Comparative study of nutrient composition of commercial brown, parboiled and milled rice from Brazil

ARTICLE IN PRESS
JOURNAL OF
FOOD COMPOSITION
AND ANALYSIS
Journal of Food Composition and Analysis 18 (2005) 287–296
www.elsevier.com/locate/jfca
Original Article
Comparative study of nutrient composition of commercial
brown, parboiled and milled rice from Brazil
R.J.B. Heinemann, P.L. Fagundes, E.A. Pinto, M.V.C. Penteado,
U.M. Lanfer-MarquezÃ
Departamento de Alimentos e Nutric-a˜o Experimental, Faculdade de Cieˆncias Farmaceˆuticas,
Universidade de Sa˜o Paulo, C.P. 66083, 05389-970, Sa˜o Paulo, SP, Brazil
Received 8 March 2004; received in revised form 19 July 2004; accepted 20 July 2004
Abstract
The present work aims to compare the chemical composition of commercial samples of brown, parboiled
brown, parboiled milled and milled rice, and the contribution of each mineral to the Recommended Dietary
Allowance (RDA). The chemical composition was determined according to of?cial methods and an
inductively coupled plasma-based technique was used to analyse the minerals. The results showed protein
(N Â 5.7) and crude fat contents in all rice forms similar to literature data with some differences in ash
contents, mainly between milled samples. Parboiled milled rice showed 18% ash enrichment in comparison
with milled rice, and higher contents of K and P. Lower contents of Mn, Ca and Zn were observed, even
though contents of other nutritionally important elements were basically similar to milled rice. The brown
rice analysed showed concentrations of P, Mn and Na lower than those reported in literature, indicating the
usefulness of selecting nutritionally promising varieties for commercial production. Se, Mn, Cu and Zn,
reaching 35% of the RDA, depending on the element and the form of rice, presented the highest nutritional
contribution. Macroelements, which are the most affected by parboiling and milling, showed a low
contribution to the RDA in all forms of rice.
r 2004 Elsevier Inc. All rights reserved.
Keywords: Brown rice; Parboiled rice; Milled rice; Nutritional composition; Mineral contents
ÃCorresponding author. Department of Food and Experimental Nutrition, University of Sao Paulo, Av. Prof. Lineu
Prestes 580, 05508900 Sao Paulo, Brazil. Tel.: +55-11-3091-3684; fax: +55-11-3815-4410.
E-mail address: lanferum@usp.br (U.M. Lanfer-Marquez).
0889-1575/$ - see front matter r 2004 Elsevier Inc. All rights reserved.
doi:10.1016/j.jfca.2004.07.005

