CHARACTERIZATION of THE PHYSICO-CHEMICAL COMPOSITION, PHYTO-CHEMICAL PROPERTIES, COOKING CHARACTERISTICS and BIOACTIVE COMPOUNDS of KONURALP RICE

Yıl 2022, Cilt: 47 Sayı: 3, 518 - 530, 01.04.2022

Emine Aydın

https://doi.org/10.15237/gida.GD22022

Öz

This is the first study conducted on a variety of rice (Oryza sativa L.) traditionally grown in the Konuralp region of the Duzce province, in the West Black Sea region of Türkiye. It investigated the physico-chemical composition, phyto-chemical properties, cooking characteristics and bioactive compounds (total phenolic content, antioxidant activity determined with the methods of ABTS•+, CUPRAC, DPPH• and FRAP) of Konuralp Rice (KR) as well as in-vitro bioaccessibility. The proximate chemical composition of the rice was found to be as follows: the moisture content was 13.89%, the protein content was 6.48%, the total dietary fiber was 0.82%, the energy value was 323.44 kcal and the amount of starch was 59.64%. On the other hand, the phytic acid content of the sample was found to be 258.69 mg/100g. The total phenolic content of KR was found to be 2100 mg GAE/100g. The highest antioxidant capacity was found in the method of DPPH• for extractable (12.73 μmol trolox/g) and hydrolyzable phenolics (62.50 μmol trolox/g). The antioxidative bioaccessibility were found to be 80.19% (ABTS•+), 27.96% (CUPRAC), 20.63% (DPPH•) and 0.92% (FRAP). Due to the its physico-chemical and phyto-chemical properties as well as its high bioactive component content, more attention should be paid to the traditionally produced KR.

Anahtar Kelimeler

Antioxidant capacity, bioaccessibility, chemical composition, cooking properties, rice, total phenolics

Destekleyen Kurum

Düzce Üniversitesi

Proje Numarası

Project Number: 2016.11.05.418

Teşekkür

The author would like to thank Prof. Dr. Duygu GOCMEN for her supervision.

KONURALP PİRİNCİNİN FİZİKO-KİMYASAL BİLEŞENİ, FİTO-KİMYASAL ÖZELLİKLERİ, PİŞME KARAKTERİSTİKLERİ VE BİYOAKTİF BİLEŞENLERİ

Öz

Bu çalışma, Türkiye'nin Batı Karadeniz bölgesi Düzce ili Konuralp beldesinde geleneksel olarak yetiştirilen pirinç çeşidi (Oryza sativa L.) üzerinde yapılan ilk araştırmadır. Çalışma kapsamında Konuralp Pirincinin fiziko-kimyasal bileşimi, fito-kimyasal özellikleri, pişirme özellikleri ve biyoaktif bileşenleri (toplam fenolik içerik, ABTS•+, CUPRAC, DPPH• ve FRAP yöntemleriyle belirlenen antioksidan aktivite) ile in-vitro koşullarda biyoalınabilirliği incelenmiştir. Analizler sonucunda Konuralp Pirincinin nem içeriği %13.89, protein içeriği %6.48, toplam diyet lifi %0.82, enerji değeri 323.44 kcal ve nişasta miktarı %59.64 olarak tespit edilmiştir. Öte yandan örneklerin fitik asit içeriği ise 258.69 mg/100g olarak bulunmuştur. Çalışmada Konuralp Pirincinin toplam fenolik madde içeriği 2100 mg GAE/100g olarak tespit edilirken, ekstrakte edilebilir (12.73 μmol trolox/g) ve hidrolize edilebilir fenolikler (62.50 μmol trolox/g) için en yüksek antioksidan kapasite DPPH• yönteminde bulunmuştur. Antioksidatif biyoalınabilirlik değerleri ise %80.19 (ABTS•+), %27.96 (CUPRAC), %20.63 (DPPH•) ve %0.92 (FRAP) olarak bulunmuştur. Fiziko-kimyasal ve fito-kimyasal özelliklerinin yanı sıra yüksek biyoaktif bileşen içeriğe sahip olan ve geleneksel olarak üretilmeye devam edilen Konuralp Pirincine daha fazla önem verilmelidir

