Brown Rice Varieties Research Articles

Preferensi Konsumsi Kumbang Beras (Sitophilus Oryzae L) Pada Beberapa Varietas Beras

Research on the Consumption Preference for Rice Beetles ( Sitophilus oryzae L) in Several Rice Varieties was carried out from March to Mei 2019 at Laboratory Science Center of PGRI University. The study aims to determine the consumption preferences of several rice varieties caused by rice beetles. The study used the Experimental method in a completely randomized design (CRD) with five treatments and five replications, namely white, red, black, white sticky rice and black sticky rice varieties. Based on the analysis of fingerprints, the treatment of white sticky rice varieties significantly affected the amount of lose weight rice and rice beetle consumption preference, then continued with the BNT Test. The treatment of varieties D (white sticky rice) was not significantly different from the treatment of varieties E (black sticky rice), treatment E (black sticky rice) significantly different from the treatment of variety C (black rice), the treatment of variety C (black rice) was not significantly different from the treatment of variety B (brown rice), treatment of variety B (brown rice) was significantly different from the treatment of variety A (white rice). Based on the BNT Test, rice beetle consumption preferences seen from the weight reduction of rice in D rice varieties had the greatest weight reduction of 6.6 grams and the lowest weight reduction was white rice varieties of 0.9 grams, while for red, black and Black sticky rice has an average weight loss of rice each of 4.1 grams, 4.2 grams and 5.7 grams. Based on the percentage of preference (preference) for rice beetle consumption, it was found that the highest percentage was found in white sticky rice varieties at 6.6% and the lowest in white rice varieties at 1.5%, while for brown rice varieties at 4%, black rice 4.2% and black sticky rice 5.6%.

Comparison of phytochemicals, antioxidant and hypoglycemic activity of four different Brown rice varieties

Abstract Our study investigated the nutrient profiles, bioactive metabolites, antioxidant and anti-diabetic properties of traditional rice varieties such as Puzhuthikar (PTS), Elupaipoo Samba (EPS), Valan Samba (VS) and Garudan Samba (GS). The total phenols and flavonoids were significantly higher in PTS followed by GS, EPS and VS. Gas chromatography and Mass spectroscopy (GC-MS) spectra showed therapeutically relevant secondary metabolites present in the rice varieties. Precisely, this is the first report about the metabolites of traditional rice varieties to the best of our knowledge. PTS displayed higher DPPH radical scavenging and total antioxidant activity, whereas, EPS had the significant capacity to reduce ferric ions and superoxide anions. The α-amylase and α-glucosidase inhibitory concentration reveal the effectiveness of PTS and EPS in type-II diabetes management. Overall, the results suggested that EPS and PTS extracts may afford a novel and an alternative source of nutrients, therapeutically relevant metabolites, antioxidants and blood glucose regulators.

Determination of Important Phenolic Compounds in Pakistani Brown Rice Varieties in Controlled, Germinated and Fermented Conditions by High Performance Liquid Chromatography

A simple and novel high performance liquid chromatography (HPLC) method has been developed for the simultaneous determination and quantification of phenolic compounds in brown whole grain rice varieties of Pakistani origin. The accumulation of these compounds was studied during germination stages and fermentation process, thereby, providing a reliable and rapid method for their quantification in food samples. Calibration curves for the standard phenolic compounds showed good linear regression values (r2 =0.996-0.998) within the test ranges. The limit of detection and the limit of quantification were found in the range of 0.04-0.06 µg/mL and 0.166-0.205µg/mL, respectively. Precision (%RSD) of the method was found in the range of 0.05-5.25 and 0.05-0.58 for inter-day (n=3) and intra-day (n=5), respectively. The robustness (%RSD) was found in the range of 1.05-2.65. Excellent recoveries were attained within the range of 93%-106%. The average amount of phenolic compounds was found to be 0.185 g/100g in controlled condition whereas, further accumulation of these compounds was noticed during germination and fermentation phases. The maximum average amount of phenolic compounds after germination period of 120 hours and fermentation process was found to be 0.284 g/100g and 0.565 g/100g, respectively.

Reddish Brown Rice Variety ‘Superhongmi’ with High Taxifolin Content

Reddish Brown Rice Variety ‘Superhongmi’ with High Taxifolin Content

Diversity in γ-oryzanol profiles of Japanese black-purple rice varieties.

