Comparative analysis of grain quality, phytochemical profile, and nutritional composition of Hassawi rice (Oryza sativa L.) and selected rice varieties

Rice breeders are developing various colored rice varieties, which are rich in natural anthocyanins, antioxidants, nutrients, and protein. This study compared four rice varieties: two colored (black rice and Hassawi rice) and two non-colored (Giza 177 and Egyptian Yasmin). Results indicated that Black rice and Hassawi rice contained high levels of anthocyanins (777 mg and 443 mg/100 g), flavonoids (14.24 and 10.21 mg of RE/100 g DW), and antioxidants (335.23 mg and 223.13 mg/100 g). The Egyptian Yasmin variety had the highest total phenolic content, likely due to its aromatic characteristics. In terms of protein, Black rice and Hassawi had higher percentages (12.04% and 11.62%) compared to Giza 177 (6.86%) and Egyptian Yasmin (7.53%). Giza 177 outperformed other varieties in hulling, milling, and head rice traits, with the lowest amylose content (17.8%) and highest 1000-grain weight. Giza 177 and Egyptian Yasmin showed maximum kernel elongation percentages of 47.82% and 41.83%, while Hassawi had the highest chalkiness at 17.2%. Iron content was highest in black rice and Hassawi (15.21 µg/g and 10.51 µg/g) compared to Egyptian Yasmin (8.24 µg/g) and Giza 177 (3.77 µg/g). In conclusion, the phytochemicals in colored rice can lead to health benefits, and understanding their synthesis can help maximize nutritional content.