Yield and nutritional properties of improved red pericarp Thai rice varieties

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, R2535-8-10, 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 R2535-8-10, showed high yield, TPC, and antioxidant activity values; and hence, they could be recommended for cultivation due to their high nutritional properties.