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Effect of Different Germination Conditions on Antioxidative Properties and Bioactive Compounds of Germinated Brown Rice
This study investigates antioxidative activity and bioactive compounds of ungerminated brown rice (UBR) and germinated brown rice (GBR). We used two rice cultivars (Oryza sativa L.), Taiwan Japonica 9 (TJ-9) and Taichung Indica 10 (TCI-10), as the materials in our experiments. The conditions for ind...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Hindawi Publishing Corporation
2015
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4377434/ https://www.ncbi.nlm.nih.gov/pubmed/25861637 http://dx.doi.org/10.1155/2015/608761 |
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author | Lin, You-Tung Pao, Cheng-Cheng Wu, Shwu-Tzy Chang, Chi-Yue |
author_facet | Lin, You-Tung Pao, Cheng-Cheng Wu, Shwu-Tzy Chang, Chi-Yue |
author_sort | Lin, You-Tung |
collection | PubMed |
description | This study investigates antioxidative activity and bioactive compounds of ungerminated brown rice (UBR) and germinated brown rice (GBR). We used two rice cultivars (Oryza sativa L.), Taiwan Japonica 9 (TJ-9) and Taichung Indica 10 (TCI-10), as the materials in our experiments. The conditions for inducing germination are soaking time in water 24, 48, or 72 h; temperature 26 or 36°C; incubation in light or darkness; and open or closed vessels, in which the antioxidative activities and bioactive compounds of GBR were determined. We found that, in order to maximize antioxidative activity and bioactive compounds, germination should be under higher temperature (36°C), long soaking time (72 h), darkness, and closed vessel. GBR contains much higher levels of antioxidative activity and bioactive compounds than ungerminated brown rice (UBR). We found a strong correlation between antioxidative activities (DPPH radical scavenging ability, reducing power, and Trolox equivalent antioxidant capacity) and bioactive compounds (γ-oryzanols, tocopherol, and tocotrienol). Higher temperature (36°C) is also conducive to the production of GABA in GBR. These results are considered very useful research references for the development of future functional foods and additives. |
format | Online Article Text |
id | pubmed-4377434 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2015 |
publisher | Hindawi Publishing Corporation |
record_format | MEDLINE/PubMed |
spelling | pubmed-43774342015-04-08 Effect of Different Germination Conditions on Antioxidative Properties and Bioactive Compounds of Germinated Brown Rice Lin, You-Tung Pao, Cheng-Cheng Wu, Shwu-Tzy Chang, Chi-Yue Biomed Res Int Research Article This study investigates antioxidative activity and bioactive compounds of ungerminated brown rice (UBR) and germinated brown rice (GBR). We used two rice cultivars (Oryza sativa L.), Taiwan Japonica 9 (TJ-9) and Taichung Indica 10 (TCI-10), as the materials in our experiments. The conditions for inducing germination are soaking time in water 24, 48, or 72 h; temperature 26 or 36°C; incubation in light or darkness; and open or closed vessels, in which the antioxidative activities and bioactive compounds of GBR were determined. We found that, in order to maximize antioxidative activity and bioactive compounds, germination should be under higher temperature (36°C), long soaking time (72 h), darkness, and closed vessel. GBR contains much higher levels of antioxidative activity and bioactive compounds than ungerminated brown rice (UBR). We found a strong correlation between antioxidative activities (DPPH radical scavenging ability, reducing power, and Trolox equivalent antioxidant capacity) and bioactive compounds (γ-oryzanols, tocopherol, and tocotrienol). Higher temperature (36°C) is also conducive to the production of GABA in GBR. These results are considered very useful research references for the development of future functional foods and additives. Hindawi Publishing Corporation 2015 2015-03-12 /pmc/articles/PMC4377434/ /pubmed/25861637 http://dx.doi.org/10.1155/2015/608761 Text en Copyright © 2015 You-Tung Lin et al. https://creativecommons.org/licenses/by/3.0/ This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Research Article Lin, You-Tung Pao, Cheng-Cheng Wu, Shwu-Tzy Chang, Chi-Yue Effect of Different Germination Conditions on Antioxidative Properties and Bioactive Compounds of Germinated Brown Rice |
title | Effect of Different Germination Conditions on Antioxidative Properties and Bioactive Compounds of Germinated Brown Rice |
title_full | Effect of Different Germination Conditions on Antioxidative Properties and Bioactive Compounds of Germinated Brown Rice |
title_fullStr | Effect of Different Germination Conditions on Antioxidative Properties and Bioactive Compounds of Germinated Brown Rice |
title_full_unstemmed | Effect of Different Germination Conditions on Antioxidative Properties and Bioactive Compounds of Germinated Brown Rice |
title_short | Effect of Different Germination Conditions on Antioxidative Properties and Bioactive Compounds of Germinated Brown Rice |
title_sort | effect of different germination conditions on antioxidative properties and bioactive compounds of germinated brown rice |
topic | Research Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4377434/ https://www.ncbi.nlm.nih.gov/pubmed/25861637 http://dx.doi.org/10.1155/2015/608761 |
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