Showing papers on "Brown rice published in 2012"

Biofortification of rice grain with zinc through zinc fertilization in different countries

Abstract: Increasing zinc (Zn) concentration of rice seed has potential benefits for human nutrition and health. Enhanced levels of Zn in grain also contributes greatly to crop production through better germination and seedling vigor of rice plants grown on soils with limited Zn supply. This study evaluated the effect of soil and/or foliar Zn fertilizer application on grain yield and grain Zn concentration of rice grown in 17 field trials conducted in 2008 to 2010 in China, India, Lao PDR, Thailand and Turkey on soils ranging in pH from 4.8 to 8.8 and DTPA- extractable Zn from 0.5 to 6.5 mg kg−1. Zinc fertilization had little effect on rice grain yield with the exception of increases of up to 10 % in some locations in China and India. As an average of all trials, Zn application increased grain yield by about 5 %. Grain Zn concentrations were, however, more effectively increased by Zn fertilization, especially with foliar Zn applications. On average, Zn concentration in brown rice (whole caryopsis with husk removed) was increased by 25 % and 32 % by foliar and foliar + soil Zn applications, respectively, and only 2.4 % by soil Zn application. The Zn concentration of un-husked rice (whole grain with husk), which was increased by 66 % by foliar Zn, showed a close association with the Zn in brown and white rice, indicating a possible penetration of Zn from the husk into the inner layers of the rice endosperm. Increase in grain Zn concentration by foliar Zn spray was significantly affected by the timing of the foliar application. More distinct increases in grain Zn by foliar Zn application were achieved when Zn was applied after flowering time, e.g., at early milk plus dough stages. Foliar Zn spray offers a practical and useful means for an effective biofortification of rice grain with Zn. This practice consistently and significantly contributed to increases in grain Zn of rice irrespective of cultivars, environmental conditions and management practices in 5 different countries.

YSL16 Is a Phloem-Localized Transporter of the Copper-Nicotianamine Complex That Is Responsible for Copper Distribution in Rice

Abstract: Cu is an essential element for plant growth, but the molecular mechanisms of its distribution and redistribution within the plants are unknown. Here, we report that Yellow stripe-like16 (YSL16) is involved in Cu distribution and redistribution in rice (Oryza sativa). Rice YSL16 was expressed in the roots, leaves, and unelongated nodes at the vegetative growth stage and highly expressed in the upper nodes at the reproductive stage. YSL16 was expressed at the phloem of nodes and vascular tissues of leaves. Knockout of this gene resulted in a higher Cu concentration in the older leaves but a lower concentration in the younger leaves at the vegetative stage. At the reproductive stage, a higher Cu concentration was found in the flag leaf and husk, but less Cu was present in the brown rice, resulting in a significant reduction in fertility in the knockout line. Isotope labeling experiments with 65Cu showed that the mutant lost the ability to transport Cu-nicotianamine from older to younger leaves and from the flag leaf to the panicle. Rice YSL16 transported the Cu-nicotianamine complex in yeast. Taken together, our results indicate that Os-YSL16 is a Cu-nicotianamine transporter that is required for delivering Cu to the developing young tissues and seeds through phloem transport.

Arsenic, organic foods, and brown rice syrup.

Abstract: Background: Rice can be a major source of inorganic arsenic (Asi) for many sub-populations. Rice products are also used as ingredients in prepared foods, some of which may not be obviously rice based. Organic brown rice syrup (OBRS) is used as a sweetener in organic food products as an alternative to high-fructose corn syrup. We hypothesized that OBRS introduces As into these products. Objective: We determined the concentration and speciation of As in commercially available brown rice syrups and in products containing OBRS, including toddler formula, cereal/energy bars, and high-energy foods used by endurance athletes. Methods: We used inductively coupled plasma mass spectrometry (ICP-MS) and ion chromatography coupled to ICP-MS to determine total As (Astotal) concentrations and As speciation in products purchased via the Internet or in stores in the Hanover, New Hampshire, area. Discussion: We found that OBRS can contain high concentrations of Asi and dimethyl-arsenate (DMA). An “organic” toddler milk formula containing OBRS as the primary ingredient had Astotal concentrations up to six times the U.S. Environmental Protection Agency safe drinking water limit. Cereal bars and high-energy foods containing OBRS also had higher As concentrations than equivalent products that did not contain OBRS. Asi was the main As species in most food products tested in this study. Conclusions: There are currently no U.S. regulations applicable to As in food, but our findings suggest that the OBRS products we evaluated may introduce significant concentrations of Asi into an individual’s diet. Thus, we conclude that there is an urgent need for regulatory limits on As in food.

