Comparison of chemical and functional components of different indica brown and germinated rice

Detalhes bibliográficos
Autor(a) principal: LIU,Jiao
Data de Publicação: 2022
Outros Autores: LI,Yanyi, WANG,Jing, DING,Hua, YANG,Jie, ZHOU,Youxiang
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=S0101-20612022000101144
Resumo: Abstract Nowadays brown rice (BR) and germinated brown rice (GBR) have aroused great interest of consumers, due to the higher nutrition compared with polished rice. In this study, the nutritional and bioactive compositions of BR and GBR samples prepared by 6 early indica rice cultivars and 12 middle indica rice cultivars from three producing areas were investigated. The free amino acid (215.75 mg/100 g), γ-aminobutyric acid (18.04 mg/100 g) and ferulic acid (195.9 μg/ g) content in early indica rice cultivars after germinated were significantly higher (P < 0.05) than those of other cultivars. In addition, principal component analysis and orthogonal partial least squares discriminant analysis models were able to identify BR and GBR, quercetin and p-coumaric acid were the most differential metabolites of all tested rice samples after germinated. The results provided the potential of early indica rice on functional food processing.
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spelling Comparison of chemical and functional components of different indica brown and germinated riceindica brown ricegerminated brown ricephenolicsmultivariate statistics analysisAbstract Nowadays brown rice (BR) and germinated brown rice (GBR) have aroused great interest of consumers, due to the higher nutrition compared with polished rice. In this study, the nutritional and bioactive compositions of BR and GBR samples prepared by 6 early indica rice cultivars and 12 middle indica rice cultivars from three producing areas were investigated. The free amino acid (215.75 mg/100 g), γ-aminobutyric acid (18.04 mg/100 g) and ferulic acid (195.9 μg/ g) content in early indica rice cultivars after germinated were significantly higher (P < 0.05) than those of other cultivars. In addition, principal component analysis and orthogonal partial least squares discriminant analysis models were able to identify BR and GBR, quercetin and p-coumaric acid were the most differential metabolites of all tested rice samples after germinated. The results provided the potential of early indica rice on functional food processing.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=S0101-20612022000101144Food 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.19122info:eu-repo/semantics/openAccessLIU,JiaoLI,YanyiWANG,JingDING,HuaYANG,JieZHOU,Youxiangeng2022-05-12T00:00:00Zoai:scielo:S0101-20612022000101144Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-05-12T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Comparison of chemical and functional components of different indica brown and germinated rice
title Comparison of chemical and functional components of different indica brown and germinated rice
spellingShingle Comparison of chemical and functional components of different indica brown and germinated rice
LIU,Jiao
indica brown rice
germinated brown rice
phenolics
multivariate statistics analysis
title_short Comparison of chemical and functional components of different indica brown and germinated rice
title_full Comparison of chemical and functional components of different indica brown and germinated rice
title_fullStr Comparison of chemical and functional components of different indica brown and germinated rice
title_full_unstemmed Comparison of chemical and functional components of different indica brown and germinated rice
title_sort Comparison of chemical and functional components of different indica brown and germinated rice
author LIU,Jiao
author_facet LIU,Jiao
LI,Yanyi
WANG,Jing
DING,Hua
YANG,Jie
ZHOU,Youxiang
author_role author
author2 LI,Yanyi
WANG,Jing
DING,Hua
YANG,Jie
ZHOU,Youxiang
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv LIU,Jiao
LI,Yanyi
WANG,Jing
DING,Hua
YANG,Jie
ZHOU,Youxiang
dc.subject.por.fl_str_mv indica brown rice
germinated brown rice
phenolics
multivariate statistics analysis
topic indica brown rice
germinated brown rice
phenolics
multivariate statistics analysis
description Abstract Nowadays brown rice (BR) and germinated brown rice (GBR) have aroused great interest of consumers, due to the higher nutrition compared with polished rice. In this study, the nutritional and bioactive compositions of BR and GBR samples prepared by 6 early indica rice cultivars and 12 middle indica rice cultivars from three producing areas were investigated. The free amino acid (215.75 mg/100 g), γ-aminobutyric acid (18.04 mg/100 g) and ferulic acid (195.9 μg/ g) content in early indica rice cultivars after germinated were significantly higher (P < 0.05) than those of other cultivars. In addition, principal component analysis and orthogonal partial least squares discriminant analysis models were able to identify BR and GBR, quercetin and p-coumaric acid were the most differential metabolites of all tested rice samples after germinated. The results provided the potential of early indica rice on functional food processing.
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=S0101-20612022000101144
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101144
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.19122
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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