Comparison of chemical and functional components of different indica brown and germinated rice

Abstract

Nowadays brown rice (BR) and germinated brown rice (GBR) have aroused great interest of consumers, due to the higher nutrition compared with polished rice. In this study, the nutritional and bioactive compositions of BR and GBR samples prepared by 6 early indica rice cultivars and 12 middle indica rice cultivars from three producing areas were investigated. The free amino acid (215.75 mg/100 g), γ-aminobutyric acid (18.04 mg/100 g) and ferulic acid (195.9 μg/ g) content in early indica rice cultivars after germinated were significantly higher (P < 0.05) than those of other cultivars. In addition, principal component analysis and orthogonal partial least squares discriminant analysis models were able to identify BR and GBR, quercetin and p-coumaric acid were the most differential metabolites of all tested rice samples after germinated. The results provided the potential of early indica rice on functional food processing.

Pulsed light treatment enhances starch hydrolysis and improves starch physicochemical properties of germinated brown rice

“…19 We also optimized GABA accumulation via PLT. 20 The present study extends those enzyme process findings, delving deeper into PLT's potential effects on GBR starch composition. In addition, other research teams have performed related studies on PLT with similar findings, including with brown rice 16 and green lentils.…”

“…In prior research, our team demonstrated that PLT enhances the activity of internal enzymes in GBR, including α ‐amylase, amylase and glutamate decarboxylase 19 . We also optimized GABA accumulation via PLT 20 . The present study extends those enzyme process findings, delving deeper into PLT's potential effects on GBR starch composition.…”

Gas Chromatographic-Ion Mobility Spectrometry Combined with Chemometrics to Study the Changes in Characteristic Odor Components of Galli gigerii Endothelium Corneum in Different Processing Methods

“…Among them, n-nonanal has a strong grease gas [ 16 ]. (E)-2-Octenal has the aroma of fat and meat [ 17 ], 2-pentyl-furan has the smell of beans and earth grass [ 18 ], alpha-phellandrene has the smell of peppermint and slight citrus [ 19 ], (E)-2-heptenal has the smell of fat [ 20 ], 2-hexanol has the strong smell of grass [ 21 ], butanal has a suffocating smell, and 1,4-dioxane has the smell of ether [ 22 ]. These VOCs together constitute the complex smell of SP.…”

Plant-based food supply requires transformation to fulfil micronutrient needs in China

“…Selenium and niacin composition in brown rice and the vitamin E composition in linseed oil were obtained from refs. [53,54] and ref. [55] , respectively, due to the absence in refs.…”