Selenium in soil inhibits mercury uptake and translocation in rice (Oryza sativa L.).

Abstract: A great number of studies have confirmed that mercury− selenium (Hg−Se) antagonism is a widespread phenomenon in microorganisms, fish, poultry, humans, and other mammals. However, by comparison, little attention has been paid to plants. To investigate the influence of Se on the uptake and translocation of methylHg/inorganic Hg (MeHg/IHg) in the rice−soil system, we determined the levels of Se, IHg, and MeHg in different parts of rice plants (including the root, stem, leaf, husk, and grain (brown rice)) and corresponding soils of root zones collected from a Hg mined area, where Hg and Se co-occur due to historic Hg mining and retorting activities. The results showed that, in general, the Se levels were inversely related to the levels of both IHg and MeHg in the grains. In addition, a consistent reduction in translocation of both IHg and MeHg in the aerial shoots (i.e., the stem, leaf, husk, and grain) with increasing Se levels in the soils was observed. Furthermore, the Se levels were positively correlated with the IHg levels in the soils and the roots. These results suggest that Se may play an important role in limiting the bioaccessibility, absorption, and translocation/bioaccumulation of both IHg and MeHg in the aerial rice plant, which may be related to the formation of an Hg− Se insoluble complex in the rhizospheres and/or roots.

Antioxidant Activities and Phenolic Compounds of Pigmented Rice Bran Extracts

Abstract: This study was carried out to investigate the antioxidant activities and phenolic compounds of pigmented rice (black, red, and green rice) and brown rice brans. Antioxidant activity was determined by using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical assay, 2,2-azino-bis-(3-ethylenebenzothiozoline-6-sulfonic acid) (ABTS) radical cation assay, reducing power, and chelating ability. Phenolic compounds were measured by using HPLC. Pigmented rice brans were extracted by using aqueous mixtures of acetone, ethanol, and methanol to determine the most effective extraction solvent. Of all solvents examined, extract from 40:60 acetone–water mixtures (v/v) provided the highest DPPH radical assay as well as the highest total phenolic and flavonoid content. We finally selected 40% acetone as an extraction solvent for antioxidant study of pigmented rice bran. Antioxidant activities of 40% acetone extracts of pigmented rice bran, measured in the range of 0 to 1500 μg/mL. At 500 μg/mL concentration, red rice bran, which had the highest total phenolic (259.5 μg/mg) and total flavonoid (187.4 μg/mg) contents, showed the highest antioxidant activity: 83.6%, 71.5%, 1.2%, and 16.4% for DPPH radical assay, ABTS radical cation assay, reducing power, and chelating ability, respectively. Red rice bran showed a lower EC50 value (112.6 μg/mL) than that of butylated hydroxytoluene (144.5 μg/mL) from the DPPH radical assay. The major phenolic acids of red rice bran were ferulic, vanillic and p-coumaric acids. The results indicated pigmented rice bran might be used as a natural antioxidant. Practical Application: The present study revealed black and red rice bran shows high antioxidant activities and they contain high amount of phenolic compounds. Indeed, black and red rice bran could be better raw materials for manufacturing the food with high antioxidant activity.

The impact of germination on the characteristics of brown rice flour and starch.

