Enhancement of biologically active compounds in germinated brown rice and the effect of sun-drying

被引：62
作者：
Caceres, Patricio J [1 ]
Penas, Elena [2 ]
Martinez-Villaluenga, Cristina [2 ]
Amigo, Lourdes [3 ]
Frias, Juana [2 ]
机构：
[1] Escuela Super Politecn Litoral, ESPOL, Fac Ingn Mecan & Ciencias Prod, Campus Gustavo Galindo Km 30-5,Via Perimetral, Guayaquil, Ecuador
[2] CSIC, Inst Food Sci Technol & Nutr ICTAN, Juan Cierva 3, Madrid 28006, Spain
[3] UAM, CSIC, Inst Food Sci Res CIAL, Nicolas Cabrera 9,Campus Cantoblanco, Madrid 28049, Spain
来源：
JOURNAL OF CEREAL SCIENCE | 2017年 / 73卷
关键词：
Brown rice; Germination; Sun-drying; Bioactive compounds; AMINOBUTYRIC-ACID GABA; ANTIOXIDANT ACTIVITY; BIOACTIVE COMPOUNDS; PHENOLIC-COMPOUNDS; GAMMA-ORYZANOL; WHITE RICE; L;
D O I：
10.1016/j.jcs.2016.11.001
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Germinated brown rice (GBR) has been suggested as an alternative approach to mitigate highly prevalent diseases providing nutrients and biologically active compounds. In this study, the content of gamma-oryzanol, gamma-aminobutyric acid (GABA), total phenolic compounds (TPC) and antioxidant activity of soaked (for 24 h at 28 degrees C) and GBR (for 48 and 96 hat 28 degrees C and 34 degrees C) were determined and the effect of sun-drying as an economically affordable process was assessed. Germination improved the content of GABA, TPC and antioxidant activity in a time-dependent manner. Sun-drying increased gamma-oryzanol, TPC and antioxidant activity, whereas GABA content fluctuated depending on the previous germination conditions. This study indicates that sun-drying is an effective sustainable process promoting the accumulation of bioactive compounds in GBR. Sun-dried GBR can be consumed as ready-to-eat food after rehydration or included in bakery products to fight non-communicable diseases. (C) 2016 Elsevier Ltd. All rights reserved.
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页码：1 / 9
页数：9
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