Rice Science ›› 2023, Vol. 30 ›› Issue (6): 537-551.DOI: 10.1016/j.rsci.2023.07.002
• Reviews • Previous Articles Next Articles
Md. Forshed Dewan1, Md. Ahiduzzaman1,2(
), Md. Nahidul Islam1,2, Habibul Bari Shozib3
Received:2023-04-27
Accepted:2023-07-15
Online:2023-11-28
Published:2023-08-10
Contact:
Md. Ahiduzzaman (ahid.agp@bsmrau.edu.bd)
Md. Forshed Dewan, Md. Ahiduzzaman, Md. Nahidul Islam, Habibul Bari Shozib. Potential Benefits of Bioactive Compounds of Traditional Rice Grown in South and Southeast Asia: A Review[J]. Rice Science, 2023, 30(6): 537-551.
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Fig. 1. Traditional unpolished pigmented (A) and non-pigmented (B, C, and D) rice.
| Rice variety | Country | Reference |
|---|---|---|
| Surkha Zerati, Sarda Behsoodi, Kormaki Ghati, Sarda Barah, Lawangi, Garma Behsoodi, Nezam Ghati, Manjoti, Super Basmati | Afghanistan | Noori et al, |
| Kalijira, Kataribhog, Chinigura, Badshabhog, Tulsimala, Khirshaboti, Sakkorkhora | Bangladesh | Mannan et al, |
| Milagrosa, Manumbaeay, Kutsiyam, Kinaures, Bagoean, Karaya | the Philippines | Frei et al, |
| Bario | Malaysia | Thomas et al, |
| Adan, Mayas, Ciherang, Pandan wangi, Rojolele | Indonesia | Saragih et al, |
| Jasmine, Yamuechaebia Morchor, Kum Doi Saket | Thailand | Srikaeo and Sopade, |
| Suwandel, Madathawalu, Kaluheenati, Suduheenati, Kuruluthuda, Pachchaperumal, Ma wee, Hatadaa wee, Rathdel, Kahamala, Kahawanu | Sri Lanka | Disanayake and Ginigaddara, |
| Basmati, Kaiviral samba, Karuppu kavuni, Kattuyanam, Palakkadan, Kala namak, Mapillai samba, Iluppai poo samba, Poongar, Seeraga sambha, Karnal, Kuzhiyadichan, Madumuzhungi, Salem sannam, Kitchili samba | India | Rajendran et al, |
Table 1. List of popular traditional rice varieties in South and Southeast Asia.
| Rice variety | Country | Reference |
|---|---|---|
| Surkha Zerati, Sarda Behsoodi, Kormaki Ghati, Sarda Barah, Lawangi, Garma Behsoodi, Nezam Ghati, Manjoti, Super Basmati | Afghanistan | Noori et al, |
| Kalijira, Kataribhog, Chinigura, Badshabhog, Tulsimala, Khirshaboti, Sakkorkhora | Bangladesh | Mannan et al, |
| Milagrosa, Manumbaeay, Kutsiyam, Kinaures, Bagoean, Karaya | the Philippines | Frei et al, |
| Bario | Malaysia | Thomas et al, |
| Adan, Mayas, Ciherang, Pandan wangi, Rojolele | Indonesia | Saragih et al, |
| Jasmine, Yamuechaebia Morchor, Kum Doi Saket | Thailand | Srikaeo and Sopade, |
| Suwandel, Madathawalu, Kaluheenati, Suduheenati, Kuruluthuda, Pachchaperumal, Ma wee, Hatadaa wee, Rathdel, Kahamala, Kahawanu | Sri Lanka | Disanayake and Ginigaddara, |
| Basmati, Kaiviral samba, Karuppu kavuni, Kattuyanam, Palakkadan, Kala namak, Mapillai samba, Iluppai poo samba, Poongar, Seeraga sambha, Karnal, Kuzhiyadichan, Madumuzhungi, Salem sannam, Kitchili samba | India | Rajendran et al, |
Fig. 2. Schematic representation of types of important bioactive compounds and their distributions.
