Volume 49 Number 3

Yield and nutritional properties of improved red pericarp Thai rice varieties

Marisa Yamsaray^a,b, Tanee Sreewongchai^b,*, Chalermpol Phumichai^b, Parisut Chalermchaiwat^c

 
ABSTRACT:     Value can be added to rice varieties by developing ones that have high yield and high nutritional value. Value-added rice varieties contribute to high yield and high nutritional value. Eight Thai rice cultivars were evaluated for their yield and nutritional properties: black coloured rice (one cultivar and one mutant line), red coloured rice (two cultivars and two promising red rice lines), and two non-coloured rice cultivars (brown rice). Pathum Thani 1 had the highest yield (4.87 ton/ha) followed by R684-13-15, Mali Komain Surin #3 and RD69 with yield of 4.13, 3.59 and 3.35 ton/ha, respectively. The protein and lipid contents were highest in the black rice followed by the red rice and the brown rice. The highest total phenolic content (TPC), the 2,2-diphenyl-1-picrylhydrazyl (DPPH), and the ferric reducing antioxidant power (FRAP) were found in the red rice followed by the black rice and the brown rice. A promising red rice line, R2523-8-10, had the highest TPC and FRAP values of 320.78 mg GAE/100 g and 791.83 mg FeSO4 /100 g, respectively. The two mutant red rice lines derived from Pathum Thani 1, R684-13-15 and R2523-8-10, showed high yield, TPC, and antioxidant activity values; and hence, they could be recommended for cultivation due to their high nutritional properties.

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* Corresponding author, E-mail: agrtns@ku.ac.th

Received 2 Feb 2022, Accepted 7 Oct 2022