Brown Rice Varieties Research Articles

Combined transcriptome and metabolome analyses reveal the mechanism of abundant bioactive compounds and high antioxidant activity in germinated weedy rice.

Germinated brown rice has recently garnered widespread attention due to its high nutritional value. Previous research demonstrated that the bioactive components and functional properties of germinated brown rice varieties exhibit significant differences. Three germinated rice cultivars weedy rice WR04-6 (WR) and two cultivated rice cultivars with superior eating quality, Koshihikari (YG) and Daohuaxiang (DHX), were analyzed using metabolites and transcriptome profiling. Widely targeted metabolomics results showed that 85.9% and 71.2% of differential metabolites for WR vs. YG and WR vs. DHX were enriched in WR, respectively. The substances mainly included amino acids and derivatives, carbohydrates and its derivatives, organic acids and its derivatives, and flavonoids. Higher antioxidant activity was detected in WR compared to cultivated rice in metabolome analysis. Transcriptome analyses indicated that 18 responsive genes played pivotal roles in the conversion of key metabolites. These findings will provide theoretical underpinnings for the development of rice germplasm resources and the formulation of functional germinated grain foods.

Gamma irradiation as a method to enhance antioxidant activity and inhibit rancidification of brown rice

Brown rice is a nutrient-rich alternative to white rice, but its higher lipid content makes it prone to rancidification. This study investigated the impact of gamma irradiation on the antioxidant activity and rancidification of brown rice. The results revealed that irradiation at doses of 5 and 10 kGy significantly increased the total phenolic content and radical scavenging activity of SL-218 brown rice. Exposure to 5 kGy of gamma radiation led to a 7.23% decrease in the free fatty acid (FFA) content compared to the control, as confirmed by Fourier-transform infrared spectroscopy analysis. Long-term storage studies using SL-7 and RC-160 brown rice varieties at lower doses (0.5 and 1 kGy) validated the reduction in FFA content. These findings highlight the potential of gamma irradiation to enhance the quality of brown rice by effectively reducing FFA content and improving its antioxidant activity.

Analysis of arsenic in rice and domestic water supply in Baguio City, Philippines

Numerous studies have found that rice and water, as components of the human diet, are potential pathways of arsenic exposure in humans. Due to the negative health effects linked with arsenic exposure, the quality of drinking water and rice samples must be continually monitored. This research was carried out in Baguio City, a small urban center in the Philippines. Following microwave digestion, arsenic in rice and water samples were determined using Atomic Absorption Spectrometry. The results showed that the National Food Authority (NFA) rice samples had arsenic content below the detection limit, indicating that this commercially available rice does not pose any health risk to Filipino consumers in terms of arsenic exposure. The arsenic value in other rice samples ranged from 8 μg/L to 27 μg/L, with the lowest and highest values found in organic brown rice and white rice varieties, respectively. Despite detectable arsenic in all 20 rice samples, all values were less than the maximum contaminant level (MCL) of 150 μg/L. Despite higher arsenic content in mixed rice than in white and organic colored rice, the mean differences are not significant, as proven by the Kruskal Wallis Test. All drinking water samples bought from water refilling stations had no detectable arsenic, while eight of the 18 (44%) of the spring water samples showed detectable amounts but are far below MCL of arsenic in drinking water. The findings suggest that the amount of arsenic in rice and spring water samples are too low to pose health risks over a short period of time.

Untargeted metabolomics-based network pharmacology reveals fermented brown rice towards anti-obesity efficacy