---

ARTICLE IN PRESS
288
R.J.B. Heinemann et al. / Journal of Food Composition and Analysis 18 (2005) 287–296
1. Introduction
Rice (Oryza sativa L.) is considered the main staple food not only for the population of
Brazil but also for the population of several other countries, and is a major source of nutrients
due to its daily consumption. Dietary intake surveys in Brazil showed a per capita consumption
of 39.2 kg in 2000, lower than the consumption in Asia (81 kg/year), but higher than that in
South and North America, estimated at 31.1 and 11.2 kg/year, respectively (IRRI, 2004). A steady
rise in consumer demand has been re?ected by an expansion of the world-wide production which
was 368 million tons in 1996, reaching 402 million tons in 2000. With a production of 10.5 million
tons of grains in 2003, Brazil is currently the world’s 10th largest rice producer, with the States
of Rio Grande do Sul and Santa Catarina being the most important cropping areas where
varieties from indica subspecies are cultivated in irrigated system (FAOSTAT, 2003; FAO, 2004;
IRRI, 2004).
Latin American population suffers from diseases related to nutrient de?ciencies and insuf?cient
intakes of I, Fe, Zn, Ca and folates, which have been evidenced in epidemiological studies.
Even so, locally produced grains and fruits have not been systematically evaluated regarding
speci?c micronutrient contents (Verschuren, 2002). Rice is mostly consumed in Brazil in the
form of milled rice, but an increasing demand for brown rice and other enriched or value-
added products has been observed because of their reputation for nutritional excellence and
health claims. Among them, parboiled rice is prized for its longer shelf life in comparison with
brown rice, because of the inactivation of enzymes (Juliano and Bechtel, 1985). Parboiling also
results in a less insect-infested product and causes hardening of the grains, which makes them
more resistant to breakage during milling. This in turn leads to an increased yield, giving an
economic advantage to the process (Bhattacharya, 1985; Juliano, 1985; Sajwan et al., 1990). It has
been stressed out that parboiled rice presents a superior nutritional value in relation to milled rice,
mainly due to the retention of minerals and water-soluble vitamins (Juliano, 1985; Nunes et al.,
1991; Amato et al., 2002). At least theoretically, the higher retention of micronutrients in
parboiled rice has been attributed to their solubilization and migration to the centre of the grain
and their setting during the starch gelatinization process (Juliano, 1985; Pedersen et al., 1989;
Amato et al., 2002).
Nevertheless, the signi?cance of the nutritional bene?ts of parboiled rice is still arguable,
mostly due to the lack of uniform commercial processes applied in different countries.
Yet limited data are available in food science literature on micronutrient contents and
just a few comparative data about differently processed commercial rice have been
published so far (Doesthale et al., 1979; Juliano and Bechtel, 1985; Scherz et al., 2000; USDA,
2004).
Nutrition tables widely used to calculate food nutrient intakes, such as the USDA National
Nutrient Database (USDA, 2004), do not re?ect the Brazilian reality, since mineral contents
largely depend on the availability of soil nutrients, agricultural practices, varietal differences and
processing conditions (Juliano and Bechtel, 1985; Pedersen et al., 1989; Gregorio, 2002;
Welch, 2002).
Thus, this paper reports the chemical composition of brown, parboiled and milled commercial
rice and the contribution of each mineral to the recommended dietary allowance (RDA) from
different forms of rice.

---

ARTICLE IN PRESS
R.J.B. Heinemann et al. / Journal of Food Composition and Analysis 18 (2005) 287–296
289
2. Materials and methods
Twenty commercial samples of about 10 kg of long grain rice O. sativa L. indica subspecies
(80% of the grains with length and width superior to 6 and 1.90 mm, respectively), type 1
(scale from 1 to 5, based on the increasing percentage of defective rice) according to the Brazilian
Regulations (Brasil, 1988), cultivated in irrigated system in the south of Brazil (States of Rio
Grande do Sul and Santa Catarina) in 2003 were used for this study.
The samples composed of a pool of two recommended varieties of commercial importance with
similar agronomical characteristics were kindly provided by ?ve processors in forms of brown,
parboiled brown, parboiled milled and milled rice.
The parboiling process was carried out by each one of the processors according to the
Resolution 269/88 (Brasil, 1988). Brie?y, the paddy rice was soaked in hot water (temperature
above 60 1C) for 4–7 h, steamed for 15 min and then dried. Later, the rice was dehusked, resulting
in parboiled brown rice, which was then milled, to produce the parboiled milled rice.
Prior to analysis, approximately 350 g of samples were ground in an analytical mill (Analytical
Mill A10, Kinematica GAC, Luzern, Switzerland) and passed through a 0.5 mm sieve.
2.1. Chemical composition
The chemical composition was determined by standard methods (AOAC, 1995): moisture by
drying in an oven at 105 1C until constant weight; ash contents at muf?e furnace temperature of
550 1C after sample incineration; nitrogen by micro-Kjeldahl, using 5.7 as the nitrogen to protein
(N:P) conversion factor according to the recommendation of Sosulski and Ima?don (1990). For
crude fat, the Soxhlet extraction method with ethyl ether as solvent was used.
For mineral element analysis, an inductively coupled plasma atomic emission spectrometer
(Spectro Ciros C CD, Spectro, Du¨sseldorf, Germany) was used, after nitricacid digestion by an
acid-assisted microwave irradiation (MDS, 2000, Microwave Digestion System—CEM Corpora-
tion, Matthews, USA). All samples were digested in triplicate. Two hundred mg of rice ?our were
placed in the microwave vessel and 5 mL of concentrated HNO3 p.a. were added and maintained
overnight. The vessels were sealed and submitted to a digestion cycle. After cooling, 1 mL of H2O2
was added and the mixture was submitted to one more digestion cycle until the oxidation of the
organicmatter was c
ompleted. The digestion program was as follows: 15 min/50 psi; 20 min/
150 psi; 20 min/15 psi and 10 min/15 psi. Each digest was diluted with deionized water and made
up to 10 mL, after cooling. All material and glassware used were previously deionized.
Standard Reference Material 1568a (rice ?our) obtained from National Institute of Standards
& Technology was analysed together with each batch. The mineral values experimentally obtained
for the reference standard were compared to the certi?ed values (Table 1). The mean and standard
deviations for all elements were close to the certi?ed values.
2.2. Statistical analysis
The experimental design consisted of the analysis of four rice forms (brown, milled, parboiled
brown and parboiled milled rice) obtained from each one of the ?ve processing plants, totalling
20 samples.

