Red pericarp introgression lines derived from interspecific crosses of rice: physicochemical characteristics, antioxidative properties and phenolic content

Journal of the Science of Food and Agriculture - Tập 94 Số 14 - Trang 2912-2920 - 2014
Neerja Sharma1, Rimaljeet Kaur2, Gurjit Singh Mangat1, Kuldeep Singh3
1Rice Section, Department of Plant Breeding and Genetics, Punjab Agricultural University, Ludhiana, India
2Department of Biochemistry, Punjab Agricultural University, Ludhiana-, India
3School of Agricultural Biotechnology, Punjab Agricultural University, Ludhiana, India

Tóm tắt

AbstractBACKGROUNDAntioxidative properties and physicochemical characteristics of introgression lines (ILs) and their recurrent parents were analyzed. In addition, catalase (CAT) and superoxide dismutase (SOD) activities and free radical‐scavenging capacity were evaluated, since these are important antioxidative properties for developing nutraceutical and functional foods.RESULTSComparative analysis of the brown and milled rice fractions of ILs with their respective recurrent parents revealed 2.26‐ and 1.22‐fold increase in total phenolics, 1.95‐ and 2.09‐fold increase in flavonoids, 8.38‐ and 6.80‐fold increase in proanthocyanidins and 1.55‐ and 1.20‐fold increase in tannins in brown and milled rice fractions respectively. Higher CAT (1.36‐ and 1.89‐fold) and SOD (1.71‐ and 2.02‐fold) activities and Trolox equivalent antioxidant capacity (TEAC, 7.13‐ and 1.98‐fold) were observed in brown and milled rice fractions respectively of ILs compared with their respective recurrent parents. A high and positive correlation was obtained between TEAC and total phenols (0.73, P ≤ 0.01), flavonoids (0.66, P ≤ 0.05) and proanthocyanidins (0.69, P ≤ 0.05). The yield parameters and physicochemical characteristics of the grains, in general, were comparable in the ILs and their respective recurrent parents.CONCLUSIONThe ILs of rice reported in the present study exhibited significant positive differences in the content of phenolic constituents and antioxidant properties with good grain quality characteristics over their recurrent parents, indicating their potential as a natural source of phytochemicals for nutraceutical and functional food development. © 2014 Society of Chemical Industry

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Journal of the Science of Food and Agriculture

Tập 94 Số 14

2912-2920

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