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Vol. 8, Issue 5 (2019)

Studies on biochemical characterization of traditional rice varieties

Author(s):
Anuprialashmi KS, Malarmathy M, Priya P, Loganathan K, Mohamed Niyas M, Shivashakthivel T, Yuvaraj SC, Yenugula Pravalika, Theradimani M and Kanimoli Mathivathana M
Abstract:
Rice is the stable food for most of the developing countries while majority of the people are suffering from minerals and vitamin deficiency. In order to reduce malnutrition, focus on the development of nutrient dense rice for value addition is required. The traditional coloured rice varieties are rich in dietary fibre, minerals, carotenoids, flavonoids and polyphenols. Whereas the consumption of pigmented rice varieties helps to improve human health. Hence an experiment is being analyse for phenolic and peroxidase activity. Nearly, thirteen traditional rice varieties like karupukavuni, kalanamak, seeraga samba, poongar, kuthiraivaal samba, kudavaazhai, ilupaipoo samba, navara, karudan samba, kattuyanam arisi, mappilai samba, karupu kavni and red rice were collected from Tamil Nadu. Among 13 varieties Kala namak rice showed highest phenolic content. Hence, kala namak pigmented rice variety had comparatively high phenol as well as less peroxidase activity and it warrants conservation to preserve its precious genome information.
Pages: 314-316  |  1121 Views  480 Downloads


The Pharma Innovation Journal
How to cite this article:
Anuprialashmi KS, Malarmathy M, Priya P, Loganathan K, Mohamed Niyas M, Shivashakthivel T, Yuvaraj SC, Yenugula Pravalika, Theradimani M, Kanimoli Mathivathana M. Studies on biochemical characterization of traditional rice varieties. Pharma Innovation 2019;8(5):314-316.

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