Bioactive components, antioxidative and anti‐inflammatory properties (on RAW 264.7 macrophage cells) of soaked and germinated purple rice extracts

Owolabi, Iyiola Oluwakemi; Chakree, Korawan; Yupanqui, Chutha Takahashi

doi:10.1111/ijfs.14148

Cited by 16 publications

(25 citation statements)

References 44 publications

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“…Similarly, the cyanidin-3-glucoside pool in purple corn decreased by 34% after germination for 63 h, while peonidin-3-glucoside declined only by 5% (Paucar-Menacho et al, 2017). These results are contrasted to a recent study by Owolabi et al (2019) found that the total anthocyanin content to increase in purple rice after soaking and germination process. However, soaking for 24 h followed by 12 h of germination did not reduce the total anthocyanin content of two purple rice determined with a spectrophotometer (Thao and Niwat, 2017).…”

Section: Discussioncontrasting

confidence: 83%

Anthocyanin and Phenolic Acid Profiles in Purple, Red and Non-Pigmented Rice during Germination

Yamuangmorn¹,

Dell²,

Prom‐u‐thai³

2020

CMUJNS

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There is a growing interest in using germinated rice in health products based on their antioxidant properties but studies exploring differences in pigmented and non-pigmented rice types are limited. Therefore, anthocyanin and phenolic acid contents and composition were quantified using UPLC over 6 days of germination in three pigmented (two purple and one red) and one non-pigmented rice genotypes. Most of the anthocyanin content in purple rice, mainly cyanidin-3-glucoside and peonidin-3-glucoside, was lost during the imbibition and radicle emergence phase of germination. By contrast, there were only small changes in free and bound phenolic acid fractions over the 6 days of germination in all genotypes. Vanillic and ferulic acids comprised the main components of the free and bound pools, respectively. Vanillic acid contents, but not ferulic acid, were considerably greater in purple rice than in red and non-pigmented rice. Germination rapidly decreased the anthocyanin content in purple rice, but only had a minor effect on the free and bound phenolic acids in purple, red and non-pigmented rice. The increasing content of bound p-coumaric, ferulic and vanillic acids in germinated purple rice may provide an opportunity to develop rice products as functional foods.

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Section: Discussioncontrasting

confidence: 83%

Anthocyanin and Phenolic Acid Profiles in Purple, Red and Non-Pigmented Rice during Germination

Yamuangmorn¹,

Dell²,

Prom‐u‐thai³

2020

CMUJNS

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“…found similar values for purple rice before and after the germination stage (19.04 to 6.77 μg TE per gram).Pang et al (2018) presented values for red rice bran and black rice bran ranging from 6.16 to 5.52 μg TE per gram and 26.72 to 7.28 μg TE per gram, respectively. The values of red rice flour found were much lower than those found byDas and Bhattacharya (2019).Concerning the antioxidant activity, the FRAP method provided the values of 21.53 to 8.78 μg TE per gram for red rice grains which are similar to those found byOwolabi et al (2019) for purple rice grains, so being 39.89 to 16.18 μg TE per gram.…”

supporting

confidence: 48%

“…As for the DPPH• method, the values ranged from 10.12 to 2.21 μg TE per gram according to the drying temperatures for red rice grains. Owolabi et al (2019) found similar values for purple rice before and after the germination stage (19.04 to 6.77 μg TE per gram). Pang et al (2018) presented values for red rice bran and black rice bran ranging from 6.16 to 5.52 μg TE per gram and 26.72 to 7.28 μg TE per gram, respectively.…”

Section: Resultsmentioning

confidence: 75%

Section: Resultsmentioning

confidence: 99%

“…Almeida et al (2019) obtained the value of 14.6 μg TE per gram for native red rice starch. Owolabi, Chakree, and Takahashi Yupanqui (2019) found values ranging from 22.13 to 47.45 μg TE per gram for germinated purple rice.As for the DPPH• method, the values ranged from 10.12 to 2.21 μg TE per gram according to the drying temperatures for red rice grains Owolabi et al (2019). found similar values for purple rice before and after the germination stage (19.04 to 6.77 μg TE per gram).Pang et al (2018) presented values for red rice bran and black rice bran ranging from 6.16 to 5.52 μg TE per gram and 26.72 to 7.28 μg TE per gram, respectively.…”

mentioning

confidence: 99%

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Red rice (Oryza sativa L.) use in flour production: Convective drying and bioactive quality

