Quality matrix reveals the potential of Chak-hao as a nutritional supplement: a comparative study of matrix components,
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ORIGINAL PAPER
Quality matrix reveals the potential of Chak‑hao as a nutritional supplement: a comparative study of matrix components, antioxidants and physicochemical attributes Veda Krishnan1 · Monika Awana1 · A. P. Raja Rani1 · Navita Bansal1 · Haritha Bollinedi2 · Sudhir Srivastava3 · Susheel Kumar Sharma4 · Ashok Kumar Singh2 · Archana Singh1 · Shelly Praveen1 Received: 29 May 2020 / Accepted: 25 September 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract In the current trend of increased health consciousness in response to increased incidence of lifestyle disorders, functional foods, and nutritional supplements got immense acceptance globally. Whole grain foods rich in functional bio-actives being a better substitute for supplements, there is an emerged interest in exploring potential candidates like pigmented rice. The present study thus aims to evaluate the natural variability in matrix composition owing nutritional and antioxidant potential of pigmented niche rice varieties like Matta (red) and Chak-hao (black) compared to non-pigmented (NJ 72 and PB 1509). Comprehensive NQM developed indicated that Chak-hao, geographical indication (GI) rice has stout nutritional makeup in terms of phenolics (2.5 mg/g GAE), anthocyanins (0.65 g/kg), proanthocyanidins (54 mg/100 g), antioxidant activity (36 µmol TE/g) and resistant starch (4.13%) compared to Matta. The content of high-quality fatty acids like oleic (38.8%), linoleic (29%), and anthocyanin forms like cyanidin-3-glucoside (C3G)- 304 mg/Kg, delphinidin-3-glucoside (D3G)- 220 mg/Kg and peonidin-3-glucoside (P3G)- 120 mg/Kg was also most expressive in the black pigmented rice Chak-hao. Highly significant (p < 0.05) antioxidant activity and positive correlation with total phenolics, anthocyanins and proanthocyanidins content were most evident in pigmented varieties. Physicochemical attributes endorsing cooking time, water uptake ratio, grain elongation ratio, gruel solid loss and swelling ratio varied between 15–35 min, 2.17–3.2, 1.5–2.3, 0.28–1.25 and 1.75–2.66 respectively. The correlation between nutritional attributes endorsing antioxidant potential being strongly positive and most significant for Chak-hao, it could be the stellar addition for functional food industry as a nutritional supplement for addressing the ever-increasing pandemics like diabetes, obesity and other chronic diseases.
Electronic supplementary material The online version of this article (https://doi.org/10.1007/s11694-020-00677-w) contains supplementary material, which is available to authorized users. * Archana Singh [email protected] * Shelly Praveen [email protected] 1
Division of Biochemistry, ICAR-Indian Agricultural Research Institute (IARI), New Delhi 110012, India
2
Division of Genetics, ICAR-Indian Agricultural Research Institute (IARI), New Delhi, India
3
Centre for Agricultural Bioinformatics (CABin), ICAR-Indian Agricultural Statistics Research Institute, New Delhi, India
4
ICAR Research Complex for NEH Region
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