Effect of storage on fatty acid profiles of basmati rice [Oryza sativa L.) genotypes

被引：0
|
作者：
Deka, SC [1 ]
Sood, DR [1 ]
Gupta, SK [1 ]
机构：
[1] Haryana Agr Univ, Dept Biochem, Hisar 125004, Haryana, India
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2000年 / 37卷 / 03期
关键词：
rice; storage; fatty acids; saturated fatty acids; unsaturated fatty acids; saturated : unsaturated ratio;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Eleven basmati and one non-basmati rice genotypes were evaluated for fatty acid profiles of fresh. 4, 8 and 12 months old rice, at different storage periods. Results indicated that the total saturated fatty acids increased steadily, while the total unsaturated fatty acids showed a reverse trend. The saturated fatty acids comprised myristic, palmitic and stearic acids. while unsaturated fatty acids constituted oleic. linoleic and linolenic acids. After 12 months of storage myristic. stearic and linolenic became invisible. Palmitic acid content was high as compared to myristrc and stearic acids. Except in fresh rice, 'HKR 92-445' recorded maximum content of palmitic acid. Among unsaturated, oleic acid followed by linolenic acid were the major fatty acids and concentrated maximum in 'Haryana Basmati I' and 'PR 106'.
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页码：217 / 221
页数：5
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