---

ARTICLE IN PRESS
290
R.J.B. Heinemann et al. / Journal of Food Composition and Analysis 18 (2005) 287–296
Table 1
Comparison of experimental and certi?ed data for the standard sample (rice ?our)
Experimental data
Certi?ed value
g/100 g
P
0.15170.001
0.15370.008
K
0.12770.001
0.12870.001
Ca
0.11870.001
0.11870.006
Mg
0.05570.002
0.05670.002
mg/100 g
Mn
2.0370.01
2.0070.16
Zn
1.9470.00
1.9470.05
Fe
0.7870.00
0.7470.09
Na
0.5970.03
0.6670.08
Cu
0.2370,01
0.2470.03
Se
0.0470,00
0.0470.00
All samples were analyzed in triplicate for each nutrient and data were inserted in electronic
sheets to calculate mean and standard deviation for the four forms of rice. The data obtained were
tested by ANOVA and the difference between means was determined by the Tuckey test using the
software STATISTICA (1998).
3. Results and discussion
The chemical composition of brown, parboiled brown, parboiled milled and milled rice is listed
in Table 2 and was calculated on wet basis to allow comparison with literature data of the product
when purchased. All samples presented average moisture contents varying between 9.39% and
13.5%, within the limit of 14% requested for safe storage of processed rice (Brasil, 1988),
although values around 12% are recommended for long term storage and to avoid insect
infestation and micro-organisms development (Cogburn, 1985).
The protein contents ranged from 5.71% to 7.42%, showing a decreasing trend in milled
samples. Food composition tables assessed herein report protein contents for commercial rice
from 7.02% to 8.3% for brown rice and 6.3–7.3 for milled rice with small variations in moisture
contents (Juliano and Bechtel, 1985; Scherz et al., 2000; USDA, 2004; USP, 2004). Considering
that 80% of the rice production over the world is from indica subspecies (Kennedy and
Burlingame, 2003), it can be concluded that those data might also be from this subspecies and
could be compared to our data. According to Kennedy and Burlingame (2003), it is dif?cult to
compare rice composition data mainly because of lack of description of subspecies and
standardization of N:P ratios, which vary from 5.7 to 6.25, as well as differences in expressing the
results. In this work, the 5.7 ratio was used, previously suggested by Sosulski and Ima?don (1990),
who carried out a large study of N:P ratios in many food systems, including rice. The ratio 5.7
is lower than values used by some authors (Juliano and Bechtel, 1985; Sotelo et al., 1990;
Lam-Sanchez et al., 1993; Adu-Kwarteng et al., 2003) and also by AOAC (1995). If the obtained

