Variety difference in quality characteristics, antioxidant properties and mineral composition of brown rice

Journal of Food Measurement and Characterization

Volumn 10, Issue 1, 2016, Pages 177-184

  Mir, Shabir Ahmad ^a   Bosco, Sowriappan John Don ^a   Shah, Manzoor Ahmad ^a   Mir, Mohammad Maqbool ^b   Sunooj, Kappat Valiyapeediyekkal ^a  

^a PONDICHERRY UNIVERSITY   (India)

^b SHER E KASHMIR UNIVERSITY OF AGRICULTURAL SCIENCES AND TECHNOLOGY OF KASHMIR   (India)

Author keywords

Antioxidant property; Brown rice; Cooking property; Minerals; Vitamin

Indexed keywords

AGENTS; ANTIOXIDANTS; FREE RADICALS; PLANTS (BOTANY); VITAMINS;

ANTIOXIDANT PROPERTIES; BROWN RICE; COOKING PROPERTIES; DPPH RADICAL SCAVENGING ACTIVITIES; FUNCTIONAL PROPERTIES; MINERAL COMPOSITION; PHYSICOCHEMICAL PROPERTY; QUALITY CHARACTERISTIC;

MINERALS;

EID: 84958120018     PISSN: 21934126     EISSN: 21934134     Source Type: Journal    
DOI: 10.1007/s11694-015-9291-y     Document Type: Article

References (32)