The γ-oryzanol contents and the composition of steryl ferulates distributed in Japanese pigmented rice varieties were investigated using the high-performance liquid chromatography-ultraviolet detection method for the purpose of expanding their utilisation. The average γ-oryzanol content in nine black-purple, four red, four green and three brown rice varieties was 54.2, 47.3, 44.3 and 43.3mg γ-oryzanol equivalent/100g dried weight, respectively. Among the nine varieties of black-purple rice, five varieties showed steryl ferulate composition similar to that of brown, red and green varieties. In contrast, the composition of steryl ferulates in other four black-purple rice varieties was partially specific and was characterised by a low amount of campesteryl ferulate and high of campestanyl ferulate and stigmastanyl ferulate. The latter two steryl ferulates have been recognised as minor components of γ-oryzanol in rice and as major components in wheat and corn. These results indicate that the compositions of steryl ferulates vary among Japanese black-purple rice varieties.

Varietal distinctness in physical and engineering properties of paddy and brown rice from southern India.

Paddy and brown rice samples were investigated for its physical characteristics which would aid in designing of the equipment and apparatus for processing of grains as sorting, grading and transportation with ease. Significant difference was observed among the different physical properties as geometrical (length, breadth, thickness, equivalent diameter, sphericity, volume, surface area, aspect ratio) gravimetrical (bulk density, true density, porosity etc.) and frictional characteristic such as angle of repose, hygroscopic properties as moisture and water activity and color of paddy and brown rice kernels. Among geometrical properties length was found the maximum in paddy of Mapillai samba (8.21mm) and Palkudavazhai brown rice (6.34mm). Among flow properties, Mapillai samba displayed the maximum value for true density of paddy and brown rice varieties respectively. Hardness was reported in the range of (344.1 ± 14.4-594.88 ± 9.5 and 209.31 ± 4.00-395.99 ± 7.05N) for different varieties of paddy and brown rice cultivars. The color of the brown rice was read as L*, a*, b* where it varied from 36.22 ± 0.71-61.71 ± 0.81, 4.00 ± 0.18-15.29 ± 0.48 and 16.59 ± 0.52-23.81 ± 0.15 respectively. Brown rice varieties can generally be categorized as short bold, long bold and medium slender as per their length and breadth ratio. The significant differences in physical properties of the various cultivars studied, emphasis on varying processing techniques. The physical properties of selected brown rice varieties studied are widely cultivated in southern India, owing to its high nutraceutical potentials.

벼 품종별 현미와 백미의 항산화력, 베타카로틴 및 비타민 E

벼 품종별 현미와 백미의 항산화력, 베타카로틴 및 비타민 E

Appropriating conditions for acquisition high-content α – amylase of germinated brown rice variety Oryza stiva Anhdao

Brown rice is a food ingredient which has high nutritious values. During germination, some nutritious and functional components are increased such as lysine, vitamin E, B1, B6, magnesium, calcium, iron… and especially γ – amino butyric acid. Enzyme activity will also change during the germination of the grains. The α – amylase activity of ungerminated grains is very low, only 34.91 UI/g. This is because the enzyme is hibernating and not activated. During germination, enzyme activity will increase. Submerge the Anhdao brown glutinous rice for 6 hours at 30°C in solutions with different pH values (2.0, 3.0, 4.0, 5.0, 6.0). The results show that at pH 3.0 the activity of α – amylase enzyme reaches the highest value of 82.93 UI/g. After the submersion, incubate the germinated brown rice in unentirely anaerobic condition at different temperature of 25, 30, 35, 37°C. The result showed that at 35°C after 24 hours of incubation, the α – amylase activity reaches the highest value of 89.82 UI/g. Examine the dynamic of changes of α – amylase activity against time at 35°C, we can see that in the first 28 hours the α – amylase activity increased significantly. Highest α – amylase activity reaches 97.10 UI/g after 28 hours of incubation. In reality, people usually use enzyme from germinated grains for many food manufacturing industries. α – amylase activity increases during incubation, which can bring promising prospects for processing sugar syrup and prebiotics food from germinated rice.
 Gạo lứt là một nguyên liệu thực phẩm có giá trị dinh dưỡng cao. Trong quá trình nảy mầm các thành phần dinh dưỡng và chức năng của hạt gạo lứt được tăng lên ví dụ như lysine, các vitamin E, B1, B6, magie, canxi, sắt… và đặc biệt là γ – amino butyric acid. Hoạt tính của hệ enzyme sẽ thay đổi trong suốt quá trình nảy mầm của hạt gạo. Hoạt tính enzyme α – amylase của hạt gạo chưa nảy mầm là rất thấp, chỉ đạt 34,91UI/g, do enzyme của hạt đang ở trạng thái ngủ chưa được kích hoạt. Trong quá trình nảy mầm thì hoạt tính của α – amylase tăng lên. Tiến hành ngâm gạo lứt giống nếp Anh Đào trong 6 tiếng, ở 30°C trong nước ngâm có pH khác nhau (pH 2.0, 3.0, 4.0, 5.0, 6.0). Kết quả cho thấy, ở pH 3.0 hoạt độ enzyme α – amylase cao nhất đạt 82,93 UI/g. Sau quá trình ngâm, tiến hành ủ nẩy mầm gạo lứt yếm khí không hoàn toàn ở những nhiệt độ khác nhau 25, 30, 35, 37°C, kết quả ở 35°C sau 24 giờ ủ hoạt độ enzyme α – amylase đạt cao nhất là 89,82 UI/g. Khảo sát động học sự thay đổi của hoạt độ enzyme α – amylase theo thời gian ở nhiệt độ ủ 35°C, kết quả cho thấy,trong 28 giờ đầu hoạt độ của α – amylase tăng mạnh. Hoạt độ α – amylase cao nhất đạt 97,10 UI/g sau 28 giờ ủ. Trong thực tế người ta đã sử dụng enzyme từ hạt nảy mầm cho rất nhiều ngành sản xuất thực phẩm. Hoạt độ của α-amylase sau quá trình ủ mầm tăng lên, có thể đem lại triển vọng sử dụng để chế biến dịch đường và các sản phẩm có tính prebiotic từ gạo lứt nảy mầm.

