Comparative studies on major nutritional components of black waxy rice with giant embryos and its rice bran

2013 ◽  
Vol 22 (S1) ◽  
pp. 121-128 ◽  
Author(s):  
Jun Young Kim ◽  
Woo Duck Seo ◽  
Dong-Soo Park ◽  
Ki Chang Jang ◽  
Kyung-Jin Choi ◽  
...  
Keyword(s):  
Rice Bran ◽  
Comparative Studies ◽  
Nutritional Components ◽  
Waxy Rice

Comparative studies on major nutritional components of black waxy rice with giant embryo and its rice bran

2012 ◽  
Vol 29 ◽  
pp. S136
Author(s):  
Sang-Ik Han ◽  
Jun Young Kim ◽  
Woo Duck Seo ◽  
Dong-Soo Park ◽  
Ki Chang Jang ◽  
...  
Keyword(s):  
Rice Bran ◽  
Comparative Studies ◽  
Nutritional Components ◽  
Waxy Rice ◽  
Giant Embryo

COMPARATIVE STUDIES ON MAJOR NUTRITIONAL COMPONENTS OF RICE WITH A GIANT EMBRYO AND A NORMAL EMBRYO

2005 ◽  
Vol 29 (6) ◽  
pp. 653-661 ◽  
Author(s):  
LINLIN ZHANG ◽  
PEISONG HU ◽  
SHAOQING TANG ◽  
HAIJUN ZHAO ◽  
DIANXING WU
Keyword(s):  
Comparative Studies ◽  
Normal Embryo ◽  
Nutritional Components ◽  
Giant Embryo

Phytochemicals and antioxidant capacity of natural food colorant prepared from black waxy rice bran

2016 ◽  
Vol 15 ◽  
pp. 34-41 ◽  
Author(s):  
Patiwit Loypimai ◽  
Anuchita Moongngarm ◽  
Pheeraya Chottanom
Keyword(s):  
Antioxidant Capacity ◽  
Rice Bran ◽  
Natural Food ◽  
Food Colorant ◽  
Waxy Rice

