Profile of phenolic compounds in Indonesian rice (Oryza sativa) varieties throughout post-harvest practices

Setyaningsih, Wiwik; Hidayah, Nikmatul; Saputro, Irfan E.; Palma, Miguel; Barroso, Carmelo Garcı́a

doi:10.1016/j.jfca.2016.10.004

Cited by 10 publications

(7 citation statements)

References 35 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In addition to being considered as aromatic rice, together with Mentik Wangi, Pandan Wangi is described as a round-shaped and relatively thick grain [43]. Rojolele rice is characterised by long slender grains with a high elongation ratio.…”

Section: Resultsmentioning

confidence: 99%

Key-Marker Volatile Compounds in Aromatic Rice (Oryza sativa) Grains: An HS-SPME Extraction Method Combined with GC×GC-TOFMS

et al. 2019

Self Cite

View full text Add to dashboard Cite

The aroma of rice essentially contributes to the quality of rice grains. For some varieties, their aroma properties really drive consumer preferences. In this paper, using a dynamic headspace solid-phase microextraction (HS-SPME) system coupled to a two-dimensional gas chromatography (GC×GC) using a time-of-flight mass spectrometric detector (TOFMS) and multivariate analysis, the volatile compounds of aromatic and non-aromatic rice grains were contrasted to define some chemical markers. Fifty-one volatile compounds were selected for principal component analysis resulting in eight key-marker volatile compounds (i.e., pentanal, hexanal, 2-pentyl-furan, 2,4-nonadienal, pyridine, 1-octen-3-ol and (E)-2-octenal) as responsible for the differences between aromatic and non-aromatic rice varieties. The factors that are most likely to affect the HS-SPME efficiency for the aforementioned key-marker compounds were evaluated using a 2III5−2 fractional factorial design in conjunction with multi-response optimisation. The method precision values, expressed as % of coefficient of variation (CV), were ranging from 1.91% to 26.90% for repeatability (n = 9) and 7.32% to 37.36% for intermediate precision (n = 3 × 3). Furthermore, the method was successfully applied to evaluate the volatile compounds of rice varieties from some Asian countries.

show abstract

Section: Resultsmentioning

confidence: 99%

Key-Marker Volatile Compounds in Aromatic Rice (Oryza sativa) Grains: An HS-SPME Extraction Method Combined with GC×GC-TOFMS

et al. 2019

Self Cite

View full text Add to dashboard Cite

show abstract

“…Thus, it is believed that both polishing and hydrothermal treatment significantly impact the amount of polyphenols present in When comparing the results of raw rice in relation to the total polyphenol content for both countries studied with brown, parboiled and white rice, there is an average reduction of 477; 249; 29; 49 g.g -1 respectively, mainly for the last two treatments. Thus, it is observed that polyphenols are sensitive to heat in the parboiling process, as well as the presence of oxygen and light (Roberto et al, 2010;Setyaningsih et al, 2016). According to Walter and Marchesan (2011) the total phenols percentage in rice grains has been commonly associated with antioxidant activity.…”

Section: Total Antioxidant and Phenolic Propertiesmentioning

confidence: 99%

FATTY ACID PROFILE AND ANTIOXIDANT CAPACITY OF ORYZA sativa L. (JAPÔNICA SUBSPECIES) MARKETED IN ITALY AND BRAZIL: A COMPARISON

