Identifying rice grains with premium nutritional quality among on-farm germplasm in the highlands of Northern Thailand

Abstract

Local rice varieties with premium nutritional quality grains are beneficial to consumers, and their genetic traits may be deployed in breeding programmes for many purposes. This study explores grain quality characteristics with health implications of rice germplasm maintained and used by farmers in the highlands of Northern Thailand. Concentrations of iron (Fe), zinc (Zn), phenols and anthocyanin and anti-oxidative capacity were determined in the caryopsis without husk of 77 samples of rice seed collected from farmers. Entries with the highest grain quality characteristics identified were grown together with four standard check varieties at two different elevations in a farmer's field at Mae Wang District of Chiang Mai province (800 m above mean sea level), as well as in pots at Chiang Mai University (CMU) (330 m above mean sea level). The grain quality characteristics were determined at maturity, separately for 10 individual plants grown at CMU. A wide variation in all the grain quality characteristics was found among samples grown in the farmer's field. There were approximately twofold differences in the lowest and highest Fe and Zn concentrations, especially high variation in contents of phenols and anthocyanin and anti-oxidative capacity found in grain with purple pericarp. The top entries identified from the farmer's seed had significantly higher anthocyanin concentration and anti-oxidative capacity than the check varieties when grown together at Mae Wang and CMU, in spite of the strong locality-specific effects on these characteristics. Further variation was found in the grain quality characteristics within each of the selected farmer's seed samples. Quality improvement could thus be made by either eliminating the poorest performing lines or development of single-seed descent lines from the top-performing plants. The desirable genetic traits can also be used in breeding programme for improvement of grain yield as well as cooking and nutritional quality.

Comparative analysis of bioactive-phytochemical characteristics, antioxidants activities, and anti-inflammatory properties of selected black rice germ and bran (Oryza sativa L.) varieties

“…Another non-glutinous rice varieties (CMU 107, K2 and K4) contained much lower amounts of anthocyanins. Our findings are similar to those of other reports, which found that glutinous black rice varieties contained higher amounts of anthocyanins than non-glutinous rice varieties [ 8 , 13 , 37 ].…”

Antioxidation, Anti-Inflammation, and Regulation of SRD5A Gene Expression of Oryza sativa cv. Bue Bang 3 CMU Husk and Bran Extracts as Androgenetic Alopecia Molecular Treatment Substances

“…Oryza sativa L. cv. Bue Bang 3 CMU (BB3CMU) is brown rice that has a straw-colored husk and white pericarp [ 20 ]. The extraction yield of BB3CMU-RB (8.49 ± 1.83%, w/w , dry material) was higher than that of BB3CMU-H (0.70 ± 0.55%, w/w , dry material).…”

“…Similarly, rice bran is commonly utilized as animal feed, fertilizer, and fuel production [ 16 ]. Even rice husk and rice bran are considered by-products; several studies reported that they contain a variety of minerals and bioactive compounds, including phenolic compounds (flavonoids and γ-oryzanol), polysaccharides, and tocopherols [ 19 , 20 , 21 , 22 ].…”

“…Interestingly, the non–glutinous local rice variety with premium nutritional quality grains, Bue Bang 3 CMU (BB3CMU), which is grown in northern Thailand, showed high mineral contents [ 20 ]. Moreover, their biological activities and applications in the development of cosmetics, nutraceuticals, and food supplements of BB3CMU rice have not yet been investigated.…”

Simultaneous Analysis of Mycotoxins, Potentially Toxic Elements, and Pesticides in Rice: A Health Risk Assessment Study

“…Rice ( Oryza sativa ) is a popular staple food and is frequently consumed by the world’s population [ 1 , 2 ]. This commodity is rich in essential nutrients, such as proteins, carbohydrates, and vitamins, and provides two-thirds of caloric requirements [ 3 , 4 ].…”