Abstract
Rice importance resides in its high consumption mainly in Asia and Africa and less in the EU. Several cultivars, both GM and non-GM, have established themselves in various regions depending mainly on the climatic and soil conditions. A high number of analytical, enzymic, and genomic analyses (instrumental) in conjunction with sensory analysis were applied (not always very successfully) towards detecting deliberate or non-deliberate rice adulteration. It was shown that the application of multivariate analysis to data obtained is very beneficial because it allows the effective discrimination of different origin, and/or cultivar rice. Although sensory analysis is based on a trained panel (subjective method), if this panel has been properly trained the adulteration results are comparable to those of the instrumental analysis obtained.
Notes
a g/100g of crude protein in Osborn fractions.
b HEX: hexachloro-6-carboxyfluorescein; TET: tetrachloro-6-carboxyfluorescein; 6-FAM: 6-carboxyflourescein.
c total mean values.
1L/B: Length/Breadth ratio.
2Δ L/ Δ W: Ratio of difference in length of raw and cooked kernels to the difference in width of raw and cooked kernels.
* Chemical composition of rice bean seeds under uncooked (UC), 15 min pressure cooking (15 MPC) and 50 min boiling (50 MB) conditions (g per 100 g on dry weight basis)
A in mol%.
B in flour.
C total in brown rice and milled rice grains with a degree of milling of 90% or 70% samples.
D Total sugars expressed as weight percentage of each fraction(%) of ethanol-precipitated fractions of cereal polysaccharides aqueous-extracted at 25°C
E yields as relative distribution of sugars.
F WEPs: Water Extractable Polysaccharides, WUPs: Water Unextractable Polysaccharides (Native/Malt).
A g/100 g of crude protein.
B Rice beans.
C Rice bran sample(s).
D Buffer contained 0.1 M acetic acid, 3 M urea, and 0.01 M cetyltrimethylammonium bromide.
E rice bran protein isolate (RBPI).
A Rice bran sample(s).
B Rice starch.
C From the residue left after CM extraction (L: lipids, NL: neutral lipids, PL: phospholipids, and GL: glycolipids) (in mg/100 g in dry starch).
D PEE-L: Petroleum ether extraction lipids, PWE-L: Aqueous propan-1-ol extraction lipids and Total: the sum of PEE-L and PWE-L, stored at 4°C for 4 months (in mg/g).
A Rice bran sample(s).
B Gallic acid eq.
C Contents in fresh brown rice (ppm dry grain).
D ppm of phenolic acids of white rice flour.
E Wild rice hulls.
a Methylarsonic acid (MMA) and dimethyarsinic acid (DMA).
b certified rice sample.
d Mean value from the Determination of Trace Cadmium in Rice Samples.
e in digest or 0.002 ppm in solid samples.
f from water samples simultaneously examined.
g Polished rice samples—Diethyldithiocarbamate (DDTC) into 4-methylpentan-Z-one (MIBK).
h rice bran sample(s).
i ALC: alizarine complexone; DME: dropping mercury electrode.
j brown/white rice sample.
a CTAB:SDS: SAAS: SAAS-SCIQ-CBSR kit, Shanghai Academy of Agricultural Science, Shanghai,China.
b Dellaporta et al., 1983.