Integrated Analysis of Metabolome and Volatile Profiles of Germinated Brown Rice from the Japonica and Indica Subspecies

Abstract

In the present study, germinated brown rice (GBR) from three Japonica and three Indica rice cultivars were subjected to metabolomics analysis and volatile profiling. The statistical assessment and pathway analysis of the metabolomics data demonstrated that in spite of significant metabolic changes in response to the germination treatment, the Japonica rice cultivars consistently expressed higher levels of several health-promoting compounds, such as essential amino acids and γ-aminobutyric acid (GABA), than the Indica cultivars. No clear discriminations of the volatile profiles were observed in light of the subspecies, and the concentrations of the volatile organic compounds (VOCs), including alkenes, aldehydes, furans, ketones, and alcohols, all exhibited significant reductions ranging from 26.8% to 64.1% after the germination. The results suggest that the Japonica cultivars might be desirable as the raw materials for generating and selecting GBR food products for health-conscious consumers.

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

“…The color change in rice germination results from the addition of phenolic and flavonoid groups, including ascorbic acid, chalcones, tannins, flavones, flavandiols, anthocyanins, and tocopherols, which automatically increase antioxidant activity [8]. Some bioactive groups that are also contained in sprouted rice are α-tocopherol, thiamine, niacin, and pyridoxine which are much higher than non-germinated rice [43]. The accumulated increase in bioactive compounds during germination is influenced by several factors namely cultivars, pH, immersion aeration, temperature and immersion time [44].…”

Bioactive Compounds and Quality Evaluation of Red-Pigmented Rice Processed by Germination and Roasting

“…Roasting is a common processing technology that enhances several properties such as color, aroma, flavor, and textural property, and has been widely used in whole grain rice products [ 12 ]. Moreover, it can remove some undesirable volatile organic compounds that might be formed during germination process [ 13 ]. However, thus far, there is very limited research available on the quality characteristics of red-pigmented rice processed by germination and roasting.…”