Variety difference in quality characteristics, antioxidant properties and mineral composition of brown rice

  • Shabir Ahmad Mir
  • Sowriappan John Don Bosco
  • Manzoor Ahmad Shah
  • Mohammad Maqbool Mir
  • Kappat Valiyapeediyekkal Sunooj
Original Paper


In the present trend, increasing health consciousness in response to the modern life style pattern, brown rice has been increasingly recognised for nutritional and health benefits. Brown rice was evaluated for physicochemical and functional properties during the present study. Physicochemical properties showed significant difference (p < 0.05) among the rice varieties. Brown rice was proved to have potent antioxidant activity with a significant variation (p < 0.05) in total phenolic and flavonoid content, DPPH radical scavenging activity and total reducing power among varieties. From the mineral analysis by X-ray fluorescence, brown rice had the highest amount of minerals especially, potassium, phosphorus, sulphur and magnesium with a significant variation among varieties. Cooking time, water uptake ratio, gruel solid loss and elongation ratio varied between 33.63–46.71 min, 1.74–2.85, 1.97–3.32 % and 1.14–1.81, respectively. Textural attributes of cooked rice showed significant variation among the varieties. Hence the present study evidenced the presence of significant amount of antioxidants and minerals in brown rice with varying cooking properties and the impact of variety difference in antioxidant property, mineral content of brown rice.


Brown rice Antioxidant property Minerals Vitamin Cooking property 



The authors are thankful to the Department of Food Science and Technology and Central Instrumentation Facility, Pondicherry University for providing laboratory and instrumental facilities.


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Copyright information

© Springer Science+Business Media New York 2015

Authors and Affiliations

  • Shabir Ahmad Mir
    • 1
  • Sowriappan John Don Bosco
    • 1
  • Manzoor Ahmad Shah
    • 1
  • Mohammad Maqbool Mir
    • 2
  • Kappat Valiyapeediyekkal Sunooj
    • 1
  1. 1.Department of Food Science and TechnologyPondicherry UniversityPuducherryIndia
  2. 2.Division of Fruit ScienceSher-e-Kashmir University of Agricultural Sciences and Technology of KashmirSrinagarIndia

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