Skip to main navigation menu Skip to main content Skip to site footer
Plant Science Today (PST)

Research Articles

Early Access

Biochemical characterisation and functional properties of pigmented rice (Oryza sativa L.) genotypes and their flakes with emphasis on starch fractions, dietary fibre and antioxidant activity

DOI
https://doi.org/10.14719/pst.14477
Submitted
9 March 2026
Published
28-09-2026
Versions

Abstract

The present study was undertaken to investigate the biochemical characteristics and functional properties of selected pigmented rice varieties and their flaked products, with particular focus on starch composition, dietary fibre content and antioxidant activity. Five pigmented rice varieties, namely MSN 100, MSN 104, MSN 20-13, KMP 220 and JYOTHI, were evaluated in both grain and flaked forms to assess the effect of flake processing on their nutritional and functional quality. The total starch content in the rice grains ranged from 69.30–70.46 %, with a slight reduction observed after the flaking process. All the varieties belonged to the intermediate amylose group (20–25 %), indicating moderate cooking and processing suitability. The amylose to amylopectin ratio showed no significant change after flake processing. The total dietary fibre content varied significantly among the varieties, ranging from 5.53–7.12 g/100 g, with KMP 220 recording the highest value. Flake processing resulted in a slight reduction in soluble dietary fibre, while a moderate increase was observed in insoluble dietary fibre and total dietary fibre content. Antioxidant activity was determined using 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and fluorescence recovery after photobleaching (FRAP) assays, which revealed significant variation among the rice varieties. JYOTHI and KMP 220 consistently exhibited higher antioxidant activity compared to the other varieties. Although flaking caused a slight reduction in antioxidant activity, the relative ranking of the varieties remained unchanged. Overall, pigmented rice flakes retained substantial nutritional and functional properties, supporting their potential as value-added and health-promoting cereal products.

