Phytochemical, fatty acid and proximal composition of six selected Indonesian brown rice varieties

Effect of illite pretreatment on germinated Brown rice with Special Reference to amino acids, antioxidants, texture, and mineral elements

The pretreatment process of various foods has been reported to improve their nutritional properties. The soaking of brown rice improves the texture and nutrients, which are crucial for cooking and maintaining its high functional value. Illite, a clay mineral, has recently been discovered to improve the nutritional value of seeds. Based on these findings, we soaked brown rice with different concentrations of illite solution for different durations and allowed the germination to perform analyses. Soaking the brown rice for 6 h with a germination period of 48 h was determined to be the optimal condition because of its higher sprout length. In addition, this optimal condition had improved textural characteristics such as reduced hardness, gumminess, chewiness, and cohesiveness, and it also had increased adhesiveness and stabilized resilience and springiness. The treatment solutions were free from heavy metal contaminants, whereas the mineral contents such as K, Ca, Fe, Mg, and Na were significantly increased with the increase in illite concentration. Moreover, our results showed that illite treatment could preserve the color appearance and seed germination. The ratio of essential amino acids to non-essential amino acids and antioxidants (phenolic contentγ-oryzanol, and flavonoid) of germinated brown rice was considerably increased with illite treatment. In germinated brown rice, an increase in DPPH and superoxide dismutase levels, a slight decrease in flavonoids, and no difference in polyphenol content were observed. These findings suggest that pre-soaking brown rice seeds with the appropriate concentration of illite could enhance their nutritional properties, which might attract consumers' interest to include this in their daily diet.

Investigation on Nutritional, Phytochemical, and Antioxidant Abilities of Various Traditional Rice Varieties

Rice (Oryza sativa L.) is a popular grain that is consumed by almost half of the world's population. Rice has several distinct breeds classified as traditional and ancient grains. The consumption of rice by 60% of the world's population is a staple food. Entire grain rice, often known as brown rice, is the unpolished counterpart of white rice, containing bran, germ, and endosperm. Eating whole-grain rice is linked to many health benefits; thus, scientists have focused on identifying and quantifying bioactive chemicals in this meal. The present study assessed the physio-chemical, cooking attributes, mineral contents, phytochemicals, and free radical scavenging capabilities of conventional rice cultivars using known approaches according to particle size analysis. Rice grain lengths varied between 4.10 ± 16 and 6.20 ± 007. The length and thickness ratios of rice were not substantially different (p > 0.05). Kattuyanam has the maximum protein content (9.99 ± 06%) of all the rice varieties that were physio-chemical investigated. It also has highest phenolic content and antioxidant properties compared to gallic acid equivalent (334.900 ± 61 g) (GAE)/100 g, followed by anthocyanins and flavonoids. Total phenolic content and phenolic fractions of the HPLC profile in tested landraces indicate the presence of bioactive substances derived from traditional rice cultivars and a range of phytonutrients, including phenol, revealing their healthy potentials in the present study.