Fat-soluble nutraceuticals and fatty acid composition of selected Indian rice varieties

The fat‐soluble nutraceuticals—oryzanol, tocopherols, and tocotrienols—and FA composition of three varieties of rice Basmati, Jaya, and parboiled (brown rice is defined as dehulled rice, and brown rice after, polishing is known as milled rice)—were investigated. Lipid content ranges were 2.75–4.49% for brown rice and 0.7–1.2% for milled rice. The range in oryzanolcontent was 500–720ppm for brown rice, 10,700–14,300 to ppm for brown rice lipids, 70–120 ppm for milled rice, and 4500–6300 ppm for milled rice lipids. Tocopherol content ranged from 22 to 31 ppm for brown rice and 79 to 951 ppm for brown rice lipids while the tocotrienol content ranged from 0 to 26 ppm for brown rice and 0 to 792 ppm for brown rice lipids. Parboiling of paddy rice affected the tocopherol and tocotrienol content adversely, but the oryzanol content remained unchanged. Basmati variety brown rice had the highest tocopherol and tocotrienol contents, although the oryzanol content was lower than that of the Jaya variety brown rice. The FA composition of brown rice differed from that of milled rice for each variety; higher amounts of saturated FA were extracted from the oil of milled rice than from brown rice for all three varieties studied. Brown rice varieties in this study contained all of the fat‐soluble nutraceuticals, compared with milled rice.