Traditional upland rice varieties in Mindanao [Philippines] with excellent quality and high antioxidant properties
2014
Anies, A.J.P. | Corpuz, H.M. | Romero, M.V.
Traditional rice varieties, which include pigmented and aromatic rices, possess excellent eating qualities. They have potential for export but the production and utilization of these varieties are limited because of their lower yield than modern rice varieties. Cultivation of upland varieties is also seasonal. Five traditional upland rice varieties from North Cotabato and Sultan Kudarat [Mindanao, Philippines]were evaluated for their grain quality profile, anthocyanin content, total phenolic content, and antioxidant capacity. Traditional rice varieties had acceptable milling recoveries, size and shape, and amylose content. Instron hardness of cooked unpolished and polished samples ranged from 2.38-4.01 kg/sq cm and 2.03-2.58 kg/sq cm, respectively. Sensory evaluation revealed that cooked unpolished rice samples have slightly aromatic to aromatic and slightly tasty attributes. Phytochemical analysis showed that polishing greatly decreases anthocyanin and total phenolic contents of the rice samples. Antioxidant ability of the rice samples was evaluated using three different assays. DPPH and ABTS radicals scavenging ability and ferric-reducing antioxidant power (FRAP). Awot and Dinorado had the best grain quality characteristics while Dinorado and Kasagpi exhibited the highest antioxidant properties. Aside from being potential parents for the development of new rice varieties with excellent cooking, eating and nutritional qualities, these traditional upland varieties can be commercialized as quality rice in the world market.
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