Food Science and Biotechnology

, Volume 27, Issue 2, pp 383–392 | Cite as

Effects of milling on aromatics, lipophilic phytonutrients, and fatty acids in unprocessed white rice of scented rice ‘Cheonjihyang-1-se’

  • M. M. Chayan Mahmud
  • Yejin Oh
  • Tae-Hyeong Kim
  • Yoo-Hyun Cho
  • Young-Sang Lee
Article
First Online:
Received:
Revised:
Accepted:
  • 109 Downloads

Abstract

To understand effects of milling, scented rice ‘Cheonjihyang-1-se’ was milled from 10 to 140 s and changes in volatiles, phytonutrients, and fatty acids were evaluated. Among 43 identified odor-active compounds, four volatiles, including hexan-3-one, exhibited decreases of up to 78%, while four others including (E)-non-2-enal, increased following milling. Levels of 2-acetyl-1-pyrroline, the most distinctive popcorn-flavoring compound in scented rice, were not affected by the degree of milling (DM). Partial least squares discriminant analyses of volatiles were able to differentiate white rice according to the DM. Benzene and 2-pentylfuran showed the highest variable importance in projection scores, which could be applied in estimating the DM of rice. Milling significantly decreased tocopherols, tocotrienols, squalene, phytosterols contents and oleic acid composition, while palmitic acid composition was increased. These results suggest milling-dependent variations in phytonutrient levels and lipid composition, as well as changes in aroma and subsequent market quality, in ‘Cheonjihyang-1-se’ rice.

Keywords

2-acetyl-1-pyrroline Flavor Headspace Solid phase microextraction Volatile 
This is a preview of subscription content, log in to check access

Notes

Acknowledgements

This work was supported by the Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries (IPET) through the High Value-added Food Technology Development Program, funded by the Ministry of Agriculture, Food and Rural Affairs (MAFRA) (115011-03-1-HD030) and a Soonchunhyang University Research Grant.