There is a substantial rise in the global incidence of obesity. Brown rice contains metabolic substances that can help minimize the prevalence of obesity. This study evaluated nine brown rice varieties using probiotic fermentation using Pediococcus acidilacti MNL5 to enhance bioactive metabolites and their efficacy. Among the nine varieties, FBR-1741 had the highest pancreatic lipase inhibitory efficacy (87.6 ± 1.51%), DPPH assay (358.5 ± 2.80 mg Trolox equiv./100 g, DW), and ABTS assay (362.5 ± 2.32 mg Trolox equiv./100 g, DW). Compared to other fermented brown rice and FBR-1741 varieties, UHPLC-Q-TOF-MS/MS demonstrated significant untargeted metabolite alterations. The 17 most abundant polyphenolic metabolites in the FBR-1741 variety and 132 putative targets were assessed for obesity-related target proteins, and protein interaction networks were constructed using the Cystoscope software. Network pharmacology analysis validated FBR-1741 with active metabolites in the C. elegans obesity-induced model. Administration of FBR-1741 with ferulic acid improved lifespan decreased triglycerides, and suppressed the expression of fat-related genes. The enhanced anti-obesity properties of FBR-1741 suggest its implementation in obesity-functional food.

Trace Element Levels in Rice Varieties Consumed in Saudi Arabia

Background: Rice is the most available and consumed food in the world, and is considered one nutritious food. Due to the same reason, rice is the popular food in Saudi Arabia, being consumed with vegetables and non-vegetable recipes. Methods: Taking the nutritive value of rice into consideration, the metal analysis was performed, and both essential and heavy elements were detected in seven varieties of rice, viz, Paddy Rice, Brown Rice, White Rice, Broken Rice, Parboiled Rice, Black Rice and Red Cargo Rice. Among the heavy elements arsenic, cadmium, iron, lead and mercury were analysed and the concentration of these elements was found within the value of tolerance. Results: The maximum concentration of all these elements was found below the limits set by NSU and the FDA. The essential elements, which were analyzed in all seven varieties of rice, include cobalt, magnesium, copper, selenium, manganese and zinc. Conclusion: All these elements were found in rice quantity, required for the normal metabolic activities of the body. The varieties of rice analyzed have essential element concentrations in a normal range.

Rice bran is a key structure affecting high nutrition and low toxicity of indica hybrid rice (Oryza sativa L.)

Rice is a staple for over half of the world's population. However, it presents toxicity risks. In this study, 23 indica rice varieties were selected; the concentration and accumulation of 18 elements in husk, bran, and milled rice were measured. The correlations between elements differ, with specific correlation networks in each grain layer, with the bran layer being the most complex. Cd and As in the bran layer accounted for 16.6% and 39.7% of the total accumulation in brown rice, respectively. Removal of the bran layer significantly reduced Fe by 35.2% and Zn by 30.2%. With the goals of high nutrition and low toxicity, the CY6709 and LLY7810 brown rice varieties were suitable without modification, whereas JY781 is best milled to reduce the risk of heavy-metal poisoning. Overall, the bran layer was enriched with both toxic and nutrient elements. To ensure greater nutrient intake, we encourage more brown rice consumption. Moreover, rice varieties should be milled according to their distributions of toxic elements to reduce safety concerns.

Conservation and molecular identification of traditional rice varieties collected from Kerala using matK and rbcL DNA barcode markers

Varietal identification of economically significant crops has acquired great importance in the global market especially in the terms of protection of plant varieties. Kerala is the home to several different specialty traditional rice varieties which is vital sources of nutritional and therapeutic properties. Traditional rice landraces are an integral part of the nutrition, medicine, and culture of Kerala. Most of these varieties possess similar morphological characteristics but differ in their nutritional and medicinal properties. It has become a challenge for a non-taxonomist to identify and recognize the traditional rice varieties accurately. DNA barcoding has been considered a standard method to identify species or variety which utilizes a unique pattern of variation in the DNA of the species. It can be adopted as a routine and faster approach to determine the molecular taxonomy when compared to morphological identification approaches. Currently, the most intensively applied two DNA barcode loci are maturase K (matK) and ribulose 1,5-biphosphate carboxylase (rbcL) for plant identification. But, the efficacy of these two loci in discriminating plant species may vary. Hence, in this study fifty-four traditional rice varieties collected from the Wayanad district of Kerala were used to generate and compare the two standard DNA barcode regions for plant matK and rbcL via PCR amplification. The varieties collected were varying in the husk color from black; red to brown and the brown rice varieties not display any morphological variation. The study identified that among the two selected markers rbcL was observed to have the potential to discriminate the intra and interspecific regions of the studied rice varieties and this would have been utilized to generate DNA barcodes for each variety. This study separates and identifies 28 traditional rice varieties among the 54 studied varieties as Oryza nivara, the wild progenitor of Asian cultivated rice. Along with other supporting information the data presented here could be used as a reference to check the authenticity and varietal purity of commercially significant rice varieties in the future.

