Influence of paddy (Oryza sativa) sprouting on antioxidant activity, nutritional and anti-nutritional properties

Nissar, Nazia; Wani, Sajad Mohd; Hameed, Omar Bin; Wani, Touseef Ahmed; Ahmad, Mudasir

doi:10.1007/s11694-017-9566-6

Cited by 9 publications

(5 citation statements)

References 17 publications

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“…Moreover, anti-nutritional compounds in WBR, such as phytic acid and oxalate, can be greatly reduced due to the activation of related hydrolases across the entire germination process (Bartnik & Szafrańska, 1987;Liang et al, 2008;Nissar et al, 2017). Biochemical and metabolic activities during germination process result in the significant accumulation of bioactive components, such as dietary fibers, GABA, folate, vitamins, γ-oryzanol, flavonoids and phenolic acids ( Table 2).…”

Section: Germinationmentioning

confidence: 99%

Innovative processing techniques for altering the physicochemical properties of wholegrain brown rice (Oryza sativa L.) – opportunities for enhancing food quality and health attributes

Xia

Green

Zhu

et al. 2018

Critical Reviews in Food Science and Nutrition

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Rice is a globally important staple consumed by billions of people, and recently there has been considerable interest in promoting the consumption of wholegrain brown rice (WBR) due to its obvious advantages over polished rice in metabolically protective activities. This work highlights the effects of innovative processing technologies on the quality and functional properties of WBR in comparison with traditional approaches; and it is aimed at establishing a quantitative and/or qualitative link between physicochemical changes and high-efficient processing methods. Compared with thermal treatments, applications of innovative nonthermal techniques, such as high hydrostatic pressure (HHP), pulsed electric fields (PEF), ultrasound and cold plasma, are not limited to modifying physicochemical properties of WBR grains, since improvements in nutritional and functional components as well as a reduction in anti-nutritional factors can also be achieved through inducing related biochemical transformation. Much information about processing methods and parameters which influence WBR quality changes has been obtained, but simultaneously achieving the product stabilization and functionality of processed WBR grains requires a comprehensive evaluation of all the quality changes induced by different processing procedures as well as quantitative insights into the relationship between the changes and processing variables.

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Section: Germinationmentioning

confidence: 99%

Innovative processing techniques for altering the physicochemical properties of wholegrain brown rice (Oryza sativa L.) – opportunities for enhancing food quality and health attributes

Xia

Green

Zhu

et al. 2018

Critical Reviews in Food Science and Nutrition

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“…Consuming sprouted rice continuously can prevent headaches, inhibit colon cancer, relieve constipation, prevent diabetes and heart disease [11]. During the menopause period GABA intake can suppress blood pressure and autonomic disorders as well as improve sleep [21 Nisar et al reported that consumption of sprouted rice effectively controlled blood sugar levels in patients with high blood sugar levels without increasing insulin action [22]. In addition to containing other beneficial components, these foods also contain abundant neurotransmitters as well as dietary fiber that stimulates intestinal peristalsis [12].…”

Section: Germinated Rice Definitionmentioning

confidence: 99%

“…While other reasons related to the increase in GABA in germinated rice are related to the breakdown of other compounds and protein synthesis as well as several other components [34], however, it can also be caused by proteins that break down into amides as a source of nitrogen for embryonic growth during germination [35]. In addition to gad enzymes, another enzyme involved is gluttamine-oxyglutarate-aminotransferase [22], which accelerates the work of gad enzymes causing glutamic acid to form and transform into GABA higher during germination [28]. On the other hand, some evidence suggests that glutamate synthase (GOGAT) and glutamine synthase (GS) function in the accumulation of glutamic acid in the course of germination [12].…”

Section: Gaba Contentmentioning

confidence: 99%

“…It can also be said that the amount of free phenolics has increased due to the destruction of the walls in the germination process [59]. Increased insoluble form during germination contributes to an increase in insoluble phenolic hydrolysis [22]. One of the factors for the increase in phenolic content of brown rice after germination is caused by an increase in the amount of hydrolytic enzymes due to cell wall damage during germination [21].…”

Section: Antioxidant and Phenolic Componentsmentioning

confidence: 99%

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Germinated rice: an overview of gaba, phenolic components and antioxidant activity

Duka,

Rahman

2023

IOP Conf. Ser.: Earth Environ. Sci.

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This article provides an overview of various studies reporting the correlation and mechanism of increased GABA, phenolic components, and antioxidant reactions in sprouted rice. Sprouted rice is viewed as a functional food because it contains nutrients such as GABA, antioxidants, and other metabolites that are excellent for health. The germination process significantly increases the availability of nutrients such as GABA by 15.4-fold and antioxidant activity by 0.43%. Germination not only adds to the nutrients already present but also introduces new components such as inositol, g-oryzanol, ferulic acid, phytic acid, zinc, tocotrienols, potassium, and prolyl endopeptidase inhibitors. Thus, sprouted rice products can be used as a means of dietary improvement and also as health-promoting foods.

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“…However, hydrolysis of macromolecules is observed, making nutrients more bioavailable and an elevated content of free sugars and amino acids may be noted (Erba et al, 2018). Research on germination suggests an increase in protein content (Erba et al, 2018;Nissar et al, 2017). However, it must be remembered These sprouting parameters usually decrease with the increase in salinity (Carpici et al, 2009;Jamil et al, 2006;Promila and Kumar, 2000), although Wang et al (2019) proved that low salinity (<80 mM) induced growth of broccoli sprouts.…”

Section: Introductionmentioning

confidence: 99%

Influence of stress conditions on the quality of obtained sprouts – modification of their chemical composition

Zielińska‐Dawidziak

2021

qas

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Sprouts are generally accepted as a pro-healthy food. They are consumed as a source of valuable macronutrients, antioxidants, microelements, and vitamins. Changing growth conditions of sprouts enables modification of their nutritional quality, as well as their safety. Thus, in order to achieve the most desirable composition of the produced sprouts, the conditions for their production are optimized. The aim of this review is to present methods currently used to modify the nutritional quality of plant sprouts. Most scientific works focus on stress conditions inducing the synthesis of secondary metabolites, mainly antioxidants. An increase in their content is achieved after application of physical (e.g., light illumination, temperature) or chemical factors (e.g., salinity stress, phytohormones, metal ions, etc). Though the application of these modifications on a larger scale is problematic. These problems include difficulties in predicting the effect of the stressor and an increased price of the obtained sprouts. However, since it is possible to enrich sprouts with valuable health-promoting substances, these methods are still considered very promising.

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Influence of paddy (Oryza sativa) sprouting on antioxidant activity, nutritional and anti-nutritional properties

Cited by 9 publications

References 17 publications

Innovative processing techniques for altering the physicochemical properties of wholegrain brown rice (Oryza sativa L.) – opportunities for enhancing food quality and health attributes

Innovative processing techniques for altering the physicochemical properties of wholegrain brown rice (Oryza sativa L.) – opportunities for enhancing food quality and health attributes

Germinated rice: an overview of gaba, phenolic components and antioxidant activity

Influence of stress conditions on the quality of obtained sprouts – modification of their chemical composition

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