Changes in pasting properties and free fatty acids of different brown rice cultivar during storage

Abstract A convenient method is described for the determination of tricyclazole in brown rice, and the interference of free fatty acids with flame thermionic detection (FTD) is reported for the first time. Brown rice is extracted with acetone, the extract is filtered, and the filtrate is evaporated. To the residue is added 10% (w/v) NaCI solution, and the mixture is extracted with ethyl acetate. The extract is charged on a Sep-Pak Plus silica cartridge. Free fatty acids are removed from the rice by washing with diethyl ether, and tricyclazole is eluted with acetone-n-hexane (1 + 1). Tricyclazole is determined on a DB-1 capillary column by gas chromatography with FTD (GC–FTD). Linoleic acid and oleic acid, which have essentially the same retention time as tricyclazole, cannot be detected by FTD. Thus, without the Sep- Pak Plus silica cleanup, the peak height of tricyclazole in the chromatogram decreased, the extent depending on the concentration of linoleic acid, n-Hexane–acetonitrile partitioning was not used for cleanup because it could not remove 50% of the free fatty acids. Recoveries (mean ± standard deviation, n = 5) of tricyclazole from rice fortified at 2 and 0.1 ppm were 90.5 ±9.4% and 81.3±10.6%, respectively. The limit of quantitation was 0.05 ppm.

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Simple and rapid determination of free fatty acids in brown rice by FTIR spectroscopy in conjunction with a second-derivative treatment

Food Chemistry ◽

10.1016/j.foodchem.2015.02.014 ◽

2016 ◽

Vol 191 ◽

pp. 7-11 ◽

Cited By ~ 14

Author(s):

Takuma Genkawa ◽

Tofael Ahamed ◽

Ryozo Noguchi ◽

Tomohiro Takigawa ◽

Yukihiro Ozaki

Keyword(s):

Fatty Acids ◽

Free Fatty Acids ◽

Ftir Spectroscopy ◽

Rapid Determination ◽

Brown Rice ◽

Second Derivative

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Storage Quality of Brown Rice as Affected by Packaging with and without Carbon Dioxide

Journal of Food Protection ◽

10.4315/0362-028x-43.12.929 ◽

1980 ◽

Vol 43 (12) ◽

pp. 929-932 ◽

Cited By ~ 24

Author(s):

R. L. ORY ◽

A. J. DELUCCA ◽

A. J. ST. ANGELO ◽

H. P. DUPUY

Keyword(s):

Fatty Acids ◽

Free Fatty Acids ◽

Brown Rice ◽

Lipid Peroxides ◽

Ambient Temperatures ◽

C Storage ◽

Plastic Bags ◽

End Use ◽

Selection Of

Shelled brown rice (100 g/bag) was packed in regular plastic bags in air, in laminated film (nylon-EVA) bags in air, and in laminated bags plus CO2. Samples of each were stored in the dark at 4 C and at 24 C, and samples were removed after 1, 3, 5 and 7 months for analysis of odor changes, free fatty acids, total microbial counts, total lipolytic fungi and bacteria, lipid peroxides and gas chromatographic volatiles profiles. Brown rice in laminated bags plus CO2 was more stable under refrigerated conditions than at ambient temperatures. However, at 24-C storage there was no consistent significant decrease in free fatty acids, lipid peroxides and volatile compounds in these bags compared to the other types of packing. Laminated bags seem to have had an adverse effect on total microbial populations at both 4 and 24 C. Selection of either type of package for brown rice would be governed by end use, storage time and conditions.

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Sorghum (Sorghum bicolor L. Moench) Flour Pasting Properties Influenced by Free Fatty Acids and Protein

Cereal Chemistry ◽

10.1094/cc-82-0534 ◽

2005 ◽

Vol 82 (5) ◽

pp. 534-540 ◽

Cited By ~ 46

Author(s):

Genyi Zhang ◽

Bruce R. Hamaker

Keyword(s):

Fatty Acids ◽

Free Fatty Acids ◽

Sorghum Bicolor ◽

Pasting Properties ◽

Sorghum Bicolor L

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Germination of five Indonesian brown rice: evaluation of antioxidant, bioactive compounds, fatty acids and pasting properties

Food Science and Technology ◽

10.1590/fst.19721 ◽

2021 ◽

Author(s):

Hadi MUNARKO ◽

Azis Boing SITANGGANG ◽

Feri KUSNANDAR ◽

Slamet BUDIJANTO

Keyword(s):

Fatty Acids ◽

Bioactive Compounds ◽

Brown Rice ◽

Pasting Properties

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Germination of Six Indonesian Brown Rice: Evaluation of Antioxidant, Bioactive Compounds, Fatty Acids and Pasting Properties

10.21203/rs.3.rs-69330/v2 ◽

2021 ◽

Keyword(s):

Fatty Acids ◽

Bioactive Compounds ◽

Brown Rice ◽

Pasting Properties

Abstract The authors have requested that this preprint be withdrawn due to erroneous posting.

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Germination of Six Indonesian Brown Rice: Evaluation of Antioxidant, Bioactive Compounds, Fatty Acids and Pasting Properties

10.21203/rs.3.rs-69330/v1 ◽

2020 ◽

Author(s):

Hadi Munarko ◽

Azis Boing Sitanggang ◽

Feri Kusnandar ◽

Slamet Budijanto

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Bioactive Compounds ◽

Phenolic Content ◽

Brown Rice ◽

Pasting Properties ◽

Germinated Brown Rice ◽

Rice Varieties ◽

Gaba Content ◽

Fatty Acid Compositions

Abstract BackgroundGermination can improve the palatability and alter physicochemical, nutritional, and nutraceutical value of brown rice. This study aimed to evaluate the antioxidant, bioactive compounds, fatty acids, and pasting profiles from six Indonesian brown rice varieties during germination. The germination was carried out through a complete soaking method for up to 120 h, and the samples were taken every 24 h germination. ResultsThe results showed that germination increased GABA content in brown rice. The highest level of GABA, up to 126.55 mg/100g, obtained in rice var. Inpari 43, after 120 h. Germination also affected the phenolic content, antioxidant capacity, and γ-oryzanol content, but no consistent trends were observed among the varieties. Fatty acid compositions of germinated brown rice showed no changes during germination. The pasting properties of samples changed significantly after germination, especially in peak viscosity, final viscosity, breakdown, and setback value. ConclusionIn conclusion, the changes in brown rice characteristics during germination, especially for increased GABA content and shifting of pasting properties, are valuable information for developing functional rice-based food products.

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