| Pigment in indigenous rice | Total anthocyanin content | Reference |
|---|---|---|
| Red | 79.00-94.00 mg/g a | Maisuthisakul and Changchub, |
| 3.88-31.07 mg/g a | Bhat and Riar, | |
| 111.20-432.10 mg/kg b | Rajendran et al, | |
| 19.10-110.40 mg/kg a | Wongsa et al, | |
| 776.10-1 552.60 μg/kg c | Mudoi and Das, | |
| 15.52-60.43 mg/L a | Devraj et al, | |
| White | 33.00-69.00 mg/g a | Maisuthisakul and Changchub, |
| 9.80 mg/kg a | Pathak et al, | |
| 280.00-110.00 mg/kg b | Rajendran et al, | |
| 9.45-36.48 mg/L a | Devraj et al, | |
| 2.82 mg/g d | Agustin et al, | |
| Black | 4.35-7.16 mg/g | Somsana et al, |
| 145.00-441.00 mg/g a | Maisuthisakul and Changchub, | |
| 83.31 mg/g a | Bhat and Riar, | |
| 340.10 mg/kg b | Rajendran et al, | |
| 162.50-773.70 mg/kg a | Wongsa et al, | |
| 49.11 mg/g d | Agustin et al, | |
| 1.00-806.17 mg/kg a | Shozib et al, | |
| Purple | 10.00-1 170.00 mg/kg a | Jaksomsak et al, |
| Purple and red | 18.10-358.70 mg/kg a | Saikia et al, |
| Non-pigmented | 7.30-8.90 mg/kg a | Saikia et al, |
Table 2. Total anthocyanin contents in different traditional rice varieties.
| Pigment in indigenous rice | Total anthocyanin content | Reference |
|---|---|---|
| Red | 79.00-94.00 mg/g a | Maisuthisakul and Changchub, |
| 3.88-31.07 mg/g a | Bhat and Riar, | |
| 111.20-432.10 mg/kg b | Rajendran et al, | |
| 19.10-110.40 mg/kg a | Wongsa et al, | |
| 776.10-1 552.60 μg/kg c | Mudoi and Das, | |
| 15.52-60.43 mg/L a | Devraj et al, | |
| White | 33.00-69.00 mg/g a | Maisuthisakul and Changchub, |
| 9.80 mg/kg a | Pathak et al, | |
| 280.00-110.00 mg/kg b | Rajendran et al, | |
| 9.45-36.48 mg/L a | Devraj et al, | |
| 2.82 mg/g d | Agustin et al, | |
| Black | 4.35-7.16 mg/g | Somsana et al, |
| 145.00-441.00 mg/g a | Maisuthisakul and Changchub, | |
| 83.31 mg/g a | Bhat and Riar, | |
| 340.10 mg/kg b | Rajendran et al, | |
| 162.50-773.70 mg/kg a | Wongsa et al, | |
| 49.11 mg/g d | Agustin et al, | |
| 1.00-806.17 mg/kg a | Shozib et al, | |
| Purple | 10.00-1 170.00 mg/kg a | Jaksomsak et al, |
| Purple and red | 18.10-358.70 mg/kg a | Saikia et al, |
| Non-pigmented | 7.30-8.90 mg/kg a | Saikia et al, |
Fig. 3. Basic steps of solvent extraction for traditional rice.