Santos

Silva

Barros

et al. 2020

J Food Process Engineering

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This study aimed to develop red rice flours in order to provide alternatives to replace conventional flours in the production of gluten-free foods for people who suffers from celiac disease. To obtain the flour, red rice grains were dried at temperatures of 40, 50, 60, 70, and 80 C and air velocity of 1.5 m/s. Mathematical models (empirical and diffusive) were fitted to the experimental data obtained and, subsequently, the dehydrated grains were ground to obtain the flour, which was subjected to physicochemical and bioactive characterization to verify the impact of the applied temperatures on the final product quality. It was found that the Page model is more reliable to describe the drying kinetics of red rice, since it showed higher coefficients of determination (R 2) and lower chi-square (χ 2). The diffusion model showed satisfactory fit, with coefficient of determination (R 2) higher than 0.99 and chi-square (χ 2) lower than 0.0146659. Higher drying rate was found at the temperature of 80 C, but cracks were observed in the grains and there was greater degradation of anthocyanins. The pH, total titratable acidity, and flavonoids did not differ between the temperatures applied. Lower values of moisture content, water activity, total phenolic compounds, and antioxidant activity were obtained in the grains subjected to temperature of 80 C. Therefore, the temperature of 40 C was the one that ensured greatest conservation of all bioactive compounds analyzed and greater antioxidant activity for all three methods. Practical applications: The diffusion model provides a realistic and physical interpretation of the drying operation, stimulating the correct time needed to reduce the moisture content of the material, of initial value at the equilibrium value. In this way, it is possible to save energy and reduce the degradation of bioactive compounds promoted by thermal damage, which material is submitted, in addition to aiming at the optimization of drying equipment projects. 1 | INTRODUCTION Rice (Oryza sativa L.) has several types of cultivars and is a widely consumed food in the world, with different colors, such as white, black, red, and brown. Red rice is thus called because of the reddish color of the pericarp of the grains, which in turn is due to the accumulation of tannins and anthocyanins (Agostineto, Fleck, Rizzardi,

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Effect of pre‐treatment on the functional properties of germinated whole grains: A review

et al. 2021

Cereal Chem

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Background and objectives:The pre-treatments for germination of whole grains, including soaking, stress, non-thermal processing treatments, and other methods, have been gained great attention for improving biological activity and functional properties of whole grains. The objective of this review was to summarize the effects of pre-treatments on the γaminobutyric acid (GABA), phenolics, dietary fiber, and mineral bioaccessibility in germinated whole grains for the development and utilization of them as functional food products or ingredients. Findings:The GABA, phenolics, dietary fiber, and mineral bioaccessibility in germinated whole grains were increased by 10-55 mg /100 g, 0.1-1.5 mg/g, 0.39%-4.92%, and 2%-12%, respectively, after pre-treatment for germination compared with only soaking. The contents of GABA and total phenolic in germinated whole grains increased by 56.92% and 11.24%, respectively, by ultrasonic pre-treatment.The contents of GABA and total phenolic in germinated whole grains increased by 38.89% and 70%, respectively, by high hydrostatic pressure pre-treatment.After cold plasma pre-treatment, the contents of GABA and total phenolic in germinated whole grains increased by 47.37% and 37%, respectively. Therefore, nonthermal processing pre-treatments have a significant promoting effect on GABA synthesis and phenolic accumulation for germinated whole grains, such as ultrasound, cold plasma, and high hydrostatic pressure. Conclusions:Non-thermal processing pre-treatment has been a promising strategy for developing healthy and nutritious whole-grain foods. According to the existing research results, high hydrostatic pressure and low-temperature plasma can promote GABA and phenolic in germinated whole grains, while ultrasound can not only increase the content of GABA and phenolic in germinated whole grains, but also increase the bioaccessibility of calcium and iron. Therefore, ultrasound can promote nutrients in germinated whole grains better than other non-thermal processing methods. It is very important for choosing pre-treatment methods for germination to obtain whole grains with increased functional properties. Significance and novelty:This review may provide a compilation of information that pre-treatments can improve the biological activity and development of functional foods from the sources of germinated whole grains.

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Bioactive components, antioxidative and anti‐inflammatory properties (on RAW 264.7 macrophage cells) of soaked and germinated purple rice extracts

Cited by 16 publications

References 44 publications

Anthocyanin and Phenolic Acid Profiles in Purple, Red and Non-Pigmented Rice during Germination

Anthocyanin and Phenolic Acid Profiles in Purple, Red and Non-Pigmented Rice during Germination

Red rice (Oryza sativa L.) use in flour production: Convective drying and bioactive quality

Effect of pre‐treatment on the functional properties of germinated whole grains: A review

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