Agronomic, molecular and antioxidative characterization of red- and purple-pericarp rice (Oryza sativa L.) mutants in Taiwan
Resource
Journal of Cereal Science 56(2): 425-431
Journal
Journal of Cereal Science
Journal Volume
56
Journal Issue
2
Pages
425-431
Date Issued
2012-09
Date
2012-09
Author(s)
Toong Long Jeng
Chia Chi Lai
Pei Tzu Ho
Yi Ju Shih
Jih Min Sung
Abstract
Pigmentation of rice grain is controlled by Ra, Rc and Rd genes, and the expressions of these genes differ among red-, purple- and white-pericarp varieties. The present study examined the grain yield and the expression of Ra, Rc and Rd genes in non-waxy white-pericarp rice SA418 and waxy white-pericarp rice SA419 and their respective red-pericarp and purple-pericarp mutants with waxy or non-waxy endosperm. Significant variations in 100-grains weight and grain yield were observed among the tested mutants. The Ra was expressed in purple-pericarp mutants, while the Rc was expressed in red-pericarp mutants. The total phenolics, total flavonoids, total anthocyanins and total proanthocyanidins contents and antioxidant activities in the bran part also differed among the mutants. Non-waxy red-pericarp mutant M-69 had heavier 100-grains weight (2.86 g), contained more total phenolics (49.37 mg g−1 bran dry weight) and produced higher grain yield (6.93 t ha−1) than white-pericarp rices SA418 (2.43 g, 2.89 mg g−1 bran dry weight and 2.80 t ha−1, respectively) and SA419 (2.62 g, 2.20 mg g−1 bran dry weight and 6.73 t ha−1, respectively). Thus, the polished rice grain of M-69 can be used for staple food consumption, and its bran parts are useful for producing health-promoting by-product.
Subjects
Antioxidants
Mutant
Red rice
Purple rice
Publisher
Academic Press
Type
journal article
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