Rice and rice bran from different cultivars: physicochemical, spectroscopic, and thermal analysis characterization

Detalhes bibliográficos
Autor(a) principal: Kalschne, Daneysa Lahis
Data de Publicação: 2020
Outros Autores: Silva-Buzanello, Rosana Aparecida da, Byler, Ana Paula Iglikowski, Scremin, Fernando Reinoldo, Magalhães Junior, Ariano Martins de, Canan, Cristiane
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Semina. Ciências Agrárias (Online)
Texto Completo: https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/39322
Resumo: Different rice cultivars have been developed in order to obtain grains with optimal cultivation and compositional characteristics, which affect their potential applications. Therefore, the characterization of these different rice cultivars is required. In the present study, white rice and rice bran from the cultivars BRS AG, BRS Pampa, and BRS 358 provided by EMBRAPA were characterized by physicochemical means, infrared spectroscopy (FTIR-ATR), and thermal analyses. The moisture, lipid, and ash contents did not differ among the white rice cultivars. The cultivar BRS Pampa exhibited the highest protein and lowest total carbohydrate contents. Both BRS Pampa and BRS 358 showed a higher phytic acid content than BRS AG. The highest total carbohydrate content was observed in BRS AG white rice samples, which confirmed its suitability for use in ethanol production. Among the rice bran samples, BRS 358 demonstrated the highest contents of lipid, protein, and phytic acid, and the lowest total carbohydrate content. FTIR-ATR and thermal analyses were suitable for correlating the physicochemical properties of white rice and rice bran with the molecular composition in the respective cultivars studied. Both white rice and rice bran exhibited a thermal degradation temperature at 300 °C. Lipids, protein, ash and phytic acid were considerably higher in rice bran than white rice in all cultivars studied, which demonstrates the importance of the use of this by-product.
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spelling Rice and rice bran from different cultivars: physicochemical, spectroscopic, and thermal analysis characterizationArroz e farelo de arroz de diferentes cultivares: caracterização físico-química, por espectroscopia e análise térmicaBRS AGBRS PampaBRS 358Irrigated riceOryza sativa.Arroz irrigadoBRS AGBRS PampaBRS 358Oryza sativa.Different rice cultivars have been developed in order to obtain grains with optimal cultivation and compositional characteristics, which affect their potential applications. Therefore, the characterization of these different rice cultivars is required. In the present study, white rice and rice bran from the cultivars BRS AG, BRS Pampa, and BRS 358 provided by EMBRAPA were characterized by physicochemical means, infrared spectroscopy (FTIR-ATR), and thermal analyses. The moisture, lipid, and ash contents did not differ among the white rice cultivars. The cultivar BRS Pampa exhibited the highest protein and lowest total carbohydrate contents. Both BRS Pampa and BRS 358 showed a higher phytic acid content than BRS AG. The highest total carbohydrate content was observed in BRS AG white rice samples, which confirmed its suitability for use in ethanol production. Among the rice bran samples, BRS 358 demonstrated the highest contents of lipid, protein, and phytic acid, and the lowest total carbohydrate content. FTIR-ATR and thermal analyses were suitable for correlating the physicochemical properties of white rice and rice bran with the molecular composition in the respective cultivars studied. Both white rice and rice bran exhibited a thermal degradation temperature at 300 °C. Lipids, protein, ash and phytic acid were considerably higher in rice bran than white rice in all cultivars studied, which demonstrates the importance of the use of this by-product.Várias cultivares de arroz tem sido desenvolvida no intuito de obter grãos com características de cultivo e composição apropriadas, que são responsáveis pela indicação de uso/consumo dos grãos. Assim, justifica-se a necessidade de caracterização das diferentes cultivares de arroz. No presente estudo, o arroz branco e o farelo de arroz das cultivares BRS AG, BRS Pampa, e BRS 358, cedidas pela EMBRAPA, foram caracterizadas a partir de análises físico-químicas, espectroscopia no infravermelho (FTIR-ATR) e análises térmicas. Nas amostras de arroz branco, o conteúdo de umidade, lipídios e cinzas não diferiu entre as cultivares. A BRS Pampa teve o maior teor de proteínas e o menor teor de carboidratos. A BRS Pampa e BRS 358 tiveram maior teor de ácido fítico. O maior conteúdo de carboidratos observado no arroz branco da cultivar BRS AG confirma sua indicação de uso na produção de bioetanol. Nas amostras de farelo de arroz, a BRS teve maior teor de lipídios, proteínas e ácido fítico, e o menor de carboidratos totais. A análise por FTIR-ATR e análise térmica permitiram correlacionar as propriedades físico-químicas do farelo de arroz e arroz branco com a composição química dentro de cada cultivar estudada. O arroz branco e o farelo de arroz exibiram degradação térmica a 300 °C. O conteúdo de lipídios, proteínas, cinzas e ácido fítico foram superiores no farelo em comparação ao arroz branco para todas as cultivares, o que demonstra a importância do uso desse subproduto.UEL2020-11-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionPhysicochemical, spectroscopic, and thermal analysisAnálise físico-química, por espectroscopia e térmicaapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/3932210.5433/1679-0359.2020v41n6Supl2p3081Semina: Ciências Agrárias; Vol. 41 No. 6Supl2 (2020); 3081-3092Semina: Ciências Agrárias; v. 41 n. 6Supl2 (2020); 3081-30921679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELenghttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/39322/28263Copyright (c) 2020 Semina: Ciências Agráriashttp://creativecommons.org/licenses/by-nc/4.0info:eu-repo/semantics/openAccessKalschne, Daneysa LahisSilva-Buzanello, Rosana Aparecida daByler, Ana Paula IglikowskiScremin, Fernando ReinoldoMagalhães Junior, Ariano Martins deCanan, Cristiane2022-10-04T16:32:17Zoai:ojs.pkp.sfu.ca:article/39322Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2022-10-04T16:32:17Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false
dc.title.none.fl_str_mv Rice and rice bran from different cultivars: physicochemical, spectroscopic, and thermal analysis characterization
Arroz e farelo de arroz de diferentes cultivares: caracterização físico-química, por espectroscopia e análise térmica
title Rice and rice bran from different cultivars: physicochemical, spectroscopic, and thermal analysis characterization
spellingShingle Rice and rice bran from different cultivars: physicochemical, spectroscopic, and thermal analysis characterization
Kalschne, Daneysa Lahis
BRS AG
BRS Pampa
BRS 358
Irrigated rice
Oryza sativa.