---

ARTICLE IN PRESS
R.J.B. Heinemann et al. / Journal of Food Composition and Analysis 18 (2005) 287–296
291
Table 2
Chemical composition of different commercial samples of rice
Chemical composition (%)a,b
Moisture
Proteinc
Crude fat
Ash
Brown
Mean
12.6070.54a
6.8570.34a
2.6570.20a
1.2170.06a
Variation
12.10–13.50
6.34–7.42
2.37–3.02
1.15–1.29
Parboiled brown
Mean
12.0770.74a
6.7670.20a
2.6970.13a
1.1870.17a
Variation
11.01–13.38
6.24–7.02
2.53–2.89
0.91–1.46
Parboiled milled
Mean
10.8370.64b
6.3670.32b
0.3870.06b
0.5570.04b
Variation
9.58–11.63
5.71–6.71
0.31–0.47
0.49–0.60
Milled
Mean
11.1071.16b
6.6670.34a,b
0.5070.07b
0.4770.12b
Variation
9.39–12.84
6.10–7.20
0.38–0.60
0.32–0.59
aMean values for ?ve samples, in triplicate, followed by standard deviation.
bMeans in vertical lines followed by same letter do not differ between each other (P40:05).
c5.7 as N:P ratio.
N contents in this work had been calculated using higher ratios, the results would have been
similar to the reported ones.
Nevertheless, many researches mention protein contents in different varieties of rice up to 15%
(Sotelo et al., 1990; Lam-Sanchez et al., 1993; Kennedy and Burlingame, 2003). The improvement
of nutrient contents through plant breeding relying on varietal differences associated to cultural
managements such as water supply handling, fertilizer application and soil N availability, would
be very interesting if the nutritional quality of the product were considered. This increase would
be particularly important in countries where rice is present in every meal.
According to the results in Table 2, the crude fat content in brown and parboiled brown rice
was similar (P40:05) with mean values of 2.69% and 2.65%, respectively. Milled samples did not
differ signi?cantly among themselves neither (P40:05). As expected, crude fat content was lower
in milled rice than in brown rice due to bran removal. These values were similar to those reported
in some food composition tables (Scherz et al., 2000; USDA, 2004; USP, 2004) and by Juliano
(1985).
Brown rice and parboiled brown rice presented similar ash contents, 1.21% and 1.18%,
respectively (P40:05), indicating that the hydrothermal process did not cause a signi?cant loss of
minerals, as had been observed previously by Doesthale et al. (1979).
Parboiled milled rice had a mean ash reduction of 53.4%, whereas non-parboiled milled
samples had ash loss of 61.6%. Therefore, parboiling plus milling resulted in an 18% higher
mineral retention than just milling. Similar values were found in literature as reported by
Doesthale et al. (1979) who found a 19.2% increase in ash content by the parboiling process, while
data calculated from USDA Nutrient Database (USDA, 2004) resulted in a 20% higher ash
content of the parboiled rice in comparison to milled rice.

