Increased total polyphenol content, antioxidant capacity and γ-aminobutyric acid content of roasted germinated native Thai black rice and its microstructure

Detalhes bibliográficos
Autor(a) principal: MONGKONTANAWAT,Naruemon
Data de Publicação: 2022
Outros Autores: UEDA,Yuto, YASUDA,Shin
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100624
Resumo: Abstract The effects of roasting on the colour parameters, anthocyanin content, total polyphenol content, antioxidant activity, γ-aminobutyric acid (GABA) content, and the microstructure of germinated Thai black rice (GTBR: non-waxy) and germinated Thai black sticky rice (GTBSR: waxy) were appraised. The results revealed that both types of roasted germinated Thai black rice showed an increase in all lightness (L*), redness(a*) and yellowness (b*). For the chemical properties, only the concentration of anthocyanin slightly decreased, whereas the total polyphenol content, ABTS+ radical scavenging activity, and GABA content markedly increased after roasting. Moreover, images of a scanning electron microscope (SEM) displayed that both germinated black rice grains became more compact and had a tight shape in the surface structure. Additionally, small pores were found in the GTBR and large pores were present in the GTBSR rice kernel when compared with the unroasted black rice in the internal structure. Together,the roasting process was capable of enhancing the GABA and phenolic contents, and antioxidative capacity in both the GTBR and GTBSR.
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spelling Increased total polyphenol content, antioxidant capacity and γ-aminobutyric acid content of roasted germinated native Thai black rice and its microstructureroastingγ-aminobutyric acid (GABA)microstructureblack riceAbstract The effects of roasting on the colour parameters, anthocyanin content, total polyphenol content, antioxidant activity, γ-aminobutyric acid (GABA) content, and the microstructure of germinated Thai black rice (GTBR: non-waxy) and germinated Thai black sticky rice (GTBSR: waxy) were appraised. The results revealed that both types of roasted germinated Thai black rice showed an increase in all lightness (L*), redness(a*) and yellowness (b*). For the chemical properties, only the concentration of anthocyanin slightly decreased, whereas the total polyphenol content, ABTS+ radical scavenging activity, and GABA content markedly increased after roasting. Moreover, images of a scanning electron microscope (SEM) displayed that both germinated black rice grains became more compact and had a tight shape in the surface structure. Additionally, small pores were found in the GTBR and large pores were present in the GTBSR rice kernel when compared with the unroasted black rice in the internal structure. Together,the roasting process was capable of enhancing the GABA and phenolic contents, and antioxidative capacity in both the GTBR and GTBSR.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100624Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.34521info:eu-repo/semantics/openAccessMONGKONTANAWAT,NaruemonUEDA,YutoYASUDA,Shineng2022-02-22T00:00:00Zoai:scielo:S0101-20612022000100624Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-02-22T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Increased total polyphenol content, antioxidant capacity and γ-aminobutyric acid content of roasted germinated native Thai black rice and its microstructure
title Increased total polyphenol content, antioxidant capacity and γ-aminobutyric acid content of roasted germinated native Thai black rice and its microstructure
spellingShingle Increased total polyphenol content, antioxidant capacity and γ-aminobutyric acid content of roasted germinated native Thai black rice and its microstructure
MONGKONTANAWAT,Naruemon
roasting
γ-aminobutyric acid (GABA)
microstructure
black rice
title_short Increased total polyphenol content, antioxidant capacity and γ-aminobutyric acid content of roasted germinated native Thai black rice and its microstructure
title_full Increased total polyphenol content, antioxidant capacity and γ-aminobutyric acid content of roasted germinated native Thai black rice and its microstructure
title_fullStr Increased total polyphenol content, antioxidant capacity and γ-aminobutyric acid content of roasted germinated native Thai black rice and its microstructure
title_full_unstemmed Increased total polyphenol content, antioxidant capacity and γ-aminobutyric acid content of roasted germinated native Thai black rice and its microstructure
title_sort Increased total polyphenol content, antioxidant capacity and γ-aminobutyric acid content of roasted germinated native Thai black rice and its microstructure
author MONGKONTANAWAT,Naruemon
author_facet MONGKONTANAWAT,Naruemon
UEDA,Yuto
YASUDA,Shin
author_role author
author2 UEDA,Yuto
YASUDA,Shin
author2_role author
author
dc.contributor.author.fl_str_mv MONGKONTANAWAT,Naruemon
UEDA,Yuto
YASUDA,Shin
dc.subject.por.fl_str_mv roasting
γ-aminobutyric acid (GABA)
microstructure
black rice
topic roasting
γ-aminobutyric acid (GABA)
microstructure
black rice
description Abstract The effects of roasting on the colour parameters, anthocyanin content, total polyphenol content, antioxidant activity, γ-aminobutyric acid (GABA) content, and the microstructure of germinated Thai black rice (GTBR: non-waxy) and germinated Thai black sticky rice (GTBSR: waxy) were appraised. The results revealed that both types of roasted germinated Thai black rice showed an increase in all lightness (L*), redness(a*) and yellowness (b*). For the chemical properties, only the concentration of anthocyanin slightly decreased, whereas the total polyphenol content, ABTS+ radical scavenging activity, and GABA content markedly increased after roasting. Moreover, images of a scanning electron microscope (SEM) displayed that both germinated black rice grains became more compact and had a tight shape in the surface structure. Additionally, small pores were found in the GTBR and large pores were present in the GTBSR rice kernel when compared with the unroasted black rice in the internal structure. Together,the roasting process was capable of enhancing the GABA and phenolic contents, and antioxidative capacity in both the GTBR and GTBSR.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100624
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100624
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.34521
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.42 2022
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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