The nutraceutical characterization of high-yielding rice varieties

• High-yielding rice varieties reveal significant potential for food security and healthier food. • The classification of aromatic rice based on 2-Acetyl-1-Pyrroline quantitation highlights unique qualities. • Among inbred varieties, BRRI dhan84 excels with the highest zinc and iron content. • Red pericarp BRRI dhan84 has promising applications in nutraceutical-enriched bakery products. • These advancements underscore the evolving role of rice in nutrition and functional food novelty. This study investigates the nutraceutical and nutritional properties of seventeen high-yielding rice varieties released by the Bangladesh Rice Research Institute. Advanced analytical techniques, including spectrophotometry, LCMS/MS, GCMS, UPLC, and ICP-OES, were employed to profile antioxidants, amino acids, fatty acids, aroma (2-Acetyl-1-Pyrroline), water-soluble vitamins, and essential minerals. Among the varieties, BRRI dhan84 demonstrated the highest zinc concentration (26.5 ppm at 10 % polished rice) and exhibited superior profiles for antioxidants, minerals, and water-soluble vitamins. The study highlighted significant mineral losses during rice milling, with iron and zinc losses ranging from 10.87–12.9 % and 20.94–23 %, respectively, at 10 % and 15 % degrees of milling (DoM) respectively. These findings suggest that a 10 % DoM is optimal for maximum nutrient retention. Given its red pericarp and outstanding nutritional and nutraceutical properties, BRRI dhan84 rice flour could be utilized as a functional ingredient for producing nutraceutical-enriched rice-based bakery products.