Viability and responsiveness of several varieties of brown rice to salinity stress on a seedbed

This study aims to determine the viability and responsiveness of several varieties of brown rice to salinity stress on seedbeds. The study was conducted from December 2019 to January 2020. The study used a factorial randomized block design, namely varieties and soil salinity levels. The brown rice varieties (V) tested were: Inpari 24 (V1), Pamelen (V2) and Pamera (V3), then the level of soil salinity (S), consisting of S0 = 0, S1 = 4-5 dS/m2, S2 = >5-6 dS/m2 and S3 = >6-7 dS/m2 soil, each with 3 replications. The parameters observed were maximum growth potential, germination, vigour index, plant height, root length, root volume, and salt injury score. The results showed that salinity stress significantly affected all observation parameters. Different varieties produced different responses to salinity stress for maximum growth potential, germination, and root volume parameters. The interaction between the two treatments also significantly affected all observation parameters, and the Inpari 24 variety was the most adaptive to salinity stress on the seedbed.

Shotgun lipidomics reveals the changes in phospholipids of brown rice during accelerated aging

Brown rice exhibits higher nutritional value and attracts more and more attentions; however, the change in phospholipid molecular species in brown rice during aging is poorly understood. In this study, shotgun lipidomics was employed to investigate the changes in phospholipid molecular species in four brown rice varieties (two japonica rice and two indica rice) during accelerated aging. A total of 64 phospholipid molecular species were identified, and most of them were rich in polyunsaturated fatty acids. For japonica rice, phosphatidylcholine (PC), phosphatidylethanolamine (PE), and phosphatidylglycerol (PG) gradually decreased during accelerated aging. However, the content of PC, PE, and PG in indica rice showed no difference during accelerated aging. Significantly different phospholipid molecular species from four brown rice were screened during accelerated aging. Based on these significantly different phospholipids, the metabolic pathways including glycerophospholipid metabolism and linoleic acid metabolism during accelerated aging were depicted. The findings from this study could be helpful in explaining the impact of accelerated aging on phospholipids of brown rice, and offer an understanding on relationships between phospholipids degradation and brown rice deterioration.

Pasting and retrogradation properties of rice starch with phenolics from three varieties of brown rice

SummaryThis work evaluated the influence of phenolics from Black, Indica and Japonica rice bran (2.5–10%) on pasting and retrogradation properties of rice starch. The breakdown, setback, enthalpy values and retrogradation percentage of rice starch were decreased, and the pasting temperature was enhanced with the phenolics from three varieties of brown rice. X‐ray diffraction results suggested that new V‐type crystal at 13.1° was formed and relative crystallinity of rice starch was decreased. The results from fourier transform infrared spectroscopy exhibited that the 1047/1022 cm−1 values of rice starch were decreased with the content increase of phenolics from three varieties of brown rice. The phenolics from three varieties of brown rice resulted in loose surface structure of rice starch. This work may provide evidences for utilisation of phenolics from different varieties of brown rice to improve quality of rice products and inhibit retrogradation of rice starch.

Optimization of soaking conditions (temperature and time) on physicochemical properties of selected parboiled rice varieties grown in Eastern Ethiopia.