References

  1. 1.
    Hasjim J, Li E, Dhital S. Milling of rice grains: The roles of starch structures in the solubility and swelling properties of rice flour. Starch—Stärke 64: 631-645 (2012)CrossRefGoogle Scholar
  2. 2.
    Bhattacharya KR. Rice Quality: A Guide to Rice Properties and Analysis. Elsevier Science (2011)Google Scholar
  3. 3.
    Gul K, Yousuf B, Singh AK, Singh P, Wani AA. Rice bran: Nutritional values and its emerging potential for development of functional food—A review. Bioact. Carbohydr. Dietary Fibre 6: 24–30 (2015)CrossRefGoogle Scholar
  4. 4.
    Friedman M. Rice Brans, Rice Bran Oils, and Rice Hulls: Composition, Food and Industrial Uses, and Bioactivities in Humans, Animals, and Cells. J. Agric. Food Chem. 61: 10626–10641 (2013)CrossRefGoogle Scholar
  5. 5.
    Yadav BK, Jindal, V.K. Monitoring milling quality of rice by image analysis. Comput. Electron. Agr. 33: 19–33 (2001)Google Scholar
  6. 6.
    Wakte K, Zanan R, Hinge V, Khandagale K, Nadaf A, Henry R. Thirty-three years of 2-acetyl-1-pyrroline, a principal basmati aroma compound in scented rice (Oryza sativa L.): a status review. J. Sci. Food Agric. 97: 384–395 (2017)CrossRefGoogle Scholar
  7. 7.
    Limpawattana M, Shewfelt RL. Flavor lexicon for sensory descriptive profiling of different rice types. J. Food Sci. 75: S199–205 (2010)CrossRefGoogle Scholar
  8. 8.
    Sakthivel K, Sundaram RM, Shobha Rani N, Balachandran SM, Neeraja CN. Genetic and molecular basis of fragrance in rice. Biotechnol. Adv. 27: 468–473 (2009)CrossRefGoogle Scholar
  9. 9.
    Buttery RG, Turnbaugh JG, Ling LC. Contribution of volatiles to rice aroma. J. Agric. Food Chem. 36: 1006–1009 (1988)CrossRefGoogle Scholar
  10. 10.
    Champagne ET. Rice aroma and flavor: a literature review. Cereal Chem. 85: 445–454 (2008)CrossRefGoogle Scholar
  11. 11.
    Wei X, Handoko DD, Pather L, Methven L, Elmore JS. Evaluation of 2-acetyl-1-pyrroline in foods, with an emphasis on rice flavour. Food Chem. 232: 531–544 (2017)CrossRefGoogle Scholar
  12. 12.
    Buttery RG, Ling LC, Juliano BO, Turnbaugh JG. Cooked rice aroma and 2-acetyl-1-pyrroline. J. Agric. Food Chem. 31: 823–826 (1983)CrossRefGoogle Scholar
  13. 13.
    Chen S, Yang Y, Shi W, Ji Q, He F, Zhang Z, Cheng Z, Liu X, Xu M. Badh2, encoding betaine aldehyde dehydrogenase, inhibits the biosynthesis of 2-acetyl-1-pyrroline, a major component in rice fragrance. Plant Cell 20: 1850–1861 (2008)CrossRefGoogle Scholar
  14. 14.
    He Q, Yu J, Kim TS, Cho YH, Lee YS, Park YJ. Resequencing Reveals Different Domestication Rate for BADH1 and BADH2 in Rice (Oryza sativa). PLoS One 10: e0134801 (2015)CrossRefGoogle Scholar
  15. 15.
    Kuaprasert B, Silprasit K, Horata N, Khunrae P, Wongpanya R, Boonyalai N, Vanavichit A, Choowongkomon K. Purification, crystallization and preliminary X-ray analysis of recombinant betaine aldehyde dehydrogenase 2 (OsBADH2), a protein involved in jasmine aroma, from Thai fragrant rice (Oryza sativa L.). Acta Cryst. F67: 1221–1223 (2011)Google Scholar
  16. 16.
    Mo Z, Li W, Pan S, Fitzgerald TL, Xiao F, Tang Y, Wang Y, Duan M, Tian H, Tang X. Shading during the grain filling period increases 2-acetyl-1-pyrroline content in fragrant rice. Rice 8: 9 (2015)CrossRefGoogle Scholar
  17. 17.
    Kim J-S, Park O-S, Ahn S-N, Lee J-R, Gwag J-G, Kim T-S, Lee S-Y. Quantification of 2-acetyl-1-pyrroline from the aroma rice germplasm by gas chromatography. Korean J. Food Sci. Technol. 40: 516–521 (2008)Google Scholar
  18. 18.
    Monks JLF, Vanier NL, Casaril J, Berto RM, de Oliveira M, Gomes CB, de Carvalho MP, Dias ARG, Elias MC. Effects of milling on proximate composition, folic acid, fatty acids and technological properties of rice. J. Food Compos. Anal. 30: 73–79 (2013)CrossRefGoogle Scholar
  19. 19.
    Nijssen LM, Ingen-Visscher v, Donders JJH, VCF volatile compounds in food: database version 16.3, Triskelion (2017)Google Scholar
  20. 20.
    Bhandari SR, Bashyal U, Lee Y-S. Variations in proximate nutrients, phytochemicals, and antioxidant activity of field-cultivated red pepper fruits at different harvest times. Hortic. Environ. Biotechnol. 57: 493–503 (2016)CrossRefGoogle Scholar
  21. 21.
    Cho KS, Kim HJ, Moon SM, Kang JH, Lee YS. Optimization of one-step extraction/methylation method for analysis of fatty acid composition in brown rice. Kor. J. Crop Sci. 51: 89–94 (2006)Google Scholar
  22. 22.
    IBM Corp., IBM SPSS statistics for Windows, Version 22.0, IBM Corp., Armonk, NY, USA (2013)Google Scholar
  23. 23.
    Xia J, Sinelnikov IV, Han B, Wishart DS. MetaboAnalyst 3.0—making metabolomics more meaningful. Nucleic Acids Res. 43: W251–W257 (2015)CrossRefGoogle Scholar
  24. 24.
    Rodriguez-Arzuaga M, Cho S, Billiris MA, Siebenmorgen T, Seo HS. Impacts of degree of milling on the appearance and aroma characteristics of raw rice. J. Sci. Food. Agric. 96: 3017–3022 (2016)CrossRefGoogle Scholar
  25. 25.
    Grimm CC, Bergman C, Delgado JT, Bryant R. Screening for 2-acetyl-1-pyrroline in the headspace of rice using SPME/GC-MS. J. Agric. Food. Chem. 49: 245–249 (2001)CrossRefGoogle Scholar
  26. 26.
    Liu T-T, Yang T-S. Effects of an industrial milling process on change of headspace volatiles in Yihchuan aromatic rice. Cereal Chem. 88: 137–141 (2011)CrossRefGoogle Scholar
  27. 27.
    Tsugita T, Kurata T, Kato H. Studies on the volatile components of rice and rice bran. III. Volatile components after cooking rice milled to different degrees. Agric. Biol. Chem. 44: 835–840 (1980)Google Scholar
  28. 28.
    Maraval I, Mestres C, Pernin K, Ribeyre F, Boulanger R, Guichard E, Gunata Z. Odor-active compounds in cooked rice cultivars from Camargue (France) analyzed by GC– O and GC– MS. J. Agric. Food Chem. 56: 5291–5298 (2008)CrossRefGoogle Scholar
  29. 29.
    Yang DS, Shewfelt RL, Lee KS, Kays SJ. Comparison of odor-active compounds from six distinctly different rice flavor types. J. Agric. Food Chem. 56: 2780–2787 (2008)CrossRefGoogle Scholar
  30. 30.
    Goffman FD, Pinson S, Bergman C. Genetic diversity for lipid content and fatty acid profile in rice bran. J. Am. Oil Chem. Soc. 80: 485–490 (2003)CrossRefGoogle Scholar
  31. 31.
    Zhou Z, Robards K, Helliwell S, Blanchard C. Composition and functional properties of rice. Int. J. Food Sci. Tech. 37: 849–868 (2002)CrossRefGoogle Scholar
  32. 32.
    Monsoor MA, Proctor A. Volatile Component analysis of commercially milled head and broken rice. J. Food Sci. 69: C632–C636 (2004)CrossRefGoogle Scholar

Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media B.V., part of Springer Nature 2017

Authors and Affiliations

  1. 1.Department of Medical BiotechnologySoonchunhyang UniversityAsanRepublic of Korea
  2. 2.SeedPiaSuwonRepublic of Korea
  3. 3.CJ Jeiljedang CorporationSeoulRepublic of Korea

Personalised recommendations