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Effect of storage on the nutritional and antioxidant properties of brown Basmati rice

The purpose of the present study is to evaluate the effect of storage time and temperature on the nutritional and antioxidant values of different varieties of brown rice. PARB approved indigenous Basmati varieties (Basmati 86, Basmati 515, Basmati super, Basmati super fine and Basmati kainat) were p...

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Autores principales: Naveed, Aqsa, Zubair, Muhammad, Baig, Ayesha, Farid, Mujahid, Ahmed, Waqar, Rehman, Rafia, Ayub, Muhammad Adnan, Hassoun, Abdo, Cropotova, Janna
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10171549/
https://www.ncbi.nlm.nih.gov/pubmed/37181322
http://dx.doi.org/10.1002/fsn3.2962
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author Naveed, Aqsa
Zubair, Muhammad
Baig, Ayesha
Farid, Mujahid
Ahmed, Waqar
Rehman, Rafia
Ayub, Muhammad Adnan
Hassoun, Abdo
Cropotova, Janna
author_facet Naveed, Aqsa
Zubair, Muhammad
Baig, Ayesha
Farid, Mujahid
Ahmed, Waqar
Rehman, Rafia
Ayub, Muhammad Adnan
Hassoun, Abdo
Cropotova, Janna
author_sort Naveed, Aqsa
collection PubMed
description The purpose of the present study is to evaluate the effect of storage time and temperature on the nutritional and antioxidant values of different varieties of brown rice. PARB approved indigenous Basmati varieties (Basmati 86, Basmati 515, Basmati super, Basmati super fine and Basmati kainat) were procured and initially tested for physicochemical parameters, including moisture, ash, lipids, proteins, carbohydrates, and fibers from the brown rice powder. Similarly, antioxidant capacity of these brown rice samples was assessed in terms of total phenolic content and 2,2‐diphenyl‐1‐picrylhydrazyl radical‐scavenging potential. Samples of brown rice were stored for 3 and 6 months at 25 and 5°C. On increasing the storage time and temperature, antioxidant activity of rice decreases up to 50%. Nutritional parameters, such as minerals, carbohydrates, and fatty acids were characterized using UV/Vis spectrophotometer, ICP‐OES, GC–MS, and HPLC, revealing significant changes in the chemical composition of brown rice. Observation indicates that storage at high temperatures leads to a rapid decrease in carbohydrate and moisture content than at lower temperatures. The protein and ash content remains controlled and integrate with the mineral composition found. Decrease in the glucose and fructose amount was observed in brown rice varieties except for Basmati super fine and Basmati kainat at 5°C. Regarding fatty acids, oleic and linoleic acids were prominent in oils extracted from the different brown rice varieties, and their content was reduced during the storage due to conversion to behenic, and erucic acids, respectively. From the present study, it can be concluded that low storage temperatures reduce the loss of nutrients, offering better nutritional quality for the consumer.
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spelling pubmed-101715492023-05-11 Effect of storage on the nutritional and antioxidant properties of brown Basmati rice Naveed, Aqsa Zubair, Muhammad Baig, Ayesha Farid, Mujahid Ahmed, Waqar Rehman, Rafia Ayub, Muhammad Adnan Hassoun, Abdo Cropotova, Janna Food Sci Nutr Original Articles The purpose of the present study is to evaluate the effect of storage time and temperature on the nutritional and antioxidant values of different varieties of brown rice. PARB approved indigenous Basmati varieties (Basmati 86, Basmati 515, Basmati super, Basmati super fine and Basmati kainat) were procured and initially tested for physicochemical parameters, including moisture, ash, lipids, proteins, carbohydrates, and fibers from the brown rice powder. Similarly, antioxidant capacity of these brown rice samples was assessed in terms of total phenolic content and 2,2‐diphenyl‐1‐picrylhydrazyl radical‐scavenging potential. Samples of brown rice were stored for 3 and 6 months at 25 and 5°C. On increasing the storage time and temperature, antioxidant activity of rice decreases up to 50%. Nutritional parameters, such as minerals, carbohydrates, and fatty acids were characterized using UV/Vis spectrophotometer, ICP‐OES, GC–MS, and HPLC, revealing significant changes in the chemical composition of brown rice. Observation indicates that storage at high temperatures leads to a rapid decrease in carbohydrate and moisture content than at lower temperatures. The protein and ash content remains controlled and integrate with the mineral composition found. Decrease in the glucose and fructose amount was observed in brown rice varieties except for Basmati super fine and Basmati kainat at 5°C. Regarding fatty acids, oleic and linoleic acids were prominent in oils extracted from the different brown rice varieties, and their content was reduced during the storage due to conversion to behenic, and erucic acids, respectively. From the present study, it can be concluded that low storage temperatures reduce the loss of nutrients, offering better nutritional quality for the consumer. John Wiley and Sons Inc. 2022-07-18 /pmc/articles/PMC10171549/ /pubmed/37181322 http://dx.doi.org/10.1002/fsn3.2962 Text en © 2022 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC. https://creativecommons.org/licenses/by/4.0/This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Articles
Naveed, Aqsa
Zubair, Muhammad
Baig, Ayesha
Farid, Mujahid
Ahmed, Waqar
Rehman, Rafia
Ayub, Muhammad Adnan
Hassoun, Abdo
Cropotova, Janna
Effect of storage on the nutritional and antioxidant properties of brown Basmati rice
title Effect of storage on the nutritional and antioxidant properties of brown Basmati rice
title_full Effect of storage on the nutritional and antioxidant properties of brown Basmati rice
title_fullStr Effect of storage on the nutritional and antioxidant properties of brown Basmati rice
title_full_unstemmed Effect of storage on the nutritional and antioxidant properties of brown Basmati rice
title_short Effect of storage on the nutritional and antioxidant properties of brown Basmati rice
title_sort effect of storage on the nutritional and antioxidant properties of brown basmati rice
topic Original Articles
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10171549/
https://www.ncbi.nlm.nih.gov/pubmed/37181322
http://dx.doi.org/10.1002/fsn3.2962
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