Schmitz¹,

Samaniego‐Sánchez²,

Tedeschi³

et al. 2021

J microb biotech food sci

View full text Add to dashboard Cite

This cereal, regardless of the process conditions, is present in the daily diet of consumers as an important food in healthy diets, rich in phenolic compounds, tocopherols, tocotrienols, and oryzanol (Liu 2007; Gani et Pascual et al., 2013). The functional and nutritional benefits present in rice stimulate the consumption of brown rice, as its intake helps to regulate and prevent the risk of chronic diseases associated with oxidative damage, cardiovascular diseases, and other diseases. This is due to the tocotrienols, sterols, and γ-oryzanol content with high antioxidant activity, anti-inflammatory properties, and inhibition in the tumor formation (Mira et al., 2008; Butsat & Siriamornpun, 2010; Goufo & Trindade, 2014). Unsaponifiable fraction components of rice, with approximately 50% -oryzanol, have an important functional value due to their antioxidant capacity that inhibits or delays oxidative reactions. These effects are associated not only with the unsaponifiable matter composition but also with the saponifiable components present in rice such as fatty acids (Chim et al., 2006; Walter et al., 2008). Based on the above, this work aimed to study the profile of fatty acids in crude, white and parboiled rice (Oryza sativa L.) marketed in Brazil and Italy. MATERIAL AND METHODSItalian rice samples (Oryza sativa L.), Japanese subspecies, and superfine and long classification were acquired in a rice processing plant in the Vale do Pó, in the region of Ferrara, Emiglia Romagna. Brazilian processed rice samples (Oryza sativa L.), Japanese subspecies, of type 1 -superfine and long classification, were provided by a rice processor from the region of Itajaí Valley, Santa Catarina. The experimental study was carried out at the Food Chemistry Laboratory, at the Pharmacy Department at the University of Ferrara (UNIFE), and the Food Rice stands out as the most consumed cereal in the world because it is a source of vitamins, minerals, fiber, bioactive compounds, and unsaturated fatty acids. Based on this assumption, the objective of this work was to qualify and quantify fatty acids, in samples consisting of raw, integral, parboiled, and white rice marketed in southern Brazil (Vale do Itajaí) and the Vale do Pó region in northern Italy. The results of this work demonstrate that 95% of the total lipid content, in the respective rice typologies of both countries, is represented by palmitic, oleic, and linoleic acid. These results indicate that the technological processes influence the nutritional and functional quality of the rice grain in these countries. Regarding the content of total polyphenols, the maximum average value obtained was 477 g Eq g -1 for rice from both countries and the best results for antioxidant activity, using the Photoquem® method with methanolic extract, was 3.43 µM Eq Trolox g -1 for the Italian rice samples. These results indicate that the technological processes influence the nutritional and functional quality of rice grain from these countries. ARTICLE INFO

show abstract

“…The differences on the phenolic composition and concentration in rice samples are due to different cultivars as well as post-harvest handlings. 4 Figure 5 shows the results of the determination of phenolic compounds in the studied rice samples. Table 4 contains the recoveries found for spiked whole grain extract (sample 1) and spiked polished rice extract (sample 2).…”

Section: Journal Of Agricultural and Food Chemistrymentioning

confidence: 99%

“…3 Phenolic acids and their aldehydes are the most common phenolic compounds in rice grains. 4 The phenolic acids are derived from both hydroxybenzoic acid (C 6 −C 1 ) and hydroxycinnamic acid (C 6 −C 3 ). 5 A number of studies in the literature have reported that more than 30 phenolic compounds have been identified in various types of rice cultivars.…”

Section: ■ Introductionmentioning

confidence: 99%

Fast Determination of Phenolic Compounds in Rice Grains by Ultraperformance Liquid Chromatography Coupled to Photodiode Array Detection: Method Development and Validation

Setyaningsih

Saputro

Carrera

et al. 2019

J. Agric. Food Chem.

View full text Add to dashboard Cite

There are several phenolic compounds in rice grains providing benefits for human health. The concentration of phenolic compounds in rice is strongly affected by the polishing steps during rice production. A new sensitive ultraperformance liquid chromatography–ultraviolet–visible spectroscopy method with a photodiode array detection protocol has been developed and validated for the quantitation of phenolic compounds in rice grains. Several working variables and two different columns were evaluated. Finally, a less than 3 min analysis time was developed to achieve enough resolution for the simultaneous determination of the 20 most common phenolic compounds in rice. The analytical properties for the separation method produced an adequate sensitivity for all phenolic compounds in the regular range for phenolics in rice, 0.5–100 mg L–1 (R 2 > 0.997), with high precisions for both repeatability and intermediate precisions (coefficients of variation less than 0.4 and 2.5% for the retention time and area of the peaks, respectively).

show abstract

Profile of phenolic compounds in Indonesian rice (Oryza sativa) varieties throughout post-harvest practices

Cited by 10 publications

References 35 publications

Key-Marker Volatile Compounds in Aromatic Rice (Oryza sativa) Grains: An HS-SPME Extraction Method Combined with GC×GC-TOFMS

Key-Marker Volatile Compounds in Aromatic Rice (Oryza sativa) Grains: An HS-SPME Extraction Method Combined with GC×GC-TOFMS

FATTY ACID PROFILE AND ANTIOXIDANT CAPACITY OF ORYZA sativa L. (JAPÔNICA SUBSPECIES) MARKETED IN ITALY AND BRAZIL: A COMPARISON

Fast Determination of Phenolic Compounds in Rice Grains by Ultraperformance Liquid Chromatography Coupled to Photodiode Array Detection: Method Development and Validation

Contact Info

Product

Resources

About