The effect of anaerobic treatment on polyphenols, antioxidant properties, tocols and free amino acids in white, red, and black germinated rice (Oryza sativa L.)

Sheng-quan, Shen; Wang, Yan; Li, Mei; Xu, Feifei; Chai, Lihong; Bao, Jinsong

doi:10.1016/j.jff.2015.09.057

Cited by 54 publications

(48 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The suspension was then centrifuged 10 000 × g for 10 min at 0 °C, filtered with a 0.22 µm syringe filter. FAAs were determined through the ninhydrin method with an automatic amino acid analyser (L‐8900; Hitachi, Tokyo, Japan) …”

Section: Methodsmentioning

confidence: 99%

“…FAAs were determined through the ninhydrin method with an automatic amino acid analyser (L-8900; Hitachi, Tokyo, Japan). 15 absorption of the HPLC eluates was recorded at wavelengths of 280 nm and 360 nm for real-time monitoring of the peak intensity. The mobile phase was 0.11 mol L −1 formic acid (eluant B) and methanol (eluant A), and the flow rate was 0.7 mL min −1 and the injection volume was 10 μL.…”

Section: Free Amino Acidsmentioning

confidence: 99%

“…The mobile phase was 0.11 mol L −1 formic acid (eluant B) and methanol (eluant A), and the flow rate was 0.7 mL min −1 and the injection volume was 10 μL. The gradient program of samples were as follows: 0-5 min, 90-85% of B; 5-6 min, 85-80% of B; 6-10 min, 80% of B; 10-11 min, 80-75% of B; [11][12][13][14][15]…”

Section: Free Amino Acidsmentioning

confidence: 99%

See 2 more Smart Citations

Effect of harvest, drying and storage on the bitterness, moisture, sugars, free amino acids and phenolic compounds of jujube fruit (Zizyphus jujuba cv. Junzao)

Ding

Wang

et al. 2017

J Sci Food Agric

Self Cite

View full text Add to dashboard Cite

show abstract

Section: Methodsmentioning

confidence: 99%

Section: Free Amino Acidsmentioning

confidence: 99%

See 1 more Smart Citation

Effect of harvest, drying and storage on the bitterness, moisture, sugars, free amino acids and phenolic compounds of jujube fruit (Zizyphus jujuba cv. Junzao)

Ding

Wang

et al. 2017

J Sci Food Agric

Self Cite

View full text Add to dashboard Cite

show abstract

“…Many researchers reported that environmental stress led to an induction of genes coding for proteolytic enzymes, which hydrolyse peptides into free amino acids, resulting in an increase in free amino acid content during germination. Shen et al (2015) reported that the free amino acid composition of 10-hour-germinated rice (Oryza sativa L.) after oxygen-deficit stress was higher than that of untreated germinated rice. Fig.…”

Section: Effect Of the Germination Period On The Nitrogen Content Andmentioning

confidence: 99%

Effect of acid pretreatment and the germination period on the composition and antioxidant activity of rice bean (Vigna umbellata)

et al. 2017

View full text Add to dashboard Cite

Please cite this article as: Sritongtae, B., Sangsukiam, T., Morgan, M.R.A., Duangmal, K., Effect of acid pretreatment and the germination period on the composition and antioxidant activity of rice bean (Vigna umbellata), Food Chemistry (2017), doi: http://dx.doi.org/10.1016/j.foodchem. 2017.01.103 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. AbstractThis research evaluated effect of germination period and acid pretreatment on chemical composition and antioxidant activity of rice bean sprouts. Moisture, total phenolics, reducing sugar and B vitamins (thiamine, riboflavin, and niacin) content of steamed sprouts increased with increasing germination time (p≤0.05). Pretreatment with 1% (w/v) citric acid for 6 hours significantly increased the total phenolic content. The 18-hour-germinated rice beans showed the highest crude protein content, as determined using the Kjeldahl method. During germination, acid pretreatment led to a significant decrease in the intensity of the 76-kDa band. Germination caused a significant increase in radical scavenging activity and ferric reducing antioxidant power, especially in sprouts from citric acid-treated seeds. The antioxidant activities of the ethanolic extracts from both pretreated beans and the control were 1.3-1.6 times higher than those obtained from the water extracts. Major phenolics found in both 0-hour and 18-hour-germinated rice beans were catechin and rutin.

show abstract

“…Tocols were extracted and analyzed by a method reported previously (Huang and Ng 2011;Shen et al 2015). Tocols were extracted and analyzed by a method reported previously (Huang and Ng 2011;Shen et al 2015).…”

Section: Determination Of Total Flavonoids Content (Tfc) Andmentioning

confidence: 99%

Variation of Phenolics, Tocols, Antioxidant Activities, and Soluble Sugar Compositions in Red and Black Rice (Oryza sativa L.) During Boiling

et al. 2017

View full text Add to dashboard Cite

Cereal Chem. 94(5):811-819This study systematically examined hydrothermal effects of antioxidant substances, such as total phenolic (TPC), flavonoid (TFC), and proanthocyanidin (TPAC) contents, cyanidin-3-O-glucoside (C3G), peonidin-3-O-glucoside (P3G), a-, g-, and d-tocopherols, and a-, g-, and d-tocotrienols, as well as antioxidant activities, color parameters, and soluble sugar compositions in red and black rice. It showed that color differences (DE) of black rice were higher than those of red rice caused by boiling. The processed red and black rice exhibited significantly (P < 0.05) lower TPC, TFC, TPAC, C3G, P3G, and antioxidant activities compared with the raw rice except bound TPC and bound antioxidant activity. Interestingly, soluble free pcoumaric and ferulic acids had higher contents in cooked red rice, and soluble free protocatechuic, vanillic, and sinapic acids had higher contents in cooked black rice. Boiling caused significant decreases of soluble conjugated phenolic acids and significant increases of insoluble bound phenolic acids in both red and black rice. Increases of total free tocol, glucose, and fructose contents were observed in most red and black rice. To increase the contents of some soluble free and insoluble bound phenolic acids, free vitamin E, and monosaccharides in red and black rice, boiled rice might be a good choice.

show abstract

The effect of anaerobic treatment on polyphenols, antioxidant properties, tocols and free amino acids in white, red, and black germinated rice (Oryza sativa L.)

Cited by 54 publications

References 33 publications

Effect of harvest, drying and storage on the bitterness, moisture, sugars, free amino acids and phenolic compounds of jujube fruit (Zizyphus jujuba cv. Junzao)

Effect of harvest, drying and storage on the bitterness, moisture, sugars, free amino acids and phenolic compounds of jujube fruit (Zizyphus jujuba cv. Junzao)

Effect of acid pretreatment and the germination period on the composition and antioxidant activity of rice bean (Vigna umbellata)

Variation of Phenolics, Tocols, Antioxidant Activities, and Soluble Sugar Compositions in Red and Black Rice (Oryza sativa L.) During Boiling

Contact Info

Product

Resources

About