Lysophospholipid content of Australian grown rice

A Khatun1, DE Waters1, L Pallas2 and L Liu1

  1. Southern Cross Plant Science, Southern Cross University, Lismore, NSW-2480, Australia
  2. NSW Department of Primary Industries, Yanco Agricultural Institute, NSW-2703, Australia

Rice is traditionally soaked before being cooked in many parts of Asia because it is believed to improve the quality of cooked rice. Some studies have been done on the effect of soaking during parboiling or at elevated temperatures but soaking of unhulled rice during parboiling is quite different from soaking hulled and milled rice at room temperature. In this study, eleven Australian grown rice cultivars were soaked for 24 hrs at room temperature to ascertain the effect of soaking on extractable starch lipid, mainly on lysophospholipid (LPL), content. Lipids were extracted using 75% n-propanol and then LPLs were analysed using LC-MS. There was wide variation in LPL content between cultivars, particularly four red/black cultivars. Although soaking had a statistically significant effect on two of ten LPLs in rice cultivars, the effect was minor compared to cultivar differences.