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Iron content and availability studies in some Sri Lankan rice varieties
Author(s) -
Herath Herath M. T.,
Rajapakse Damitha,
Wimalasena Sukumal,
Weerasooriya M. K. Bandu
Publication year - 2011
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2011.02669.x
Subject(s) - phytic acid , endosperm , chemistry , zinc , food science , horticulture , agronomy , biology , biochemistry , organic chemistry
Summary Thirty‐eight rice varieties, grown in Low Country Wet Zone, during Yala (2006) and Maha (2006/2007) seasons were screened for stable high iron rice varieties and were statistically analysed. Iron contents ranged 1.89–3.73 mg 100 g −1 and varied significantly ( P < 0.05) with variety and season. Selected fifteen high iron rice varieties, at degree of polishing 8–10% were analysed for iron, zinc and phytate. High iron contents in endosperm were observed in Suduru Samba (0.47 mg 100 g −1 ), Basmati 370 (0.37 mg 100 g −1 ), Kalu Heenati (0.42 mg 100 g −1 ), Rathu Heenati (0.44 mg 100 g −1 ) and Sudu Heenati (0.37 mg 100 g −1 ). Phytate contents of polished rice varieties ranged from 200–300 mg 100 g −1 . Large reduction in iron content (84.5–93.6%) was observed in polished rice while the reduction in phytate content (18.9–40.8%) was low. Percentage dialyzability of iron in selected endosperm high iron rice varieties ranged from 1.73 to 8.71. Dialysability of iron in cooked polished rice did not show a relation to the phytate content in raw rice.