This study aimed to optimize soaking temperature and time for better physicochemical properties of parboiled rice varieties grown in Eastern Ethiopia. Two brown rice varieties (NERICA-4 and NERICA-6) were collected from the Somali Regional Agricultural and Pastoral Research Center in Gode. The experiment was designed to aid the design expert software using box-behnken experimental design of response surface methodology to optimize the effects of soaking temperature (60-70°C) and soaking time (4-6h). Relevant physical and chemical composition properties of the parboiled rice varieties were investigated using standard methods. Numerical optimization of the responses was performed using design expert software. The results showed that soaking time and temperature significantly (p < .05) influenced the physicochemical quality of studied brown rice varieties. The optimal soaking temperature and time were 65°C and 6h, respectively, for NERICA-4. Under these conditions, the optimum response variables obtained were 375.37 N, 52 min, 12.3%, 1.24%, 13.86%, 2.17%, 3.2942%, 67.1171%, 343.5kcal/100 g, 274.72 mg/100 g, 318.35 mg/100 g, and 268.31 mg/100 g for hardness, cooking time, moisture, ash, protein, fat, fiber, carbohydrate, energy, magnesium, and potassium and phosphorous content, respectively. However, 65°C and 5h were optimum soaking temperatures and time for NERICA-6, giving hardness, cooking time, moisture, ash, protein, fat, fiber, carbohydrate, energy content, magnesium, potassium, and phosphorous of 375.18 N, 52 min, 12.2%, 1.4%, 11.54%, 2.29%, 2.89%, 69.6%, 345.42 kcal/100 g, 156 mg/100 g, 105.9mg/100 g and 136.9mg/100 g, respectively. The findings showed that rice varieties, in particular NARICA 4, were processed under optimal parboiling conditions in the study setting for better physical properties, proximate composition, and mineral content.

Effect of Gamma Irradiation on the 24-h Glycemic Responses of Parboiled Brown Rice Diets in Asian Indian Adults

Background: The nutritional importance of brown rice (BR) is well established. Despite several nutritional benefits of BR, its consumption remains limited due to long cooking time and limited shelf-life. BR can be subjected to processing to improve shelf-life. Gamma irradiation is one such strategy, but it could induce changes in the grain and thus affect its glycemic properties. Aims and objectives: The aim of this study was to look at the 24-h glycemic response of irradiated and non-irradiated BR-based iso-caloric diets in Asian Indians. Methods: Fifteen (mean body mass index: 24 ± 2.6 kg/m2) Asian Indian adults without diabetes, aged 25–39 years, participated in this randomized cross-over study. Iso-caloric diets were prepared with two varieties (ADT 43 and Swarna) of parboiled gamma-irradiated brown rice with 750–820 Gy dosage (IBR) and non-irradiated brown rice (NIBR). After the participants consumed these diets, 24-h glycemic responses were recorded using a continuous glucose monitoring system. The mean positive change from baseline glucose concentration was calculated as the incremental area under the curve (IAUC) for both the diets. Results: The percentage difference in 24-h average IAUC was 10% lower in the IBR diets when compared with NIBR diets, irrespective of the variety of BR (P = 0.56). In the case of ADT 43 rice variety, both IBR and NIBR diets showed similar IAUC (P = 0.68). However, the IBR of Swarna rice variety showed 21% lower IAUC when compared with the NIBR diet (P = 0.21). Comparing the IBR varieties, Swarna showed 21% lower IAUC than ADT 43 (P = 0.21), whereas between NIBR varieties, only 0.79% difference was observed between ADT 43 and Swarna (P = 0.93). Conclusions: Gamma irradiation of parboiled BR did not produce significant differences in the 24-h glycemic responses for BR-based diets. Swarna variety was better than ADT 43 with regard to glycemic response. Judicious application of radiation technology to BR varieties may help in shelf-life extension without affecting the glycemic properties.

Compositional analyses of fragrant white rice and local brown rice varieties of selected Malaysian rice

Influence of soaking and germination treatments on the nutritional, anti-nutritional, and bioactive composition of pigeon pea (Cajanus cajan L.)Qurat Ul Eain Hyder Rizvi, Krishan Kumar, Naseer Ahmed, Ajar Nath Yadav, Divya Chauhan, Priyanka Thakur, Sumaira Jan, Imran Sheikh

Effect of Gamma Irradiation on Shelf Life, Nutritional, and Glycemic Properties of Three Indian Brown Rice Varieties

