Variation in Antioxidants, Bioactive Compounds and Antioxidant Capacity in Germinated and Ungerminated Grains of Ten Rice Cultivars

Kaur, Maninder; Asthir, Bavita; Mahajan, Gulshan

doi:10.1016/j.rsci.2017.08.002

Cited by 49 publications

(49 citation statements)

References 38 publications

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“…The GABA contents in the ten brown rice varieties studied by Kaur et al . () ranged between 145.6 ± 1.9 and 200.5 ± 2.6 mg kg −1 which are much lower than those reported in the purple rice from this study. The results on GABA in this study agree with the previous studies on GABA contents of brown rice varieties where a significant increase during soaking and germination Katsuno et al .…”

Section: Resultscontrasting

confidence: 81%

“…Banchuen et al (2010) who evaluated effects of germination on the GABA contents of black, red and brown rice from Southern Thailand reported higher GABA contents for black rice (18.70 mg/100 g), red rice (10.67 mg/100 g) and brown rice (10.66 mg/100 g). The GABA contents in the ten brown rice varieties studied by Kaur et al (2017) ranged between 145.6 AE 1.9 and 200.5 AE 2.6 mg kg À1 which are much lower than those reported in the purple rice from this study. The results on GABA in this study agree with the previous studies on GABA contents of brown rice varieties where a significant increase during soaking and germination Katsuno et al (2015) was observed.…”

Section: Changes In Gaba Contents Of Thai Purple Rice Extractscontrasting

confidence: 75%

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

Owolabi

Chakree

Yupanqui

2019

Int J of Food Sci Tech

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Summary The bioactive components, antioxidative properties and phenolic profile of Thai purple rice after 24 h soaking and 36 h germination periods were investigated. Anti‐inflammatory properties of the rice extracts were also evaluated on macrophage cells, stimulated with Lipopolysaccharide. These conditions significantly increased the bioactive components and antioxidative properties. Total anthocyanin contents, total carotenoid contents and gamma‐aminobutyric acid were increased more than twofold in the soaked sample. Protocatechuic, caffeic, p‐coumaric, ferullic, rutin trihydrate, catechin and Trans‐cinnamic acids were detected in the extracts. Gallic acid was only identified after soaking and germination. All the extracts led to cell proliferation and inhibited nitric oxide (NO) production. Twenty‐four hour soaking exhibited highest bioactive compounds, antioxidative properties and showed greater NO inhibitory effects with IC50 of 234.00 ± 0.01 μg mL−1. In addition to established information on germination, soaking greatly improved the bioactive components and anti‐inflammatory properties of the rice variety.

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Section: Resultscontrasting

confidence: 81%

Section: Changes In Gaba Contents Of Thai Purple Rice Extractscontrasting

confidence: 75%

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

Owolabi

Chakree

Yupanqui

2019

Int J of Food Sci Tech

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“…Four Ecuadorian sprouted brown rice showed signi cant differences after soaking and incubating at designed conditions (Cáceres et al 2014). GBR from ten cultivars in India also exhibited signi cantly different among the samples (Kaur et al 2017).…”

Section: Resultsmentioning

confidence: 96%

“…This variety includes lowland elds with intermediate amylose content (Munarko et al 2020). Although many studies have reported the effect of germination on chemicals and bioactive compounds in many varieties over the world (Ohtsubo et al 2005;Kiing et al 2009;Zhang et al 2014;Kaur et al 2017), little is known especially for Indonesian rice varieties. Thus, this study aimed to evaluate the physicochemical and functional changes of six Indonesian brown rice varieties during germination.…”

Section: Introductionmentioning

confidence: 99%

WITHDRAWN: Germination of Six Indonesian Brown Rice: Evaluation of Antioxidant, Bioactive Compounds, Fatty Acids and Pasting Properties

Munarko¹,

Sitanggang

Kusnandar³

et al. 2020

Preprint

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BackgroundGermination can improve the palatability and alter physicochemical, nutritional, and nutraceutical value of brown rice. This study aimed to evaluate the antioxidant, bioactive compounds, fatty acids, and pasting profiles from six Indonesian brown rice varieties during germination. The germination was carried out through a complete soaking method for up to 120 h, and the samples were taken every 24 h germination. ResultsThe results showed that germination increased GABA content in brown rice. The highest level of GABA, up to 126.55 mg/100g, obtained in rice var. Inpari 43, after 120 h. Germination also affected the phenolic content, antioxidant capacity, and γ-oryzanol content, but no consistent trends were observed among the varieties. Fatty acid compositions of germinated brown rice showed no changes during germination. The pasting properties of samples changed significantly after germination, especially in peak viscosity, final viscosity, breakdown, and setback value. ConclusionIn conclusion, the changes in brown rice characteristics during germination, especially for increased GABA content and shifting of pasting properties, are valuable information for developing functional rice-based food products.

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“…In spite of its nutritional value and health benefits, brown rice is not widely consumed because of its poor cooking properties and hard texture due to high fiber content present in the bran (Moongngarm and Saetung, 2010). Several studies have shown that the functional and nutritional properties of brown rice can be improved through the process of germination (Kaur et al, 2017). Meanwhile, germinated brown rice (GBR) is increasingly gaining attention, especially in Asian countries, owing to its improved eating quality and potential health-promoting functions (Sangsila et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Optimization of germination process of “Cam” brown rice by response surface methodology and evaluation of germinated rice quality

Loan¹,

Thủy²

2019

Food Res.

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“Cam” brown rice (CBR), a Vietnamese cultivar containing a high level of anthocyanin was germinated at various conditions to maximize anthocyanin. To obtain optimum conditions, major factors such as soaking time, pH, germination time and temperature were evaluated using Box-Behnken design to achieve the highest anthocyanin content in germinated “Cam” brown rice (GCBR). The results revealed that 2.6 hrs of soaking at pH 3.1 and followed by 15.5 hrs of germination were optimal germination condition to achieve maximum anthocyanin content (45.18 mg/100 g GCBR). Along with high content of anthocyanin, the increased amounts of these nutrients relative to those in the un-GCBR were 7 times for GABA, 17% polyphenol and 22% reducing sugars. In addition, GCBR possessed good sensory characteristics in structure and taste.

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Variation in Antioxidants, Bioactive Compounds and Antioxidant Capacity in Germinated and Ungerminated Grains of Ten Rice Cultivars

Cited by 49 publications

References 38 publications

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

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

WITHDRAWN: Germination of Six Indonesian Brown Rice: Evaluation of Antioxidant, Bioactive Compounds, Fatty Acids and Pasting Properties

Optimization of germination process of “Cam” brown rice by response surface methodology and evaluation of germinated rice quality

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