Work

The nutraceutical characterization of high-yielding rice varieties

Year: 2025

Type: article

Abstract: This study investigates the nutraceutical and nutritional properties of seventeen high-yielding rice varieties released by the Bangladesh Rice Research Institute. Advanced analytical techniques, including spectrophotometry, LCMS/MS, GCMS, UPLC, and ICP-OES, were employed to profile antioxidants, amino acids, fatty acids, aroma (2-Acetyl-1-Pyrroline), water-soluble vitamins, and essential minerals. Among the varieties, BRRI dhan84 demonstrated the highest zinc concentration (26.5 ppm at 10 % polished rice) and exhibited superior profiles for antioxidants, minerals, and water-soluble vitamins. The study highlighted significant mineral losses during rice milling, with iron and zinc losses ranging from 10.87–12.9 % and 20.94–23 %, respectively, at 10 % and 15 % degrees of milling (DoM) respectively. These findings suggest that a 10 % DoM is optimal for maximum nutrient retention. Given its red pericarp and outstanding nutritional and nutraceutical properties, BRRI dhan84 rice flour could be utilized as a functional ingredient for producing nutraceutical-enriched rice-based bakery products.

Source: Food Chemistry Advances

DOI: 10.1016/j.focha.2025.100984

Authors: Habibul Bari Shozib, Md. Mariful Islam

Institution: Bangladesh Rice Research Institute

Language: English

Topic: Food and Agricultural Sciences

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $2,080