References

  1. 1. FAO. Rice market monitor. Rome: Food and Agriculture Organization of the United Nations; 2020.
  2. 2. Slavin JL. Whole grains and human health. Nutr Res Rev. 2004;17(1):99–110. https://doi.org/10.1079/NRR200374
  3. 3. Finocchiaro F, Ferrari B, Gianinetti A, Dall'Asta C, Galaverna G, Scazzina F. Characterization of antioxidant compounds of red and white rice and changes in total antioxidant capacity during processing. Mol Nutr Food Res. 2007;51(8):1006–19. https://doi.org/10.1002/mnfr.200700011
  4. 4. Shao Y, Xu F, Sun X, Bao J, Beta T. Identification and quantification of phenolic acids and anthocyanins as antioxidants in bran, embryo and endosperm of white, red and black rice kernels (Oryza sativa L.). J Cereal Sci. 2014;59:211–18. https://doi.org/10.1016/j.jcs.2014.02.008
  5. 5. Walter M, Marchezan E, Avila LA. Rice: composition and nutritional characteristics. Cienc Rural. 2008;38(4):1184–92. https://doi.org/10.1590/S0103-84782008000400049
  6. 6. Juliano BO. Structure, chemistry and function of the rice grain and its fractions. Cereal Foods World. 1992;37:772–9.
  7. 7. Fitzgerald MA, McCouch SR, Hall RD. Not just a grain of rice: the quest for quality. Trends Plant Sci. 2009;14(3):133–9. https://doi.org/10.1016/j.tplants.2008.12.004
  8. 8. Elleuch M, Bedigian D, Roiseux O, Besbes S, Blecker C, Attia H. Dietary fibre and fibre-rich by-products of food processing: characterisation and functionality. Food Chem. 2011;124(2):411–21. https://doi.org/10.1016/j.foodchem.2010.06.077
  9. 9. Finocchiaro F, Ferrari B, Gianinetti A. A study of biodiversity of flavonoid content in the rice caryopsis evidencing simultaneous accumulation of anthocyanins and proanthocyanidins in a black-grained genotype. J Cereal Sci. 2010;51(1):28–34. https://doi.org/10.1016/j.jcs.2009.09.003
  10. 10. Patindol J, Guraya H, Champagne E. Effect of processing on physicochemical properties and starch structure of rice. J Food Sci. 2008;73(7)–600. https://doi.org/10.1111/j.1750-3841.2008.00881.x
  11. 11. AACC International. Approved methods of analysis. 11th ed. St. Paul (MN): AACC International; 2009.
  12. 12. Juliano BO. A simplified assay for milled rice amylose. Cereal Sci Today. 1971;16:334–60.
  13. 13. Coffman WR, Juliano BO. Rice. In: Olson RA, Frey KJ, editors. Nutritional quality of cereal grains: genetic and agronomic improvement. Madison (WI): American Society of Agronomy; 1987. p. 101–31. https://doi.org/10.2134/agronmonogr28.c5
  14. 14. AOAC International. Official methods of analysis. 18th ed. Gaithersburg (MD): AOAC International; 2005.
  15. 15. Sarepoua E, Tangwongchai R, Suriharn B, Lertrat K. Relationships between phytochemicals and antioxidant activity in corn silk. Int Food Res J. 2013;20(5):2073–9.
  16. 16. Singh J, Rasane P, Kaur S, Nanda V. Comparative analysis of antioxidant potential and techno-functional properties of selected corn silk varieties at different developmental stages. J Food Meas Charact. 2022;16(4):2685–98. https://doi.org/10.1007/s11694-022-01406-9
  17. 17. Zhang R, Huang L, Deng Y, Chi J, Zhang Y, Wei Z, et al. Phenolic content and antioxidant activity of eight representative sweet corn varieties grown in South China. Int J Food Prop. 2017;20(12):3043–55. https://doi.org/10.1080/10942912.2016.1277735
  18. 18. Sheoran OP, Tonk DS, Kaushik LS, Hasija RC, Pannu RS. Statistical software package for agricultural research workers. In: Recent advances in information theory, statistics and computer applications. Hisar: CCS Haryana Agricultural University; 1998. p. 139–43.
  19. 19. Juliano BO, editor. Rice chemistry and technology. 2nd ed. St. Paul (MN): American Association of Cereal Chemists; 1985.
  20. 20. Singh S, Gamlath S, Wakeling L. Nutritional aspects of food extrusion: a review. Int J Food Sci Technol. 2007;42(8):916–29. https://doi.org/10.1111/j.1365-2621.2006.01309.x
  21. 21. Hoover R, Ratnayake WS. Starch characteristics of black bean, chickpea, lentil, navy bean and pinto bean cultivars grown in Canada. Food Chem. 2002;78(4):489–98. https://doi.org/10.1016/S0308-8146(02)00163-2
  22. 22. Verma DK, Srivastav PP. Proximate composition, mineral content and fatty acids analyses of aromatic and non-aromatic Indian rice. Rice Sci. 2017;24(1):21–31. https://doi.org/10.1016/j.rsci.2016.05.005
  23. 23. Dipti SS, Bari MN, Kabir KA. Grain quality characteristics of some Beruin rice varieties of Bangladesh. Pak J Nutr. 2012;11(3):242–5. https://doi.org/10.3923/pjn.2003.242.245
  24. 24. Sharma P, Gujral HS, Singh B. Effect of processing on functional properties of cereal products. J Food Process Preserv. 2014;38:123–30. https://doi.org/10.1111/jfpp.12008
  25. 25. Sompong R, Siebenhandl-Ehn S, Linsberger-Martin G, Berghofer E. Physicochemical and antioxidative properties of red and black rice varieties from Thailand, China and Sri Lanka. Food Chem. 2011;124(1):132–40. https://doi.org/10.1016/j.foodchem.2010.05.115
  26. 26. Zhang MW, Guo BJ, Zhang RF, Chi JW, Wei ZC, Xu ZH, et al. Separation, purification and identification of antioxidant compositions in black rice. Agric Sci China. 2010;9(10):1491–8. https://doi.org/10.1016/S1671-2927(09)60244-5

Downloads

Download data is not yet available.