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Physicochemical and nutritional properties of twenty three traditional rice (Oryza sativa L.) varieties of Sri Lanka

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Journal of Coastal Life Medicine 2017年第8期5卷 343-349页

作者： Walimuni Kanchana Subhashini Mendis Abeysekera Sirimal Premakumara Galbada Arachchige Wanigasekara Daya Ratnasooriya naduviladath vishvanath chandrasekharan Amitha Priyadarshanie Bentota Food Technology Section(FTS) Modern Research&Development Complex(MRDC)Industrial Technology Institute(ITI)503AHalbarawa GardensMalabeSri Lanka Herbal Technology Section(HTS) Modern Research&Development Complex(MRDC)Industrial Technology Institute(ITI)503AHalbarawa GardensMalabeSri Lanka3Department of Basic SciencesFaculty of Allied Health SciencesGeneral Sir John Kotalawala Defense UniversityRatmalanaSri Lanka Department of Chemistry Faculty of ScienceUniversity of ColomboColomboSri Lanka Rice Breeding Division Rice Research and Development Institute(RRDI)BathalagodaSri Lanka

Objective: To evaluate the physicochemical and nutritional properties of selected traditional rice varieties of Sri Lanka. Methods: Twenty three rice varieties were selected. All the varieties were studied for grain colour, grain size and shape as physicochemical properties, while for nutritional properties, moisture, crude ash, crude protein, crude fat and total carbohydrate contents were studied. Only selected set of varieties were studied for total, soluble and insoluble dietary fiber. These properties were studied using internationally accepted standard techniques. Results: The results showed significant (P < 0.05) difference in the physicochemical and nutritional properties of the studied varieties. Out of 23 varieties tested, 20 varieties were red rices, while the rest were white rices. The grain size and shape were mostly medium bold (30%) and short bold (56%). The mean moisture, crude ash, crude protein, crude fat and total carbohydrate contents of selected varieties varied from (10.42 ± 0.25)% to (12.33 ± 0.02)%, (1.30 ± 0.14)% to (1.92 ± 0.05)%, (10.59 ± 0.12)% to (13.27 ± 0.32)%, (2.18 ± 0.10)% to (4.12 ± 0.28)% and (81.42 ± 0.25)% to (85.66 ± 0.24)%, respectively. The selected varieties had total, soluble and insoluble dietary fiber contents in the range of 4.2%–6.9%, 0.8%–2.1%and 3.1%–4.8%, respectively. The varieties Pachchaperumal, Suduru samba, Wanni Dahanala, Gonabaru and Sudu Heeneti had the highest crude protein, crude fat, crude ash, total carbohydrate and dietary fiber contents, respectively. Conclusions: Selected traditional rice varieties of Sri Lanka had physicochemical properties preferred by consumers and nutritional properties with dietary importance.

关键词： Rice Sri Lankan rice Traditional rice Physicochemical properties Nutritional properties

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Anti-diabetic related health food properties of traditional rice(Oryza sativa L.)in Sri Lanka

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Journal of Coastal Life Medicine 2015年第10期 815-820页

作者： Walimuni Kanchana Subhashini Mendis Abeysekera Sirimal Premakumara Galbada Arachchige Wanigasekara Daya Ratnasooriya Muhammad Iqbal Choudhary Kourosh Dalvandi naduviladath vishvanath chandrasekharan Industrial Technology Institute(ITI) 363Bauddhaloka MawathaColombo 07Sri Lanka Faculty of Science University of ColomboColomboSri Lanka Faculty of Allied Health Sciences General Sir John Kothalawala Defence UniversityRatmalanaSri Lanka Dr.Panjwani Center for Molecular Medicine and Drug Research and H.E.J.Research Institute of Chemistry International Center for Chemical and Biological SciencesUniversity of KarachiKarachi 75270Pakistan

Objective:To evaluate a range of anti-diabetic related properties and some consumer preferred physicochemical properties of selected Sri Lankan traditional rice ***:Sudu Heeneti,Goda Heeneti,Masuran and Dik Wee varieties were used in this ***-diabetic related properties of bran extracts of selected varieties were studied for methylglyoxal mediated protein glycation inhibition,acetyl and butyryl-cholinesterase inhibition in vitro and anti-hyperglycemic activity in ***,selected varieties were studied for starch hydrolysis rate in *** properties including grain color,size,shape,crude protein,crude fat,ash,dietary fiber and total carbohydrate contents were ***:Brans of selected varieties had significant(P<0.05)and dose dependent methylglyoxal mediated protein glycation inhibition[IC_(50):(174.77±6.65)to(342.87±0.43)μg/mL]and acetyl[IC_(50):(37.00±0.68)to(291.00±3.54)μg/mL]and butyryl-cholinesterase[IC_(50):(18.50±0.60)to(96.60±0.56)μg/mL]inhibitory ***,Sudu Heeneti,Masuran and Dik Wee had low starch digestion rate(52.40±1.44 to 53.76±1.19)indicating that these varieties may be low glycemic index *** of Masuran tested in rat model showed anti-hyperglycemic *** properties studied showed that selected varieties were red in color and grain size and shape were mostly medium and bold ***,crude protein,crude fat,ash and total carbohydrate contents varied significantly(P<0.05)among the ***:It is concluded that selected varieties could be promoted as physicochemically sound rices with a range of anti-diabetic related properties in the management of diabetes and its complications.

关键词： Anti-diabetic related health food properties Traditional rice Sri Lankan rice Rice bran Physicochemical properties

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