Germination of five Indonesian brown rice: evaluation of antioxidant, bioactive compounds, fatty acids and pasting properties

Detalhes bibliográficos
Autor(a) principal: MUNARKO,Hadi
Data de Publicação: 2022
Outros Autores: SITANGGANG,Azis Boing, KUSNANDAR,Feri, BUDIJANTO,Slamet
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=S0101-20612022000100602
Resumo: Abstract Germination can alter the physicochemical, nutritional, and nutraceutical value of brown rice. This study aimed to evaluate some characteristic changes from five 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 and analyzed every 24 h. The results showed that germination increased GABA (γ-aminobutyric acid) content in brown rice. The highest level of GABA, up to 126.55 mg/100 g, obtained in rice var. Inpari 43, after 120 h. Germination also affected the changes in phenolic content, antioxidant capacity, and γ-oryzanol, while fatty acid compositions showed no changes. The pasting properties changed significantly after germination, especially in peak viscosity, final viscosity, breakdown, and setback. In 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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spelling Germination of five Indonesian brown rice: evaluation of antioxidant, bioactive compounds, fatty acids and pasting propertiesantioxidantGABAgerminated brown riceγ-oryzanolphenolic contentpasting profilesAbstract Germination can alter the physicochemical, nutritional, and nutraceutical value of brown rice. This study aimed to evaluate some characteristic changes from five 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 and analyzed every 24 h. The results showed that germination increased GABA (γ-aminobutyric acid) content in brown rice. The highest level of GABA, up to 126.55 mg/100 g, obtained in rice var. Inpari 43, after 120 h. Germination also affected the changes in phenolic content, antioxidant capacity, and γ-oryzanol, while fatty acid compositions showed no changes. The pasting properties changed significantly after germination, especially in peak viscosity, final viscosity, breakdown, and setback. In 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.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=S0101-20612022000100602Food 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.19721info:eu-repo/semantics/openAccessMUNARKO,HadiSITANGGANG,Azis BoingKUSNANDAR,FeriBUDIJANTO,Slameteng2022-02-22T00:00:00Zoai:scielo:S0101-20612022000100602Revistahttp://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 Germination of five Indonesian brown rice: evaluation of antioxidant, bioactive compounds, fatty acids and pasting properties
title Germination of five Indonesian brown rice: evaluation of antioxidant, bioactive compounds, fatty acids and pasting properties
spellingShingle Germination of five Indonesian brown rice: evaluation of antioxidant, bioactive compounds, fatty acids and pasting properties
MUNARKO,Hadi
antioxidant
GABA
germinated brown rice
γ-oryzanol
phenolic content
pasting profiles
title_short Germination of five Indonesian brown rice: evaluation of antioxidant, bioactive compounds, fatty acids and pasting properties
title_full Germination of five Indonesian brown rice: evaluation of antioxidant, bioactive compounds, fatty acids and pasting properties
title_fullStr Germination of five Indonesian brown rice: evaluation of antioxidant, bioactive compounds, fatty acids and pasting properties
title_full_unstemmed Germination of five Indonesian brown rice: evaluation of antioxidant, bioactive compounds, fatty acids and pasting properties
title_sort Germination of five Indonesian brown rice: evaluation of antioxidant, bioactive compounds, fatty acids and pasting properties
author MUNARKO,Hadi
author_facet MUNARKO,Hadi
SITANGGANG,Azis Boing
KUSNANDAR,Feri
BUDIJANTO,Slamet
author_role author
author2 SITANGGANG,Azis Boing
KUSNANDAR,Feri
BUDIJANTO,Slamet
author2_role author
author
author
dc.contributor.author.fl_str_mv MUNARKO,Hadi
SITANGGANG,Azis Boing
KUSNANDAR,Feri
BUDIJANTO,Slamet
dc.subject.por.fl_str_mv antioxidant
GABA
germinated brown rice
γ-oryzanol
phenolic content
pasting profiles
topic antioxidant
GABA
germinated brown rice
γ-oryzanol
phenolic content
pasting profiles
description Abstract Germination can alter the physicochemical, nutritional, and nutraceutical value of brown rice. This study aimed to evaluate some characteristic changes from five 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 and analyzed every 24 h. The results showed that germination increased GABA (γ-aminobutyric acid) content in brown rice. The highest level of GABA, up to 126.55 mg/100 g, obtained in rice var. Inpari 43, after 120 h. Germination also affected the changes in phenolic content, antioxidant capacity, and γ-oryzanol, while fatty acid compositions showed no changes. The pasting properties changed significantly after germination, especially in peak viscosity, final viscosity, breakdown, and setback. In 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.
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=S0101-20612022000100602
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100602
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.19721
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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