Brown rice (whole grain, BR) has lower glycemic index (GI), is a healthy replacement for white rice (WR). However, BR has a short shelf life, is susceptible to pest infestation. Gamma irradiation is a safe approach to prevent the latter. This study examines effect of gamma irradiation on the physical, cooking, nutritional, shelf life and glycemic properties of three Indian parboiled BR. Parboiled BR of ADT-43, BPT-5204, and Swarna rice varieties were packed in polyester and polypropylene pouches (60 µ thickness) and subjected to gamma irradiation [750–820 Gy] (IR). Appropriate controls without irradiation (NIR) were maintained. Irradiation did not induce major changes in the physical and nutritional properties, except for resistant starch which significantly increased after irradiation in ADT-43 and BPT-5204. Irradiation reduced the cooking time, increased loss of solids in the cooking water and decreased apparent water uptake (particularly in BPT-5204). IR varieties exhibited longer shelf life (8–9 months) compared to 6 months shelf life of NIR varieties. The shelf stability of IR Swarna rice was superior in terms of delayed rancidity development compared to all other rice. All BR samples exhibited the ranking of ‘like moderately’ in the sensory acceptability tests at 6 months of storage and scores decreased subsequently. Irradiation did not affect GI [all showed medium GI, except a high GI for IR BPT 5204] and helped in shelf life extension of parboiled BR by preventing insect infestation.

Nutrient variability and food potential of indigenous rice landraces (Oryza sativa L.) from Northeast India

Rice is major staple food of Nagaland, northeast India. A comprehensive nutrient assessment of 23 rice landraces from Nagaland (brown, ~5 % and ~10 % polished) was carried out. The mean nutrient content of brown rice was: protein 7.6 ± 0.5 %, fat 2.65 ± 0.39 %, total dietary fibre 5.24 ± 0.52 %, ash 1.28 ± 0.11 % and carbohydrate 69.84 ± 1.28 %. The range of water soluble-vitamin was thiamine 0.19–0.35, riboflavin 0.04–0.07, niacin 2.48–3.77, pyridoxine 0.43–2.39, and pantothenic acid 0.03–0.11 mg/100 g. A relatively large coefficient of variation was observed for iron (25 %), manganese (28 %), copper (32 %), calcium (13 %), and phosphorus (11 %) among 23 varieties of brown rice. Nutrient density score (NDS) was 16, 11, and 8 for brown rice, ~5 % and ~10 % milled rice, respectively. The NDS score identified eight rice landraces as superior. Nutrient losses due to milling ranged from 14 % to 69 %. By far, brown rice has the best potential for nutrient supply, but limiting milling to ~5 % can substantially improve rice grains' nutrient content. Rice exhibited the most crucial nutrient contributor to the RDA. Significantly higher TDF and lower phytate contents found in these rice landraces. The study highlights the importance of rice landraces to help select important traits and breed superior germplasm to improve rice grain nutrient considerably especially in the face of climate change.

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 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 6months 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.

Phytochemical profiling and cellular antioxidant efficacy of different rice varieties in colorectal adenocarcinoma cells exposed to oxidative stress

In the present study, white (Baegilmi), brown (hyunmi) and black (chalheugmi) Korean local rice varieties ethanol extracts were analyzed for in-vitro antioxidant assays (ABTS, FRAP and DPPH), cellular antioxidant activities (CAAs) and phenolic phytochemicals content. The highest antioxidant assays, phenolic, flavonoid and anthocyanins content were identified among the free fractions of black rice. Phenolic phytochemicals were detected and quantified using the ultra-high-performance liquid tandem chromatography quadrupole flight mass spectrometry (UHPLC-Q-TOF-MS2). Which indicated the richness of several phytochemicals like ascorbic acid, vanillic acid, p-coumaric acid, catechin, epigallocatechin and quercetin in black rice than in other rice samples. The cellular antioxidant activities (CAA) of black rice were found equivalent to that of ascorbic acid, the standard employed in the assay. The CAAs of free fractions were as follows: white rice < brown rice < black rice. These findings are significant for enhancing human health through increased consumption of black and brown rice in the development of functional food products.

Comparing the LC-MS Phenolic Acids Profiles of Seven Different Varieties of Brown Rice (Oryza sativa L.).

