Nutritional Quality of New Black Rice Ziliangyou 7206

CHEN Linghua; CHENG Zuxin; XU Ming; HUANG Ronghua; LIN Lihui

doi:10.19303/j.issn.1008-0384.2024.02.004

Volume 39 Issue 2

Feb. 2024

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Article Navigation > Fujian Journal of Agricultural Sciences > 2024 > 39(2): 147-153

CHEN L H, CHENG Z X, XU M, et al. Nutritional Quality of New Black Rice Ziliangyou 7206 [J]. Fujian Journal of Agricultural Sciences，2024，39（2）：147−153 doi: 10.19303/j.issn.1008-0384.2024.02.004

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CHEN L H, CHENG Z X, XU M, et al. Nutritional Quality of New Black Rice Ziliangyou 7206 [J]. Fujian Journal of Agricultural Sciences，2024，39（2）：147−153 doi: 10.19303/j.issn.1008-0384.2024.02.004

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Nutritional Quality of New Black Rice Ziliangyou 7206

doi: 10.19303/j.issn.1008-0384.2024.02.004

CHEN Linghua^{1, 2
,},
CHENG Zuxin^{2, 3},
XU Ming^{2, 3},
HUANG Ronghua^{2, 3},
LIN Lihui^{2, 3
,
,}

1.
Jinshan College of Fujian Agriculture and Forestry University, Fuzhou, Fujian　350002, China
2.
College of Agriculture, Fujian Agriculture and Forestry University/Fujian Engineering Technology Research Center on Breeding and Utilization of Special Crops, Fuzhou, Fujian 350002, China
3.
College of Agriculture, Fujian Agriculture and Forestry University, Fuzhou/Key Laboratory of Crop Biotechnology, Fuzhou, Fujian　350002, China

Received Date: 2023-07-11
Accepted Date: 2024-02-27
Rev Recd Date: 2024-02-01

Available Online: 2024-03-28

Publish Date: 2024-02-28

Abstract

Abstract

Objective Nutritional quality of the newly bred two-line hybrid black rice Ziliangyou 7206 was analyzed for breeding and functional food product development. Method Contents of amino acids, fatty acids, anthocyanin, and flavonoids as well as antioxidant capacity and free radical scavenging ability of Ziliangyou 7206, along with Yiyou 673 as the reference, were determined. Result The two varieties of rice did not differ significantly in the contents of water, ash, and fat. However, Ziliangyou 7206 had higher contents of protein at 7.33%, the 17 total detected amino acids at 11.08%, and the essential amino acids at 9.71% (which exceeded the FAO standard) as well as higher TAVs on all flavor amino acids compared to Yiyou673. Among the 8 fatty acids in the rice, both varieties of rice had the ratio of SFA(saturated fatty acids)∶MUFA(monounsaturated fatty acids)∶PUFA(polyunsaturated fatty acids) lower than 1∶1∶1 as recommended by the Chinese Nutrition Association, and contained essential fatty acids, such as linoleic acid and linolenic acid. In addition, Ziliangyou 7206 was significantly higher than Yiyou 673 in anthocyanins, total flavonoids, total antioxidant capacity, and free radical scavenging ability. Conclusion The hybridized Ziliangyou 7206 was richer in nutritional value than Yiyou 673 and could be promoted for consumption or making functional food products.
- Black rice,
- nutrients,
- amino acid,
- fatty acid,
- anthocyanin

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References(31)

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