Abstract: BACKGROUND: In recent years, germinated brown rice as a functional food has received great attention with its improved sensory and nutritional properties Particularly of interest are the high levels of γ-amino butyric acid (GABA) which can be obtained during germination However, more studies are needed to fully understand the effect of germination on the physicochemical properties of brown rice RESULT: Germination altered the chemical composition of brown rice, resulting in an increase in reducing sugar and ash content, and a reduction in amylose Solubility, paste viscosity, transition temperatures (To, Tp and Tc) and percentage of retrogradation (%Retrogradation) were decreased, while swelling power and turbidity were significantly increased Scanning electron micrographs indicated that starch granules from germinated brown rice became smaller and less homogeneous Moreover, germination shortened the chain length of amylopectin and amylose molecules CONCLUSION: This investigation provides information on changes in the characteristics of rice flour and rice starch during germination, leading to a better understanding on the chemistry of brown rice germination Copyright © 2011 Society of Chemical Industry

Effect of heat-moisture treatment for utilization of germinated brown rice in wheat noodle

Abstract: Effect of heat-moisture treatment of germinated brown rice (GBR) on the texture and cooking quality of the noodles containing mixtures of wheat and GBR flours was investigated. With the increase in GBR content, hardness and tensile strength of the composite noodles decreased and cooking loss and water absorption increased. Pasting viscosity of the flour mixtures was significantly decreased by increasing the amount of GBR. Heat-moisture treatment of GBR (17 or 20 g/100 g moisture at 100 °C for 4 h), however, apparently increased the pasting viscosity and improved the texture and cooking quality of the composite noodles. The mixture of wheat and a treated GBR (1:1 weight ratio) showed a pasting viscosity similar to pure wheat flour. The noodle containing the heat-moisture treated GBR flours showed the lower cooking loss, and higher hardness and tensile strength than the noodle containing untreated counterparts. Among the treated GBR flours tested, the GBR treated at 100 °C for 4 h at a moisture level of 17 g/100 g was the most acceptable in terms of cooking quality and textural property, close to those of the noodle of pure wheat flour. Substitution with the heat-moisture treated GBR, however, made the noodle darker because of thermal discoloration of GBR.

Simultaneous determination of phenolic acids and flavonoids in rice using solid‐phase extraction and RP‐HPLC with photodiode array detection

Abstract: An analytical method based on an optimized solid-phase extraction procedure and followed by high-performance liquid chromatography (HPLC) separation with diode array detection was developed and validated for the simultaneous determination of phenolic acids (gallic, protocatechuic, 4-hydroxy-benzoic, vanillic, caffeic, syringic, p-coumaric, ferulic, sinapic, and cinnamic acids), flavanols (catechin and epicatechin), flavonols (myricetin, quercetin, kaempferol, quercetin-3-O-glucoside, hyperoside, and rutin), flavones (luteolin and apigenin) and flavanones (naringenin and hesperidin) in rice flour (Oryza sativa L.). Chromatographic separation was carried out on a PerfectSil Target ODS-3 (250 mm × 4.6 mm, 3 μm) column at temperature 25°C using a mobile phase, consisting of 0.5% (v/v) acetic acid in water, methanol, and acetonitrile at a flow rate 1 mL min−1, under gradient elution conditions. Application of optimum extraction conditions, elaborated on both Lichrolut C18 and Oasis HLB cartridges, have led to extraction of phenolic acids and flavonoids from rice flour with mean recoveries 84.3–113.0%. The developed method was validated in terms of linearity, accuracy, precision, stability, and sensitivity. Repeatability (n = 5) and inter-day precision (n = 4) revealed relative standard deviation (RSD) <13%. The optimized method was successfully applied to the analysis of phenolic acids and flavonoids in pigmented (red and black rice) and non-pigmented rice (brown rice) samples.

