Analysis of quality involving in minerals, amylose, protein, polyphenols and antioxidant capacity in different coloured rice varieties

Xiaoqiong Chen, Xia Zhou, Zhiyuan Yang, Chaojian Gu, Yu Tao, Qiaoling Guo, Daiming Guo, Hongyu Zhang, Peizhou Xu, Yongxiang Liao, Yuping Wang, Qilong Duan, Xiuhua Ran, Liqiang Wang, Yang Li, Xianjun Wu

Food Science and Technology Research（IF=0.379），2019，25(1)：141-148

https://www.jstage.jst.go.jp/article/fstr/25/1/25_141/_html/-char/en

Abstract

In this study, we investigated six minerals, amylose, soluble protein and total protein, total polyphenols contents, and antioxidant capacity for three black rice, two red rice and three white rice cultivars. The results showed that coloured rice varieties contained the higher minerals and polyphenols content than those of white rice. Besides, the study indicated that polyphenols contributed to accumulation of divalent and trivalent minerals, but little effect to monovalent minerals. Black- and red rice possessed the stronger antioxidant capacity than that of white rice, and red rice presented the highest among three different coloured rice varieties. Then the study showed that protein content slightly influenced accumulation of amylose. Besides, protein and amylose content both existed hardly in significant difference among different coloured rice varieties. Hence, this suggests that red- and black rice has higher levels of nutrition and stronger antioxidant capacity for one's health than white rice.