Rice phenolic compounds and their response to variability in growing conditions

Abstract

Background and objectives Phenolic compounds present in rice have substantial antioxidant activity, which has contributed to its potential as a functional food. However, a gap in knowledge exists on how phenolic compounds in rice respond to variation in growing conditions, and the subsequent impact on their antioxidant activity. The current study investigated wholegrain pigmented rice varieties Yunlu29 and Purple, and a nonpigmented variety, Reiziq cultivated in Queensland (QLD) and New South Wales (NSW), Australia. The Queensland location in Mackay had a tropical climate and loamy soil, while the NSW location in Yanco had a temperate climate with clay soil. Findings Pigmented rice, Yunlu29 and Purple cultivated in Mackay (QLD), exhibited significantly higher total phenolic contents and increased levels of anthocyanin, proanthocyanidin, and antioxidant activity in comparison with Yanco (NSW)‐grown samples. Phenolic compounds including procyanidins and anthocyanidins, cyanidin 3‐glucoside and peonidin 3‐glucoside, were significantly impacted by growing location when compared to other phenolic compounds. For some compounds like vanillic acid, luteolin 4'‐methyl ether 7‐(4G‐rhamnosylneohesperidoside), and proanthocyanidin derivative, the impact of the cultivation environment varied among the three rice varieties, highlighting the influence of both genetics and environment. Conclusions Cultivation location was found to have a significant impact on phenolic composition and antioxidant activity. It was also observed that phenolic compounds affected by growing location conditions also significantly contributed to antioxidant activity. Significance and novelty These findings contribute to an understanding of how phenolic compounds respond to the variation in the cultivation environment in Australia, which is essential for breeding high‐value rice varieties with specific phenolic compositions.

Untargeted Metabolomics of Korean Fermented Brown Rice Using UHPLC Q-TOF MS/MS Reveal an Abundance of Potential Dietary Antioxidative and Stress-Reducing Compounds

“…These findings were found to be higher than in earlier reports by Lin et al (2019) [ 35 ] and IIowefah et al (2017) [ 30 ] in fermented BR and Cho et al (2018) [ 36 ] for germinated BR. Besides, other studies have reported the high antioxidant activity of brown rice, such as Rao et al [ 37 ].…”

Investigation of some bioactive compounds, in vitro bioaccessibility, and sensory acceptability of couscous produced by pre‐gelatinized rice flour

“…Rice grain has gained attention owing to its biological effects, including antioxidant, anti‐inflammation, anticancer, and antidiabetic activities 16,17 . The antioxidants, such as γ ‐oryzanol, phenolic acids, anthocyanin, and proanthocyanidins, that are found in the rice have contributed to it being a functional food 17‐19 …”

“…16,17 The antioxidants, such as γ-oryzanol, phenolic acids, anthocyanin, and proanthocyanidins, that are found in the rice have contributed to it being a functional food. [17][18][19] The importance of couscous has been increasing recently owing to its practical usage, fast preparation, taste, and wide range utilization in different meals, 4 as well as its pleasant flavor and nutritional benefits. In this study, in contrast to the traditional couscous that includes semolina or bulgur, the couscous samples were totally produced with rice and rice flour.…”

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

“…Phenolic compounds present in rice have important antioxidant activity, which has subscribed to its potential as a functional food (Rao et al, 2020). The phenolic contents and phenolic bioaccessibility values were analyzed and presented in Table 4.…”