{
  "abstract": "Colored rice, available in black, red, purple, and yellow, and green varieties, is recognized for its high nutritional value and potential in modern health-conscious diets. This study systematically evaluated the quality attributes and pigment profiles of diverse colored rice germplasm resources. Principal component analysis revealed that pasting properties, total phenolic content, total flavonoid content, antioxidant capacity, and sensory characteristics were the primary determinants of quality across all colored rice accessions. Furthermore, comprehensive metabolic profiling using UHPLC-MS/MS identified 818 metabolites across 20 pigment extracts, including flavonoids, anthocyanins, phenolic acids, alkaloids, terpenes, and organic heterocyclic compounds. Notably, 11 anthocyanins—predominantly cyanidin-3-glucoside, cyanidin-3-galactoside, cyanidin-3-rutinoside, and malvidin-3-glucoside—along with 3 proanthocyanidins, were identified as the major bioactive components. These findings provide a robust scientific basis for the functional characterization and nutritional evaluation of colored rice, facilitating the future conservation, genetic improvement, and industrial utilization of these valuable germplasm resources.",
  "abstract_shown": true,
  "affiliations": [
    "School of Life Science and Technology, Wuhan Polytechnic University, Wuhan, Hubei, China",
    "Department of Neurobiology, Key Laboratory of Molecular Neurobiology of the Ministry of Education and the Collaborative Innovation Center for Brain Science, Naval Medical University, Shanghai, China",
    "Institute of Food Crops, Hubei Academy of Agricultural Sciences, Wuhan, Hubei, China",
    "Qianjiang Public Inspection and Testing Center, Qianjiang, Hubei, China",
    "Department of Biology, Faculty of Mathematics and Natural Sciences, University of Brawijaya, Malang, East Java, Indonesia",
    "Hubei Enshi Selenium-rich Resource Observation and Research Station, Enshi, Hubei, China",
    "College of Agricultural Sciences, Guizhou University, Guiyang, Guizhou, China"
  ],
  "article_type": "Research Article",
  "arxiv": null,
  "author_total": 11,
  "authors": [
    {
      "affs": [
        0
      ],
      "name": "Shan Yan"
    },
    {
      "affs": [
        1
      ],
      "name": "Teng Cheng"
    },
    {
      "affs": [
        2
      ],
      "name": "Changlong Gou"
    },
    {
      "affs": [
        3
      ],
      "name": "Xingfei Zheng"
    },
    {
      "affs": [
        4
      ],
      "name": "Lei Wu"
    },
    {
      "affs": [
        5
      ],
      "name": "Jiawen Li"
    },
    {
      "affs": [
        6
      ],
      "name": "Nunung Harijati"
    },
    {
      "name": "Deze Xu"
    },
    {
      "name": "Zhongli Hu"
    },
    {
      "name": "Ying Diao"
    },
    {
      "name": "Zhongming Fang"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/fafraq4y528bs.bib",
  "cited_by": 0,
  "doi": "10.1371/journal.pone.0355382",
  "fulltext_url": null,
  "id": "fafraq4y528bs",
  "issns": [
    "1932-6203"
  ],
  "landing_url": "https://doi.org/10.1371/journal.pone.0355382",
  "language": null,
  "licence": "CC-BY-4.0",
  "licence_label": "CC BY 4.0",
  "licence_source": "journal",
  "licence_url": "https://creativecommons.org/licenses/by/4.0/",
  "metadata_licence": null,
  "native_subjects": [
    [
      "openalex",
      "2916|Food composition and properties"
    ],
    [
      "plos",
      "/Biology and life sciences/Agriculture/Agronomy/Plant breeding"
    ],
    [
      "plos",
      "/Biology and life sciences/Biochemistry/Antioxidants"
    ],
    [
      "plos",
      "/Biology and life sciences/Organisms/Eukaryota/Plants/Grasses/Rice"
    ],
    [
      "plos",
      "/Biology and life sciences/Physiology/Physiological processes/Eating"
    ],
    [
      "plos",
      "/Physical sciences/Chemistry/Chemical compounds/Phenols"
    ],
    [
      "plos",
      "/Physical sciences/Chemistry/Chemical properties/Viscosity"
    ],
    [
      "plos",
      "/Physical sciences/Chemistry/Physical chemistry/Chemical properties/Viscosity"
    ],
    [
      "plos",
      "/Physical sciences/Materials science/Materials physics/Viscosity"
    ],
    [
      "plos",
      "/Physical sciences/Materials science/Materials/Pigments"
    ],
    [
      "plos",
      "/Physical sciences/Mathematics/Statistics/Statistical methods/Multivariate analysis/Principal component analysis"
    ],
    [
      "plos",
      "/Physical sciences/Physics/Materials physics/Viscosity"
    ],
    [
      "plos",
      "/Research and analysis methods/Animal studies/Experimental organism systems/Plant and algal models/Rice"
    ],
    [
      "plos",
      "/Research and analysis methods/Mathematical and statistical techniques/Statistical methods/Multivariate analysis/Principal component analysis"
    ]
  ],
  "openalex": "W7221151628",
  "pdf_url": "https://journals.plos.org/plosone/article/file?id=10.1371/journal.pone.0355382&type=printable",
  "pmcid": null,
  "pmid": null,
  "published": "2026-10-09",
  "publisher": "Public Library of Science",
  "ris": "https://research.draconitic.com/paper/fafraq4y528bs.ris",
  "sources": [
    {
      "first_seen": "2026-10-30T12:17:30Z",
      "native_id": "10.1371/journal.pone.0355382",
      "source": "plos",
      "url": "https://doi.org/10.1371/journal.pone.0355382"
    }
  ],
  "subjects": [
    {
      "field": "chemistry",
      "origin": "plos:materials science",
      "subfield": "materials-polymers"
    },
    {
      "field": "mathematics",
      "origin": "plos:statistical methods",
      "subfield": "statistics"
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    {
      "field": "medicine",
      "origin": "plos:physiology",
      "subfield": "physiology"
    }
  ],
  "title": "Integrated quality assessment and pigment profiling in colored rice varieties",
  "title_text": "Integrated quality assessment and pigment profiling in colored rice varieties",
  "type": "peer-reviewed",
  "updated_at": "2026-10-30T12:17:30Z",
  "url": "https://research.draconitic.com/paper/fafraq4y528bs",
  "venue": "PLOS One",
  "versions": []
}