Variability in Rice (Oryza sativa L.) Genotypes for Physicochemical, Cooking and Antioxidative properties for plant-breeding programme
In the present investigation, 67 rice advance genotypes were field grown and analyzed for their physicochemical, cooking, pasting and antioxidant properties. Wide variations were observed in most of the measurements e.g. amylose (9.96–22.43%), amylopectin (77.57–90.04%), starch (20.65–52.11%), volume expansion ratio (1.71–4.67 ml), length of blue gel (59.00–116.00 mm) and cooking time (19–26 minutes). Peak viscosity and final viscosity were found highest in genotype VL-7852 (292.5 RVA) and VL-30425 (496.08 RVA), respectively. Antioxidative activities were found well correlated with total polyphenols. DPPH radical inhibition was recorded in the range of 9.23-17.34 μM Trolox equivalents/g DW, while ferric reducing antioxidant power (FRAP) was in the range of 6.76-30.19 μM Trolox equivalents/g DW. Principal component analysis (PCA) was done to find out relationships among groups of variables in a data set and between genotypes. Two major clusters were computed using agglomerative hierarchical clustering (AHC) that explained quite good variation in the traits. The great variability for studied parameters suggests that these selected genotypes might be useful for rice breeders working on the development of new varieties with value-added traits.
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