Effects of Rice Varieties on Weight, Blood Glucose and Triglyceride Levels in Sprague Dawley Rats

Background. Rice is the staple food in the Philippines, and the major carbohydrate source that greatly affect the weight, blood glucose and triglyceride levels of the population.
 Objective. The objective of the researchers was to determine the effects of white, brown and red rice varieties on weight, blood glucose and triglyceride levels in rats.
 Methods. Sprague Dawley rats were fed with diets of cooked rice of different rice variety; white, brown and red. Weight was measured using a digital laboratory weighing scale. Blood glucose and triglyceride levels were measured by glucometer (OneTouch®) and Humalyzer Primus®, respectively.
 Results. Rats fed with white rice had the greatest increase in weight and blood glucose levels, and red rice had the least increase. For the postprandial blood glucose test, all three rice groups reached their peak blood glucose level at 30 minutes, with white rice having the greatest value, followed by brown rice, and lastly, red rice. Rats fed with red rice had the greatest decrease in triglyceride level.
 Conclusion. In this study, consumption of white rice contributes to weight gain, blood glucose level increase and minimal triglyceride level change compared to brown and red rice.

Comparative assessment of phytochemical profile, antioxidant capacity and anti-proliferative activity in different varieties of brown rice (Oryza sativa L.)

Consumption of brown rice is associated with reduced risk of chronic diseases, which might be attributed to the presence of unique phytochemicals. This study aimed to evaluate phytochemicals profile, cellular antioxidant and anti-proliferative activities in glutinous and non-glutinous brown rice varieties of indica and japonica subspecies. In general, bound fractions of brown rice depicted significant variation levels of phytochemicals, antioxidant and anti-proliferative activities. Anti-proliferative activity of bound fraction, total antioxidant capacity and cellular antioxidant activity of non-glutinous type were significantly higher than glutinous type (p < 0.05). Present investigation could be significant to introduce brown rice as functional foods and to increase awareness about health benefits of whole grain.

Profiling polyphenol composition and antioxidant activity in Australian-grown rice using UHPLC Online-ABTS system

The aim of this study was to profile the polyphenol composition and antioxidant activity of 8 Australian-grown rice varieties. UHPLC with an online ABTS system was used to identify and quantify individual polyphenols present in the rice extract whilst simultaneously measuring their respective antioxidant activity. In addition, the synergistic antioxidant activity of the rice extracts was assessed using the ferric reducing ability of plasma assay (FRAP). The study found that the pigmented rice varieties had higher total antioxidant activity than the brown non-pigmented rice varieties. The red variety Yunlu29 had the highest FRAP total antioxidant activity (303.8 ± 16.16 mg 100 g−1 Trolox equivalents). UHPLC profile of Yunlu29 revealed a wide variety of active polyphenols. In particular, the chromatogram from the red rice variety Yunlu29, contained two unidentified peaks that exhibited the highest antioxidant activity. In the purple rice extract, cyanidin-3-glucoside and peonidin-3-glucoside were profiled as having the most free-radical scavenging activity. In comparison, the brown non-pigmented rice extracts did not exhibit substantial antioxidant activity in its polyphenol UHPLC profile. The results of this study demonstrate the antioxidant potential of polyphenols present in Australian-grown pigmented and non-pigmented rice varieties which may have a future role as a potential functional food ingredient.

