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Quality matrix reveals the potential of Chak-hao as a nutritional supplement: a comparative study of matrix components, antioxidants and physicochemical attributes

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Abstract

In the current trend of increased health consciousness in response to increased incidence of lifestyle disorders, functional foods, and nutritional supplements got immense acceptance globally. Whole grain foods rich in functional bio-actives being a better substitute for supplements, there is an emerged interest in exploring potential candidates like pigmented rice. The present study thus aims to evaluate the natural variability in matrix composition owing nutritional and antioxidant potential of pigmented niche rice varieties like Matta (red) and Chak-hao (black) compared to non-pigmented (NJ 72 and PB 1509). Comprehensive NQM developed indicated that Chak-hao, geographical indication (GI) rice has stout nutritional makeup in terms of phenolics (2.5 mg/g GAE), anthocyanins (0.65 g/kg), proanthocyanidins (54 mg/100 g), antioxidant activity (36 µmol TE/g) and resistant starch (4.13%) compared to Matta. The content of high-quality fatty acids like oleic (38.8%), linoleic (29%), and anthocyanin forms like cyanidin-3-glucoside (C3G)- 304 mg/Kg, delphinidin-3-glucoside (D3G)- 220 mg/Kg and peonidin-3-glucoside (P3G)- 120 mg/Kg was also most expressive in the black pigmented rice Chak-hao. Highly significant (p < 0.05) antioxidant activity and positive correlation with total phenolics, anthocyanins and proanthocyanidins content were most evident in pigmented varieties. Physicochemical attributes endorsing cooking time, water uptake ratio, grain elongation ratio, gruel solid loss and swelling ratio varied between 15–35 min, 2.17–3.2, 1.5–2.3, 0.28–1.25 and 1.75–2.66 respectively. The correlation between nutritional attributes endorsing antioxidant potential being strongly positive and most significant for Chak-hao, it could be the stellar addition for functional food industry as a nutritional supplement for addressing the ever-increasing pandemics like diabetes, obesity and other chronic diseases.

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Abbreviations

ADV:

Alkali digestion value

AC:

Amylose content

APC:

Amylopectin content

C3G:

Cyanidin-3-glucoside

D3G:

Delphinidin-3-glucoside

P3G:

Peonidin-3-glucoside

FA:

Fatty acids

GC:

Gel consistency

GC-MS:

Gas chromatography–mass spectrometry

RS:

Resistant starch

TSC:

Total starch content

TPC:

Total phenolic content

TAC:

Total anthocyanin content

TPAC:

Total proanthocyanidin content

TAA:

Total antioxidant activity

UPLC:

Ultra-performance liquid chromatography

NQM:

Nutritional quality matrix

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Acknowledgements

We acknowledge the financial support received from ICAR—Indian Agricultural Research Institute (IARI), Ministry of Agriculture, Government of India and DST-SERB (EMR/2016/005722, Department of Science and Technology, Government of India. We also acknowledge Dr. Sijo Joseph Thandapilly (Research Scientist, Agriculture and Agri-Food Canada and Adjunct Professor, Department of Human Nutritional Sciences, University of Manitoba, Canada) for providing critical feedback and shaping the manuscript.

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Authors and Affiliations

  1. Division of Biochemistry, ICAR-Indian Agricultural Research Institute (IARI), New Delhi, 110012, India

    Veda Krishnan, Monika Awana, A. P. Raja Rani, Navita Bansal, Archana Singh & Shelly Praveen

  2. Division of Genetics, ICAR-Indian Agricultural Research Institute (IARI), New Delhi, India

    Haritha Bollinedi & Ashok Kumar Singh

  3. Centre for Agricultural Bioinformatics (CABin), ICAR-Indian Agricultural Statistics Research Institute, New Delhi, India

    Sudhir Srivastava

  4. ICAR Research Complex for NEH Region, Imphal, Meghalaya, India

    Susheel Kumar Sharma

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  1. Veda Krishnan
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Contributions

VK, AS and SP conceived the idea. VK and AS designed the experiments. VK performed food matrix components and MA performed cooking quality analysis. The genotypes were multiplied and provided by HB, AKS and SS. APRR performed phenolic extraction and characterization. NB carried out anthocyanin profiling using UPLC. HB performed FA profiling. SS carried out the statistical analysis, assisted in developing heat map and correlation matrix. VK took the lead in writing the manuscript and developing the nutritional quality matrix (NQM). All authors discussed the results and contributed to the final manuscript.

Corresponding authors

Correspondence to Archana Singh or Shelly Praveen.

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Krishnan, V., Awana, M., Raja Rani, A.P. et al. Quality matrix reveals the potential of Chak-hao as a nutritional supplement: a comparative study of matrix components, antioxidants and physicochemical attributes. Food Measure 15, 826–840 (2021). https://doi.org/10.1007/s11694-020-00677-w

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