MASS SPECTROMETRY ANALYSIS OF INDIAN TRADITIONAL VARIETY “RED KAVUNI” IN COMPARISON WITH HIGH YIELDING POPULAR VARIETY OF TAMIL NADU ADT 43 UNDER RAW AND HYDROTHERMALLY PROCESSED CONDITION
S. Sulochana*1, R M. Meyyappan2, K. Singaravadivel1
1Indian Institute of Crop Processing Technology, Thanjavur, Tamil Nadu, India.
2College of Engineering and Technology, Annamalai University.
The pigmented rice varieties possess major potential health benefits like prevention of lifestyle disorders such as diabetes, cardiovascular diseases and cancer. ‘Red Kavuni’, one of the traditional brownish black rice varieties is known for its anti-diabetic properties. The current study was conducted to profile the phytochemical components of raw brown rice and hydro thermally processed brown rice of Red Kavuni rice in comparison with popularly consumed white variety ADT 43 of Tamil Nadu. The Gas Chromatography Mass Spectrometry (436-GC Bruker with TQ Quadrupole Mass Spectrometer) analysis of both the varieties reveals the presence of major active components, like Cholestan-3-ol, 2 methylene-, (3β, 5 α) and Levodopa. Comparing to white variety ADT 43, the Red Kavuni contains some additional significant biologically active compounds namely 3-cyclohexene-1-methanol α,α,4-trimethyl-, acetate, 3-Hydroxy-4-Methoxy benzoic acid and 2,6,10-Cycloundecatrien-1-one, 2,6,9,9-tetramethyl-, (E,E,E)-. The effect of hydrothermal processing on the retention of active compounds was also discussed and presented. No scientific studies have been reported so far, on the traditional varieties, regarding the phyto-chemical compositional changes before and after hydrothermal processing and in comparison with ruling variety ADT 43.