Characterization of High-Value Bioactives in Some Selected Varieties of Pakistani Rice Oryza sativa L.Report as inadecuate




Characterization of High-Value Bioactives in Some Selected Varieties of Pakistani Rice Oryza sativa L. - Download this document for free, or read online. Document in PDF available to download.

1

Department of Chemistry and Biochemistry, University of Agriculture, Faisalabad-38040, Pakistan

2

Department of Chemistry, University of Sargodha, Sargodha-40100, Pakistan

3

Department of Botany, University of Agriculture, Faisalabad-38040, Pakistan

4

Institute of Tropical Agriculture, University Putra Malaysia-43400, Serdang, Selangor, Malaysia





*

Authors to whom correspondence should be addressed.



Abstract The present study reports the composition and variation of fatty acids, sterols, tocopherols and γ-oryzanol among selected varieties namely Basmati Super, Basmati 515, Basmati 198, Basmati 385, Basmati 2000, Basmati 370, Basmati Pak, KSK-139, KS-282 and Irri-6 of Pakistani rice Oryza sativa L. Oil content extracted with n-hexane from different varieties of brown rice seed unpolished rice ranged from 1.92% to 2.72%. Total fatty acid contents among rice varieties tested varied between 18240 and 25840 mg-kg brown rice seed. The rice tested mainly contained oleic 6841–10952 mg-kg linoleic 5453–7874 mg-kg and palmitic acid 3613–5489 mg-kg. The amounts of total phytosterols GC and GC-MS analysis, with main contribution from β-sitosterol 445–656 mg-kg, campesterol 116–242 mg-kg, ∆5-avenasterol 89–178 mg-kg and stigmasterol 75–180 mg-kg were established to be 739.4 to 1330.4 mg-kg rice seed. The content of α-, γ- and δ-tocopherols as analyzed by HPLC varied from 39.0–76.1, 21.6–28.1 and 6.5–16.5 mg-kg rice seed, respectively. The amounts of different γ-oryzanol components HPLC data, identified as cycloartenyl ferulate, 24-methylene cycloartanyl ferulate, campesteryl ferulate and β-sitosteryl ferulate, were in the range of 65.5–103.6, 140.2–183.1, 29.8–45.5 and 8.6–10.4 mg-kg rice seed, respectively. Overall, the concentration of these bioactives was higher in the Basmati rice cultivars showing their functional food superiority. In conclusion, the tested varieties of Pakistani rice, especially the Basmati cultivars, can provide best ingredients for functional foods. View Full-Text

Keywords: bioactives; Basmati rice; phytosterols; tocopherols; oryzanol; HPLC; GC-MS bioactives; Basmati rice; phytosterols; tocopherols; oryzanol; HPLC; GC-MS





Author: Muhammad Zubair 1, Farooq Anwar 1,2,* , Muhammad Ashraf 3 and Md. Kamal Uddin 4,*

Source: http://mdpi.com/



DOWNLOAD PDF




Related documents