---

ARTICLE IN PRESS
292
R.J.B. Heinemann et al. / Journal of Food Composition and Analysis 18 (2005) 287–296
A wide variation in ash contents was observed in milled rice samples from different suppliers,
ranging from 0.33 to 0.59/100 g, even though the average value of 0.47/100 g seemed to be similar
to the mean value observed in parboiled milled rice of 0.55/100 g. The expression of results of non-
parboiled milled rice as a mean value disguises this variation. The fact that the data from milled
rice did not conform to a normal distribution should be mentioned since it prevents statistical
interpretation of the differences. Therefore, the individual examination of the results from the
milled rice evidenced that three samples had ash contents of only 0.35/100 g, whereas the other
two presented a higher content of about 0.50/100 g. These differences between milled samples
might be explained by the degree of milling applied at the companies. If only samples with the
lower ash contents were considered, the difference between milled rice and parboiled milled rice
would become signi?cant. Among parboiled milled samples, both higher ash contents and
uniformity of results were observed. This behaviour appears to be the result of grain hardening
during parboiling making them more resistant to milling (Bhattacharya, 1985).
According to Juliano and Bechtel (1985), who compiled data from 22 scienti?c papers, the ash
contents of rice submitted to conventional milling vary from 0.3% to 0.8%. Further comparisons
were made with literature data for total ash contents and values around 0.5% were the most
common (Sotelo et al., 1990; Scherz et al., 2000; USDA, 2004). Therefore, the mean values for ash
in milled rice found in the present work meet those in the range of variations previously reported.
Table 3 shows the levels of each element in the different forms of rice. The results were
expressed in mg/100 g of rice on wet basis and are presented in a decreasing order of
concentration, taking brown rice as reference. K was the most abundant mineral in brown rice,
followed by P, Mg and Ca; among microelements, the presence of Zn, Fe, Na, Mn, Cu and Se was
outstanding.
The sum of nutritionally important minerals showed in Table 3 represents 22.4%, 19.9%,
40.9% and 28.3% of the total ash contents in brown, parboiled brown, parboiled milled and
milled rice, respectively. The difference between the sum of elements and total ash is due to the
presence of S, Si, Cl and other elements, according to Villareal et al. (1991). The higher value
Table 3
Mineral composition of different forms of rice
mg/100 ga,b
Brown
Parboiled brown
Parboiled milled
Milled
K
181.7179.27a
152.8978.77b
143.2178.86b
65.4675.57c
P
61.2772.08a
56.4271.84b
58.8575.05a,b
41.9875.40c
Mg
16.8870.57a
15.9870.28a,b
15.4372.66b
15.0672.34b
Ca
6.8570.43a
6.2370.41a
4.6170.85b
6.7070.42a
Zn
1.9870.11a
1.9070.10a
1.1570.31b
2.0970.09a
Fe
0.5770.35a
0.5570.47a
0.4370.35a
0.4070.29a
Na
0.5470.20a,b
0.4470.14b
0.5970.07a
0.5370.06a,b
Mn
0.3670.05b
0.4270.07a
0.2870.02c0.4570.06a
Cu
0.1670.07a
0.1570.06a
0.1770.03a
0.1870.04a
Se
0.0470.00a
0.0470.00a
0.0370.00b
0.0370.00b
S
270.35
235.02
224.75
132.88
aMeans of ?ve samples, in triplicate, on wet basis, followed by standard deviation.
bMeans in horizontal lines followed by same letter do not differ between each other (P40:05).

---

ARTICLE IN PRESS
R.J.B. Heinemann et al. / Journal of Food Composition and Analysis 18 (2005) 287–296
293
observed in parboiled milled rice could be explained by the retention of K and P in comparison
with milled rice.
The contents of most elements presented in Table 3 were similar in brown and parboiled brown
rice, except for K and P contents, which were higher in brown rice (Po0:05). Milled rice had
signi?cantly lower contents of K, P and Se (64.0%, 31.48% and 31.58%, respectively) than brown
rice. On the other hand, the milling process did not affect some minerals such as Fe, Cu and Zn
(P40:05), which display important physiological functions. This retention could be explained by
their uniform distribution inside the grain (Bajaj et al., 1989). These authors found minor losses of
microelements such as Zn, Cu, Fe and Mn, and major losses of macroelements such as P, K, Ca
and Mg due to milling, a fact that suggests that microelements seem to be uniformly distributed in
the grain, contrasting with the macroelements that seem to be present in external layers, aleurone
and pericarp and are therefore more affected by the process.
The parboiled milled rice, the most consumed form of parboiled rice, showed a higher mineral
content compared to milled rice, although this effect was not uniform for each element. The
results show that K and P contents were still similar (P40:05) to parboiled brown rice, indicating
that milling did not affect them. On the contrary, contents of Mg, Fe, Na and Se were lost to the
same degree in milled and parboiled milled rice. Other elements such as Mn, Ca and Zn presented
a signi?cant loss in parboiled rice due to the processing. The larger loss of these minerals in
parboiled rice compared to milled rice was not expected and may indicate that these minerals were
spread to external layers of the grain when soaked and steamed, and were later removed by
milling. David et al. (2003) also observed signi?cant losses of Zn and Mn in the parboiled milled
rice cultivated in the South of Brazil.
It is believed that the retention pattern of some minerals is the result of the interaction of
different factors such as: mineral location in the grain and their solubility during soaking,
different ratios of migration as well as variations in the hydrothermal process and milling
resistance of the parboiled grain (Chinnaswamy and Bhattacharya, 1983). Further studies should
be carried out in order to get a more complete understanding of the mineral retention.
Table 4
Mineral composition of brown rice from literature data, calculated to mg/100 g
mg/100 g
Juliano and
Wolnik et al.
Sotelo et al.
Marr et al.
Scherz et al.
USDA
Bechtel
(1985)
(1990)
(1995)
(2000)
(2004)
(1985)
K
60–280
12.5–195
181–368
210–300
150–260
223
P
170–430
48–230
—
240–310
250–383
333
Mg
20–150
3.95–92
—
100–130
110–166
143
Ca
10–50
2.6–7.9
9.2–18.8
3–11
11–39
23
Zn
0.6–2.8
0.72–2.1
1.6–3.1
1.3–2.1
0.8–2
2.02
Fe
0.2–5.2
0.14–1.0
0.8–2.5
0.5–5.7
2–3.6
1.47
Na
1.7–34
—
9.8
0–19
10
7
Mn
0.2–3.6
0.41–3.9
—
2.5–6
1.1–2.4
3.74
Cu
0.1–0.6
0.053–0.51
—
0.14–1.3
0.24–0.30
0.277
Se
0.03
—
—
—
0.002–0.071
0.023