| Rice type | Percentage of inhibition/IC50/EC50 | Reference | |||
|---|---|---|---|---|---|
| DPPH | FRAP | TAC | ABTS | ||
| Traditional pigmented rice | |||||
| Pigmented | 94.19%-96.43% | 25.90-54.50 mmol/kg | Saikia et al, | ||
| Pigmented (brown) | 7.10-17.30 mmol/kg a | Gunaratne et al, | |||
| Pigmented (polished) | 0.00-1.30 mmol/kg a | Gunaratne et al, | |||
| Pigmented | 130.20 μg/mL | Mannan et al, | |||
| Pigmented | 54.19%-99.74% | Maisuthisakul and Changchub, | |||
| Pigmented | 1.90-3.40 μg/mL | Valarmathi et al, | |||
| Pigmented | 59.02%-72.52% | Chanu et al, | |||
| Pigmented | 5.06-17.44 mg/g a | 0.97-10.30 mmol/g b | Shin et al, | ||
| Pigmented | 65.74%-77.94% | 1.26-1.73 mmol/mL c | Bhat and Riar, | ||
| Pigmented | 19.56%-29.29% | Pathak et al, | |||
| Pigmented | 67.50%-89.01% | 1.65-2.31 mmol/kg c | 2.60-8.97 mmol/kg c | Rajendran et al, | |
| Pigmented | 1.67-4.52 μg/mL | 2.18-5.18 μg/mL | 3.38-7.45 μg/mL | Balakrishnan et al, | |
| Pigmented (brown) | 81.54%-96.00% | Mudoi and Das, | |||
| Pigmented (polished) | 59.65%-86.35% | Mudoi and Das, | |||
| Pigmented | 20.90%-24.32% | Devraj et al, | |||
| Pigmented | 84.32-391.85 μg/mL a | Lichanporn et al, | |||
| Pigmented | 6.65-34.00 μg/mL | Agustin et al, | |||
| Pigmented | 88.00%-93.00% | 2.60-3.50 g/kg c | Nayeem et al, | ||
| Traditional rice | |||||
| Non-pigmented | 29.02%-31.13% | 5.60-9.60 mmol/kg | Saikia et al, | ||
| Non-pigmented | 410.30-420.30 μg/mL | Mannan et al, | |||
| Aromatic (milled and polished) | 6.51-13.95 mg/mL | 1.04-1.82 mmol/kgc | 3.22-5.52 mmol/kg c | Dutta et al, | |
| Non-pigmented | 56.21%-91.90% | Maisuthisakul and Changchub, | |||
| Aromatic | 81.45 μg/mL | Rahman et al, | |||
| Non-pigmented | 16.38% | Chanu et al, | |||
| Pigmented and non-pigmented | 5.60-25.80 mmol/kg a | 3.83-13.14 mmol/g a | Kariyawasam et al, | ||
| Non-pigmented | 3.56-5.58 mg/g a | 0.34-1.68 mmol/g b | Shin et al, | ||
| Non-pigmented | 51.00%-64.00% | 1.12-2.00 mmol/g c | 2.85-6.78 mmol/kg c | Rajendran et al, | |
| White | 55.48%-72.96% | Devraj et al, | |||
| Milled | 2.58-8.00 mmol/kg c | Muttagi and Ravindra, | |||
| Non-pigmented | 43.02 μg/mL | Agustin et al, | |||
| Aromatic | 314.72-3241.72 μg/mL | Mondal et al, | |||
| Non-pigmented | 54.00%-57.00% | 1.80-2.35 g/kg c | Nayeem et al, | ||
| Pigmented and non-pigmented | 1.46-58.91 mg/mL | Ray et al, | |||
| Raw | 47.00-62.00 mg/kg c | 69.00-185.00 mg/kg c | 1.70-2.30 mg/g a | Thennakoon and Ekanayake, | |
| Raw polished | 43.00-46.00 mg/kg c | 51.00-144.00 mg/kg c | 1.00-1.90 mg/g a | Thennakoon and Ekanayake, | |
| Parboiled | 45.00-51.00 mg/kg c | 59.00-152.00 mg/kg c | 1.50-2.10 mg/g a | Thennakoon and Ekanayake, | |
| Pigmented and non-pigmented | 47.00-69.00 mg/kg c | 35.00-42.00 mg/kg c | Wimalarathne and Ekanayake, | ||
Table 3. DPPH, FRAP, TAC and ABTS antioxidant potential of traditional rice and traditional pigmented rice varieties.