Safety regulations of food and water implemented in the first year following the Fukushima nuclear accident

Abstract: An earthquake and tsunami of historic proportions caused massive damage across the northeastern coast of Japan on the afternoon of 11 March 2011, and the release of radionuclides from the stricken reactors of the Fukushima nuclear power plant 1 was detected early on the next morning. High levels of radioiodines and radiocesiums were detected in the topsoil and plants on 15 March 2011, so sampling of food and water for monitoring surveys began on 16 March 2011. On 17 March 2011, provisional regulation values for radioiodine, radiocesiums, uranium, plutonium and other transuranic α emitters were set to regulate the safety of radioactively contaminated food and water. On 21 March 2011, the first restrictions on distribution and consumption of contaminated items were ordered. So far, tap water, raw milk, vegetables, mushrooms, fruit, nut, seaweeds, marine invertebrates, coastal fish, freshwater fish, beef, wild animal meat, brown rice, wheat, tea leaves and other foodstuffs had been contaminated above the provisional regulation values. The provisional regulation values for radioiodine were exceeded in samples taken from 16 March 2011 to 21 May 2011, and those for radiocesiums from 18 March 2011 to date. All restrictions were imposed within 318 days after the provisional regulation values were first exceeded for each item. This paper summarizes the policy for the execution of monitoring surveys and restrictions, and the outlines of the monitoring results of 220 411 samples and the enforced restrictions predicated on the information available as of 31 March 2012.

Expressing ScACR3 in Rice Enhanced Arsenite Efflux and Reduced Arsenic Accumulation in Rice Grains

Abstract: Arsenic (As) accumulation in rice grain poses a serious health risk to populations with high rice consumption. Extrusion of arsenite [As(III)] by ScAcr3p is the major arsenic detoxification mechanism in Saccharomyces cerevisiae. However, ScAcr3p homolog is absent in higher plants, including rice. In this study, ScACR3 was introduced into rice and expressed under the control of the Cauliflower mosaic virus (CaMV) 35S promoter. In the transgenic lines, As concentrations in shoots and roots were about 30% lower than in the wild type, while the As translocation factors were similar between transgenic lines and the wild type. The roots of transgenic plants exhibited significantly higher As efflux activities than those of the wild type. Within 24 h exposure to 10 μM arsenate [As(V)], roots of ScACR3-expressing plants extruded 80% of absorbed As(V) to the external solution as As(III), while roots of the wild type extruded 50% of absorbed As(V). Additionally, by exposing the As-containing rice plants to an As-lacking solution for 24 h, about 30% of the total As derived from pre-treatment was extruded to the external solution by ScACR3-expressing plants, while about 15% of As was extruded by wild-type plants. Importantly, ScACR3 expression significantly reduced As accumulation in rice straws and grains. When grown in flooded soil irrigated with As(III)-containing water, the As concentration in husk and brown rice of the transgenic lines was reduced by 30 and 20%, respectively, compared with the wild type. This study reports a potential strategy to reduce As accumulation in the food chain by expressing heterologous genes in crops.

γ-Aminobutyric acid (GABA) content in different varieties of brown rice during germination

Abstract: Rice grains rich in gamma-aminobutyric acid (GABA) are increasing in popularity, particularly in the health food market. GABA levels in rice are influenced by many factors, including the duration of incubation of seeds, particularly in pre-germinated brown rice grains. In this report, five different incubation durations (0, 12, 24, 36, and 48 h) and 21 rice varieties (11 landraces purple rice and 10 modern white varieties) were tested. Results show that GABA content increased steadily from 3.96 mg/100 g dry matter at 0 h duration (i.e., no incubation period) to 10.04 mg/100 g dry matter after 12 h, reaching the highest levels of 17.87 mg/100 g dry matter at 24 h incubation, and then decreased continuously afterwards to 9.91 and 1.36 mg/100 g dry matter at 36 and 48 h, respectively. A correlation of GABA levels at 0 h and 24 h was detected (r = 0.48). Genotypic variation was detected from a minimum of 6.50 to a maximum of 10.10 mg/100 g dry matter, with a mean of 8.03. At 24 h, the white rice variety KDML 105 and the purple rice variety Kum Doi Saket (23.48 and 23.63 mg/100 g dry matter, respectively) exhibited the highest GABA content of all 21 rice varieties. This indicates the importance of the local purple rice cultivars for adding nutritional value to functional food products.