---

ARTICLE IN PRESS
294
R.J.B. Heinemann et al. / Journal of Food Composition and Analysis 18 (2005) 287–296
40
35
30
25
20
RDA (%) 15
10
5
0
Ca
P
Fe
Mg
K
Zn
Cu
Mn
Se
Brown
Parboiled brown
Milled
Parboiled milled
Fig. 1. Mineral contribution of different forms of rice to the RDA by a single portion of raw rice (1 portion=50 g).
Table 3 shows the mineral composition of brown rice found in the present work and Table 4
shows data from different countries such as Australia, India, USA, Mexico, Germany,
Philippines, and others. Some minerals determined in this work, such as P, Mn and Na, are
below or near the lowest limits mentioned in literature for these elements. The other minerals
presented concentrations similar to the range reported.
Fig. 1 shows the percentage of contribution to the RDA (IOM, 2004) of one portion of rice
(50 g of raw rice), which corresponds to the amount commonly consumed in each meal (Brasil,
2003). Nutritionally important elements, which signi?cantly contribute in a single portion, are Se,
Zn, Cu and Mn, whose values fall within the range of 6–35% of the RDA, depending on the form
of rice. On the other hand, the minerals present in higher concentrations such as K, P and Fe, only
reach 4% of the RDA, despite the observed variations.
The identi?cation of the natural genetic variability of these elements is of great importance for
the selection of nutritionally promising varieties of rice for trading, as the increase in mineral
contents of rice would make a signi?cant contribution of K and P to the RDA. According to
Welch (2002), many of the important food systems used in developing countries fail to produce
enough nutrients to sustain human requirements for healthy, active and productive lives. By
combining the nutritional care of the population with the improvement of agricultural yield,
sustainable solutions for the malnutrition problems would be created.
4. Conclusions
The main differences in the chemical composition of the products analysed were due to milling,
not to parboiling, except for the ash contents. Parboiled milled rice had an 18% mineral

