Table III.
Nutrients, dietary fibre, γ-oryzanol, polyphenol contents, vitamin E, TAA, and FRSA of raw and parboiled BPT rice milled to different DOP (g/100 g).
| Parameter | BPT raw | BPT parboiled | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
|
|
|
||||||||||
| DOP | 0% | 2.3% | 4.4% | 8.0% | % Changea (Ptrend) |
0% | 2.3% | 4.4% | 8.0% | % Changea (Ptrend) |
Overall Ptrend |
| Moisture (%) | 12.0 ± 0.2 | 12.0 ± 0.3 | 11.5 ± 0.3 | 11.4 ± 0.2 | −5.0 (<.0001) | 11.6 ± 0.4 | 11.0 ± 0.3 | 11.5 ± 0.3 | 11.5 ± 0.4 | −0.9 (0.80) | |
| Protein (g%)b | 7.8 ± 0.2 | 7.3 ± 0.2 | 7.0 ± 0.1 | 6.3 ± 0.3 | −19 | 7.8 ± 0.2 | 7.3 ± 0.3 | 7.0 ± 0.3 | 6.4 ± 0.2 | −18 | <0.0001 |
| Fat (g%)b | 2.4 ± 0.1 | 2.2 ± 0.05 | 1.7 ± 0.1 | 0.7 ± 0.05 | −71 | 2.6 ± 0.1 | 2.0 ± 0.2 | 1.6 ± 0.1 | 0.8 ± 0.05 | −69 | <0.0001 |
| Available carbohydratec (g%)b | 71.3 ± 1.0 | 74.0 ± 0.9 | 77.1 ± 0.8 | 80.1 ± 0.7 | +12 | 72.0 ± 0.7 | 74.3 ± 0.8 | 76.6 ± 0.9 | 79.0 ± 1.0 | +9.7 | <0.0001 |
| Dietary fibre (g%)b | 5.3 ± 0.3 | 3.7 ± 0.5 | 1.6 ± 0.4 | 1.0 ± 0.1 | −81 | 5.0 ± 0.1 | 3.9 ± 0.2 | 2.5 ± 0.2 | 1.8 ± 0.2 | −64 | <0.0001 |
| Ash (g%)b | 1.1 ± 0.03 | 0.8 ± 0.06 | 0.7 ± 0.05 | 0.5 ± 0.03 | −55 | 1.0 ± 0.09 | 0.9 ± 0.08 | 0.7 ± 0.1 | 0.5 ± 0.03 | −50 | <0.0001 |
| γ-Oryzanol (mg/100 g)b | 21.6 ± 1.9 | 12.4 ± 1.0 | 9.4 ± 1.8 | 3.6 ± 0.8 | −83 | 24.6 ± 2.2 | 12.5 ± 1.0 | 10.5 ± 0.6 | 2.2 ± 0.3 | −91 | <0.0001 |
| Soluble polyphenols (mg/100 g)b | 34.9 ± 2.1 | 20.7 ± 1.7 | 10.6 ± 1.1 | 4.4 ± 0.7 | −87 | 23.4 ± 1.8 | 16.3 ± 1.4 | 12.1 ± 0.9 | 4.3 ± 0.4 | −82 | <0.0001 |
| Bound polyphenols (mg/100 g)b | 35.2 ± 0.3 | 22.7 ± 0.6 | 19.4 ± 0.5 | 13.8 ± 0.6 | −61 | 40.3 ± 1.5 | 27.6 ± 2.4 | 25.4 ± 2.4 | 21.0 ± 1.3 | −48 | <0.0001 |
| Total polyphenols (mg/100 g)b | 70.1 ± 2.3 | 43.4 ± 2.1 | 30.0 ± 0.9 | 18.2 ± 1.1 | −74 | 63.7 ± 0.8 | 43.9 ± 1.3 | 37.5 ± 3.4 | 25.3 ± 1.7 | −60 | <0.0001 |
| Vitamin E tocotrienols (mg/100 g)b | 1.4 ± 0.08 | 1.3 ± 0.09 | 1.0 ± 0.04 | 0.4 ± 0.08 | −69 | 1.4 ± 0.05 | 0.8 ± 0.03 | 0.4 ± 0.2 | −74 | <0.0001 | |
| Tocopherolsb | 0.6 ± 0.06 | 0.5 ± 0.02 | 0.2 ± 0.02 | 0.07 ± 0.05 | −89 | 0.8 ± 0.03 | 0.2 ± 0.01 | 0.08 ± 0.01 | −90 | <0.0001 | |
| Total vitamin E (mg/100 g)b | 2.0 ± 0.01 | 1.8 ± 0.08 | 1.3 ± 0.05 | 0.5 ± 0.01 | −76 | 2.2 ± 0.01 | 1.0 ± 0.01 | 0.5 ± 0.03 | −78 | <0.0001 | |
| TAAb,d | 10.8 ± 0.3 | 4.8 ± 0.2 | 4.4 ± 0.1 | 4.1 ± 0.2 | −62 | 8.5 ± 0.3 | 4.7 ± 0.09 | 2.7 ± 0.2 | 1.5 ± 0.3 | −83 | <0.0001 |
| FRSAb,e | 27.0 ± 1.0 | 20.0 ± 0.6 | 16.0 ± 0.6 | 14.0 ± 0.6 | −48 | 31.0 ± 0.6 | 27.0 ± 0.6 | 23.0 ± 0.6 | 21.0 ± 0.6 | −32 | <0.0001 |
a
% Increase or decrease from 0 to 8–10% DOP or 4–5% DOP (if there is no available data for 8–10% DOP);
b
The trend test for the DOP is not statistically significant between BPT raw rice and BPT parboiled rice;
c
Measured directly, is the sum of starch and total free sugars (g available/100 g rice);
d
TAA expressed as α-tocopherol equivalents/g;
e
FRSA expressed as%of free radical scavenged (catechin equivalents).