmítico (16:0), oléico (18:1) e linoléico (18:2), correspondendo a aproximadamente 95% dos ácidos graxos presentes nos lipídios totais (TAIRA & ITANI, 1988;MANO et al, 1999). Portanto, o arroz contém proporção significativa de ácidos graxos insaturados, que possuem papel importante em vários processos fisiológicos e que, por não serem sintetizados pelo organismo humano, devem ser supridos pela alimentação.…”

Section: Lipídiosunclassified

Arroz: composição e características nutricionais

2008

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RESUMO Devido à importância do arroz na dieta INTRODUÇÃOO arroz (Oryza sativa) é um dos cereais mais produzidos e consumidos no mundo, caracterizandose como principal alimento para mais da metade da população mundial. Sua importância é destacada principalmente em países em desenvolvimento, tais como o Brasil, desempenhando papel estratégico em níveis econômico e social. A produção anual de arroz é de aproximadamente 606 milhões de toneladas. Nesse cenário, o Brasil participa com 13.140.900t (2,17% da produção mundial) e destaca-se como único país não-asiático entre os 10 maiores produtores (FAO, 2006).Apenas uma pequena quantidade de arroz é consumida como ingrediente em produtos processados, sendo seu maior consumo na forma de grão. O arroz é uma excelente fonte de energia, devido à alta concentração de amido, fornecendo também proteínas, vitaminas e minerais, e possui baixo teor de lipídios. Nos países em desenvolvimento, onde o arroz -REVISÃO BIBLIOGRÁFICA-

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“…There are five major fatty acids in brown rice (16:0, 18:0, 18:1, 18:2, and 18:3) and some minor fatty acids, such as myristic (14:0) and 20:0. Substantial variations have been found in fatty acid composition among rice cultivars (Taira and Itani, 1988;Goffman et al, 2003;Kitta et al, 2005). Although quantitative genetic approaches have been applied in the identification of QTLs controlling oil content in brown rice (Wang et al, 2008;Liu et al, 2009;Qin et al, 2010), few or no QTLs analysis has been carried out for fatty acid composition in the monocot model plant to our knowledge.…”

Section: Introductionmentioning

confidence: 99%

Identification of Quantitative Trait Loci for Lipid Metabolism in Rice Seeds

et al. 2012

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Plant seed oil is important for human dietary consumption and industrial application. The oil trait is controlled by quantitative trait loci (QTLs), but no QTLs for fatty acid composition are known in rice, the monocot model plant. QTL analysis was performed using F(2) and F(2:3) progeny from a cross of an indica variety and a japonica variety. Gas chromatography-mass spectrometry (GC-MS) analysis revealed significant differences between parental lines in fatty acid composition of brown rice oil, and 29 associated QTLs in F(2) and/or F(2:3) populations were identified throughout the rice genome, except chromosomes 9 and 10. Eight QTLs were repeatedly identified in both populations across different environments. Five loci pleiotropically controlled different traits, contributing to complex interactions of oil with fatty acids and between fatty acids. Nine rice orthologs of Arabidopsis genes encoding key enzymes in lipid metabolism co-localized with 11 mapped QTLs. A strong QTL for oleic (18:1) and linoleic (18:2) acid were associated with a rice ortholog of a gene encoding acyl-CoA:diacylglycerol acyltransferase (DGAT), and another for palmitic acid (16:0) mapped similarly to the acyl-ACP thioesterase (FatB) gene ortholog. Our approach rapidly and efficiently identified candidate genes for mapped QTLs controlling fatty acid composition and oil concentration, providing information for improving rice grain quality by marker assisted selection.

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Lipid content and fatty acid composition of brown rice of cultivars of the United States

Cited by 21 publications

References 5 publications

Morphological, Biochemical and Molecular Characterization of Indigenous Aromatic Rice of Assam

Morphological, Biochemical and Molecular Characterization of Indigenous Aromatic Rice of Assam

Arroz: composição e características nutricionais

Identification of Quantitative Trait Loci for Lipid Metabolism in Rice Seeds

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