Comparison between Varieties of Rice (<i>Oryza sativa</i> L.) Produced in Portugal—Mineral and Quality Analysis

Abstract

Rice (Oryza sativa L.) is considered one of the most consumed cereals worldwide. In fact, for most countries, it is considered a staple food crop. In this context, in Portugal, Ariete and Ceres are well known as varieties that produce grains with a high quality, yet little is known about their nutrient accumulation. In this context, this study aims to characterize and compare both varieties produced in the central region of Portugal (Salvaterra de Magos-Ribatejo). Whole and white rice grains, as well as their respective flours, were analyzed in order to quantify the mineral content of macro- and microelements (Mo, Ca, K, P and S). Molybdenum (Mo) content varied significantly between 4.7–11.2 mg·kg−1 in the whole flour of Ceres and Ariete, respectively, while P content was only detected in the flour of the Ariete variety. Regarding both varieties, concerning the other elements, there were no significant differences in their content. Moreover, the total ash content in the refined flour showed significant differences in both varieties. Quality parameters such as the density of the grains and colorimetric indexes (L, a* and b*) in brown and white grain were also considered, and it was found that density values varied between 1301–1651 kg/m3 (in the Ariete variety) and 1492–1573 kg/m3 (in the Ceres variety). It was concluded that, in spite of the differences found in both varieties, minerals contents, combined with the quality parameters, showed common characteristics required for high industrial and gastronomic potential.

Keywords

• Ariete variety
• Ceres variety
• mineral contents
• quality analysis