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Zinc content and prediction of bio-availability of zinc in some locally grown rice (Oryza sativa L.) varieties in Sri Lanka

Authors:

HMT Herath ,

LK
About HMT
Food Technology Section, Industrial Technology Institute, P.O. Box 363, Bauddhaloka Mawatha, Colombo 07.
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Damitha Rajapakse,

LK
About Damitha
Food Technology Section, Industrial Technology Institute, P.O. Box 363, Bauddhaloka Mawatha, Colombo 07.
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Sukumal Wimalasena,

LK
About Sukumal
Department of Chemistry, Faculty of Science, University of Kelaniya, Kelaniya.
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MK Bandu Weerasooriya

LK
About MK Bandu
Department of Chemistry, Faculty of Science, University of Kelaniya, Kelaniya.
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Abstract

Rice is the staple food in Sri Lanka and the country has a large number of traditional and improved rice varieties. Since their zinc content and bio-availability has not been studied systematically, the present study focused on the zinc content in some traditional rice varieties with high demand and also some improved rice varieties, and their predictable bioavailability.

Thirty nine rice varieties from Bombuwala and Bathalagoda Regional Agricultural Research and Development Centres, grown during Yala (March - August, 2006) and Maha (September - March, 2006 ⁄2007) seasons were analysed for stable high zinc rice varieties. Mean zinc content (mg/100 g, on dry weight basis) in the varieties from Bathalagoda varied from 2.17 (Masuran) to 4.49 (Wanni Dahanala), while in the varieties from Bombuwala it varied from 2.46 (Bg 352) to 3.71 (Dahanala) with average values of 3.19 ± 0.55 and 3.11 ± 0.32, respectively. Overall mean zinc content (mg/ 100 g, on dry basis) in the two locations varied from 2.51 (Masuran) – 3.91 (Kalu Bala Wee) with an average value of 3.18 ± 0.45. The mean zinc contents varied significantly (p ≤ 0.05) with varieties. A significant variation (p ≤ 0.05) was observed with respect to the site, season, variety, site*var and ses*var in two way ANOVA, while site*ses*var showed a significant variation in three way ANOVA. The reduction of zinc and phytic acid contents in the selected fifteen polished rice varieties (at polishing rate 8 – 10 %) were 18.2 – 60.7 % and 18.8 – 40.8 %, respectively and no significant correlation was observed between zinc and phytic acid. A moderate bio-availability of zinc was shown by the molecular ratio of zinc:phytic acid and these values ranged from 8.3 – 12.5 and 9.3 – 18.9 in brown rice and polished rice, respectively.
How to Cite: Herath, H. et al., (2016). Zinc content and prediction of bio-availability of zinc in some locally grown rice (Oryza sativa L.) varieties in Sri Lanka. Journal of the National Science Foundation of Sri Lanka. 44(3), pp.291–299. DOI: http://doi.org/10.4038/jnsfsr.v44i3.8014
Published on 28 Sep 2016.
Peer Reviewed

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