From the structure to the function of pigmented and non-pigmented rice: an integrated characterization

Abstract Pigmented rice has been gaining market share, since in addition to its starchy composition, it presents important nutritional alternative due to its bioactive properties, which expands the possibilities of technological applications. The objective of this study was to analyze the chemical, physical, morphological and bioactive compositions of pigmented and non-pigmented rice, aiming to understand their variations and nutritional influences. Three cultivars were evaluated: two pigmented, such as red and black, and one non-pigmented. The analytical evaluations were performed in an integrated manner, combining physical, chemical, thermal, elemental, and bioactive analyses, as well as antioxidant activity. These results revealed a direct relationship between grain structure and its antioxidant behavior, highlighting the pigmented cultivars, in which their structures and bioactive characteristics stood out more than those of non-pigmented rice, indicating that the microstructural organization of the grains may be strongly associated with their antioxidant capacity. The three cultivars presented similar chemical components, differing only in the intensity of the characteristic peaks. Overall, this comparison between the structure and function of pigmented and non-pigmented rice cultivars highlights the advantage of pigmented cultivars due to their bioactive potential, reinforcing their relevance as nutritional alternatives, supporting their incorporation into the human diet and their use in the formulation of new products.