---

ARTICLE IN PRESS
R.J.B. Heinemann et al. / Journal of Food Composition and Analysis 18 (2005) 287–296
295
enrichment compared to milled rice, mostly due to K and P retention, while other elements were
not uniformly retained. Brown rice showed lower contents of some minerals than those reported
in literature, suggesting eventual geneticimprovement. Even so, the intake of one single portion of
rice (50 g of raw rice) contributes signi?cantly with of Se, Cu, Zn and Mn, reaching up to 35% of
the RDA, depending on the element and form of rice. If nutritionally promising varieties were
selected for trading, some other elements could also make signi?cant contributions.
Acknowledgements
We are indebted to Capes (Coordenac-a˜o de Aperfeic-oamento de Pessoal de N?´vel Superior) for
an individual research fellowship and to the Brazilian Association of Par boiled Rice (ABIAP) for
providing us the rice samples. The authors are grateful to Dr. Elizabeth de Oliveira (Instituto de
Qu?´mica, Universidade de Sa˜o Paulo) for her assistance in mineral analysis. Thanks are due to
MSc Rosa M.C. Barros and Luis Claudio Silva for their technical assistance.
References
Adu-Kwarteng, E., Ellis, W.O., Oduro, I., Manful, J.T., 2003. Rice grain quality: a comparison of local varieties with
new varieties under study in Ghana. Food Control 14 (7), 507–514.
Amato, G.W., Carvalho, J.L.V., Silveira, F.S., 2002. In: Ricardo Lenz (Ed.), Arroz parboiled: tecnologia limpa,
produto nobre. Porto Alegre, RS, Brazil, 240pp.
AOAC, 1995. Of?cial methods of analysis of AOAC, 16th ed. AOAC International, Arlington, VA, USA.
Bajaj, M., Arora, C.L., Chhibba, I.M., Sidhu, J.S., 1989. Extended milling of Indian rice. III. Effect on mineral
composition. Chemie Mikrobiologie Technologie der Lebensmittel 12 (2), 58–60.
Bhattacharya, K.R., 1985. Parboiling of rice. In: Juliano, B.O. (Ed.), Rice Chemistry and Technology, second ed. The
American Association of Cereal Chemists, St Paul, MI, USA, pp. 289–348.
Brasil, 1988. Ministe´rio da Agricultura. Secretaria Nacional de Abastecimento. Normas de classi?cac-a˜o, embalagem e
apresentac-a˜o do arroz. Portaria no. 269, de 17 de novembro de 1988.
Brasil, 2003. Agencia Nacional de Vigilaˆncia Sanita´ria. RDC no. 359, de 23 de Dezembro de 2003. Regulamento te´cnico
de porc-o˜es de alimentos embalados para ?ns de rotulagem nutricional. Dia´rio O?cial da Unia˜o, Bras?´lia, December
26, 2003.
Chinnaswamy, R., Bhattacharya, K.R., 1983. Studies on expanded rice. Physicochemical basis of varietal differences.
Journal of Food Science 48, 1600–1603.
Cogburn, R.R., 1985. Rough rice storage. In: Juliano, B.O. (Ed.), Rice Chemists and Technology, second ed. The
American Association of Cereal Chemists, St Paul, MI, USA, pp. 265–287.
David, B.D., Nornberg, J.L., Silva, L.P., Fagundes, C.A.A., 2003. Concentrac-a˜o de minerais em gra˜os polidos e
parboilizados de diferentes cultivares de arroz. In: Congresso brasileiro de arroz irrigado, 3. Reunia˜o da cultura de
arroz irrigado, 25, 2003, Balnea´rio Camboriu´, SC. AnaisyItaja?´, SC, Brazil: EPAGRI, pp. 644–646.
Doesthale, Y.G., Devara, S., Rao, S., Belavady, B., 1979. Effect of milling on mineral and trace element composition of
raw and parboiled rice. Journal of the Science of Food and Agriculture 30 (1), 40–46.
FAO, 2004. International Year of Rice. Rice around the world, Brazil. Retrieved February 9, 2004 from the World
Wide Web: http://www.fao.org/rice2004/en/p1.htm.
FAOSTAT, 2003. FAO Statistical Databases. Agriculture Data. Retrieved November 25, 2003 from the World Wide
Web: http://apps.fao.org/page/collections?subset=agriculture.
Gregorio, G.B., 2002. Progress in breeding for trace minerals in staple crops. Symposium: plant breeding: a new tool for
?ghting micronutrient malnutrition. Journal of Nutrition 132 (3), S500–S502.