Brown Rice and Its Component, γ-Oryzanol, Attenuate the Preference for High-Fat Diet by Decreasing Hypothalamic Endoplasmic Reticulum Stress in Mice

Abstract: Brown rice is known to improve glucose intolerance and prevent the onset of diabetes. However, the underlying mechanisms remain obscure. In the current study, we investigated the effect of brown rice and its major component, γ-oryzanol (Orz), on feeding behavior and fuel homeostasis in mice. When mice were allowed free access to a brown rice–containing chow diet (CD) and a high-fat diet (HFD), they significantly preferred CD to HFD. To reduce hypothalamic endoplasmic reticulum (ER) stress on an HFD, mice were administered with 4-phenylbutyric acid, a chemical chaperone, which caused them to prefer the CD. Notably, oral administration of Orz, a mixture of major bioactive components in brown rice, also improved glucose intolerance and attenuated hypothalamic ER stress in mice fed the HFD. In murine primary neuronal cells, Orz attenuated the tunicamycin-induced ER stress. In luciferase reporter assays in human embryonic kidney 293 cells, Orz suppressed the activation of ER stress–responsive cis-acting elements and unfolded protein response element, suggesting that Orz acts as a chemical chaperone in viable cells. Collectively, the current study is the first demonstration that brown rice and Orz improve glucose metabolism, reduce hypothalamic ER stress, and, consequently, attenuate the preference for dietary fat in mice fed an HFD.

Consumption of Brown Rice: A Potential Pathway for Arsenic Exposure in Rural Bengal

Abstract: This study assesses the arsenic (As) accumulation in different varieties of rice grain, that people in rural Bengal mostly prefer for daily consumption, to estimate the potential risk of dietary As exposure through rice intake. The rice samples have been classified according to their average length (L) and L to breadth (B) ratio into four categories, such as short-bold (SB), medium-slender (MS), long-slender (LS), and extra-long slender (ELS). The brown colored rice samples fall into the SB, MS, or LS categories; while all Indian Basmati (white colored) are classified as ELS. The study indicates that the average accumulation of As in rice grain increases with a decrease of grain size (ELS: 0.04; LS: 0.10; MS: 0.16; and SB: 0.33 mg kg(-1)), however people living in the rural villages mostly prefer brown colored SB type of rice because of its lower cost. For the participants consuming SB type of brown rice, the total daily intake of inorganic As (TDI-iAs) in 29% of the cases exceeds the previous WHO recommended provisional tolerable daily intake value (2.1 μg day(-1) kg(-1) BW), and in more than 90% of cases, the As content in the drinking water equivalent to the inorganic As intake from rice consumption (C(W,eqv)) exceeds the WHO drinking water guideline of 10 μg L(-1). This study further demonstrates that participants in age groups 18-30 and 51-65 yrs are the most vulnerable to the potential health threat of dietary As exposure compared to participants of age group 31-50 yrs, because of higher amounts of brown rice consumption patterns and lower BMI.

Antidiabetic Properties of Germinated Brown Rice: A Systematic Review

Abstract: Diet is an important variable in the course of type 2 diabetes, which has generated interest in dietary options like germinated brown rice (GBR) for effective management of the disease among rice-consuming populations. In vitro data and animal experiments show that GBR has potentials as a functional diet for managing this disease, and short-term clinical studies indicate encouraging results. Mechanisms for antidiabetic effects of GBR due to bioactive compounds like γ-aminobutyric acid (GABA), γ-oryzanol, dietary fibre, phenolics, vitamins, acylated steryl β-glucoside, and minerals include antihyperglycemia, low insulin index, antioxidative effect, antithrombosis, antihypertensive effect, hypocholesterolemia, and neuroprotective effects. The evidence so far suggests that there may be enormous benefits for diabetics in rice-consuming populations if white rice is replaced with GBR. However, long-term clinical studies are still needed to verify these findings on antidiabetic effects of GBR. Thus, we present a review on the antidiabetic properties of GBR from relevant preclinical and clinical studies, in order to provide detailed information on this subject for researchers to review the potential of GBR in combating this disease.

