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The Effect of Degree of Milling on the Nutraceutical Content in Ecofriendly and Conventional Rice (Oryza sativa L.)

We investigated the effects of the type of rice and degree of milling (DOM) on the nutraceutical content and antioxidant activity of rice (Oryza sativa L.). The fatty acid (FA), vitamin E homolog, and phenolic contents in organic (OR), pesticide-free (PFR), and conventional rice (CR) decreased signi...

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Autores principales: Kim, Seung-Hyun, Yang, Yu-Jin, Chung, Ill-Min
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7555660/
https://www.ncbi.nlm.nih.gov/pubmed/32942566
http://dx.doi.org/10.3390/foods9091297
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author Kim, Seung-Hyun
Yang, Yu-Jin
Chung, Ill-Min
author_facet Kim, Seung-Hyun
Yang, Yu-Jin
Chung, Ill-Min
author_sort Kim, Seung-Hyun
collection PubMed
description We investigated the effects of the type of rice and degree of milling (DOM) on the nutraceutical content and antioxidant activity of rice (Oryza sativa L.). The fatty acid (FA), vitamin E homolog, and phenolic contents in organic (OR), pesticide-free (PFR), and conventional rice (CR) decreased significantly with an increase in the DOM of rice grains, particularly for a DOM of 7 and 9 (p < 0.05). The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity also decreased with the DOM; particularly, this activity decreased significantly, by approximately 60%, in rice grains with a DOM between 7 and 11, as compared to that of brown rice (p < 0.05). α-Tocopherol (r = 0.854) and p-coumaric acid (r = 0.501) showed the strongest correlation with DPPH activity in each chemical group. Stepwise discriminant analysis enabled the correct original and cross-validated classification of 87.0% and 81.5% of rice types, respectively. Additionally, the original and cross-validated classification of rice DOM levels showed that, overall, 93.8% and 92.6% of rice samples were correctly classified. Our findings reveal variations in the nutraceutical levels and antioxidant activities in rice grains based on the rice type and DOM, which can help improve the nutritional evaluation of human-health-promoting rice grains.
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spelling pubmed-75556602020-10-19 The Effect of Degree of Milling on the Nutraceutical Content in Ecofriendly and Conventional Rice (Oryza sativa L.) Kim, Seung-Hyun Yang, Yu-Jin Chung, Ill-Min Foods Article We investigated the effects of the type of rice and degree of milling (DOM) on the nutraceutical content and antioxidant activity of rice (Oryza sativa L.). The fatty acid (FA), vitamin E homolog, and phenolic contents in organic (OR), pesticide-free (PFR), and conventional rice (CR) decreased significantly with an increase in the DOM of rice grains, particularly for a DOM of 7 and 9 (p < 0.05). The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity also decreased with the DOM; particularly, this activity decreased significantly, by approximately 60%, in rice grains with a DOM between 7 and 11, as compared to that of brown rice (p < 0.05). α-Tocopherol (r = 0.854) and p-coumaric acid (r = 0.501) showed the strongest correlation with DPPH activity in each chemical group. Stepwise discriminant analysis enabled the correct original and cross-validated classification of 87.0% and 81.5% of rice types, respectively. Additionally, the original and cross-validated classification of rice DOM levels showed that, overall, 93.8% and 92.6% of rice samples were correctly classified. Our findings reveal variations in the nutraceutical levels and antioxidant activities in rice grains based on the rice type and DOM, which can help improve the nutritional evaluation of human-health-promoting rice grains. MDPI 2020-09-15 /pmc/articles/PMC7555660/ /pubmed/32942566 http://dx.doi.org/10.3390/foods9091297 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Kim, Seung-Hyun
Yang, Yu-Jin
Chung, Ill-Min
The Effect of Degree of Milling on the Nutraceutical Content in Ecofriendly and Conventional Rice (Oryza sativa L.)
title The Effect of Degree of Milling on the Nutraceutical Content in Ecofriendly and Conventional Rice (Oryza sativa L.)
title_full The Effect of Degree of Milling on the Nutraceutical Content in Ecofriendly and Conventional Rice (Oryza sativa L.)
title_fullStr The Effect of Degree of Milling on the Nutraceutical Content in Ecofriendly and Conventional Rice (Oryza sativa L.)
title_full_unstemmed The Effect of Degree of Milling on the Nutraceutical Content in Ecofriendly and Conventional Rice (Oryza sativa L.)
title_short The Effect of Degree of Milling on the Nutraceutical Content in Ecofriendly and Conventional Rice (Oryza sativa L.)
title_sort effect of degree of milling on the nutraceutical content in ecofriendly and conventional rice (oryza sativa l.)
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7555660/
https://www.ncbi.nlm.nih.gov/pubmed/32942566
http://dx.doi.org/10.3390/foods9091297
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