Pinta Wanwipa, Aninbon Chorkaew, Kaewtaphan Phissanu, Kunyanee Kannika
Faculty of Natural Resources, Rajamangala University of Technology Isan, Phang Khon, Sakon Nakhon 47160, Thailand.
Faculty of Agricultural Technology, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand.
Foods. 2024 Jan 25;13(3):393. doi: 10.3390/foods13030393.
Parboiling influences chemical compositions in rice grains. The objectives of this study were to evaluate the change in chemical content, total phenolic content and antioxidant capacity of landrace rice genotypes under parboiling conditions and to identify the genotypes suitable for production of parboiled rice. Landrace rice varieties used in this study consisted of Glam Feang, Glam Tonkeaw, Kawgum, Glam Luem Phua, Medmakham, Deang Sakonnakhon, Sang Yod, Kawniewd-eang, Mali Deang, KDML105 and RD6. Parboiling reduced fiber content, total phenolic content and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging activity in rice grains. Fiber contents were 1.46% in brown rice (unpolished rice) and 1.40% in parboiled rice (24 h of soaking and 48 h of incubation). Total phenolic contents were 205.67 mg/100 g seed in brown rice and 35.34 mg/100 g seed in parboiled rice. Antioxidant capacity (DPPH) reduced from 68.45% in brown rice to 26.23% in parboiled rice. Ash content and protein content were not significantly affected by the parboiling process. Medmakham cv. had the highest total phenolic content and antioxidant capacity in brown rice and parboiled rice. Gum Leamphea cv. and Medmakham cv. were the best genotypes for ash content, protein content, total phenolic content and antioxidant capacity (DPPH) in brown rice and parboiled rice. Glam Feang cv. had the highest protein contents in brown rice and parboiled rice although it had low total phenolic content and antioxidant capacity. Cluster analysis further showed variation among genotypes, revealing distinct groupings in brown rice and parboiled rice based on chemical properties, phenolic content and antioxidant capacity. This research significantly contributes to a better understanding on how parboiling affects rice compositions and nutritional values. It emphasizes the importance of nuanced comprehension of how different rice varieties respond to parboiling, aiding informed decisions in rice processing and selection to meet specific nutritional needs.
蒸煮对稻谷的化学成分有影响。本研究的目的是评估地方品种水稻基因型在蒸煮条件下化学含量、总酚含量和抗氧化能力的变化，并鉴定适合生产蒸煮米的基因型。本研究中使用的地方品种水稻包括格拉姆费昂、格拉姆通凯奥、考贡、格拉姆伦普华、梅德马坎、德昂沙功那空、桑约德、考涅德昂、马里德昂、KDML105和RD6。蒸煮降低了稻谷中的纤维含量、总酚含量和2,2-二苯基-1-苦基肼（DPPH）自由基清除活性。糙米（未抛光米）的纤维含量为1.46%，蒸煮米（浸泡24小时和蒸煮48小时）的纤维含量为1.40%。糙米的总酚含量为205.67毫克/100克种子，蒸煮米的总酚含量为35.34毫克/100克种子。抗氧化能力（DPPH）从糙米中的68.45%降至蒸煮米中的26.23%。灰分含量和蛋白质含量不受蒸煮过程的显著影响。梅德马坎品种在糙米和蒸煮米中总酚含量和抗氧化能力最高。古姆莱姆菲亚品种和梅德马坎品种在糙米和蒸煮米的灰分含量、蛋白质含量、总酚含量和抗氧化能力（DPPH）方面是最佳基因型。格拉姆费昂品种在糙米和蒸煮米中的蛋白质含量最高，尽管其总酚含量和抗氧化能力较低。聚类分析进一步显示了基因型之间的差异，揭示了基于化学性质、酚含量和抗氧化能力在糙米和蒸煮米中的不同分组。本研究对更好地理解蒸煮如何影响水稻成分和营养价值有显著贡献。它强调了细致理解不同水稻品种对蒸煮的反应的重要性，有助于在水稻加工和选择中做出明智决策，以满足特定的营养需求。
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