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Food Qual Safet
Food Qual Safet
    
Characterizing traditional rice varieties grown in temperate regions of Italy: free and bound phenolic and lipid compounds and in vitro antioxidant properties
Pierluigi Plastina,* Bartolo Gabriele** and Alessia Fazio*
*Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Arcavacata di Rende (CS), Italy and **Department of Chemistry and Chemical Technologies, University of Calabria, Arcavacata di Rende (CS), Italy
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Abstract  

Objectives: A comparative study regarding the fatty acid profiles and antioxidant properties of the two most common varieties of rice (Carnaroli and Karnak) cultivated in Sybaris (Southern Italy) was conducted. Carnaroli variety from Pavia district (Northern Italy) was also investigated. 

Methods: Free and bound lipids were separately extracted. Fatty acid composition was determined by high resolution gas chromatography (HRGC). Free and bound phenolic acids were determined using high performance liquid chromatography (HPLC). The antioxidant properties were assessed using 2,2’-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay. 

Results: The total lipid content was found to be higher in both Sybaris species with respect to the Pavia variety. The lipid distribution was also significantly different. In particular, the amount of bound lipids (14.2–16.3 mg g?1) was higher than the free lipids (7.2–7.5 mg g?1), and unsaturated fatty acids (USFA) were significantly higher in the free-FA fraction than in bound-FA in both Sybaris varieties. By contrast, Carnaroli variety from Northern Italy displayed a higher content of free (5.3 mg g?1) than bound lipids (2.5 mg g?1) and a higher content of USFA in the bound-FA. The antioxidant activity of Pavia rice extract was higher than that of both Sybaris varieties. 

Conclusions: The two Sybaris varieties are richer in lipids than the Pavia rice, while exhibiting the same qualitative fatty acid profile with some differences in the content of individual fatty acids. The distribution of lipids (free or bound) was found to be significantly different in the Carnaroli varieties, highlighting the effects of different climatic and pedological areas.



Key words： free and bound lipids      radical scavenging      free and bound phenolics     
Published: 01 June 2018
Corresponding Authors: Alessia Fazio, Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Edificio Polifunzionale, 87036 Arcavacata di Rende (CS), Italy.     E-mail: a.fazio@unical.it
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Pierluigi Plastina
Bartolo Gabriele and Alessia Fazio
Cite this article:

Pierluigi Plastina, Bartolo Gabriele and Alessia Fazio. Characterizing traditional rice varieties grown in temperate regions of Italy: free and bound phenolic and lipid compounds and in vitro antioxidant properties. Food Qual Safet, 2018, 2(2): 89-95.

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http://www.zjujournals.com/fqs/10.1093/fqsafe/fyy005     OR     http://www.zjujournals.com/fqs/Y2018/V2/I2/89


意大利温带地区传统水稻品种表征：游离态和结合态酚类和脂类化合物及其体外抗氧化特性

【目的】对意大利南部Sybaris两种最常见水稻品种（Carnaroli和Karnak）的脂肪酸组成和抗氧化特性进行对比研究，同时对来自帕维亚地区（意大利北部）的品种Carnaroli进行调查。

【方法】分别提取游离态和结合态脂质后，通过高分辨率气相色谱（HRGC）测定脂肪酸组成，利用高效液相色谱（HPLC）测定游离态和结合态酚酸。使用2,2'-二苯基-1-苦基肼基（DPPH）自由基清除测定抗氧化能力。

【结果】两种Sybaris种类总脂质含量高于Pavia品种，脂质分布也显著不同。在两种Sybaris品种中，特别是结合脂质（14.2-16.3 mg/g）高于游离脂质（7.2-7.5 mg/g），不饱和脂肪酸（USFA）在游离脂肪酸中显著高于结合脂肪酸。相比之下，来自意大利北部的Carnaroli品种表现出比结合脂质（2.5 mg/g）更高的游离脂肪含量（5.3 mg/g）和结合FA中更高含量的不饱和脂肪酸。帕维亚大米提取物的抗氧化活性高于两种Sybaris品种。

【结论】两种Sybaris品种的脂质含量均比帕维亚大米丰富，但表现出相同的定性脂肪酸特征，各脂肪酸含量存在差别。在Carnaroli品种中发现脂质（游离或结合）的分布显着不同，强调了不同气候和土壤的影响。


关键词： 游离脂质和结合脂质,  自由基清除,  游离酚和结合酚 
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