Vol. 10, Issue 5 (2021)

Author(s):
Arsha RS, Prasad Rasane and Jyoti Singh

Abstract:
Rice is the primary source of calories in many developing countries, and about 60% of the world's population consumes rice as a staple food. Rice has high nutritional value such as carbohydrate, fat, fibre, protein, vitamins as well as food energy, minerals profile and fatty acids. The processing steps of rice is cleaning, parboiling, drying, dehusking, partial milling, grading, packing and storage. The pigmented rice varieties are available with reddish, purple or even blackish colour. Various extraction methods are used for extraction bioactive compounds from rice including traditional methods (like Soxhlet extraction method and maceration method) to modern methods ( like accelerated solvent extraction method (ASE), solid-phase extraction (SPE), pressurized liquid extraction (PLE), pressurized fluid extraction (PFE), subcritical water extraction (SWE), subcritical fluid extraction (SFE), microwave-assisted extraction (MAE), vortex-assisted extraction (VAE), ultrasound-assisted extraction (UAE)) and their combinations. In addition to nutritional components, rice contains a number of phytochemicals, they are the source of bioactive components such as Phenolic compounds (like capesterol, caffeic acid), flavanoid (anthocyanin and proanthocyanin), γ-oryzanol, carotenoids (like α-carotene, β-carotene, lyopene, lutein),phytosterils (like β-sitosterol, sligmasterol and capesterol),the vitamin E isoforms (α−, γ−, δ−tocopherols and tocotrienols), phytic acid, coumaric acid, tricin etc with a variety of biological activities, the most significant of which are antioxidant, anticancer, anti-diabetic, and anti-inflammation and also exhibit their potential beneficial health effects in human as they all consume rice in their daily routine diet. This review mainly focus on the bioactive components of rice and their health benefits.