| Rice type | Percentage of inhibition/IC50/EC50 | Reference | |||
|---|---|---|---|---|---|
| DPPH | FRAP | TAC | ABTS | ||
| Traditional pigmented rice | |||||
| Pigmented | 94.19%-96.43% | 25.90-54.50 mmol/kg | Saikia et al, | ||
| Pigmented (brown) | 7.10-17.30 mmol/kg a | Gunaratne et al, | |||
| Pigmented (polished) | 0.00-1.30 mmol/kg a | Gunaratne et al, | |||
| Pigmented | 130.20 μg/mL | Mannan et al, | |||
| Pigmented | 54.19%-99.74% | Maisuthisakul and Changchub, | |||
| Pigmented | 1.90-3.40 μg/mL | Valarmathi et al, | |||
| Pigmented | 59.02%-72.52% | Chanu et al, | |||
| Pigmented | 5.06-17.44 mg/g a | 0.97-10.30 mmol/g b | Shin et al, | ||
| Pigmented | 65.74%-77.94% | 1.26-1.73 mmol/mL c | Bhat and Riar, | ||
| Pigmented | 19.56%-29.29% | Pathak et al, | |||
| Pigmented | 67.50%-89.01% | 1.65-2.31 mmol/kg c | 2.60-8.97 mmol/kg c | Rajendran et al, | |
| Pigmented | 1.67-4.52 μg/mL | 2.18-5.18 μg/mL | 3.38-7.45 μg/mL | Balakrishnan et al, | |
| Pigmented (brown) | 81.54%-96.00% | Mudoi and Das, | |||
| Pigmented (polished) | 59.65%-86.35% | Mudoi and Das, | |||
| Pigmented | 20.90%-24.32% | Devraj et al, | |||
| Pigmented | 84.32-391.85 μg/mL a | Lichanporn et al, | |||
| Pigmented | 6.65-34.00 μg/mL | Agustin et al, | |||
| Pigmented | 88.00%-93.00% | 2.60-3.50 g/kg c | Nayeem et al, | ||
| Traditional rice | |||||
| Non-pigmented | 29.02%-31.13% | 5.60-9.60 mmol/kg | Saikia et al, | ||
| Non-pigmented | 410.30-420.30 μg/mL | Mannan et al, | |||
| Aromatic (milled and polished) | 6.51-13.95 mg/mL | 1.04-1.82 mmol/kgc | 3.22-5.52 mmol/kg c | Dutta et al, | |
| Non-pigmented | 56.21%-91.90% | Maisuthisakul and Changchub, | |||
| Aromatic | 81.45 μg/mL | Rahman et al, | |||
| Non-pigmented | 16.38% | Chanu et al, | |||
| Pigmented and non-pigmented | 5.60-25.80 mmol/kg a | 3.83-13.14 mmol/g a | Kariyawasam et al, | ||
| Non-pigmented | 3.56-5.58 mg/g a | 0.34-1.68 mmol/g b | Shin et al, | ||
| Non-pigmented | 51.00%-64.00% | 1.12-2.00 mmol/g c | 2.85-6.78 mmol/kg c | Rajendran et al, | |
| White | 55.48%-72.96% | Devraj et al, | |||
| Milled | 2.58-8.00 mmol/kg c | Muttagi and Ravindra, | |||
| Non-pigmented | 43.02 μg/mL | Agustin et al, | |||
| Aromatic | 314.72-3241.72 μg/mL | Mondal et al, | |||
| Non-pigmented | 54.00%-57.00% | 1.80-2.35 g/kg c | Nayeem et al, | ||
| Pigmented and non-pigmented | 1.46-58.91 mg/mL | Ray et al, | |||
| Raw | 47.00-62.00 mg/kg c | 69.00-185.00 mg/kg c | 1.70-2.30 mg/g a | Thennakoon and Ekanayake, | |
| Raw polished | 43.00-46.00 mg/kg c | 51.00-144.00 mg/kg c | 1.00-1.90 mg/g a | Thennakoon and Ekanayake, | |
| Parboiled | 45.00-51.00 mg/kg c | 59.00-152.00 mg/kg c | 1.50-2.10 mg/g a | Thennakoon and Ekanayake, | |
| Pigmented and non-pigmented | 47.00-69.00 mg/kg c | 35.00-42.00 mg/kg c | Wimalarathne and Ekanayake, | ||
Fig. 4. Effects of traditional rice bioactive compounds on human body.
