Konuralp Pi̇ri̇nci̇ni̇n Fi̇zi̇ko-Ki̇myasal Bi̇leşeni̇, Fi̇to-Ki̇myasal Özelli̇kleri̇, Pi̇şme Karakteri̇sti̇kleri̇ Ve Bi̇yoakti̇f Bi̇leşenleri̇

Abstract

This is the first study conducted on a variety of rice (Oryza sativa L.) traditionally grown in the Konuralp region of the Duzce province, in the West Black Sea region of Türkiye. It investigated the physico-chemical composition, phyto-chemical properties, cooking characteristics and bioactive compounds (total phenolic content, antioxidant activity determined with the methods of ABTS •+ , CUPRAC, DPPH • and FRAP) of Konuralp Rice (KR) as well as in-vitro bioaccessibility. The proximate chemical composition of the rice was found to be as follows: the moisture content was 13.89%, the protein content was 6.48%, the total dietary fiber was 0.82%, the energy value was 323.44 kcal and the amount of starch was 59.64%. On the other hand, the phytic acid content of the sample was found to be 258.69 mg/100g. The total phenolic content of KR was found to be 2100 mg GAE/100g. The highest antioxidant capacity was found in the method of DPPH • for extractable (12.73 μmol trolox/g) and hydrolyzable phenolics (62.50 μmol trolox/g). The antioxidative bioaccessibility were found to be 80.19% (ABTS •+ ), 27.96% (CUPRAC), 20.63% (DPPH • ) and 0.92% (FRAP). Due to the its physico-chemical and phyto-chemical properties as well as its high bioactive component content, more attention should be paid to the traditionally produced KR.