Start Submission Become a Reviewer

Reading: Total and free amino acid contents of popular rice varieties (Oryza sativa L.) consumed in t...

Download

A- A+
Alt. Display

Research Articles

Total and free amino acid contents of popular rice varieties (Oryza sativa L.) consumed in the capital city of Sri Lanka

Authors:

GVV Liyanaarachchi ,

Industrial Technology Institute, 363, Bauddhaloka Mawatha, Colombo 7, LK
X close

KRR Mahanama,

Department of Chemistry, Faculty of Science, University of Colombo, Colombo 3., LK
X close

HPPS Somasiri,

Industrial Technology Institute, 363, Bauddhaloka Mawatha, Colombo 7., LK
X close

PAN Punyasiri,

Institute of Biochemistry, Molecular Biology and Biotechnology, University of Colombo, Colombo 3., LK
X close

JD Kottawa-Arachchi

Tea Research Institute of Sri Lanka, Talawakelle, Sri Lanka., LK
X close

Abstract

This study investigated the amino acid composition of eight local and three imported rice varieties frequently consumed by consumers in the capital of Sri Lanka. Investigation included twenty free amino acids (FAAs) analysed using liquid chromatography-tandem mass spectrometry (LC-MS/MS) and sixteen protein bound amino acids analysed using high performance liquid chromatography with diode array detection (HPLC-DAD). The mean total amino acid (TAA) in rice ranged between 64.5 ± 1.9 g/kg and 96.0 ± 5.1 g/kg on dry basis (db). Ponni, Basmathi, Rathu Nadu and Fragrant rice which were parboiled varieties, reported the overall highest mean TAA contents while imported Ponni and Basmathi exhibited the highest mean essential amino acid (EAA) contents depicting high quality protein. Red rice varieties of Nadu, Kekulu and Kekulu Samba reported significantly (p<0.05) higher mean TAA contents than their white counterpart varieties. The parboiled varieties; Rathu Nadu, Sudu Nadu, Keeri Samba and Samba reported the overall highest gamma amino butyric acid (GABA) contents (0.9 ± 0.3 - 5.0 ± 1.7 mg/100g). Completely polished Sudu Kekulu reported the overall lowest mean TAA, EAA and GABA contents. Except for unanalysed tryptophan, findings revealed that, disregarding the nutritional loss encountered during cooking, irrespective of variety, consumption of approximately 50 g of raw rice (after cooking) three times a day will provide an average adult (of 50 kg body weight) more than 50 % of the recommended daily intake set by the Food and Agricultural Organization (FAO).

 

How to Cite: Liyanaarachchi, G., Mahanama, K., Somasiri, H., Punyasiri, P. and Kottawa-Arachchi, J., 2020. Total and free amino acid contents of popular rice varieties (Oryza sativa L.) consumed in the capital city of Sri Lanka. Journal of the National Science Foundation of Sri Lanka, 48(2).
Published on 20 Aug 2020.
Peer Reviewed

Downloads

comments powered by Disqus