Analysis of Chemical Components Involved in Germination Process of Rice Variety Jhapra

Islam, M. A.; Becerra, Joseph

doi:10.3329/jsr.v4i1.7598

Cited by 18 publications

(24 citation statements)

References 23 publications

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“…For the non-germinated samples, 50 g rice grains were washed, dried, ground (200–300 µm), and stored using the same method described above for the germinated grains. Both the germinated and non-germinated rice samples were analyzed for their bioactive compounds γ-oryzanol, GABA, phytic acid, tocols (tocopherols and tocotrienols), and policosanol, based on previously described methods [22,23,24,25,26] and for their proximate compositions using the methods of AOAC [27]. The results are shown in Table 1.…”

Section: Methodsmentioning

confidence: 99%

Germinated Pigmented Rice (Oryza Sativa L. cv. Superhongmi) Improves Glucose and Bone Metabolisms in Ovariectomized Rats

2016

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The effect of germinated Superhongmi, a reddish brown pigmented rice cultivar, on the glucose profile and bone turnover in the postmenopausal-like model of ovariectomized rats was determined. The ovariectomized Sprague-Dawley rats were randomly divided into three dietary groups (n = 10): normal control diet (NC) and normal diet supplemented with non-germinated Superhongmi (SH) or germinated Superhongmi (GSH) rice powder. After eight weeks, the SH and GSH groups showed significantly lower body weight, glucose and insulin concentrations, levels of bone resorption markers and higher glycogen and 17-β-estradiol contents than the NC group. The glucose metabolism improved through modulation of adipokine production and glucose-regulating enzyme activities. The GSH rats exhibited a greater hypoglycemic effect and lower bone resorption than SH rats. These results demonstrate that germinated Superhongmi rice may potentially be useful in the prevention and management of postmenopausal hyperglycemia and bone turnover imbalance.

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Section: Methodsmentioning

confidence: 99%

Germinated Pigmented Rice (Oryza Sativa L. cv. Superhongmi) Improves Glucose and Bone Metabolisms in Ovariectomized Rats

2016

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“…It can be seen that there was a decreasing trend on the hydration properties of the flour (WBC, WHC and SV) as germination time increased, although that decrease was only significant in the case of WBC. During germination, enzyme activities like the α-amylase increases, which led to starch degradation and subsequent increase of small dextrins and fermentable sugar (Islam and Becerra 2012). The starch degradation might induce the release of the water entrapped within the starch granule, and that effect was even more dramatic as the starch hydrolysis proceeds and thus at extended germination, reducing the flour hydration properties.…”

Section: Flour and Flour Gel Hydration Propertiesmentioning

confidence: 99%

Influence of germination time of brown rice in relation to flour and gluten free bread quality

Cornejo

2015

J Food Sci Technol

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The effect of germination time on physicochemical characteristics of brown rice flour and its effect on gluten free bread qualities have been investigated. Germination was carried out at 28°C and 100 % RH for 12, 24 and 48 h; brown rice and soaked brown rice was also analyzed. Significant changes on hydration and pasting properties of brown rice flour were found during germination. The starch degradation by enzyme activity could be evidenced with the decrease in viscosity and water binding capacity (WBC). No significant effect in specific volume, humidity and water activity of the gluten free bread was found as germination time increase, but a significant softness of the crumb was obtained. However, at 48 h of germination, the intense action of α amylase could result in excessive liquefaction and dextrinisation, causing inferior bread quality. Overall, germinated rice flour showed appropriate functionality for being used as raw ingredient in gluten free breadmaking.