half of pericarp lipids were unsaponifiable materials. Tip showed 86-91% NL, 2-5% GL, and 7-9% PL [14,56,152]. cap lipids had more TG, GL, and PL than pericarp lipids, Milled rice NSL had a lower NL fraction and a higher but were otherwise similar. GL fraction. The ratios for the NL:GL:PL for milled rice The compositions of NL, GL, and PL were computed are 82:8:10 by Choudhury and Juliano [56], 76:12:12 by (Table 41). The TG was over 90% of the NL in the germ Hirayama and Matsuda [55], and the range of (83-91): [137,138], about 60% in the endosperm NSL, but only (2-4):(1-3) by Azudin and Morrison [153]. 2.5% in endosperm SL. Over 90% of the NL was FFA in Azudin and Morrison [153] investigated NSL and SL in the SL. Weber [137] detected substantial quantities of CB milled rice of two waxy varieties (1.0-2.3% amylose) and and sulfolipids (tentative identification) in the GL of the 12 nonwaxy varieties (12.2-28.6% amylose). The TL germ and endosperm NSL. (NSL + SL) were extracted from rice flour and SL from pu-The major component in germ PL was PC, which was rified rice starch. The composition of the NSL could be ob-in good agreement between Tan and Morrison [138] and tained by the difference, as shown in Table 47. Weber [137]. However, the PL composition of the en-The major NL of NSL was TG, constituting 71-79% of dosperm NSL differed largely; Tan and Morrison [138] re-NSTL (Table 47) and 83-87% of NL [56,152]. The other ported 11.1% PC and 57.1% LPC, whereas Weber [137] important NL class was FFA, at 4-7% of the NSTL and reported 44.6% PC and 36.5% LPC plus an unknown. 13-17% of the NL for brown rice, bran, germ, and polish. The FA compositions were higher in levels of 18:0 and Unlike most other cereal NSL, the major GL of NSL of 18:3 for endosperm than germ (Table 42). For the LG-11 brown rice and its milling fractions were ASG and SG hybrid corn, germ lipids contained significantly more 18:2 (Table 47). Major PL classes were PC and PE. and less 16:0 and 18:3 than other parts of kernel [138]. For Choudhury and Juliano [56] reported that the distribu-the H-51 inbred corn, germ lipids contained less 18:3 than tion of brown rice NL was 14-18% in germ, 39-41% in other kernel parts but more 18:1 and 18:2 than pericarp and bran, 15-21% in polish, and 25-33% in milled rice tip cap. However, the 18:2 content was equal for both the (12-14% in subaleurone layer and 12-19% in the en-germ and the endosperm lipids [42]. The FA compositions dosperm). The distribution of the NSL of brown rice was in root and leaf lipids differ significantly from those of 43% in bran, 19% in germ, 15% in polish, and 21% in corn kernel or other kernel parts; corn leaf lipids contained milled rice; and for brown rice PL, 30% in bran, 14% each a much higher level of 18:3 and lower levels of 18:1 and in germ and polish, and 42% in milled rice [56,152]. 18:2 (Table 42). The TL (NSL + SL) compositions are different between Ohnishi et al. [150] investigated the positional distribu-waxy and nonwaxy rice varieties (Table 48). Azudin and tion of fatty acids in glycerolipid classes from corn total Morrison [153] reported that the two waxy rice (IR 29 and lipids (Table 43). Unsaturated fatty acids, 18:1 and 18:2, C441-4) starches prepared from the milled rice had very are located mainly in the 2-position of these glycerolipids. little amylose content (1.0-2.3%) and only traces of lipids However, PI showed relatively high 16:0 content at the 1-(16-19 mg per 100 g starch), which were probably SSL, position and 18:2 content at the 2-position. Fatty acid com-the NSL contaminants. The SSL were 100% FFA (Table positions of molecular species of glycerolipids were also 48). The TL in waxy rice were, therefore, NSL and they investigated by reverse-phase high-performance liquid evidently had suffered substantial lipolysis, judging by chromatography (Table 44). The main species generally high FFA values [153]. The nonwaxy starches contained contained 16:0-18:2, 18:1-18:2, and 18:2-18:2 for TG, 0.9-1.3% SL comprising, on average, 31.2% (29-45%) PC, PE, and PI. The main molecular species of DGDG FFA, 61.5% (48-67%) PL, and 3.2% GL [153], as shown contained 18:3-18:3, 18:1-18:2, 18:2-18:2, 18:2-18:3, in Table 48. and 18:1-18:3. Choudhury and Juliano [56] extracted SL from milled Vasanthan and Hoover [151] investigated the content rice after the NSL removal, using the one waxy variety (IR and composition of SSL and SL of purified corn starch 4445-63-1 with 2% amylose) and the two nonwaxy vari-(Table 45). The SSL contained mainly free S, SE, and LPL. eties (IR42 with 29% amylose and IR480-5-9 with 24% The SL contained mainly FFA and LPL. Fatty acid compo-amylose). The SL composition of the milled rice of the sition indicated that 16:0 and 18:2 were the principal fatty waxy variety contained 41% PL and 7% GL, whereas the acids of SL and SSL (Table 46). waxy starch by Azudin and Morrison [153] contained no GL and PL (Table 48). The SL compositions of waxy rice and nonwaxy rice (both milled and brown) were different Rice hull lipid composition differs significantly from that in [56] but not to the extent shown by Azudin and Morrison brown rice and its fractions (Table 47). Silicic acid fraction-[153]. ation of NSL from brown rice, bran, germ, and polish The FA compositions of NSL and SL classes in the three

2000 ◽  
pp. 440-448
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Rice Bran ◽  
Molecular Species ◽  
Brown Rice ◽  
Corn Germ ◽  
Milled Rice ◽  
Waxy Rice ◽  
The Difference ◽  
H 51

Further Comparative Studies on Ascites in Liver and Heart Disease

1950 ◽  
Vol 16 (1) ◽  
pp. 91-103 ◽  
Author(s):  
John A. Layne ◽  
F.R. Schemm ◽  
W.W. Hurst
Keyword(s):  
Heart Disease ◽  
Comparative Studies
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