Phytochemical profiles and antioxidant activity of brown rice varieties

The phytochemical content and antioxidant activity of eight varieties of brown rice (BR) are reported. The total phenolic contents of BR ranged from 72.45 to 120.13mg of gallic acid equiv./100g. The phenolics from bound fraction contributed 40.6-50.2% of the total phenolic content. The total flavonoid contents of BR ranged from 75.90 to 112.03mg catechin equiv./100g. The flavonoids from the bound fraction contributed 26.9-48.2% of total flavonoids. Trans-ferulic acid was the predominant phenolic acid in BR. Total trans-ferulic acid content ranged from 161.42 to 374.81μg/100g. The percentage of trans-ferulic acid in bound fraction ranged from 96.4% to 99.2%. Only α- and γ-tocopherols and -tocotrienols were detected in BR with α-tocopherol and γ-tocotrienol being the predominant. The total peroxyl radical scavenging capacity (PSC) of BR ranged from 18.29 to 40.33mg vitamin C equiv./100g. The bound fraction contributed 67.2-77.2% of total PSC.

Bio Fortification Iron for Brown Rice Variety on Paddy Field Gripped Ferrous

Bio Fortification Iron for Brown Rice Variety on Paddy Field Gripped Ferrous

Even minimal polishing of an Indian parboiled brown rice variety leads to increased glycemic responses.

To evaluate the effect of polishing on the glycemic properties of Indian parboiled brown rice. We evaluated the effect of different degrees of polishing on the glycemic and insulinemic responses of Bapatla (BPT-5204), Indian parboiled Indica rice variety. Brown rice (BR), under milled rice (UMR) and white rice (WR) with 2.3% and 9.7% degree of polishing (DOP), respectively, were prepared and evaluated for the glycemic properties. Incremental Area Under the Curves (IAUC) were estimated for both glycemic index (GI) in 12 healthy participants (6 men, 6 women) and 24 hr glycemic response studies in 13 overweight participants (5 men, 8 women) using continuous glucose monitoring (CGM) system with ≈2000 kcal/day rice diets. Differences in pre and post meal insulin (Δ) were assessed. The GI of WR (GI=79.6) and UMR (GI=73) were significantly higher than BR (GI=57.6) (p<0.01). Similar results were obtained for 24 hr glycemic responses [IAUC: WR=58.4, UMR=55.5, BR=34.7 mg*5 min/dL, respectively]. The Δ Insulin responses were lower with BR meals compared with UMR and WR (p=0.025; p=0.003). Both UMR and WR had a high GI while BR had a medium GI. This could have influenced the 24 h glycaemic and insulinemic responses of BR which had the lowest responses as compared with UMR and WR, and the latter two had similar higher responses. Thus any degree of polishing leads to higher glycaemic responses.

Glycaemic index values and physicochemical properties of five brown rice varieties cooked by different domestic cooking methods

Background: The prevalence of diabetes has increased dramatically in recent decades in the regions where people excessively consume white rice. In spite of the higher nutritional values and bioactive components, only the low to medium glycaemic index (GI) brown rice could be of interests as an alternative to white rice in these regions. Methods: Five varieties, Chiang (CH), Sungyod (SY), Lepnok (LP) from Thailand and Long grain specialty 1 (LS1) and Long grain specialty 2 (LS2) from Malaysia were tested for GI. Ten test foods were prepared from 5 varieties by 2 cooking techniques (pressure cooker, PC and rice cooker, RC). Overnight fasted healthy subjects were fed with 25 g glucose as a reference food (RF) on 3 occasions and amount equivalent to 25 g available carbohydrate portion of test food (TF) on 1 occasion in separate days. Fasting and post-prandial capillary blood glucose was measured via finger-prick methods at 0, 15, 30, 45, 60, 90 and 120 min, and the incremental area under curve (iAUC) was determined. The GI of each TF was calculated as percentage of incremental area under curve (iAUC) of TF over RF.Results: The mean GI values of SY (72 – 81, high), CH and LP (59 – 65, medium) and LS1 and LS2 (64 – 73, medium to high) were found due to cooking by PC and RC methods. The GI did not vary significantly (p&gt;0.05) among varieties as well as between cooking methods. GI showed a significant negative correlation with the amylose content (r = –0.70, p&lt;0.05) and significant positive correlation with cold peak viscosity (r = 0.80, p&lt;0.01).Conclusions: All five varieties by either cooking methods are classified as medium to high GI. Medium GI varieties could have potential of being used in diabetic diet. Cooking methods did not significantly alter the glycaemic characteristics of the studied varieties. Amylose content and pasting properties can be used for predicting GI of brown rice. It is urgent to explore low GI brown rice varieties in these regions.