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“…Biochemical changes occur during germination of rice which causes softening of the endosperm and an increase in nutrient bioavailability (Islam and Becerra, 2012;Patil and Khan, 2011).…”

Section: Introductionmentioning

confidence: 99%

“…The rice is considered germinated when the primary root is already visible (Moongngarm and Khomphiphatkul, 2011). A number of studies have shown that germinated rice possesses various pharmacological properties, such antidiabetic, antihyperlipidemia, antioxidant, and anticancer (Mohd Esa et al, 2013;Patil and Khan, 2011;Wu et al, 2013b).Biochemical changes occur during germination of rice which causes softening of the endosperm and an increase in nutrient bioavailability (Islam and Becerra, 2012;Patil and Khan, 2011).Pigmented rice varieties are rice grains with colored pericarp and have been shown to have higher amounts of nutrients and greater antioxidant capacity than ordinary non-pigmented rice (Laokdiluk et al, 2011;Kang et al, 2013). A study conducted by Nam et al (2005) revealed that extracts from pigmented rice brans have anticancer and antimutagenic properties.…”

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confidence: 99%

Effect of Germination on the Antioxidant Capacity of Pigmented Rice (<i>Oryza sativa</i> L. cv. Superjami and Superhongmi)

Chung

Kang

2016

FSTR

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The effect of germination on the antioxidant capacity of pigmented and non-pigmented rice was investigated.The blackish purple Superjami, reddish-brown Superhongmi, and ordinary non-pigmented brown rice were germinated for 72 h. The germinated rice grains were extracted with 80% methanol and their antioxidant activities and compounds were analyzed. Germination substantially increased the free radical scavenging activity, reducing power, ferrous chelating ability, and superoxide dismutase activity in all the rice samples. The anthocyanin, tannin, phenolic, phytic acid, tocopherol, and tocotrienol contents were markedly higher in germinated rice compared to those of the non-germinated ones. The pigmented varieties exhibited greater antioxidant capacity and higher amounts of antioxidant compounds than the non-pigmented brown rice in both germinated and non-germinated forms. Superjami showed higher antioxidant activities and anthocyanin, phenolic, tocopherol, and tocotrienol contents than Superhongmi. These findings illustrate that germination could increase the antioxidant compounds and enhance the antioxidant capacity of pigmented rice which may be useful as functional foods.Keywords: pigmented rice, germination, antioxidant activity, antioxidant compounds IntroductionGermination has been shown to improve the nutritional value and increase the amount of bioactive compounds in various cereal grains including rice, oat, wheat, and barley (Hubner and Arendt, 2013). It has also been reported that germination could improve the texture and eating quality of brown rice (Wu et al., 2013b). This process involves soaking of the grains in water for a few days to induce slight germination. The rice is considered germinated when the primary root is already visible (Moongngarm and Khomphiphatkul, 2011). A number of studies have shown that germinated rice possesses various pharmacological properties, such antidiabetic, antihyperlipidemia, antioxidant, and anticancer (Mohd Esa et al., 2013;Patil and Khan, 2011;Wu et al., 2013b).Biochemical changes occur during germination of rice which causes softening of the endosperm and an increase in nutrient bioavailability (Islam and Becerra, 2012;Patil and Khan, 2011).Pigmented rice varieties are rice grains with colored pericarp and have been shown to have higher amounts of nutrients and greater antioxidant capacity than ordinary non-pigmented rice (Laokdiluk et al., 2011;Kang et al., 2013). A study conducted by Nam et al. (2005) revealed that extracts from pigmented rice brans have anticancer and antimutagenic properties. Moreover, consumption of pigmented rice has been associated with reduced risk of developing hyperlipidemia and cardiovascular disease (Ling et al., 2001). Due to the high antioxidant potential and functional properties of pigmented rice, new lines of this variety with enhanced biofunctional properties are continuously being developed and produced. In Korea, new pigmented rice varieties, Superjami and Superhongmi, have been recently developed through conventional breedin...

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Analysis of Chemical Components Involved in Germination Process of Rice Variety Jhapra

Cited by 18 publications

References 23 publications

Germinated Pigmented Rice (Oryza Sativa L. cv. Superhongmi) Improves Glucose and Bone Metabolisms in Ovariectomized Rats

Germinated Pigmented Rice (Oryza Sativa L. cv. Superhongmi) Improves Glucose and Bone Metabolisms in Ovariectomized Rats

Influence of germination time of brown rice in relation to flour and gluten free bread quality

Effect of Germination on the Antioxidant Capacity of Pigmented Rice (<i>Oryza sativa</i> L. cv. Superjami and Superhongmi)

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