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Fat and Fatty Acid Content of Rice -2007

Muhammad Ali Siddiquee
Senior Scientific Officer
Grain Quality and Nutrition Division, BRRI

Khandaker Aminul Kabir
chief Scientific Office and head
Grain Quality and Nutrition Division, BRRI

Abstract/ Executive Summary:

Rice starch is mainly composed of free fatty acids containing larger amount of palmitic acid. Fatty acid composition of lipids from brown and polished rice was studied by gas chromatography on the separated fractions, fat-by-hydrolysis, neutral fat, free fatty acid and phospholipid. Fat content in milled rice varied from 0.22 to 0.86%. Fatty acid content in milled rice fat, varied from 37.80 to 42.85% in Oleic, 34.41-39.20% linoleic and 19.53-24.32% palmitic acid.

Keywords: Brown and milled rice, Fat, Fatty acid content

Location: Grain Quality and Nutrition Division Laboratory, BRRI HQ

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Rice

Objectives:

To determine fat content and fatty acid content of rice varieties

Methodology:

Twenty-eight rice varieties/cultivars including eight high yielding varieties were used in the study. The varieties were dehulled. A portion of dehulled rice was milled to 10% bran-polish removal. Then brown and milled rice were analyzed for fat and fatty acid content such as palmitic, stearic, oleic, lenolic and lenoleic acid using a Varian 3400 gas chromatograph with an FFAP column(30m,I.D. 0 32mm; ®lm thickness, 025mm) and a flame ionisation detector.

Source of Information: BRRI Annual Report 2007-2008, Page no. 63, BRRI, Gazipur-1701

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The brown rice had1.10-1.90% fat and milled rice had 0.22-0.86% fat. Milling of brown rice reduced the fat content to a great extent. The rate of reduction in fat varied from 27% to 84.40%. Among the fatty acids, palmatic acid in milled rice varied from 19.50 to 24.30d% of fat. Oleic acid, on the other hand, ranged from 37.90 to 42.85% and lenoleic acid from 34.40-39.60%. Stearic and linolenic acids were in the ranges of 0.23-2.00 and 0.40-1.39% respectively. It shows that Oleic and Linoleic acid content in the tested rice were major fatty acid fractions compared to the other fatty acids.

Knowledge Management: Report/Proceedings