Evaluating rice germplasm for iron and zinc concentration in brown rice and seed dimensions

Abstract: The lack of micronutrients such as Fe and Zn in staple food crops is a widespread nutrition and health problem in developing countries. Biofortification is one of the sustainable approaches, for improving the Fe and Zn content and their bioavailability in rice grain. Screening germplasm for Fe and Zn content is the initial step of biofortification. We analyzed brown rice of 126 accessions of rice genotypes for Fe and Zn concentration. Iron concentration ranged from 6.2 ppm to 71.6 ppm and zinc from 26.2 ppm to 67.3 ppm. Zn concentration and grain elongation (-0.25) was significantly correlated. The wild accessions had the highest Fe and Zn. Thus, wild species are a good source for biofortification of popular rice cultivars using conventional, acceptable, non transgenic methods.

Rice-Traditional Medicinal Plant in India

Abstract: Rice is rich in genetic diversity, with thousands of varieties grown throughout the world Rice cultivation is the principal activity and source of income for about 100 million households in Asia and Africa Rice has potential in a wide range of food categories Besides having nutritional and medicinal benefits, the by-products of rice are equally important and beneficial By-products from growing rice create many valuable and worthwhile products The un-edible parts, that are discarded through the milling process, and the edible part could be transformed into some of the following suggested products Rice can be used to treat skin conditions The rice is boiled, drained and allowed to cool and mashed The rice is made into a paste or moulded into balls and these can be applied to boils, sores, swellings and skin blemishes Other herbs are sometimes added to the rice balls to increase their medicinal effects Sticky glutinous rice is often taken to treat stomach upsets, heart-burn and indigestion Extracts from brown rice have been used to treat breast and stomach cancer and warts They have also been used to treat indigestion, nausea and diarrhoea

Distribution and function of allantoin (5-ureidohydantoin) in rice grains.

Abstract: Despite increasing knowledge of allantoin as a phytochemical involved in rice, relatively little is known about its distribution and function in rice grains. In this study, allantoin was quantified in 15 Chinese rice grains, and its contents varied with grain fraction, cultivar, and genotype. Bran always had the highest allantoin level, followed by brown rice and milled rice. Hull contained the lowest allantoin content. Allantoin in japonica bran ranged from 70 to 171 μg/g but rarely exceeded 100 μg/g in indica bran. There was a positive relationship between allantoin level in grains and seedling survival in seedbeds under low temperature or water deficit. Exogenous allantoin stimulated plant growth, increased soluble sugar and free proline contents, and decreased malondialdehyde content in rice seedlings. However, allantoin did not show any antioxidant activity through free radical-scavenging capacity, reducing power, linoleic acid peroxidation inhibition, and chelating activity. The results suggest that allantoin in rice grains may play some roles in providing plant stress protection but not serving as a beneficial health antioxidant.

Effects of White Rice, Brown Rice and Germinated Brown Rice on Antioxidant Status of Type 2 Diabetic Rats

Abstract: Oxidative stress is implicated in the pathogenesis of diabetic complications, and can be increased by diet like white rice (WR). Though brown rice (BR) and germinated brown rice (GBR) have high antioxidant potentials as a result of their bioactive compounds, reports of their effects on oxidative stress-related conditions such as type 2 diabetes are lacking. We hypothesized therefore that if BR and GBR were to improve antioxidant status, they would be better for rice consuming populations instead of the commonly consumed WR that is known to promote oxidative stress. This will then provide further reasons why less consumption of WR should be encouraged. We studied the effects of GBR on antioxidant status in type 2 diabetic rats, induced using a high-fat diet and streptozotocin injection, and also evaluated the effects of WR, BR and GBR on catalase and superoxide dismutase genes. As dietary components, BR and GBR improved glycemia and kidney hydroxyl radical scavenging activities, and prevented the deterioration of total antioxidant status in type 2 diabetic rats. Similarly, GBR preserved liver enzymes, as well as serum creatinine. There seem to be evidence that upregulation of superoxide dismutase gene may likely be an underlying mechanism for antioxidant effects of BR and GBR. Our results provide insight into the effects of different rice types on antioxidant status in type 2 diabetes. The results also suggest that WR consumption, contrary to BR and GBR, may worsen antioxidant status that may lead to more damage by free radicals. From the data so far, the antioxidant effects of BR and GBR are worth studying further especially on a long term to determine their effects on development of oxidative stress-related problems, which WR consumption predisposes to.