Quality Characteristics of New Reddish Brown Color Rice Variety “Superhongmi”

전통적인 교배육종을 통하여 총 폴리페놀 함량을 높인 슈퍼홍미(흑진주벼/수원 425호//대립벼 1호)벼 품종(품종출원 2015-339호)의 작물학적 특성과 품질특성을 조사 분석한 결과를 요약하면 다음과 같다. 슈퍼홍미벼 품종의 평균출수기는 9월 5일로 만생종이며, 간장은 94.7 cm 정도이며 임실률은 81.7%였다. 또한 현미천립 중은 26.8 g 정도로 슈퍼자미(26.2 g)보다 무거운 품종이다. 슈퍼홍미벼 품종은 다른 유색미 품종보다 기름함량과 단백질 함량이 낮았다. 그리고 불포화지방산인 올레산, 리놀레산 함량이 높았다. 공시 유색미품종의 필수아미노산 함량은 현미 100 g 당 슈퍼홍미 6695.13 mg, 슈퍼자미 6898.28 mg으로서 비슷하였으며, 필수아미노산 중에서 슈퍼홍미 품종은 tyrosin과 arginine은 높은 것으로 평가되었다. 슈퍼홍미벼 품종의 총 폴리페놀함량은 248.31 mg으로서 동진벼 보다 6배, 흑진주벼 보다 2배 높았다. 플라보노이드 함량은 동진벼 보다 8배, 흑진주벼 보다 2배 높았다. 슈퍼홍미의 hydroxy radical 소거능은 동진벼 보다 높은 활성을 나타내는 것으로 확인되었다. 그러나 유색미 간의 hydroxy radical 소거능은 유의적인 차이는 보이지 않았다. 따라서, 슈퍼홍미는 식량으로서 뿐만 아니라 다양한 기능성 식품소재로서 높은 가치가 있는 것으로 기대된다. 'Superhongmi' is a new rice variety with reddish brown color developed from a crossing a high cyanidin 3-glucoside (C3G) content beeeds including Heugjinju and Suwon 425 and a big grain size breed such as Daeribbyeo. This variety heads on Sep. 5 and has 86.7 cm culm length. The fertility ratio of Superhongmi was about 81.7% and weight of 1,000-grain was about 26.8 g. The 1,000 grain weight of Superhongmi was heavier than that of Superjami. The total essential amino acid content of Superhongmi was lower than those of others. However, Superhongmi was high in tyrosine and arginine. Total polyphenol content of Superhongmi was 2 times higher than that of Heugjinju and flavonoid content was 8 times higher than that of Dongjinbyeo. In addition, hydroxy radical scavenging activity of Superhongmi was significantly higher than that of Dongjinbyeo. However, significant differences were not found in the newly breed colored rice. These results suggest that Superhongmi variety has very high value as a source of various functional food as well as stable food.

Physicochemical and antioxidative properties of black, brown and red rice varieties of northern Thailand

Rice, the seed of Oryza species, is the major cereal crop in most of the developing countries. Nearly 95% of global rice production is done in Asian countries, and about half of the world’s population consumes it. Some speciality rices are not commonly consumed. Colored rice is one of such variety. In these varieties, high amounts of anthocyanin pigment are deposited in the rice coat to form its black (also known as purple), brown and red colors. Minimum studies are there to explain the properties of these rice varieties of Thailand. Thus, the current study was aimed to assess the physicochemical and antioxidative properties of three rice varieties (Chiang Mai Black rice, Mali Red rice and Suphanburi-1 Brown rice) of different cultivars of northern Thailand. Rice bran extracts of these three cultivars were prepared with different solvents (polar and non-polar) for the evaluation of total phytochemical content and anti-oxidant free-radical-scavenging properties. Chiang Mai Black rice contained higher concentration of phenolic acid, flavonoids, and anthocyanins (Cyanidin 3-glucoside, peonidin 3-glucoside, cyanidin chloride). Chiang Mai Black rice is richer in free-radical-scavenging compounds and activities than the other tested varieties. Polar extractions of rice bran are high in anti-oxidative compounds and activities than non-polar extractions.

