FATTY ACID PROFILE AND ANTIOXIDANT CAPACITY OF ORYZA sativa L. (JAPÔNICA SUBSPECIES) MARKETED IN ITALY AND BRAZIL: A COMPARISON

Authors

  • Fernanda Raquel Wust Schmitz https://orcid.org/0000-0002-0994-3537
  • Cristina Samaniego-Sánchez
  • Paola Tedeschi
  • Annalisa Maietti
  • Mohammad Ali Shariati
  • Lukas Hleba
  • Sávio Leandro Bertoli
  • Carolina Krebs de Souza

DOI:

https://doi.org/10.15414/jmbfs.4842

Keywords:

Lipid qualification, Lipid quantification, Antioxidant capacity, Polyphenols, Photoluminescence, Rice benefited

Abstract

Rice stands out as the most consumed cereal in the world because it is a source of vitamins, minerals, fiber, bioactive compounds, and unsaturated fatty acids. Based on this assumption, the objective of this work was to qualify and quantify fatty acids, in samples consisting of raw, integral, parboiled, and white rice marketed in southern Brazil (Vale do Itajaí) and the Vale do Pó region in northern Italy. The results of this work demonstrate that 95% of the total lipid content, in the respective rice typologies of both countries, is represented by palmitic, oleic, and linoleic acid. These results indicate that the technological processes influence the nutritional and functional quality of the rice grain in these countries. Regarding the content of total polyphenols, the maximum average value obtained was 477 g Eq g-1 for rice from both countries and the best results for antioxidant activity, using the Photoquem® method with methanolic extract, was 3.43 µM Eq Trolox g-1 for the Italian rice samples. These results indicate that the technological processes influence the nutritional and functional quality of rice grain from these countries.

Downloads

Published

2021-08-01

How to Cite

Schmitz, F. R. W. ., Samaniego-Sánchez, C. ., Tedeschi, P. ., Maietti, A. ., Shariati, M. A. ., Hleba, L., Bertoli, S. L., & Krebs de Souza, C. . (2021). FATTY ACID PROFILE AND ANTIOXIDANT CAPACITY OF ORYZA sativa L. (JAPÔNICA SUBSPECIES) MARKETED IN ITALY AND BRAZIL: A COMPARISON. Journal of Microbiology, Biotechnology and Food Sciences, 11(1), e4842. https://doi.org/10.15414/jmbfs.4842

Issue

Section

Food Sciences
Received 2021-05-31
Online Published 2021-08-01

Most read articles by the same author(s)

1 2 > >>