Physical and Water Absorption Characteristics of Some Improved Rice Varieties

Abstract: The physical and water absorption characteristics of paddy and brown rice from some early maturing Oryza sativa varieties and newly developed interspecific (O. sativa × Oryza glaberrima) rice varieties were studied. The physical dimensions (length, breadth and width, length/width ratio, equivalent diameter), grain surface area and volume, sphericity, 1,000-kernel weight, bulk and true densities as well as porosity were determined. A nonlinear moisture diffusion equation was used to model the water absorption curves of the rice varieties at 30–60 °C. Digital images of the rice grains were analyzed for their tristimulus color parameters (L*, a*, b*). The physical characteristics of the rice varieties differed significantly (p < 0.05). The rice grains were of medium size with length/width ratio ranging between 2.80 and 3.50. Notably, the New Rice for Africa variety WAB 450 aka NERICA 1 had the smallest 1,000-kernel weight and the highest husk/paddy weight ratio. The equilibrium moisture content was significantly influenced (p < 0.01) by the soaking temperature and the rice component being soaked. The hydration rate curves were generally characterized by two falling rate periods. The predicted water absorption curves were very close to experimental curves (0.91 < r 2 < 1.00, p < 0.01). The interspecific variety (NERICA 1) had higher effective moisture diffusivity compared to the early maturing O. sativa varieties.

Zinc priming promotes seed germination and seedling vigor of rice

Abstract: The present study evaluated effects of seed zinc (Zn) priming at concentrations from 0 to 25 mM ZnSO4 on seedling vigor and viability in rice (Oryza sativa L.). Zinc priming substantially increased Zn concentration in the husk, but not in brown rice. The movement of primed Zn from the husk into the inner layers of rice seed during germination was suggested by Zn concentration declining in the husk coinciding with the increase in brown rice over time (r = –0.62; p < 1%), which did not happen in unprimed seed. Zinc priming significantly enhanced seedling growth and development up to 5 mM. Germination rate, root number, and dry weight were much higher than in unprimed seed, but higher Zn concentrations (10 and 25 mM) depressed seedling vigor. Priming rice seed with 2.5 mM Zn also improved the germination rate of rice in a Zn-deficient soil, with or without soil Zn application. The results confirm that priming rice seed with Zn can improve germination and seedling vigor and for the first time show how Zn requirement of germinating rice seed and seedlings can be met by the prime Zn accumulated in the husk.

Total Phenolic Content and Antioxidant Activity of Extruded Brown Rice

Abstract: Three paddy cultivars varying in l/b ratio (267–459) were dehusked to obtain brown rice The brown rice was germinated for 24 and 48 h, dried, and milled into grit The grit from controlled (un-germinated) and germinated brown rice was extruded at 100 and 120°C and the total phenolic content and antioxidant activity of the extrudates was determined The total phenolic content of the control and germinated brown rice varied from 0803–0992 mg/g ferulic acid equivalent and germination increased total phenolic content by 88–120% The antioxidant activity varied from 696–1586% (decrease in absorbance of 2,2-diphenyl-1-picrylhydrazyl) and germination increased the antioxidant activity by 182–372% Upon extrusion at 100°C, the total phenolic content decreased by over 50% A further decrease of 6–15% in total phenolic content was observed when the extrusion temperature was increased from 100 to 120°C Similar decrease in the antioxidant activity was observed upon extrusion and rise in extrusion temperat