Grain quality profile and phytochemical content of selected pigmented rice lines
2014
Gonzalez, S.T.Jr. | Soco, O.C. | Dacumos, M.B. | Arocena, E.C. | Corpuz, H.M. | Romero, M.V.
The growing interest and utilization of pigmented rice for various functional food and pharmaceutical applications prompted the breeders to develop new varieties of this rice type with higher yield, better eating quality, and higher nutrient content. This study was conducted to determine the grain quality profile and phytochemical content of pigmented rice lines to assist the breeders in selecting for excellent eating and nutritional quality. Milling potential, physical attribute, physicochemical properties of pigmented rice lines in 2012 Dry Season and Wet Season were evaluated. The anthocyanin and phenolic content and free radical scavenging activity of the samples were also analyzed. In both cropping seasons, most of the red-colored rices passed the milling recoveries. Pigmented rice lines had predominantly long and slender grains and did not change during the two cropping seasons. The amylose content varied from 0.5 to 27.08% and 4.08 to 22.66% for the Dry and Wet Season, respectively. Rice with low gelatinization temperature (GT) also predominated in most pigmented rice lines but few samples with intermediate and high intermediate GT grains were also observed. Result of phytochemical analysis revealed that black-colored rices 611.0-1044.4 mg/kg (12 DS) and 270.6-618.8 mg/kg (12 WS) had higher concentration of total anthocyanin than red-colored rice (18.12-109.7 mg/kg (12 DS) and 22.6-83.2 mg/kg (12 WS)) in both cropping season. On the other hand, red-colored rice (76.53-90.6% (12 DS) and 77.74-85.6% (12 WS)) had stronger free radical scavenging activity than black-colored rices 79.6-86.9% (12 DS) and 39.15-85.1% (12 WS)). The pertinent information generated from this study are useful guide in identifying and choosing breeding materials with premium eating and nutritional qualities that suit the particular needs of consumers and food industry.
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