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Proximate composition, physicochemical and antioxidant properties revealed the potentiality of traditional aromatic (Joha) rice as functional food

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Abstract

Aromatic rice contributes important group of rice due to its fragrance. These are rated best in quality and fetch higher price in global market. Joha rice is short-grained non-basmati aromatic rice known for its sweet-scented aroma and taste. Joha rice is still unexplored with scientific approach; therefore the present study has been designed to investigate the potentiality of 22 Joha rice varieties through proximate, physicochemical and antioxidant properties. Among all the rice landraces, maximum amount of amylose (19.33%) was obtained in Kon Joha, besides, highest water absorption index value (3.6 g/g). On the other hand, water soluble index was recorded in a range of 0.011–0.046 g/g in all the experimental aromatic rice landraces. Highest phenolic content was found in Kola Joha (54.11 mg) as compared to gallic acid equivalent (GAE)/100 g which also showed significantly higher antioxidant properties. The antioxidative capacity among Joha rice differ significantly with a range of 12.90–18.49% for DPPH and H2O2 scavenging activity ranged from 23.12 to 52.33%. Findings of the study indicate that aromatic rice could be used as functional food ingredients as well as sources of natural physicochemical and antioxidant rich substance.

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Acknowledgements

Funding support received from Department of Biotechnology (DBT), Govt. of India for the research project entitled “Development of high yielding, non-lodging and biotic resistant varieties of black scented rice of Manipur and Joha rice of Assam through biotechnological intervention” vide sanction number DBT-NER/AGRI/29.2015, dt. 19/10/2016 is greatly acknowledged.

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  1. Department of Botany, Gauhati University, Guwahati, Assam, 781014, India

    Lipika Lahkar, Gautam Hazarika & Bhaben Tanti

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  1. Lipika Lahkar
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  2. Gautam Hazarika
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Lahkar, L., Hazarika, G. & Tanti, B. Proximate composition, physicochemical and antioxidant properties revealed the potentiality of traditional aromatic (Joha) rice as functional food. Vegetos 33, 40–51 (2020). https://doi.org/10.1007/s42535-019-00076-7

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