Nutritional Quality Evaluation of Different Rice Varieties Based on Principal Component Analysis and Cluster Analysis
Received date: 2022-07-24
Online published: 2022-11-17
In order to evaluate the nutritional quality of different colored whole rice grains, 3 red, 8 black and 8 non-pigmented rice grains were selected, 5 basic nutritional parameters, 13 elements and 9 bioactive components were detected, and principal component and cluster analysis were used as data analysis and quality evaluation methods. The results showed that the contents of total starch, dietary fiber and fat of different rice varieties fluctuated in a small range. The range of element contents of colored rice was larger than that of non-pigmented rice. There was a very significant correlation among total phenolic, flavonoid content, ABTS and DPH antioxidant activity, the contents of total phenolic and flavonoid in colored rice were significantly higher than in non-pigmented rice, and the contents in most black rice were significantly higher than those in red rice. The contents of total anthocyanin, cyaidin-3-O-glucoside and peonidin-3-O-glucoside in black rice were higher. The principal component analysis of basic nutritional parameters and elements divided all the nutritional quality into six components which could explain about 80% of the total variances. The cluster analysis of all the tested parameters in 19 samples divided all the samples into colored rice and non-pigmented brown rice. It also divided all the parameters into 5 categories as two categories of elements, one category of bioactive compounds and two categories of basic nutritional parameters. The results of this study can provide a scientific basis for evaluating the nutritional quality of rice, and also provide new ideas for the production of new functional rice products.
XU Qingyu, YU Jing, ZHU Dawei, ZHENG Xiaolong, MENG Lingqi, ZHU Zhiwei, SHAO Yafang . Nutritional Quality Evaluation of Different Rice Varieties Based on Principal Component Analysis and Cluster Analysis[J]. China Rice, 2022 , 28(6) : 1 -8 . DOI: 10.3969/j.issn.1006-8082.2022.06.001
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