Summpunn Pijug, Deh-Ae Nattharika, Panpipat Worawan, Manurakchinakorn Supranee, Bhoopong Phuangthip, Donlao Natthawuddhi, Rawdkuen Saroat, Shetty Kalidas, Chaijan Manat
Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand.
Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand.
Foods. 2023 Aug 4;12(15):2952. doi: 10.3390/foods12152952.
For long-term food sustainability and security, it is crucial to recognize and preserve Indigenous rice varieties and their diversity. is one of the non-glutinous rice ( L.) varieties being conserved as part of the Phanang Basin Area Development Project, which is administered by the Royal Initiative of Nakhon Si Thammarat in Southern Thailand. The goal of this research was to compare the nutritional profiles of white rice, brown rice, and germinated brown rice. The results indicated that carbohydrate content was found to be the most plentiful macronutrient in all processed rice types, accounting for 67.1 to 81.5% of the total. White rice had the highest carbohydrate content ( < 0.05), followed by brown rice and germinated brown rice. Brown rice had more protein and fat than white rice ( < 0.05). The maximum protein, dietary fiber, and ash content were found in germinated brown rice, followed by brown rice and white rice ( < 0.05). White rice had the highest amylose content, around 24% ( < 0.05), followed by brown rice (22%), and germinated brown rice (20%). Mg levels in all white, brown, and germinated brown rice ranged from 6.59 to 10.59 mg/100 g, which was shown to be the highest among the minerals studied ( < 0.05). Zn (4.10-6.18 mg/100 g) was the second most abundant mineral, followed by Fe (3.45-4.92 mg/100 g), K (2.61-3.81 mg/100 g), Mn (1.20-4.48 mg/100 g), Ca (1.14-1.66 mg/100 g), and Cu (0.16-0.23 mg/100 g). Se was not found in any processed rice. Overall, brown rice had the highest content of macro- and micronutrients ( < 0.05). In all processed rice, thiamin was found in the highest amount (56-85 mg/100 g), followed by pyridoxine (18-44 g/100 g) and nicotinamide (4-45 g/100 g) ( < 0.05). Riboflavin was not identified in any of the three types of processed rice. Individual vitamin concentrations varied among processed rice, with germinated brown rice having the highest thiamine content by around 1.5 and 1.3 folds compared to white and brown rice, respectively. The GABA level was the highest in germinated rice (585 mg/kg), which was around three times higher than in brown rice ( < 0.05), whereas GABA was not detectable in white rice. The greatest total extractable flavonoid level was found in brown rice (495 mg rutin equivalent (RE)/100 g), followed by germinated brown rice (232 mg RE/100 g), while white rice had no detectable total extractable flavonoid. Brown rice had the highest phytic acid level (11.2 mg/100 g), which was 1.2 times higher than germinated brown rice ( < 0.05). However, phytic acid was not detected in white rice. White rice (10.25 mg/100 g) and brown rice (10.04 mg/100 g) had the highest non-significant rapidly available glucose (RAG) values, while germinated brown rice had the lowest (5.33 mg/100 g). In contrast, germinated brown rice had the highest slowly available glucose (SAG) value (9.19 mg/100 g), followed by brown rice (3.58 mg/100 g) and white rice (1.61 mg/100 g) ( < 0.05).
为实现长期的粮食可持续性和安全性，认识并保护本土水稻品种及其多样性至关重要。[品种名称]是作为攀牙盆地地区发展项目一部分而被保存的非糯性水稻（[水稻学名]）品种之一，该项目由泰国南部那空是贪玛叻府的皇家倡议管理。本研究的目的是比较[品种名称]白米、糙米和发芽糙米的营养成分。结果表明，碳水化合物含量是所有加工后的[品种名称]水稻类型中最丰富的常量营养素，占总量的67.1%至81.5%。白米的碳水化合物含量最高（P<0.05），其次是糙米和发芽糙米。糙米的蛋白质和脂肪含量高于白米（P<0.05）。发芽糙米中的蛋白质、膳食纤维和灰分含量最高，其次是糙米和白米（P<0.05）。白米的直链淀粉含量最高，约为24%（P<0.05），其次是糙米（22%）和发芽糙米（20%）。所有白米、糙米和发芽糙米中的镁含量在6.59至10.59毫克/100克之间，在研究的矿物质中含量最高（P<0.05）。锌（4.10 - 6.18毫克/100克）是第二丰富的矿物质，其次是铁（3.45 - 4.92毫克/100克）、钾（2.61 - 3.81毫克/100克）、锰（1.20 - 4.48毫克/100克）、钙（1.14 - 1.66毫克/100克）和铜（0.16 - 0.23毫克/100克）。在任何加工后的[品种名称]水稻中均未检测到硒。总体而言，糙米中的常量和微量营养素含量最高（P<0.05）。在所有加工后的水稻中，硫胺素含量最高（56 - 85毫克/100克），其次是吡哆醇（18 - 44微克/100克）和烟酰胺（4 - 45微克/100克）（P<0.05）。在这三种加工后的[品种名称]水稻中均未鉴定出核黄素。加工后的水稻中各维生素浓度有所不同，发芽糙米的硫胺素含量最高，分别比白米和糙米高约1.5倍和1.3倍。发芽糙米中的γ-氨基丁酸（GABA）水平最高（585毫克/千克），约为糙米的三倍（P<0.05），而白米中未检测到GABA。糙米中可提取的总黄酮水平最高（495毫克芦丁当量（RE）/100克），其次是发芽糙米（232毫克RE/100克），而白米中未检测到可提取的总黄酮。糙米中的植酸水平最高（11.2毫克/100克），比发芽糙米高1.2倍（P<0.05）。然而，白米中未检测到植酸。白米（10.25毫克/100克）和糙米（10.04毫克/100克）的快速可用葡萄糖（RAG）值最高且无显著差异，而发芽糙米的RAG值最低（5.33毫克/100克）。相比之下，发芽糙米的缓慢可用葡萄糖（SAG）值最高（9.19毫克/100克），其次是糙米（3.58毫克/100克）和白米（1.61毫克/100克）（P<0.05）。
