Variation in Iron and Zinc Content in Traditional Rice Genotypes
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FULL-LENGTH RESEARCH ARTICLE
Variation in Iron and Zinc Content in Traditional Rice Genotypes Sowjanya Maganti1 • Rajalakshmi Swaminathan1 • Ajay Parida2
Received: 27 August 2018 / Accepted: 22 July 2019 Ó NAAS (National Academy of Agricultural Sciences) 2019
Abstract Micronutrient deficiency is considered as one of the emerging challenges to food and nutrition security particularly in developing countries and there is a growing realization of a food based approach for addressing this. The wide diversity of plant genetic resources provides opportunity for identifying micronutrient-rich genotypes for direct use or for genetic enhancement of staple crops using breeding strategies. In the present study, we have collected 159 rice germplasm from different agroclimatic regions and analysed their iron and zinc content growing them in a single location for both brown and polished rice and checked consistency of micronutrient density over two seasons. Grain micronutrient content analysis was done through the non-destructive method, energy-dispersive X-ray fluorescence spectrophotometry. Considerable variation was observed in the micronutrient density among the germplasm assessed. Iron concentration varied from 6.9 to 22.3 mg/kg, whereas zinc concentration ranged from 14.5 to 35.3 mg/kg in unpolished, brown rice. There was substantial loss of iron than zinc, upon polishing. The loss of iron ranged from 16 to 97.4%, whereas that of zinc from 1 to 45%. Time series analysis indicates that the micronutrient concentration in a given genotype remains more or less constant when cultivated under the similar environmental conditions. Moreover, there is a moderate positive correlation between iron and zinc content of brown (r = 0.5) and polished rice (r = 0.3) indicating the probability of simultaneous effectual selection for both the micronutrients. Keywords Rice Brown Polishing X-ray florescence Germplasm Micronutients Iron Zinc Abbreviations Fe Iron Zn Zinc Cu Copper Mn Manganese ED-XRF Energy-dispersive X-ray florescence spectrophotometer ICP-OES Inductively coupled plasma optical emission spectrometry AAS Atomic absorption spectrometry
& Rajalakshmi Swaminathan [email protected] 1
M.S. Swaminathan Research Foundation, 3rd Cross Street, Industrial Area, Taramani, Chennai, Tamilnadu 600113, India
2
Institute of Life Sciences, Bhubaneshwar, Odisha, India
Introduction Optimal health is ensured by a diverse, well-balanced diet containing both macronutrients and micronutrients. Macronutrients—carbohydrates, lipids and proteins constitute the bulk of daily food basket and the primary source of energy. Micronutrients are vitamins or minerals present in trace amounts and are not the energy source, but are nevertheless vital for good health [8]. Cassava, wheat, rice and corn constitute the primary staple foods across the world but are poor sources of many essential micronutrients. Approximately 3.5 billion people depend on rice for nearly 20% of their daily calories, and Asia accounts for 90% of global rice
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