Abstract
This study evaluated fatty acid profiles (FAPs) of fifteen pigmented and non-pigmented traditional and new improved rice varieties (RVs) of Sri Lanka. Fat was extracted from rice flour, derivatized to methyl esters and analyzed by gas chromatography (n = 3 each). Results showed significant (P < 0.05) differences in FAPs among the tested RVs. Total fatty acids, saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA) and total unsaturated fatty acids of selected RVs varied from 22.00–32.29, 4.85–7.36, 9.44–14.55, 6.87–10.31 and 16.96–24.87 mg/g of rice respectively. Further, PUFA/SFA ratios varied from 1.22 to 1.63. The major fatty acids palmitic, oleic and linoleic acids together contributed nearly 90–96 % of total fatty acids present in rice. Interestingly, differences among RVs in terms of FAPs were due to differences in individual fatty acids in RVs irrespective of traditional or new improved and red or white RVs. In conclusion, nutritionally sound healthy RVs can be selected by studying its total FAP. This is the 1 st study to report total FAP of a large set of Sri Lankan rice varieties and report differences among FAP of traditional and new improved rice varieties world over. • Fatty acid (FA) profiles varied significantly among the studied rice varieties. • All varieties had more unsaturated FAs compared to saturated FAs. • Major FAs were palmitic, oleic and linoleic acids with high quantities of Linoleic acid. • Differences among rice varieties were due to individual FAs rather than total FAs.
Published Version
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