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Peer-reviewedCC BY 4.0PLOS One

Integrated quality assessment and pigment profiling in colored rice varieties

  • Shan Yan1
  • Teng Cheng2
  • Changlong Gou3
  • Xingfei Zheng4
  • Lei Wu5
  • Jiawen Li6
  • Nunung Harijati7
  • Deze Xu
  • Zhongli Hu
  • Ying Diao
  • Zhongming Fang
7 affiliations
  1. 1School of Life Science and Technology, Wuhan Polytechnic University, Wuhan, Hubei, China
  2. 2Department 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
  3. 3Institute of Food Crops, Hubei Academy of Agricultural Sciences, Wuhan, Hubei, China
  4. 4Qianjiang Public Inspection and Testing Center, Qianjiang, Hubei, China
  5. 5Department of Biology, Faculty of Mathematics and Natural Sciences, University of Brawijaya, Malang, East Java, Indonesia
  6. 6Hubei Enshi Selenium-rich Resource Observation and Research Station, Enshi, Hubei, China
  7. 7College of Agricultural Sciences, Guizhou University, Guiyang, Guizhou, China
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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.

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Cite

BibTeXRIS
BibTeX
@article{yan2026integrated,
  title = {{Integrated quality assessment and pigment profiling in colored rice varieties}},
  author = {Shan Yan and Teng Cheng and Changlong Gou and Xingfei Zheng and Lei Wu and Jiawen Li and Nunung Harijati and Deze Xu and Zhongli Hu and Ying Diao and Zhongming Fang},
  journal = {PLOS One},
  year = {2026},
  month = oct,
  doi = {10.1371/journal.pone.0355382},
  url = {https://doi.org/10.1371/journal.pone.0355382},
  note = {CC BY 4.0},
}
RIS
TY  - JOUR
TI  - Integrated quality assessment and pigment profiling in colored rice varieties
AU  - Shan Yan
AU  - Teng Cheng
AU  - Changlong Gou
AU  - Xingfei Zheng
AU  - Lei Wu
AU  - Jiawen Li
AU  - Nunung Harijati
AU  - Deze Xu
AU  - Zhongli Hu
AU  - Ying Diao
AU  - Zhongming Fang
PY  - 2026
DA  - 2026/10/09
JO  - PLOS One
DO  - 10.1371/journal.pone.0355382
UR  - https://doi.org/10.1371/journal.pone.0355382
AB  - 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.
SN  - 1932-6203
ER  -