"11670","10","archive","3170",,,"disk0/00/01/16/70","2020-12-19 16:42:46","2020-12-19 16:44:32","2020-12-19 16:42:46","article",,,"show",,,,"","","","","","","","","","",,,,"Ashokkumar","K","","","","","",,"Govindaraj","M","","","","",,,,,"","",,,,,"","","Crop Improvement, Cardamom Research Station, Kerala Agricultural University, Pampadumpara","India","Comparative Profiling of Volatile Compounds in Popular South Indian Traditional and Modern Rice Varieties by Gas Chromatography–Mass Spectrometry Analysis","pub","CR1","CRPS2","","public",,,"Oryza sativa L., Traditional aromatic rice, Volatile organic compounds, GC-MS analysis, Total phenol",,"The authors thank CREATE-Nel Jeyaraman Organic Farm
& Traditional Paddy Research Center, Kudavasal, Thiruvarur
district, Tamil Nadu, India, for providing the seed materials. The authors also thank the editors and reviewers for their detailed suggestions for improving the manuscript.","Rice (Oryza sativa L.) is one of the major cereal crops cultivated across the world,
particularly in Southeast Asia with 95% of global production. The present study was
aimed to evaluate the total phenolic content (TPC) and to profile all the volatile
organic compounds (VOCs) of eight popular traditional and two modern rice varieties
cultivated in South India. Thirty-one VOCs were estimated by gas chromatography–mass
spectrometry (GC-MS). The identified volatile compounds in the 10 rice varieties belong
to the chemical classes of fatty acids, terpenes, alkanes, alkenes, alcohols, phenols,
esters, amides, and others. Interestingly, most of the identified predominant components
were not identical, which indicate the latent variation among the rice varieties. Significant
variations exist for fatty acids (46.9–76.2%), total terpenes (12.6–30.7%), total phenols
(0.9–10.0%), total aliphatic alcohols (0.8–5.9%), total alkanes (0.5–5.1%), and total
alkenes (1.0–4.9%) among the rice varieties. Of all the fatty acid compounds, palmitic
acid, elaidic acid, linoleic acid, and oleic acid predominantly varied in the range of
11.1–33.7, 6.1–31.1, 6.0–28.0, and 0.7–15.1%, respectively. The modern varieties
recorded the highest palmitic acid contents (28.7–33.7%) than the traditional varieties
(11.1–20.6%). However, all the traditional varieties had higher linoleic acid (10.0–28.0%)
than the modern varieties (6.0–8.5%). Traditional varieties had key phenolic compounds,
stearic acid, butyric acid, and glycidyl oleate, which are absent in the modern varieties.
The traditional varieties Seeraga samba and Kichilli samba had the highest azulene and
oleic acid, respectively. All these indicate the higher variability for nutrients and aroma
in traditional varieties. These varieties can be used as potential parents to improve the
largely cultivated high-yielding varieties for the evolving nutritionalmarket. The hierarchical cluster analysis showed three different clusters implying the distinctness of the traditional
and modern varieties. This study provided a comprehensive volatile profile of traditional
and modern rice as a staple food for energy as well as for aroma with nutrition.","2020-12","published",,"Frontiers in Nutrition","7","599119","Frontiers Media",,"1-13",,,,,,"doi:10.3389/fnut.2020.599119",,,,,"TRUE",,"2296-861X",,,,,,"","https://doi.org/10.3389/fnut.2020.599119","","",,"","",,,,,,"",,,,,,,"",,,,,"",,,,,"","",,,,,"","",,,,,
"11670",,,,,,,,,,,,,,,,,,,,,,,,,,,,,,"Govindaraj","M","","",,,,,"Shobhana","V G","","",,,,,,,,,,,,,,,"School of Agriculture, PRIST Deemed University, Thanjavur",,,,"S2021",,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,
"11670",,,,,,,,,,,,,,,,,,,,,,,,,,,,,,"Vellaikumar","S","","",,,,,,,,,,,,,,,,,,,,,,,"ICRISAT (Patancheru)",,,,"s2.17",,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,
"11670",,,,,,,,,,,,,,,,,,,,,,,,,,,,,,"Shobhana","V G","","",,,,"Female",,,,,,,,,,,,,,,,,,,"Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai",,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,
"11670",,,,,,,,,,,,,,,,,,,,,,,,,,,,,,"Karthikeyan","A","","",,,,,,,,,,,,,,,,,,,,,,,"Subtropical Horticulture Research Institute, Jeju National University, Jeju, South Korea",,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,
"11670",,,,,,,,,,,,,,,,,,,,,,,,,,,,,,"Akilan","M","","",,,,,,,,,,,,,,,,,,,,,,,"Department of Plant Breeding and Genetics, Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai",,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,
"11670",,,,,,,,,,,,,,,,,,,,,,,,,,,,,,"Sathishkumar","J","","",,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,