---

ARTICLE IN PRESS
296
R.J.B. Heinemann et al. / Journal of Food Composition and Analysis 18 (2005) 287–296
Institute of Medicine of the National Academies (IOM), 2004. Food & Nutrition. Dietary reference intakes tables,
Elements. Retrieved January 24, 2004 from the World Wide Web: http://www.iom.edu/.
International Rice Research Institute (IRRI), 2004. Rice supply/utilization balances, by country and geographical
region, selected years. Table 17. Retrieved February 5, 2004 from the World Wide Web: http://www.irri.org/science/
ricestat/pdfs/Table%2017.pdf.
Juliano, B.O., 1985. Rice properties and processing. Food Reviews International 1 (3), 432–445.
Juliano, B.O., Bechtel, D.B., 1985. The rice grain and its gross composition. In: Juliano, B.O. (Ed.), Rice Chemists and
Technology, second ed. The American Association of Cereal Chemists, St Paul, MI, USA, pp. 17–57.
Kennedy, G., Burlingame, B., 2003. Analysis of food composition data on rice from a genetic resource perspective.
Food Chemistry 80, 589–596.
Lam-Sanchez, A., Santos, J.E., Takamura, K., Treptow, R.M.O., Oliveira, J.E.D., 1993. Estudos nutricionais com
arroz (Oryza sativa, L.). Alimentos e Nutric-a˜o 5, 37–48.
Marr, K.M., Batten, G.D., Blakeney, A.B., 1995. Relationships between minerals in Australian brown rice. Journal of
the Science of Food and Agriculture 68 (3), 285–291.
Nunes, G.S., Gomes, J.C., Cruz, R., Jordao, C.P., 1991. Enriquecimento mineral do arroz por tratamentos
hidrote´rmicos. Arquivos de Biologia e Tecnologia 34, 571–582.
Pedersen, B., Knudsen, K.E., Eggum, B.O., 1989. Nutritional value of cereal products with emphasis on the effect of
milling. World Review of Nutrition and Dietetics 60, 1–91.
Sajwan, K.S., Kaplan, D.I., Mittra, B.N., Pande, H.K., 1990. Studies on grain quality and the milling performance of
the raw and parboiled grains of some selected high yielding rice varieties. International Journal of Tropical
Agriculture 8 (4), 310–320.
Scherz, H., Senser, F., Souci, S.W., 2000. Food composition and nutrition tables, 6th ed. CRC Press/Medpharm, Boca
Raton, FL, USA, 1182pp.
Sosulski, F.W., Ima?don, G.I., 1990. Amino acid composition and nitrogen-to–protein conversion factors for animal
and plant foods. Journal of Agricultural and Food Chemistry 38 (6), 1351–1356.
Sotelo, A., Sousa, V., Montalvo, I., Hernandez, M., Hernandez-Aragon, L., 1990. Chemical composition of different
fractions of 12 Mexican varieties of rice obtained during milling. Cereal Chemistry 67 (2), 209–212.
Statistica, 1998. STATISTICA For Windows. Statsoft Inc., Tulsa.
Universidade De Sa˜o Paulo (USP), 2004. Tabela Brasileira de Composic-a˜o de Alimentos. Retrieved January 25, 2004
from the World Wide Web: www.fcf.usp.br/tabela.
US Department of Agriculture (USDA), 2004. Agricultural Research Service. USDA Nutrient Database for Standard
Reference. Retrieved January 25, 2004, from the World Wide Web: http://www.nal.usda.gov/fnic/foodcomp/Data/
SR16/sr16.html.
Verschuren, P.M., 2002. Functional foods: scienti?c and global perspectives. British Journal of Nutrition 88 (Suppl. 2),
S125–S130.
Villareal, C.P., Maranville, J.W., Juliano, B.O., 1991. Nutrient content and retention during milling of brown rices from
International Rice Research Institute. Cereal Chemistry 68 (4), 437–439.
Welch, R.M., 2002. The impact of mineral nutrients in food crops on global human health. Plant and Soil 247, 83–90.
Wolnik, K.A., Fricke, F.L., Capar, S.G., Meyer, M.W., Satzger, R.D., Bonnin, E., Gaston, C., 1985. Element in major
raw agricultural crops in the United States. 3. Cadmium, lead, and eleven other elements in carrots, ?elds corn,
onions, rice, spinach, and tomatoes. Journal of Agricultural and Food Chemistry 33, 807–811.

---

Document Outline

• Comparative study of nutrient composition of commercial brown, parboiled and milled rice from Brazil
  • Introduction
  • Materials and methods
    • Chemical composition
    • Statistical analysis
  • Results and discussion
  • Conclusions
  • Acknowledgements
  • References

---