Comparison of chemical and nutritional compositions between aromatic and non-aromatic rice from Brazil and effect of planting time on bioactive compounds

Gomes-Dias, Laisa; Hacke, Adriele; Souza, Ernane dos Santos; Nath, Seema; Canesin, Míriam Regina; Vilella, Omar Vieira; Geloneze, Bruno; Pallone, Juliana Azevedo Lima; Cazarin, Cínthia Baú Betim; Blakeslee, Joshua J.; Mariutti, Lilian Regina Barros; Bragagnolo, Neura

doi:10.1016/j.jfca.2022.104608

Cited by 2 publications

(1 citation statement)

References 42 publications

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“…Aromatic rice is a special rice type famous for its unique aroma and good quality [1]. Normally, the price of aromatic rice is much higher than that of non-aromatic rice, and the economic return of aromatic is also lucrative to farmers [2].…”

Section: Introductionmentioning

confidence: 99%

Foliar application of procyanidins enhanced the biosynthesis of 2-acetyl-1-pyrroline in aromatic rice (Oryza sativa L.)

et al. 2022

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Background Procyanidins is a polyphenolic compound with multiple properties. However, the application of exogenous procyanidins in crops has not been reported. Aromatic rice is a high-quality rice with a special aroma and popular with consumers. The 2-acetyl-1-pyrroline (2-AP) is a key compound of aromatic rice aroma. In the current study, aromatic rice plants were sprayed with procyanidins solutions at 0.25 (Pr0.25), 0.50 (Pr0.50), 1.00 (Pr1.00), 2.00 (Pr2.00) g L−1, respectively and treatment sprayed with distilled water was taken as control (CK). The effects of exogenous procyanidins on growth and 2-AP biosynthesis of aromatic rice plants were explored. Results Compared with CK, Pr1.00 and Pr2.00 treatments significantly increased 2-AP content by 16.67% and 37.68%, respectively. Higher proline, 1-pyrroline-5-carboxylic acid (P5C), 1-pyrroline, methylglyoxal contents, and lower γ- aminobutyric acid (GABA) content were recorded in Pr1.00 and Pr2.00 treatments than CK. Compared with CK, Pr1.00 and Pr2.00 treatments significantly improved the activities of P5CS and OAT and diminished the activity of BADH. Furthermore, compared with CK, Pr1.00 and Pr2.00 treatments significantly up-regulated the transcript levels of P5CS2, P5CR, OAT, DAO4 and down-regulated the transcript levels of BADH2. Exogenous procyanidins had no substantial effects on plant height, stem diameter, fresh weight, and dry weight of aromatic rice plants. Conclusions In conclusion, our findings reported the increment of 2-AP content in aromatic rice under exogenous procyanidins. Our results indicated that the application of exogenous procyanidins enhanced 2-AP biosynthesis by improving proline biosynthesis and inhibiting GABA formation.

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Section: Introductionmentioning

confidence: 99%

Foliar application of procyanidins enhanced the biosynthesis of 2-acetyl-1-pyrroline in aromatic rice (Oryza sativa L.)

et al. 2022

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Physicochemical properties, eating and cooking quality and genetic variability: a comparative analysis in selected rice varieties of South India

John,

Raman

2023

Food Prod Process and Nutr

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The physicochemical characteristics and digestibility properties of rice are greatly influenced by its genetic variability. In this study, we attempt to understand the overall quality of five traditional and popularly consumed rice varieties of Kerala. The major traits affecting the eating and cooking quality of rice such as amylose content (AC), gel consistency (GC) and gelatinization temperature (GT) were determined and correlated with the expression of the starch-synthesis-related genes (SSRGs). The Wx is a major SSRG, which modulates the amylose content and the eating as well as cooking qualities of rice. The rice varieties including, Jaya, Matta and Rakthashali were found to have intermediate amylose content (Wxa allele) while Kuruva and Pokkali were found to have high Amylose Content (Wxa allele). The glycemic index (GI) of all varieties was found to be in the range of 51.0–58.6. Among the screened rice varieties, Pokkali was found to have the lowest glycemic index and digestibility with appreciable eating and cooking qualities. Pokkali rice, with its low GI (51.0), could be a recommended variety for diabetes management. Furthermore, the rice eating and cooking qualities, and plant breeding techniques coordinated by the expression of the starch synthesis-related gene (Wx), could be a novel approach to improve the valuable germplasm. Graphical Abstract

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Comparison of chemical and nutritional compositions between aromatic and non-aromatic rice from Brazil and effect of planting time on bioactive compounds

Cited by 2 publications

References 42 publications

Foliar application of procyanidins enhanced the biosynthesis of 2-acetyl-1-pyrroline in aromatic rice (Oryza sativa L.)

Foliar application of procyanidins enhanced the biosynthesis of 2-acetyl-1-pyrroline in aromatic rice (Oryza sativa L.)

Physicochemical properties, eating and cooking quality and genetic variability: a comparative analysis in selected rice varieties of South India

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