| Rice type | Total phenolic content | Total flavonoid content | Reference |
|---|---|---|---|
| Traditional pigmented rice | |||
| Pigmented | 24.50-57.90 g/kg a | 1.24-2.20 g/kg b | Saikia et al, |
| Pigmented (polished) | 0.00-100.00 mg/kg a | Gunaratne et al, | |
| Pigmented (unpolished) | 560.00-1 580.00 mg/kg a | Gunaratne et al, | |
| Pigmented | 138.00-1 570.00 mg/g c | Maisuthisakul and Changchub, | |
| Pigmented | 288.00 ± 0.10 μg/kg a | Valarmathi et al, | |
| Pigmented | 82.80-623.30 mg/kg a | Chanu et al, | |
| Pigmented | 0.29-6.92 mg/g a | Shin et al, | |
| Pigmented | 1.19-4.62 mg/g a | 2.90-8.92 mg/g d | Bhat and Riar, |
| Pigmented | 678.90-894.30 mg/kg a | 577.50-787.40 mg/kg b | Pathak et al, |
| Pigmented | 150.00-431.90 mg/kg a | 30.00-71.80 mg/kg b | Rajendran et al, |
| Pigmented | 13.00-44.00 mg/g a | Anuprialashmi et al, | |
| Pigmented | 93.20-358.20 μg/g a | 99.54-151.20 μg/g d | Balakrishnan et al, |
| Pigmented (brown) | 7.53-2.22 g/kg e | 2.52-10.00 g/kg b | Mudoi and Das, |
| Pigmented (polished) | 765.10-14 031.30 mg/kg e | 320.90-3 744.60 mg/kg b | Mudoi and Das, |
| Pigmented | 16.70-166.70 μg/g a | Ashokkumar et al, | |
| Pigmented | 220.11-290.70 mg/g a | 31.62-73.20 mg/g b | Devraj et al, |
| Pigmented | 22.94-29.75 mg/kg a | 450.50-483.10 mg/kg | Dhaliwal et al, |
| Pigmented | 42.65-212.42 μg/mL a | Lichanporn et al, | |
| Pigmented | 3.00-4.50 g/kg a | 8.50-17.50 g/kg b | Nayeem et al, |
| Traditional rice | |||
| Non-pigmented | 390.00-410.00 mg/kg a | 265.00-277.50 mg/kg b | Saikia et al, |
| Aromatic | 3.15-4.25 g/kg a | 116.00-128.00 g/kg d | Asaduzzaman et al, |
| Aromatic (milled and polished) | 110.00-190.00 mg/kg a | Dutta et al, | |
| Non-pigmented | 98.00-878.00 mg/g c | Maisuthisakul and Changchub, | |
| Aromatic | 74.86 mg/g a | 1.91 g/kg b | Rahman et al, |
| Non-pigmented | 117.40 mg/kg a | Chanu et al, | |
| Pigmented and non-pigmented | 1.66-7.66 mg/g a | Kariyawasam et al, | |
| Non-pigmented | 0.09-1.78 mg/g a | Shin et al, | |
| Non-pigmented | 332.30 mg/kg a | 245.80 mg/kg b | Pathak et al, |
| Non-pigmented | 102.30-346.10 mg/kg a | 22.00-60.00 mg/kg b | Rajendran et al, |
| Non-pigmented | 14.00-20.00 mg/g a | Anuprialashmi et al, | |
| Non-pigmented | 0.00 μg/g a | Ashokkumar et al, | |
| White | 36.48-126.78 mg/g a | 389.00-504.30 mg/g b | Devraj et al, |
| Milled | 478.20-1 523.30 mg/kg a | Muttagi and Ravindra, | |
| Non-pigmented | 1.00-1.12 g/kg a | 5.20-7.10 g/kg b | Nayeem et al, |
| Pigmented and non-pigmented | 3.90-6.80 mg/g a | Wimalarathne and Ekanayake, | |
| Raw | 5.80-6.70 mg/g a | Thennakoon and Ekanayake, | |
| Raw polished | 5.10-6.10 mg/g a | Thennakoon and Ekanayake, | |
| Parboiled | 5.20-6.10 mg/g a | Thennakoon and Ekanayake, | |
Table 4. Total phenolic and flavonoid contents of tradition rice and traditional pigmented rice varieties.