Anahtar Kelimeler

Antioksidan kapasite, biyoalınabilirlik, kimyasal bileşen, pişme özellikleri, pirinç, toplam fenolikler

Proje Numarası

Project Number: 2016.11.05.418

Kaynakça

• AACC (2009). International Approved Methods of Analysis, 11th ed. AACC International Press, St. Paul, MN, USA.
• Adom, K.K., Liu, R.H. (2002). Antioxidant capacity of grains. J Agric Food Chem, 50: 6182–6187. doi:10.1021/jf0205099.
• Akay, H. (2020). Determination of physical, chemical and cooking properties of some paddy varieties. Anadolu J Agric Sci, 35: 438-445. doi:10.7161/omuanajas.789227.
• Altindag, G., Certel, M., Erem, F., Konak, Ü.İ. (2015). Quality characteristics of gluten-free cookies made of buckwheat, corn, and rice flour with/without transglutaminase. Food Sci Technol Int, 21(3): 213-20. doi:10.1177/1082013214525428.
• TSI (2007). Turkish Standard Institution, Determination of metallic elements-TS 3660, Ankara, Turkey (in Turkish).
• NMKL (2007). Trace elements-As, Cd, Hg, Pb and other elements. Determination by ICP-MS after pressure digestion. Newsletter for the nordic committee on food analysis, NordVal International, Method No. 186.
• Rice Quality (2014). www.betuco.be/rijst/Rice%20Quality.pdf. (Accessed: 20 March 2019)
• Anson, N.M., Selinheimo, E., Havenaar Aura, A.M., Mattila, I., Lehtinen, P., Bast, A., Poutanen, K., Haenen, G.R.M.M. (2009). Bioprocessing of wheat bran improves in vitro bioaccessibility and colonic metabolism of phenolic compounds. J Agric Food Chem, 57: 6148-6155. doi:10.1021/jf900492h.
• Apak, R., Güçlü, K., Demirata, B., Özyürek, M., Çelik, E.S., Bektaşoğlu, B.K., Berker, İ., Özyurt, D. (2007). Comparative evaluation of total antioxidant capacity assays applied to phenolic compounds and the CUPRAC Assay. Molecules, 12:1496-1547. doi:10.3390/12071496.
• Becker, E.M., Nissen, L.S., Skibsted, L.H. (2004). Antioxidant evaluation protocols: Food quality or health effects. Eur Food Res Technol, 219:561–571. doi:10.1007/s00217-004-1012-4.
• Benzie, I.F.F., Strain, J.J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of antioxidant power: the FRAP assay. Anal Biochem, 239:70–76. doi:10.1006/ABIO.1996.0292.
• Bilgicli, N. (2002). The importance of phytic acid from the point of nutrition and the production methods of the food with reduced phytic acid content. S.Ü. Ziraat Fakültesi Dergisi 16 (30): 79-83. (In Turkish with English abstract).
• Brand-Williams, W., Cavalier, M.E., Berset, C. (1995). Use of free radical method to evaluate antioxidant capacity. Food Sci Technol, 28(1): 25-30. doi:10.1016/S0023-6438(95)80008-5.
• Bouayed, J., Deußer, H., Hoffmann, L., Bohn, T. (2012). Bioaccessible and dialysable polyphenols in selected apple varieties following in vitro digestion vs. their native patterns. Food Chem, 131: 1466–1472. doi:10.1016/j.foodchem.2011.10.030.
• Chandrasekara, A., Shahidi, F. (2011). Bioactivities and antiradical properties of millet grains and hulls. J Agric Food Chem, 59(17): 9563–9571. doi:10.1021/jf201849d.
• Chen, H.H., Chen, Y.K., Chang, H.C. (2012). Evaluation of physico-chemical properties of plasma-treated brown rice. Food Chem, 135 (1): 74–79. doi:10.1016/j.foodchem.2012.04.092.
• Devraj, L., Panoth, A., Natarajan, V. (2020). Study on physicochemical, phytochemical, and antioxidant properties of selected traditional and white rice varieties. J Food Process Engin, 43:e13330. doi:10.1111/jfpe.13330.
