Abstract
The purpose of the present study is to evaluate the effect of storage time and temperature on the nutritional and antioxidant values of different varieties of brown rice. PARB approved indigenous Basmati varieties (Basmati 86, Basmati 515, Basmati super, Basmati super fine and Basmati kainat) were procured and initially tested for physicochemical parameters, including moisture, ash, lipids, proteins, carbohydrates, and fibers from the brown rice powder. Similarly, antioxidant capacity of these brown rice samples was assessed in terms of total phenolic content and 2,2-diphenyl-1-picrylhydrazyl radical-scavenging potential. Samples of brown rice were stored for 3 and 6 months at 25 and 5°C. On increasing the storage time and temperature, antioxidant activity of rice decreases up to 50%. Nutritional parameters, such as minerals, carbohydrates, and fatty acids were characterized using UV/Vis spectrophotometer, ICP-OES, GC-MS, and HPLC, revealing significant changes in the chemical composition of brown rice. Observation indicates that storage at high temperatures leads to a rapid decrease in carbohydrate and moisture content than at lower temperatures. The protein and ash content remains controlled and integrate with the mineral composition found. Decrease in the glucose and fructose amount was observed in brown rice varieties except for Basmati super fine and Basmati kainat at 5°C. Regarding fatty acids, oleic and linoleic acids were prominent in oils extracted from the different brown rice varieties, and their content was reduced during the storage due to conversion to behenic, and erucic acids, respectively. From the present study, it can be concluded that low storage temperatures reduce the loss of nutrients, offering better nutritional quality for the consumer.
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Claims 12
Claim · model-written summary
Longer and warmer storage reduced antioxidant activity of rice by up to 50%.
- Taxon
- rice
Oryza sativae0 - Treatment
- increasing the storage time and temperaturee0
- Outcome
- antioxidant activitye0
- Direction
- decreasese0
- Value
- 50%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“On increasing the storage time and temperature, antioxidant activity of rice decreases up to 50%”
Claim · model-written summary
Storage produced significant changes in brown rice chemical composition.
Not reportedComparatorDirection
Verbatim
e0“revealing significant changes in the chemical composition of brown rice”
e1“during the storage”
Claim · model-written summary
Higher storage temperature accelerated the decline in carbohydrate content.
Verbatim
e0“storage at high temperatures leads to a rapid decrease in carbohydrate and moisture content than at lower temperatures”
t0“brown Basmati rice”
Claim · model-written summary
Higher storage temperature accelerated the decline in moisture content.
Verbatim
e0“storage at high temperatures leads to a rapid decrease in carbohydrate and moisture content than at lower temperatures”
t0“brown Basmati rice”
Claim · model-written summary
Protein and ash content remained controlled during storage.
Not reportedDirection
Verbatim
e0“The protein and ash content remains controlled and integrate with the mineral composition found”
t0“brown Basmati rice”
Claim · model-written summary
Glucose decreased in brown rice varieties except Basmati super fine and Basmati kainat at 5°C.
Verbatim
e0“Decrease in the glucose and fructose amount was observed in brown rice varieties except for Basmati super fine and Basmati kainat at 5°C”
Claim · model-written summary
Fructose decreased in brown rice varieties except Basmati super fine and Basmati kainat at 5°C.
Verbatim
e0“Decrease in the glucose and fructose amount was observed in brown rice varieties except for Basmati super fine and Basmati kainat at 5°C”
Claim · model-written summary
Oleic acid was prominent in oils from brown rice varieties.
Not reportedDirection
Verbatim
e0“oleic and linoleic acids were prominent in oils extracted from the different brown rice varieties”
Claim · model-written summary
Linoleic acid was prominent in oils from brown rice varieties.
Not reportedDirection
Verbatim
e0“oleic and linoleic acids were prominent in oils extracted from the different brown rice varieties”
Claim · model-written summary
Oleic acid content declined during storage, attributed to conversion to behenic acid.
Verbatim
e0“oleic and linoleic acids were prominent in oils extracted from the different brown rice varieties, and their content was reduced during the storage due to conversion to behenic, and erucic acids, respectively”
Claim · model-written summary
Linoleic acid content declined during storage, attributed to conversion to erucic acid.
Verbatim
e0“oleic and linoleic acids were prominent in oils extracted from the different brown rice varieties, and their content was reduced during the storage due to conversion to behenic, and erucic acids, respectively”
Claim · model-written summary
Low storage temperatures reduce nutrient losses from brown rice.
Verbatim
e0“low storage temperatures reduce the loss of nutrients, offering better nutritional quality for the consumer”
t0“brown Basmati rice”
The same questions in other papers
storage · quality: phytochemicals · Oryza sativa (rice)Positive and negative results
3 papers in the same direction as this paper · 3 in the opposite direction
- positive
- positive
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See all 7 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.