Do edaphoclimatic conditions affect volatile and bioactive compounds in aromatic rice?

• Grant number: 17/25467-0
• Support Opportunities: Scholarships in Brazil - Doctorate (Direct)
• Start date: March 01, 2018
• End date: January 31, 2022
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Neura Bragagnolo
• Grantee: Láisa Gomes Dias
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Associated scholarship(s): 19/14064-7 - Broadspectrum metabolomic profiling of phenolics from aromatic and non-aromatic rice by LC-MS/MS Q-TOF, LC-MS/MS QQQ and NMR, BE.EP.DD

Abstract

The aromatic rice is a rice with special characteristics that presents attractive and differentiated aroma in relation to the common rice. Volatile compounds are responsible for the exhaled aromas. In the literature there are no reports of how edaphoclimatic conditions influence the formation of these compounds, nor of bioactive compounds (for example, p-coumaric acid, ferulic acid esters such as ³-oryzanol, and minerals). In this way, the present project has as objectives: 1) to optimize the extraction of volatile rice compounds by HS-SPME and analysis by GC-MS; 2) to identify and quantify the volatile compounds of aromatic rice IAC 500 and non-aromatic rice IAC 2157, planted at 6 different times of the year, verifying possible changes during the shelf life (0, 2, 4 and 6 months) and storage without peel (0, 2, 4, 6, 9 and 12 months); 3) identify the compounds that make up the overall aromatic rice aroma by the chromatographic/olfatometric technique; 4) to identify, quantify and compare the bioactive compounds (phenolic and mineral compounds) of aromatic rice IAC 500 and non-aromatic rice IAC 2157, planted at 3 different times of the year, and analyzed at 0, 3 and 6 months of storage; 5) establish relationship between the field variables and the production of volatile and bioactive compounds; 6) characterize the aromatic and non-aromatic rice as to the content of fatty acids, phytosterols, vitamin E and glycemic response. The results of this project are innovative because they will allow to know the best planting season to obtain an aromatic rice with volatile and bioactive compounds that differentiate it from the others, to verify if the storage time changes the composition of volatile and bioactive compounds, besides observing differences in the composition of aromatic and non-aromatic rice. (AU)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

DIAS, L. G.; DUARTE, G. H. B.; MARIUTTI, L. R. B.; BRAGAGNOLO, N.. Aroma profile of rice varieties by a novel SPME method able to maximize 2-acetyl-1-pyrroline and minimize hexanal extraction. Food Research International, v. 123, p. 550-558, SEP 2019. (17/25467-0)

DIAS, L. G.; HACKE, A.; BERGARA, S. F.; VILLELA, O. V.; MARIUTTI, L. R. B.; BRAGAGNOLO, N.. Identification of volatiles and odor-active compounds of aromatic rice by OSME analysis and SPME/GC-MS. Food Research International, v. 142, APR 2021. (17/25467-0)

DIAS, LAISA GOMES; HACKE, ADRIELE; SOUZA, ERNANE DOS SANTOS; NATH, SEEMA; CANESIN, MIRIAM REGINA; VILELLA, OMAR VIEIRA; GELONEZE, BRUNO; PALLONE, JULIANA AZEVEDO LIMA; CAZARIN, CINTHIA BAIL BETIM; BLAKESLEE, JOSHUA JOHN; et al. Comparison of chemical and nutritional compositions between aromatic and non-aromatic rice from Brazil and effect of planting time on bioactive compounds. Journal of Food Composition and Analysis, v. 111, p. 10-pg., 2022-05-25. (17/25467-0, 19/14064-7)

Academic Publications

(References retrieved automatically from State of São Paulo Research Institutions)

DIAS, Láisa Gomes. Brazilian aromatic rice (IAC 500): volatile, odor-active, and bioactive compounds, chemical characterization, effect of planting time and storage. 2022. Doctoral Thesis - Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos Campinas, SP.