• Dipti, S.S., Bari, M.N., Kabir, K.A. (2003). Grain quality characteristics of some beruin rice varieties of Bangladesh. Pakistan J Nutr, 2: 242-245. doi:10.3923/pjn.2003.242.245. Donduran, D.Ö. (2014). Quality and bioactive properties of some rice cultivars processed in our country. Çanakkale Onsekiz Mart University, Graduate School of Natural and Applied Sciences Department of Food Engineering Thesis of Master of Science. (in Turkish).
• Elbashir, L.T.M. (2005). Physiochemical Properties and Cooking Quality of Long and Short Rice (Oryza Satıva) Grains. Faculty of Agriculture University of Khartoum, https://www.osti.gov/etdeweb/servlets/purl/20655574.
• Fan, J., Siebenmorgen, T.J., Gartman, T.R., Gardisser, D.R. (1998). Bulk Density of Long- and Medium-Grain Rice Varieties as Affected by Harvest and Conditioned Moisture Contents. Cereal Chem, 75(2): 254–258. doi:10.1094/CCHEM.1998.75.2.254. Falade, K.O., Christopher, A.S. (2015). Physical, functional, pasting and thermal properties of flours and starches of six Nigerian rice cultivars, Food Hydrocolloids, 44: 478-490. doi:10.1016/j.foodhyd.2014.10.005.
• FAO (2003). Food energy-methods of analysis and conversion factors. Report of a technical workshop. FAO Food and Nutrition Paper No. 77, Rome.
• FAOSTAT (2010). Rice production. Available from http://faostat.fao.org.
• FDA (2019). Food and Drug Administration. https://www.fda.gov/downloads/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/LabelingNutrition/UCM513817.pdf. Accessed: 05 March 2019.
• Gujral, H.S., Guardiola, I., Carbonell, J.V., Rosell, C.M. (2003). Effect of cyclodextrinase on dough rheology and bread quality from rice flour. J Agric Food Chem. 51:3814–3818. doi:10.1021/jf034112w.
• Haug, W., Lantzsch, H.J. (1983). Sensitive method for the rapid determination of phytate in cereals and cereal product. J Sci Food Agric, 34(12): 1423-1426.
• Koca, A.F., Anıl, M. (1997). Quality characteristics of rice varieties grown in ecological conditions of Samsun. OMÜ Zir. Fak. Dergisi, 12(2), 61-71.
• Koca, A.F., Anıl, M. (2001). Quality characteristics and its evaluation in rice. On Dokuz Mayıs Üniversitesi Ziraat Fakültesi Dergisi, 16(1), 103-108.
• Kraithong, S., Lee, S., Rawdkuen, S. (2019). Effect of red Jasmine rice replacement on rice flour properties and noodle qualities. Food Science and Biotechnology 28(1): 25–34. doi:10.1007/s10068-018-0452-8.
• Mohan, V., Radhika, G., Vijayalakshm, P., Sudha, V. (2010). Can the diabetes cardiovascular disease epidemic in India can be explained, at least in part, by excess refined grain (rice) intake? Indian J Med Res, 131: 369–372.
• Odenigbo, A.M., Ngadi, M., Ejebe, C., Woin, N., Ndindeng, S.A. (2014). Physicochemical, cooking characteristics and textural properties of TOX 3145 milled rice. J Food Res, 3(2): 82. doi:10.5539/jfr.v3n2p82.
• Oko, N.A.O., Ubi, B.E., Dambaba, N. (2012). Rice Cooking Quality and Physico-Chemical Characteristics: A Comparative Analysis of Selected Local and Newly Introduced Rice Varieties in Ebonyi State. Food and Public Health, 2(1): 43-49. doi:10.5923/J.FPH.20120201.09.
• Reddy, C.K., Kimi, L., Haripriya, S., Kang, N. (2017). Effects of Polishing on Proximate Composition, Physico-Chemical Characteristics, Mineral Composition and Antioxidant Properties of Pigmented Rice. Rice Science, 24(5):241-252. doi:10.1016/j.rsci.2017.05.002.
• Rivero-Huguet, M., Huertas, R., Francini, L., Vila, L., Darre, E. (2006). Concentrations of As, Ca, Cd, Co, Cr, Cu, Fe, Hg, K, Mg, Mn, Mo, Na, Ni, Pb, and Zn in Uruguayan rice determined by atomic absorption spectrometry. Atomic Spectroscopy, 27: 48-55.