| Rice type | Total phenolic content | Total flavonoid content | Reference |
|---|---|---|---|
| Traditional pigmented rice | |||
| Pigmented | 24.50-57.90 g/kg a | 1.24-2.20 g/kg b | Saikia et al, |
| Pigmented (polished) | 0.00-100.00 mg/kg a | Gunaratne et al, | |
| Pigmented (unpolished) | 560.00-1 580.00 mg/kg a | Gunaratne et al, | |
| Pigmented | 138.00-1 570.00 mg/g c | Maisuthisakul and Changchub, | |
| Pigmented | 288.00 ± 0.10 μg/kg a | Valarmathi et al, | |
| Pigmented | 82.80-623.30 mg/kg a | Chanu et al, | |
| Pigmented | 0.29-6.92 mg/g a | Shin et al, | |
| Pigmented | 1.19-4.62 mg/g a | 2.90-8.92 mg/g d | Bhat and Riar, |
| Pigmented | 678.90-894.30 mg/kg a | 577.50-787.40 mg/kg b | Pathak et al, |
| Pigmented | 150.00-431.90 mg/kg a | 30.00-71.80 mg/kg b | Rajendran et al, |
| Pigmented | 13.00-44.00 mg/g a | Anuprialashmi et al, | |
| Pigmented | 93.20-358.20 μg/g a | 99.54-151.20 μg/g d | Balakrishnan et al, |
| Pigmented (brown) | 7.53-2.22 g/kg e | 2.52-10.00 g/kg b | Mudoi and Das, |
| Pigmented (polished) | 765.10-14 031.30 mg/kg e | 320.90-3 744.60 mg/kg b | Mudoi and Das, |
| Pigmented | 16.70-166.70 μg/g a | Ashokkumar et al, | |
| Pigmented | 220.11-290.70 mg/g a | 31.62-73.20 mg/g b | Devraj et al, |
| Pigmented | 22.94-29.75 mg/kg a | 450.50-483.10 mg/kg | Dhaliwal et al, |
| Pigmented | 42.65-212.42 μg/mL a | Lichanporn et al, | |
| Pigmented | 3.00-4.50 g/kg a | 8.50-17.50 g/kg b | Nayeem et al, |
| Traditional rice | |||
| Non-pigmented | 390.00-410.00 mg/kg a | 265.00-277.50 mg/kg b | Saikia et al, |
| Aromatic | 3.15-4.25 g/kg a | 116.00-128.00 g/kg d | Asaduzzaman et al, |
| Aromatic (milled and polished) | 110.00-190.00 mg/kg a | Dutta et al, | |
| Non-pigmented | 98.00-878.00 mg/g c | Maisuthisakul and Changchub, | |
| Aromatic | 74.86 mg/g a | 1.91 g/kg b | Rahman et al, |
| Non-pigmented | 117.40 mg/kg a | Chanu et al, | |
| Pigmented and non-pigmented | 1.66-7.66 mg/g a | Kariyawasam et al, | |
| Non-pigmented | 0.09-1.78 mg/g a | Shin et al, | |
| Non-pigmented | 332.30 mg/kg a | 245.80 mg/kg b | Pathak et al, |
| Non-pigmented | 102.30-346.10 mg/kg a | 22.00-60.00 mg/kg b | Rajendran et al, |
| Non-pigmented | 14.00-20.00 mg/g a | Anuprialashmi et al, | |
| Non-pigmented | 0.00 μg/g a | Ashokkumar et al, | |
| White | 36.48-126.78 mg/g a | 389.00-504.30 mg/g b | Devraj et al, |
| Milled | 478.20-1 523.30 mg/kg a | Muttagi and Ravindra, | |
| Non-pigmented | 1.00-1.12 g/kg a | 5.20-7.10 g/kg b | Nayeem et al, |
| Pigmented and non-pigmented | 3.90-6.80 mg/g a | Wimalarathne and Ekanayake, | |
| Raw | 5.80-6.70 mg/g a | Thennakoon and Ekanayake, | |
| Raw polished | 5.10-6.10 mg/g a | Thennakoon and Ekanayake, | |
| Parboiled | 5.20-6.10 mg/g a | Thennakoon and Ekanayake, | |
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