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Journal of Food Composition and Analysis 18 (2005) 287296

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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-Marquez
Departamento de Alimentos e Nutric- ao Experimental, Faculdade de Ciencias Farmaceuticas,
Universidade de Sao Paulo, C.P. 66083, 05389-970, Sao 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 ofcial methods and an
inductively coupled plasma-based technique was used to analyse the minerals. The results showed protein
(N  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

Corresponding 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

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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 reected 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 worlds 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 deciencies and insufcient
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
specic 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 valueadded 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 signicance of the nutritional benets 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 reect 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.

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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). Briey, the paddy rice was soaked in hot water (temperature
above 60 1C) for 47 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 mufe 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 Imadon (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, Dusseldorf, Germany) was used, after nitric acid digestion by an
acid-assisted microwave irradiation (MDS, 2000, Microwave Digestion SystemCEM Corporation, 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
organic matter was completed. 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 certied values (Table 1). The mean and standard
deviations for all elements were close to the certied 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.

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Table 1
Comparison of experimental and certied data for the standard sample (rice our)

g/100 g
P
K
Ca
Mg
mg/100 g
Mn
Zn
Fe
Na
Cu
Se

Experimental data

Certied value

0.15170.001
0.12770.001
0.11870.001
0.05570.002

0.15370.008
0.12870.001
0.11870.006
0.05670.002

2.0370.01
1.9470.00
0.7870.00
0.5970.03
0.2370,01
0.0470,00

2.0070.16
1.9470.05
0.7470.09
0.6670.08
0.2470.03
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 6.37.3 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 difcult 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 Imadon (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

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Table 2
Chemical composition of different commercial samples of rice
Chemical composition (%)a,b
Moisture

Proteinc

Crude fat

Ash

Brown
Mean
Variation

12.6070.54a
12.1013.50

6.8570.34a
6.347.42

2.6570.20a
2.373.02

1.2170.06a
1.151.29

Parboiled brown
Mean
Variation

12.0770.74a
11.0113.38

6.7670.20a
6.247.02

2.6970.13a
2.532.89

1.1870.17a
0.911.46

Parboiled milled
Mean
Variation

10.8370.64b
9.5811.63

6.3670.32b
5.716.71

0.3870.06b
0.310.47

0.5570.04b
0.490.60

Milled
Mean
Variation

11.1071.16b
9.3912.84

6.6670.34a,b
6.107.20

0.5070.07b
0.380.60

0.4770.12b
0.320.59

Mean values for ve samples, in triplicate, followed by standard deviation.

Means in vertical lines followed by same letter do not differ between each other (P40:05).
c
5.7 as N:P ratio.
b

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 signicantly 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 signicant 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.

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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 nonparboiled 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 signicant. 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 scientic 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
P
Mg
Ca
Zn
Fe
Na
Mn
Cu
Se
S

181.7179.27a
61.2772.08a
16.8870.57a
6.8570.43a
1.9870.11a
0.5770.35a
0.5470.20a,b
0.3670.05b
0.1670.07a
0.0470.00a
270.35

152.8978.77b
56.4271.84b
15.9870.28a,b
6.2370.41a
1.9070.10a
0.5570.47a
0.4470.14b
0.4270.07a
0.1570.06a
0.0470.00a
235.02

143.2178.86b
58.8575.05a,b
15.4372.66b
4.6170.85b
1.1570.31b
0.4370.35a
0.5970.07a
0.2870.02c
0.1770.03a
0.0370.00b
224.75

65.4675.57c
41.9875.40c
15.0672.34b
6.7070.42a
2.0970.09a
0.4070.29a
0.5370.06a,b
0.4570.06a
0.1870.04a
0.0370.00b
132.88

Means of ve samples, in triplicate, on wet basis, followed by standard deviation.

Means in horizontal lines followed by same letter do not differ between each other (P40:05).

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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
signicantly 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 signicant 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 signicant 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
Bechtel
(1985)

Wolnik et al.
(1985)

Sotelo et al.
(1990)

Marr et al.
(1995)

Scherz et al.
(2000)

USDA
(2004)

K
P
Mg
Ca
Zn
Fe
Na
Mn
Cu
Se

60280
170430
20150
1050
0.62.8
0.25.2
1.734
0.23.6
0.10.6
0.03

12.5195
48230
3.9592
2.67.9
0.722.1
0.141.0

0.413.9
0.0530.51

181368

9.218.8
1.63.1
0.82.5
9.8

210300
240310
100130
311
1.32.1
0.55.7
019
2.56
0.141.3

150260
250383
110166
1139
0.82
23.6
10
1.12.4
0.240.30
0.0020.071

223
333
143
23
2.02
1.47
7
3.74
0.277
0.023

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40
35

RDA (%)

30
25
20
15
10
5
0
Ca
Brown

Fe

Mg

Parboiled brown

K
Milled

Zn

Cu

Mn

Se

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 signicantly contribute in a single portion, are Se,
Zn, Cu and Mn, whose values fall within the range of 635% 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 identication 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 signicant 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

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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 genetic improvement. Even so, the intake of one single portion of
rice (50 g of raw rice) contributes signicantly 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 signicant contributions.

Acknowledgements
We are indebted to Capes (Coordenac- ao 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 Sao Paulo) for her assistance in mineral analysis. Thanks are due to
MSc Rosa M.C. Barros and Luis Claudio Silva for their technical assistance.

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