• Singh, N., Kaur, L., Sodhi, N.S., Sekhon, K.S. (2005). Physicochemical, cooking and textural properties of milled rice from different Indian rice cultivars. Food Chem. 89: 253–259. doi:10.1016/j.foodchem.2004.02.032.
• Taş, K.Z. (2017). The Backyard of the Ottoman Empire, the Bolu Sanjak. T.R. Ministry of Tourism Certificate No: 33400. Post Release Distribution “Osmanlı’nın Arka Bahçesi Bolu Sancağı. T.C. Turizm Bakanlığı Sertifika No:33400. Post Yayın Dağıtım” pages: 256-269.
• Taser, E. (2011). The comparision of agronomical and quality Characters of Karacadağ rice landraces with some breeding cultivars in Southeast Anatolia Region ecology. Dicle University, Graduate School of Natural Applied Sciences, Department of Food Engineering.
• TFC (2010). Turkish Food Codex Rice Communique. No:2010/60.
• Xu, J.G., Tian, C.R., Hu, Q.P., Luo, J.Y., Wang, X.D., Tian, X.D. (2009). Dynamic Changes in Phenolic Compounds and Antioxidant capacity in Oats (Avena nuda L.) during Steeping and Germination, J Agric Food Chem. 57: 10392-10398. doi:10.1021/jf902778j.
• Valadez-Carmona, L., Cortez-García, R.M., Plazola-Jacinto, C.P., Necoechea Mondragón, H., Ortiz-Moreno, A. (2016). Effect of microwave drying and oven drying on the water activity, color, phenolic compounds content and antioxidant capacity of coconut husk (Cocos nucifera L.). J Food Sci Technol. 53 (9): 3495-3501. doi:10.1007/s13197-016-2324-7.
• Verma, D.K., Srivastav, P.P. (2017). Proximate Composition, Mineral Content and Fatty Acids Analyses of Aromatic and Non-Aromatic Indian Rice. Rice Science, 24(1): 21–31. doi:10.1016/j.rsci.2016.05.005c.
• Vitali, D., Vedrina Dragojević, I., Šebečic, B. (2009). Effects of incorporation of integral raw materials and dietary fibre on the selected nutritional and functional properties of biscuits. Food Chem. 114: 1462–1469. doi:10.1016/j.foodchem.2008.11.032.
• Vunain, E., Chirambo, F., Sajidu, S., Mguntha, T.T. (2020). Proximate composition, mineral composition and phytic acid in three common Malawian white grains. Malawi J Sci Technol, 12 (1): 87-108.
• Yazman, M.M. (2014). Determining the rice adulteration according to quality properties and the eligibility to Turkish Food Codex. Harran University, Graduate School of Natural Applied Sciences, Department of Food Engineering.
• Yazman, M.M., Köten, M., Atlı, A. (2020a). Comparison of the Quality Characteristics of Rices Sold in the Market under the Name of Osmancık Variety with the Original Osmancık Variety. J Inst Scie Technol, 10(4): 2583-2594. doi:10.21597/jist.692863.
• Yazman, M.M., Köten, M., Atlı, A. (2020b). Comparison of the Quality Characteristics of the Baldo Varieties Purchased from the Market with the Original Seed Baldo Variety. Food, 45(4): 721-735. doi:10.15237/gida.GD20014.
• Yılmaz, V.A. (2019). Investigation of Bioactive Compounds and Antioxidant Capacities of Various Cereal Products. Journal of Agricultural Faculty of Gaziosmanpasa University, 36(1), 10-22. doi:10.13002/jafag4544.
• Zhou, Z., Robarda, K., Helliwell, S., Blanchard, C. (2003). The distribution of phenolic acids in rice. Food Chem, 87: 401–406. doi:10.1016/j.foodchem.2003.12.015.
• Wu, W., Zhou, L., Chen, J., Qiu, Z., He, Y. (2018). GainTKW: A Measurement System of Thousand Kernel Weight Based on the Android Platform. Agronomy, 8: 178 doi:10.3390/agronomy8090178.