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Physicochemical, Cooking and Antioxidant Properties of Nine Aromatic Rice Cultivars of Bangladesh

A.K. Dutta
Grain Quality and Nutrition Division, Bangladesh Rice Research Institute (BRRI), Joydebpur, Gazipur-1217. Bangladesh

P.S. Gope
Environmental Microbiology Laboratory, Centre for Food and Waterborne Diseases, International Centre for Diarrhoeal Disease Research, ICDDR, B, GPO Box 128, Dhaka 1000. Bangladesh

S. Banik
Grain Quality and Nutrition Division, Bangladesh Rice Research Institute (BRRI), Joydebpur, Gazipur-1217. Bangladesh

Md. S. Rahman
Plant Physiology Division, Bangladesh Rice Research Institute (BRRI), Joydebpur, Gazipur-1217. Bangladesh

S. Makhnoon
Biochemistry and Biotechnology, Department of Life Sciences, North South University, Plot 15, Block B Bashundhara, Dhaka-1229. Bangladesh

M.A. Siddiquee
Grain Quality and Nutrition Division, Bangladesh Rice Research Institute (BRRI), Joydebpur, Gazipur-1217. Bangladesh

Y. Kabir
Department of Biochemistry & Molecular Biology, University of Dhaka. Dhaka-1000. Bangladesh

Abstract/ Executive Summary:

Milled rice from nine aromatic cultivars was evaluated for physicochemical, cooking, and antioxidant properties. Physical parameters measured were milling outrun, head rice yield (HRY), and appearance (size and shape). Cooking time, water uptake ratio and elongation ratio were determined to study their cooking quality. Chemical parameters included were amylose content (AC), protein content (PC), gel consistency (GC) and alkali spreading value (ASV). Total phenolic content (TPC) was measured using the Folin-Ciocalteu method, while ferric reducing antioxidant power (FRAP), total antioxidant capacity (TAC), and 1,1-diphenylpicrylhydrazyl (DPPH) radical scavenging activity were used to study their antioxidant activity. This study revealed all rice cultivars, except Basmoti-370 and Gopalbhog, showed HRY. Besides, all rice cultivars displayed high protein content. Significant variations (P<0.05) were found in TPC and the antioxidant activities of the rice cultivars. The correlation coefficient between the TPC and the antioxidant activities was strong and statistically significant (P<0.05).

Keywords: Rice, Amylose, Protein, Gel consistency, Cooking property, Antioxidant,

Location: Laboratoy of Grain Quality and Nutrition Division of (BRRI), Gazipur

Start Date: 00-07-2011

End Date: 00-12-2011

Program Area: Variety and Species

Commodity: Rice

Objectives:

To evaluate the physicochemical, cooking, and antioxidant properties rice.

Methodology:

The selected rice cultivars are cultivated in Bangladesh Rice Research Institute (BRRI), Gazipur agricultural fields in the transplant Aman season (wet season) by the institution’s own farmers. With the exception of imported rice cultivars Basmoti-370 and Philippine Kataribhog, all other selected cultivars are local. The laboratory experiment was conducted at the Grain Quality and Nutrition Division of (BRRI), Gazipur and for this purpose the selected nine rice cultivars were collected from the Genetic Resources and Seed Division of BRRI. Agricultural yield and market price evaluation: The agricultural yield (Metricton/Hactor) of the studied aromatic rice cultivars were evaluated over the last five years. Data were collected from the agricultural statistics division of BRRI, Gazipur. The market price of the selected rice cultivars was collected by visiting ten rice markets around the country. Processing of rice: Milled rice outrun was determined by dehulling 100 g of rough rice by Satake rice mill (Satake, 10905 Cash Rd. Stafford, Texas 77477, USA). The resulting brown rice was polished for 75 s in a Satake grain-testing mill TM05. This polished rice was ground by a Cyclone sample mill. Head rice yield was determined by separating broken parts from milled rice by hand. Milling outrun and head rice yield were expressed as percentage of rough rice and milled rice, respectively. Grain length and breadth were measured by slide callipers and their ratio was determined. Cooking properties: The cooking time was determined by boiling each rice sample in a water bath until 90% of the cooked rice was totally gelatinized. Cumulative length of 10 cooked rice kernels was divided by length of 10 uncooked raw kernels and the result was reported as elongation ratio. Water uptake ratio was calculated according to the procedure . Chemical properties: Amylose content was determined by the measurement of amylose-iodine complex at 620 nm wavelength. Micro-Kjeldahl method was adopted for the estimation of protein content by multiplying total nitrogen content by a factor of 5.95 to convert nitrogen content into protein content of rice and expressed on a dry matter basis of milled rice. Standard methods were applied for the determination of gel consistency and alkali spreading value. All the experiments were carried out in duplicate. Preparation of rice sample for antioxidant properties: Nine rice samples were cleaned and milled on a Satake mill to separate into bran and brown rice fraction. Brown rice was then polished and five grams of polished rice were ground to 80 mesh by Cyclone sample mill (Cole-Parmer, USA) and extracted for 20 h with 50 ml of 80% methanol (v/v) at ambient temperature. The extractions were filtered through Whatman-40 filter paper and were kept –20 °C until further analysis. Total phenolic content: Total phenolic content (TPC) of rice extracts was determined using the Folin-Ciocalteu assay. TPC was expressed as gallic acid equivalent (GAE) in mg per 100 g. Total antioxidant capacity: The total antioxidant capacity of the extracts was evaluated by the method of Banerjee and co-workers using phosphomolybdenum reagent. DPPH radical scavenging assay: The DPPH radical-scavenging assay used by Dutta and co-workers was adopted. Different dilutions of the extract (3 ml; duplicate) were added to 1 ml of DPPH (3 mg/100 ml methanol). Absorbance was measured at 517 nm after 30 min. Results were expressed as inhibition percentage and was calculated using by the formula. Statistical analysis: All the statistical analysis was conducted by SPSS (ver. 16). Regression analysis was performed in Microsoft Excel-2007.

Source of Information: Acta Alimentaria, Vol. 42 (4), pp. 552–564, (2013)

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The present study revealed that all investigated aromatic rice cultivars contained desirable physical, cooking and chemical properties, i.e. high protein content (>7%), milling outrun, and less cooking time. Besides, HRY values were also very high with the exceptions of Basmoti-370 and Gopalbhog. On the other hand, these cultivars displayed moderate phenolic content and they were significantly correlated with the antioxidant activities measured by FRAP, TAC and against DPPH free radical. As rice is the main staple food of Bangladesh and the majority of the people subsist on it, findings of the studied aromatic rice cultivars are of great importance. The present study on physical, chemical and antioxidant properties will provide valuable information for future studies on other aromatic and non-aromatic rice cultivars of Bangladesh.

Knowledge Management: Journal