Arroz irrigado
BRS AG
BRS Pampa
BRS 358
Oryza sativa.
title_short Rice and rice bran from different cultivars: physicochemical, spectroscopic, and thermal analysis characterization
title_full Rice and rice bran from different cultivars: physicochemical, spectroscopic, and thermal analysis characterization
title_fullStr Rice and rice bran from different cultivars: physicochemical, spectroscopic, and thermal analysis characterization
title_full_unstemmed Rice and rice bran from different cultivars: physicochemical, spectroscopic, and thermal analysis characterization
title_sort Rice and rice bran from different cultivars: physicochemical, spectroscopic, and thermal analysis characterization
author Kalschne, Daneysa Lahis
author_facet Kalschne, Daneysa Lahis
Silva-Buzanello, Rosana Aparecida da
Byler, Ana Paula Iglikowski
Scremin, Fernando Reinoldo
Magalhães Junior, Ariano Martins de
Canan, Cristiane
author_role author
author2 Silva-Buzanello, Rosana Aparecida da
Byler, Ana Paula Iglikowski
Scremin, Fernando Reinoldo
Magalhães Junior, Ariano Martins de
Canan, Cristiane
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Kalschne, Daneysa Lahis
Silva-Buzanello, Rosana Aparecida da
Byler, Ana Paula Iglikowski
Scremin, Fernando Reinoldo
Magalhães Junior, Ariano Martins de
Canan, Cristiane
dc.subject.por.fl_str_mv BRS AG
BRS Pampa
BRS 358
Irrigated rice
Oryza sativa.
Arroz irrigado
BRS AG
BRS Pampa
BRS 358
Oryza sativa.
topic BRS AG
BRS Pampa
BRS 358
Irrigated rice
Oryza sativa.
Arroz irrigado
BRS AG
BRS Pampa
BRS 358
Oryza sativa.
description Different rice cultivars have been developed in order to obtain grains with optimal cultivation and compositional characteristics, which affect their potential applications. Therefore, the characterization of these different rice cultivars is required. In the present study, white rice and rice bran from the cultivars BRS AG, BRS Pampa, and BRS 358 provided by EMBRAPA were characterized by physicochemical means, infrared spectroscopy (FTIR-ATR), and thermal analyses. The moisture, lipid, and ash contents did not differ among the white rice cultivars. The cultivar BRS Pampa exhibited the highest protein and lowest total carbohydrate contents. Both BRS Pampa and BRS 358 showed a higher phytic acid content than BRS AG. The highest total carbohydrate content was observed in BRS AG white rice samples, which confirmed its suitability for use in ethanol production. Among the rice bran samples, BRS 358 demonstrated the highest contents of lipid, protein, and phytic acid, and the lowest total carbohydrate content. FTIR-ATR and thermal analyses were suitable for correlating the physicochemical properties of white rice and rice bran with the molecular composition in the respective cultivars studied. Both white rice and rice bran exhibited a thermal degradation temperature at 300 °C. Lipids, protein, ash and phytic acid were considerably higher in rice bran than white rice in all cultivars studied, which demonstrates the importance of the use of this by-product.
publishDate 2020
dc.date.none.fl_str_mv 2020-11-06
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Physicochemical, spectroscopic, and thermal analysis
Análise físico-química, por espectroscopia e térmica
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/39322
10.5433/1679-0359.2020v41n6Supl2p3081
url https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/39322
identifier_str_mv 10.5433/1679-0359.2020v41n6Supl2p3081
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/39322/28263
dc.rights.driver.fl_str_mv Copyright (c) 2020 Semina: Ciências Agrárias
http://creativecommons.org/licenses/by-nc/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2020 Semina: Ciências Agrárias
http://creativecommons.org/licenses/by-nc/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv UEL
publisher.none.fl_str_mv UEL
dc.source.none.fl_str_mv Semina: Ciências Agrárias; Vol. 41 No. 6Supl2 (2020); 3081-3092
Semina: Ciências Agrárias; v. 41 n. 6Supl2 (2020); 3081-3092
1679-0359
1676-546X
reponame:Semina. Ciências Agrárias (Online)
instname:Universidade Estadual de Londrina (UEL)
instacron:UEL
instname_str Universidade Estadual de Londrina (UEL)
instacron_str UEL
institution UEL
reponame_str Semina. Ciências Agrárias (Online)
collection Semina. Ciências Agrárias (Online)
repository.name.fl_str_mv Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)
repository.mail.fl_str_mv semina.agrarias@uel.br
_version_ 1799306082724610048

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