Effect of different soaking and germination methods on bioactive compounds of germinated brown rice

Munarko, Hadi; Sitanggang, Azis Boing; Kusnandar, Feri; Budijanto, Slamet

doi:10.1111/ijfs.15194

Cited by 26 publications

(20 citation statements)

References 36 publications

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“…The design of the developed membrane reactor is shown in Fig. 1 ( 14 ). The system consisted of three containers made of poly(methyl methacrylate): container 1 for clean water reservoir, d =0.24 m, h =0.60 m (no.…”

Section: Methodsmentioning

confidence: 99%

“…Mass concentrations of γ-oryzanol extracted with V (2-propanol)=4 ( γ 1 ) and 8 mL ( γ 2 ) were determined using a linear regression (R 2 =0.999) constructed from standard γ-oryzanol solutions ( γ =25-125 mg/L) and their corresponding absorbance values. Finally, γ-oryzanol mass fraction in mg per gram sample was calculated according to the following equation ( 1 , 14 ):…”

Section: Methodsmentioning

confidence: 99%

“…25-125 ppm) and their corresponding absorbance values. Finally, γ -oryzanol content per gram sample (y) was calculated based on the following equation (1,14):…”

Section: Measurement Of γ-Oryzanol Concentrationmentioning

confidence: 99%

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Increased γ-Aminobutyric Acid Content of Germinated Brown Rice Produced in Membrane Reactor

Sitanggang

Joshua

Munarko

et al. 2021

Food Technol. Biotechnol. (Online)

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Research background. Rice germination is a natural approach to enhance the physical and functional properties of brown rice. Thus, the aim of this study was to investigate the influence of germination methods on functional properties of GBR and evaluate the process feasibility. Experimental approach. Brown rice of IPB 3S was germinated in three (3) different methods, such as (i) complete soaking without water replacement, (ii) complete soaking with water replacement every six hours, and (iii) complete soaking with continuous washing in the developed membrane-facilitated soaking reactor. Results and conclusions. The application of the membrane reactor for producing germinated brown rice could maintain the pH of the soaking solution relatively constant (i.e. 6.8-7.0). This indicated the circumvention of natural fermentation during brown rice germination. Moreover, the concentration of γ-aminobutyric acid in germinated brown rice produced in the membrane reactor was about 4.5-fold higher (169.2 mg/100 mg sample) than brown rice (36.82 mg/100 mg sample), and also higher than that of the other two soaking methods. The γ-oryzanol concentrations and the antioxidant capacities of GBR resulted from the three soaking methods were fluctuated, ranging from 32 to 38 mg/100 mg sample and 18 to 28 mg AEAC/100 g sample, respectively. Within this study, germination could also slightly reduce the transition temperatures of GBR starch gelatinization (to = 73-74 °C, tp = 76-77 °C, and tc = ~ 80 °C). In conclusion, the production of germinated brown rice in the membrane reactor could enhance the γ-aminobutyric acid content of germinated brown rice and reduce wastewater production. Therefore, the production of germinated brown rice in the membrane reactor is considered more feasible. Novelty and scientific contribution. This study demonstrates the feasibility of germinated brown rice production using a membrane-facilitated soaking reactor with better enhancement in bioactive compounds, especially γ-aminobutyric acid, and minimizing wastewater production.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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Increased γ-Aminobutyric Acid Content of Germinated Brown Rice Produced in Membrane Reactor

Sitanggang

Joshua

Munarko

et al. 2021

Food Technol. Biotechnol. (Online)

Self Cite

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“…Excessive soaking time leads to microbial enrichment and fermentation. Whereas insufficient soaking time does not increase the content of bioactive compounds of seeds 15,16 …”

Section: Nutraceutical Enhancement Techniquesmentioning

confidence: 99%

“…Whereas insufficient soaking time does not increase the content of bioactive compounds of seeds. 15,16 Nakamura et al 17 increased the bio-functionalities of premium rice (Koshihikari), black rice (Okunomurasaki) and giant embryo rice (Koiazusa) soaked in red onion solution. These rice samples (2.5 g) were soaked in a 10 mL 2% red onion solution at 35 C for 16 h.…”

Section: Germination and Soakingmentioning

confidence: 99%

Strategies for crop nutraceutical content enhancement, a review

2022

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The increase in cardiovascular and degenerative diseases around the world, in addition to other metabolic alterations derived from an inadequate diet, have highlighted the need to consume more nutritious and healthy foods, that can also provide added value in the prevention of diseases. In this sense, nutraceutical-rich functional foods have become a sustained growing market derived from consumer demands. Different strategies have been developed to enhance the content of nutraceuticals compounds in crops and end products, as well as to increase the bioavailability of them. These strategies have been grouped in biofortification techniques (e.g., foliar, and soil application of nutrients, germination, and soaking of seeds, genetic modification of plants and crops) and techniques for nutraceutical enrichment (e.g., fermentation of food byproducts, nanoparticles, and induced post-harvest stress). The utilization of these techniques thrives a new approach for novel biofortified, and nutraceutical enriched foods that meet the needs of the most demanding and health-conscious consumers.

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Comparative study of brown rice and germinated brown rice for nutritional composition, in vitro starch digestibility, bioactive compounds, antioxidant activity and microstructural properties

et al. 2022

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Background and Objectives Brown rice is rarely consumed as a staple food due to its dark appearance and hard texture. However, germination can improve the taste, nutritional composition, and phenolic content, of brown rice. Therefore, the aim of this study was to compare the pasting properties, thermal properties, nutritional profile, in vitro starch digestibility, bioactive compounds {particularly γ –aminobutyric acid (GABA), and γ‐oryzanol}, morphological and antioxidant characteristics of ungerminated brown rice (UGBR) and germinated brown rice (GBR) of one of the most commonly consumed rice varieties (Jhelum) of Northern Highland Himalayan regions. Findings When compared with UGBR, GBR exhibited lower pasting viscosities but gelatinization temperatures were observed to be higher. Germination increased the total free amino acids, protein, total and reducing sugars, while resistant starch, apparent amylose content, and slowly digestible starch decreased. L* value minimized while a* and b* maximized upon germination. Scanning electron micrographs revealed that the continuous matrix structure of starch granules was severely damaged after germination. Total phenolic contents, GABA, γ‐oryzanol, and antioxidant properties (1,1‐diphenyl‐2‐picrylhydrazyl and ferric reducing antioxidant power) were improved while phytic acid, pyridoxine, niacin, and thiamine contents were reduced in brown rice after germination. Conclusion Germination caused significant changes in the nutritional profile of brown rice. Specifically, it improved GABA and γ‐oryzanol levels and lowered the phytic acid contents of brown rice. Novelty Jhelum is one of the most commonly consumed rice varieties in Northern Highland Himalayan regions. In the present study, germination significantly improved the biologically active compounds in Jhelum. Therefore, regular consumption of GBR of the said variety may help in preventing the various chronic disorders in Northern Himalayan regions where rice is a staple food.

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Effect of different soaking and germination methods on bioactive compounds of germinated brown rice

Cited by 26 publications

References 36 publications

Increased γ-Aminobutyric Acid Content of Germinated Brown Rice Produced in Membrane Reactor

Increased γ-Aminobutyric Acid Content of Germinated Brown Rice Produced in Membrane Reactor

Strategies for crop nutraceutical content enhancement, a review

Comparative study of brown rice and germinated brown rice for nutritional composition, in vitro starch digestibility, bioactive compounds, antioxidant activity and microstructural properties

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