Abstract
It is important to raise awareness regarding rice's nutritional quality and health benefits in terms of enhancing rice consumption in people's daily diets. This study evaluated the proximate components and phytochemical profiles of 11 Thai rice bran varieties, 4 non-colored rice brans and 7 colored rice brans, collected from the same agricultural fields. The chemical composition (ash, fat, proteins, fiber, and gross energy) was determined using proximate analysis methods. High-performance liquid chromatography was used to analyze the γ-oryzanol, tocopherols, and anthocyanins, while gas chromatography mass spectrometry determined the free fatty compounds. The phenolic profile was determined using liquid chromatography-mass spectrometry. The results showed great variations in each parameter of the nutritional and bioactive components among different rice bran varieties. Statistical analysis was also performed correlating the results obtained from PCA to categorize the samples by their nutritional characteristics into three main groups: group A with a high content of protein and fiber, group B with a high content of fat and gross energy, and group C with low fat and energy values but high amounts of functional, active components, particularly γ-oryzanol. Anthocyanins were detected in only one sample of colored rice bran. The major free fatty acids found in rice bran samples were oleic, linoleic, and palmitic acids. Systematic assessment of the concentration of these compounds gained from this study would be helpful to the industrial sector for selecting phytochemical-rich varieties as a value-added component in nutritional products.
Highlights
Rice (Oryza sativa L.) is one of the most widely consumed staple foods worldwide
The highest percentage of crude fiber among all the rice bran samples was exhibited in BB 3 CMU (6.72%)
Gross energy values were appreciably different among rice bran samples; the highest was found in BB 4 CMU white tice (4,750.55 cal/g sample), followed by BB 3 CMU (4,681.05 cal/g sample) and RD 6 (4,628.25 cal/g sample)
Summary
Rice (Oryza sativa L.) is one of the most widely consumed staple foods worldwide. Around 755 million tons of rice were produced from 2019 to 2020, which is equivalent to 504 million tons of milled rice [1]. Special varieties of rice are being developed that respond to the needs of consumers in Thailand. A variety of rice has developed that benefits in a range of fields with varying nutrient values. The purple hull of Kum Doi Saket, a glutinous purple rice variety, is rich in flavonoids, especially anthocyanins, compared to other purple rice varieties [7]. The non-glutinous white rice, Kao Dok Mali 105, is a unique rice variety with a particular texture and aroma; it has a smooth texture and a natural fragrant aroma of 2-Acetyl-1pyrroline when cooked [8]
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