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Title: Physicochemical and nutritional properties of pigmented rice subjected to different degrees of milling

Author
item FERNANDES-PAVIA, FLAVIA - Universidade Federal De Pelotas
item VANIER, NATHAN - Universidade Federal De Pelotas
item VILLANOVA, FRANCIENE DE - Universidade Federal De Pelotas
item Berrios, Jose
item Takeoka, Gary
item CARDOSA-ELIAS, MOACIR - Universidade Federal De Pelotas

Submitted to: Journal of Food Composition and Analysis
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 5/8/2014
Publication Date: 8/25/2014
Citation: Fernandes-Pavia, F., Vanier, N.L., Villanova, F.A., Berrios, J.D., Takeoka, G.R., Cardosa-Elias, M. 2014. Physicochemical and nutritional properties of pigmented rice subjected to different degrees of milling. Journal of Food Composition and Analysis. 35(1):10-17. doi: 10.1016/j.jfca.2014.05.003.

Interpretive Summary: Recent studies have reported the health benefits of pigmented rice cultivars due to the presence of bioactive compounds in its bran layer of seed. This study evaluated the proximate composition, colour, and main antioxidant compounds (total flavonoids, anthocyanins and proanthocyanidins contents, and total phenolics) present in the bran layer of seed of IAC-600 black rice and MPB-10 red rice cultivars as a function of degree of milling DOM, at 0%, 4%, 7%, 10%, 12% and 15% of DOM. Black rice showed a thickener bran layer than red rice. Around 80% and 65% of the ash content on red and black rice, respectively, was distributed in the bran layer. 4% DOM reduced 47% of the fat content in red rice, while in order to reduce similar fat content in black rice, a 7% DOM was necessary to apply. The total free phenolics were around 6- and 7-times higher for black and red rice, respectively, than bound phenolics. Milled red rice showed higher antioxidant activity than milled black rice, while non-milled rice presented reversed pattern of free and bound phenolics content.

Technical Abstract: Recent studies have reported the health benefits of pigmented rice cultivars due to the presence of bioactive compounds in its bran layer of caryopsis. This study evaluated the proximate composition, colour, total flavonoids, anthocyanins and proanthocyanidins contents, as well as the total phenolics and antioxidant activity of IAC-600 black rice cultivar and MPB-10 red rice lineage as a function of degree of milling DOM, at 0%, 4%, 7%, 10%, 12% and 15% of DOM. Black rice showed a thickener bran layer than red rice. Around 80% and 65% of the ash content on red and black rice, respectively, was distributed in the bran layer. 4% DOM reduced 47% of the fat content in red rice, while in order to reduce similar fat content in black rice, a 7% DOM was necessary to apply. The total free phenolics were around 6- and 7-fold higher for black and red rice, respectively, than bound phenolics. Milled red rice showed higher DPPH. and ABTS.+ antioxidant activities than milled black rice, while non-milled rice presented reversed pattern of free and bound phenolics content.