Understanding Aspects of Carbohydrate Quality in Rice Related to Differences in Gastric Emptying Rate

White rice is considered to have lower nutritional quality compared to brown rice due to the loss of its bran fiber during processing. However, components besides bran fiber that may improve the physiological effects of white rice, such as amylose content, slowly digestible starch (SDS) and resistant starch (RS), should be further defined. Delayed gastric emptying is associated with extended energy delivery and increased satiety, and may be influenced by these components. Temperature‐cycling was used to increase the SDS and RS fractions in moderately high amylose varieties of cooked white rice (~24 – 29% amylose) with digestion rates monitored in vitro for comparison with brown rice. Gastric emptying rates of rice in human subjects (n=12) were then measured using a 13C‐labeled octanoic acid breath test. In vitro starch digestion indicated that the SDS and RS fractions, in the moderately high amylose white rice, were increased following temperature cycling to levels similar to those in brown rice. Moderately high amylose varieties of white and brown rice also contained more SDS and RS in vitro, and trended to more delayed gastric emptying rates compared to the low amylose rice varieties. However, more delayed gastric emptying rates were still seen with brown rice. This may be a result of properties other than starch digestibility or amylose content that affect gastric emptying rate, such as those related to degradation of the physical form in the stomach.This research was supported by the Whistler Center for Carbohydrate Research and the Ingestive Behavior Research Center.

Kesan Percambahan dan Rawatan Haba terhadap Gamma Amino Butyric Acid (GABA) dan Asid Amino dalam Beras Perang Cambah Varieti MR 219

The aim of this study was to evaluate the gamma amino butyric acid (GABA) and amino acid content in products obtained from MR 219 germinated brown rice. The investigation included MR 219 white rice, MR 219 brown rice, MR 219 germinated brown rice (GBR) with different germination time and heat treatment and commercial germinated brown rice. In this study GABA content in germinated brown rice variety MR 219 (35.59 mg/100 g) was significantly higher (p&lt;0.05) than commercial germinated brown rice (12.60 mg/100 g), MR 219 brown rice (1.43 mg/100 g) and MR 219 white rice (0.82 mg/100 g). Results indicated that heat treatment significantly alter the amount of GABA, serine, glutamic, histidine, threonine, alanine, proline, valine, lysine, isoleusine and leucine. It was found that the essential amino acids; histidine, threonine, tyrosine, valine, lysine, isoleucine, leucine and phenylalanine showed significant increase (P&lt;0.05) in MR 219 germinated brown rice compared to other germinated brown rice samples.

Fat-soluble bioactive components in colored rice varieties.

Bioactive components in rice vary depending on the variety and growing condition. Fat-soluble components such as γ-oryzanol, tocopherols, tocotrienols, carotenoids, and fatty acids were analyzed in brown, sugary brown, red, and black rice varieties using established high-performance liquid chromatography (HPLC) and GC methodologies. In addition, these colored rice varieties were further analyzed using a high-resolution liquid chromatography-mass spectrometry/mass spectrometry (LC-MS/MS) (LTQ-Orbitrap XL) to identify the [M-H](-) ions of γ-oryzanol, ranging from m/z 573.3949 to 617.4211. The highest content of tocopherols (α-, 1.5; γ-, 0.5 mg/100 g) and carotenoids (lutein 244; trans-β carotene 25 μg/100 g) were observed in black rice; tocotrienols (α-, 0.07; γ-, 0.14 mg/100 g) in red rice, and γ-oryzanol (115 mg/100 g) in sugary brown rice. In all colored rice varieties, the major fatty acids were palmitic (16:0), oleic (18:1n-9), and linoleic (18:2n-6) acids. When the γ-oryzanol components were further analyzed by LC-MS/MS, 3, 10, 8, and 8 triterpene alcohols or sterol ferulates were identified in brown, sugary brown, red, and black rice varieties, respectively. Such structural identification can lead to the elucidation of biological function of each component at the molecular level. Consumption of colored rice rich in beneficial bioactive compounds may be a useful dietary strategy for achieving optimal health.