Title

Hydrolytic Rancidity and its Association with Phenolics in Rice Bran

Document Type

Article

Publication Date

1-31-2019

Publication Title

Food Chemistry

Volume

285

First page number:

485

Last page number:

491

Abstract

Whole grain rice, which has the bran layer intact, contains more nutrients and health beneficial compounds than its milled rice equivalent. Its consumption is associated with a reduction in the risk of developing several chronic diseases. However, the bran contains non-starch lipids deposited along with the lipid degrading enzymes, lipase and lipoxygenase, resulting in a relatively short shelf life for whole grain rice. We studied the genotypic diversity of lipase induced hydrolytic rancidity (HR) level in the bran of 134 diverse genotypes and found more than a 15-fold variation. Among the genotypes, those with red or brown bran had lower HR than the purple, light brown and white brans. Total phenolic content and anthocyanins were negatively correlated with the HR in purple brans suggesting their inhibitory effect on lipase during bran storage. In conclusion, low HR genotypes could be used as breeding materials to improve the storage stability of whole grain rice.

Keywords

Hydrolytic rancidity; Rice; Lipase; Red bran rice; Purple rice

Disciplines

Food Science

Language

English

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