Brown rice, an important material of whole-grain food, is increasingly popular for its health benefits. Thus, seven varieties of brown rice from southern China were analyzed in this study, concerning the free and bound phenolic compounds in the extract. The phenolic profiles of different brown rice were obtained and compared by the combination of HPLC and LC-MS analysis, in which eleven phenolic acids were identified. It was indicated that the total phenolic contents of different brown rice varied from 92.32 to 196.54 mg of gallic acid equivalent (GAE)/100 g DW. Ferulic acid and p-coumaric acid, free and bound, dominated within the phenolic acids. To be mentioned, the total phenols of Luotiangongmi (a kind of red rice) were significantly higher than the other six varieties. The high phenolic content of brown rice can further guide us to explore the functional properties of the crops.

Engineering, biochemical, and cooking characteristics of seven eminent cultivars of brown rice: Implication on development of food processing equipment

AbstractThe objective of the present investigation was to substantiate the versatility of brown rice obtained from distinguished Indian varieties with a viable hyphenation with the cultivar influences. Brown rice from seven eminent cultivars, that is, PR‐114, PR‐121, PR‐122, PR‐123, PR‐124, PR‐126, and PR‐127, was in depth characterized by a broad spectrum of properties. Primarily, to comprehend the suggestive milling behavior of paddy and brown rice, their dimensional and physical properties were compared. Secondly, to validate the physicofunctional and cooking prominence of the grain, properties such as amylose and amylopectin content, alkali spreading value (ASV), temperature, and behavior of gelatinization were scrutinized. The assessment of specific nutritional components viz., mineral, vitamins, and fatty acid composition together with textural profile analysis of the cooked grain further validated the primacy of the Indian cultivars. The result presented that the physical and dimensional characteristics of paddy and brown rice varied significantly. In terms of physicochemical and cooking properties, the cultivars PR‐122 and PR‐124 demonstrated considerable pre‐eminence. Furthermore, the ASV, temperature, and gelatinization behavior were principally associated with the starch constituents, that is, amylose and amylopectin. With reference to the mineral, vitamins, and fatty acid composition of the cultivars, PR‐122, PR‐122, and PR‐124 were nutritionally and functionally viable and diverse.Practical applicationsBrown rice is a nutritionally and biofunctionally eminent cereal grain. A viable hyphenation between the anticipated properties demonstrated by these improved and high‐yielding brown rice varieties grown in India would further endorse the cultivation of these cultivars at a larger scale as well as invigorated the farmers to fast‐track their cultivation estate. The physical, physicochemical, gelatinization, cooking, and textural properties of the Indian brown rice cultivars could play a vital role in deciphering and substantiating its processing, nutritional and bio‐viable eminences, which would further confirm their superior demands in the context of regional and national food markets along with food processing industries operating at variable scales.

Quantification of Amino Acids, Phenolic Compounds Profiling from Nine Rice Varieties and Their Antioxidant Potential.

In recent years, the health benefits of the pigmented rice varieties have been reported due to the richness of their bioactive compounds. Therefore, this study evaluated the antioxidant, total flavonoid, total phenolic, anthocyanin content, amino acid and individual phenolic compound quantification of nine Korean-grown rice varieties using spectrophotometric, HPLC-FLD-MS/MS and UHPLC Q-TOF-MS/MS methods. Our research found that the free fractions of DM29 (red rice) had the highest free radical scavenging ability of ABTS and DPPH. In contrast, the highest ferric reducing antioxidant power was observed in the 01708 brown rice variety. The majority of phenolic compounds such as quercetin, ferulic acid, p-coumaric acid, ascorbic acid, caffeic acid and genistein were found in the DM29 sample. The phenolic content of rice varies depending on its color, with DM29 red rice having the highest TPC, TFC and TAC levels. At the same time, the presence of the majority of amino acids was quantified in the 01708 and GR (Gangwon) brown rice varieties. According to this study, colored rice varieties are high in amino acids, phenolic compounds and antioxidants. This research would be beneficial in furthering our understanding of the nutritional value of different colors of rice and their high potential as a natural antioxidant.