1. N. Singh, L. Kaur, N.S. Sodhi, K.S. Sekhon, Physicochemical, cooking and textural properties of milled rice from different Indian rice cultivars. Food Chem 89, 253–259 (2005)
2. S.A. Mir, S.J.D. Bosco, M.A. Shah, S. Santhalakshmy, M.M. Mir, Effect of apple pomace on quality characteristics of brown rice based cracker. J Saudi Soc Agric Sci (2015). doi:10.1016/j.jssas.2015.01.001
3. S. Yodmanee, T.T. Karrila, P. Pakdeechanuan, Physical, chemical and antioxidant properties of pigmented rice grown in Southern Thailand. Int Food Res J 18, 901–906 (2011)
4. S. Kong, J. Lee, Antioxidants in milling fractions of black rice cultivars. Food Chem. 120, 278–281 (2010)
5. T.S. Kahlon, F.I. Chow, R.N. Sayre, Cholesterol lowering properties of rice bran. Cereal Food World 39, 99–103 (1994)
6. S. Saikia, H. Dutta, D. Saikia, C.L. Mahanta, Quality characterisation and estimation of phytochemicals content and antioxidant capacity of aromatic pigmented and non-pigmented rice varieties. Food Res Int 46, 334–340 (2012)
7. H.S. Gujral, P. Sharma, A. Kumar, B. Singh, Total phenolic content and antioxidant activity of extruded brown rice. Int J Food Prop 15, 301–311 (2012)
8. F. Meng, Y. Wei, X. Yang, Iron content and bioavailability in rice. J Trace Elem Med Bio 18, 333–338 (2005)
9. G. Deepa, V.K. Singh, A. Naidu, Nutrient composition and physicochemical properties of Indian medicinal rice—Njavara. Food Chem 106, 165–171 (2008)
10. A. Kesarwani, P. Chiang, S. Chen, P. Su, Antioxidant activity and total phenolic content of organically and conventionally grown rice cultivars under varying seasons. J Food Biochem 37, 661–668 (2012)
11. AACC, Approved methods of the AACC, 8th edn. (American Association of Cereal Chemists, St Paul, 2000)
12. P.C. Williams, F.D. Kuzina, I. Hlynka, A rapid colorimeteric procedure for estimating the amylose content of starches and flours. Cereal Chem 47, 411–420 (1970)
13. Q. Liu, H. Yao, Antioxidant activity of barley seeds extracts. Food Chem 102, 732–737 (2007)
14. Z. Jia, M. Tang, J. Wu, The determination of flavonoid contents in mulberry and their scavenging effects on superoxides radicals. Food Chem 64, 555–559 (1998)
15. M.S. Blois, Antioxidant determinations by the use of a stable free radical. Nature 181, 1199–1200 (1958)
16. G.C. Yen, P.D. Duh, Antioxidative properties of methanolic extracts from peanut hulls. J Am Oil Chem Soc 70, 383–386 (1993)
17. M.G. Varnamkhasti, H. Mobli, A. Jafari, A.R. Keyhani, M.H. Soltanabadi, S. Rafiee, K. Kheiralipour, Some physical properties of rough rice (Oryza sativa L.) grain. J Cereal Sci 47(3), 496–501 (2008)
18. A.A. Ibanez, D.F. Wood, W.H. Yokoyama, I.M. Park, M.A. Tinoco, C.A. Hudson et al., Viscoelastic properties of waxy and nonwaxy rice flours, their fat and protein-free starch, and the microstructure of their cooked kernels. J Agric Food Chem 55(16), 6761–6771 (2007)
19. E.A. Hudson, P.A. Dinh, T. Kokubun, M.S.J. Simmonds, A. Gescher, Characterization of potentially chemopreventive phenols in extracts of brown rice that inhibit the growth of human breast and colon cancer cells. Cancer Epid Biomarkers Prev 9, 1163–1170 (2000)
20. S. Butsat, S. Siriamornpun, Antioxidant capacities and phenolic compounds of the husk, bran and endosperm of Thai rice. Food Chem 119, 606–613 (2010)
21. B.H. Havsteen, The biochemistry and medical significance of the flavonoids. Pharmacol Ther 96, 67–202 (2002)
22. S.H. Nam, S.P. Choi, Y. Kang, H.J. Koh, K.M. Friedman, Antioxidative activities of bran extracts from twenty one pigmented rice cultivars. Food Chem 94, 613–620 (2006)
23. J.R. Soares, T.C.P. Dins, A.P. Cunha, L.M. Ameida, Antioxidative activity of some extracts of Thymus zygis. Free Radic Res 26, 469–478 (1997)
24. A.S.V.C. Rao, S.G. Reddy, P.P. Babu, A.R. Reddy, The antioxidant and antiproliferative activities of methanolic extracts from Njavara rice bran. BMC Complement Altern Med 10, 1–9 (2010)
25. H.J.D. Dorman, A. Peltoketo, R. Hiltunen, M.J. Tikkanen, Characterization of the antioxidant properties of deodorized aqueous extracts from selected Lamiaceae herbs. Food Chem 83, 255–262 (2003)
26. B.B. Mathew, D. Shajie, N. Wadhwa, N.B.K. Murthy, T.P.K. Murthy, M. Rashmi, Comparative antioxidant efficacy of Citrus limonum pulp and peel—an in vitro study. Drug Invent Today 5, 296–301 (2013)
27. K.M. Wang, J.G. Wu, G. Li, D.P. Zhang, Z.W. Yang, C.H. Shi, Distribution of phytic acid and mineral elements in three indica rice (Oryza sativa L.) cultivars. J Cereal Sci. 54, 116–121 (2011)
28. A. Kyritsi, C. Tzia, V.T. Karathanos, Vitamin fortified rice grain using spraying and soaking methods. LWT-Food Sci Technol 44(1), 312–320 (2011)
29. Y.H. Shinde, A. Vijayadwhaja, A.B. Pandit, J.B. Joshi, Kinetics of cooking of rice: a review. J Food Eng 123, 113–129 (2014)
30. H.S. Gujral, V. Kumar, Effect of accelerated aging on the physicochemical and textural properties of brown and milled rice. J Food Eng 59, 117–121 (2003)
31. K.J. Lisle, M. Martin, M.A. Fitzgerald, Chalky and transulent rice grains differ in starch composition and structure and cooking properties. Cereal Chem 77, 627–632 (2000)
32. W. Prasert, P. Suwannaporn, Optimization of instant jasmine rice process and its physicochemical properties. J Food Eng 95(1), 54–61 (2009)