Enhancement of biologically active compounds in germinated brown rice and the effect of sun-drying

Cáceres, Patricio J.; Peñas, Elena; Martínez‐Villaluenga, Cristina; Amigo, Lourdes; Frı́as, Juana

doi:10.1016/j.jcs.2016.11.001

Cited by 74 publications

(58 citation statements)

References 53 publications

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“…GABA can also be synthesized from polyamines by diamine oxidase (DAO), whose activity has been reported to increase during grain germination [33]. The enhancement of GABA content during cereal germination has been also observed by other authors in rice, barley and wheat [9,10,34].…”

Section: Effect Of Germination On Gaba Content Of Sprouted Barley Floursmentioning

confidence: 78%

“…in sprouted barley, depending on germination conditions. The increase of GABA content in barley sprouts can be attributed to the partial hydrolysis of storage proteins to oligopeptides and free amino acids that are used for seedlings growth during germination, followed by the activation of glutamate decarboxylase enzyme that converts glutamic acid to GABA [10,32]. GABA can also be synthesized from polyamines by diamine oxidase (DAO), whose activity has been reported to increase during grain germination [33].…”

Section: Effect Of Germination On Gaba Content Of Sprouted Barley Floursmentioning

confidence: 99%

“…Germination can be explored as a low-cost process to enhance the levels of functional compounds with healthy attributes in barley. Germination has been demonstrated to be an inexpensive and sustainable process that improves the nutritive quality and the content of functional compounds of grains, but also their palatability, digestibility and bioavailability [9,10]. However, the magnitude of changes caused by germination depends on the grain variety and germination conditions.…”

Section: Introductionmentioning

confidence: 99%

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Sprouted Barley Flour as a Nutritious and Functional Ingredient

Rico

Peñas

García

et al. 2020

Foods

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The increasing demand for healthy food products has promoted the use of germinated seeds to produce functional flours. In this study, germination conditions were optimized in barley grains with the aim to produce flours with high nutritional and biofunctional potential using response surface methodology (RSM). The impact of germination time (0.8-6 days) and temperature (12-20 • C) on barley quality was studied. Non-germinated barley was used as the control. The content of vitamins B 1 , B 2 and C, and proteins increased notably after germination, especially at longer times, while levels of fat, carbohydrates, fibre, and β-glucan were reduced. Total phenolic compounds, γ-aminobutyric acid and antioxidant activity determined by Oxygen Radical Absorbance Capacity increased between 2-fold and 4-fold during sprouting, depending on germination conditions and this increase was more pronounced at higher temperatures (16-20 • C) and longer times (5-6 days). Procyanidin B and ferulic acid were the main phenolics in the soluble and insoluble fraction, respectively. Procyanidin B levels decreased while bound ferulic acid content increased during germination. Germinated barley flours exhibited lower brightness and a higher glycemic index than the control ones. This study shows that germination at 16 • C for 3.5 days was the optimum process to obtain nutritious and functional barley flours. Under these conditions, sprouts retained 87% of the initial β-glucan content, and exhibited levels of ascorbic acid, riboflavin, phenolic compounds and GABA between 1.4-fold and 2.5-fold higher than the non-sprouted grain.

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Section: Effect Of Germination On Gaba Content Of Sprouted Barley Floursmentioning

confidence: 78%

Section: Effect Of Germination On Gaba Content Of Sprouted Barley Floursmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Sprouted Barley Flour as a Nutritious and Functional Ingredient

Rico

Peñas

García

et al. 2020

Foods

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“…Sun-drying increases γ-oryzanol, total phenolic compounds, and antioxidant activity in GBR (Cáceres et al, 2017). Hot-air drying affects the nutritional content, enzymatic hydrolysis, and hardness of GBR (Xu et al, 2016).…”

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confidence: 99%

Improvement of germinated brown rice quality with autoclaving treatment

Ren¹,

HONG²,

Zheng

et al. 2020

Food Science & Nutrition

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Germinated brown rice (GBR) is a popular functional food containing considerable amounts of beneficial nutrients and bioactive compounds. Here, autoclaving at 115°C for 20 min was employed to process GBR (AGBR) to evaluate the effect of autoclaving on the nutritional and health function of GBR in microstructure, taste value, aroma, as well as the physiological ingredients. The results showed that autoclaving treatment influenced the starch gelatinization and aroma to improve the taste of cooked AGBR. Autoclaving treatment significantly increased the gamma‐aminobutyric acid (GABA) and ferulic acid levels of AGBR (p < .05). In addition, consuming AGBR for 1 month significantly decreased the fasting plasma glucose (FPG), 0.5, 1, and 2 hr postprandial plasma glucose (PPG), triglyceride (TG), total cholesterol (TC), high‐density lipoprotein cholesterol (HDL‐c), and low‐density lipoprotein cholesterol (LDL‐c) in metabolic syndrome (MS) patients (p < .05). Therefore, autoclaving treatment, as a promising processing strategy, may both improve the sensory attributes and the nutrition of GBR.

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“…According to the drying characteristics and related literature of GBR, the initial moisture content of GBR is relatively high (Cáceres et al 2017). Therefore, conventional constant temperature drying methods should be used.…”

Section: Introductionmentioning

confidence: 99%

Experimental Study of Drying Characteristics and Mathematical Modeling for Air Drying of Germinated Brown Rice

Yousaf¹,

Wang²,

Chen³

2019

JSM

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In view of existing problems in the drying process of germinated brown rice (GBR), the self-made hot air drying test system was utilized. The drying medium temperature and wind speed were selected as the drying parameters, and different constraints were set for the test. The effects of the drying medium temperature and wind speed on the drying rate and unit energy consumption were examined, and the drying mathematical models of GBR were established. The results perceived that as the temperature rose, and the wind speed increased, the drying rate increased accordingly. When the temperature was above 95°C, wind speed exceeded 3.6 m/s; the drying rate would not change deliberately. When the temperature of the drying medium rose, the change rate during the drying preheating stage and the deceleration stage increased sharply, whereas the drying rate in the constant-speed drying stage increased, and the drying time was greatly shortened. Unit energy consumption decreased with the increase of temperature and increased with increasing wind speed. Furthermore, when the drying temperature was ranged between 50°C and 80°C, the unit energy consumption changed meaningfully; when the medium temperature was between 80°C and 110°C, the unit heat consumption turned slowly. Wang and Singh's model could best simulate the drying process of GBR within the experimental settings. And then comparing the RMSE and under the various dry conditions, the data of Wang and Singh model were between 1.6% -2.8% and 2.5×10-4 -5×10-4. The R 2 values of the model were higher than 0.98. ABSTRAKDisebabkan masalah sedia ada dalam proses pengeringan percambahan beras perang (GBR), sistem ujian pengeringan udara panas buatan sendiri telah digunakan. Pengeringan suhu sederhana dan kelajuan angin dipilih sebagai parameter pengeringan dan kekangan berbeza ditetapkan untuk ujian. Kesan daripada pengeringan suhu sederhana dan kelajuan angin pada kadar pengeringan dan penggunaan tenaga unit disemak dan pengeringan model matematik GBR telah ditubuhkan. Keputusan menunjukkan apabila suhu meningkat dan kelajuan angin bertambah, kadar pengeringan meningkat dengan sewajarnya. Apabila suhu melebihi 95°C, kelajuan angin melebihi 3.6 m/s; kadar pengeringan tidak akan berubah secara terancang. Apabila suhu pengeringan itu meningkat, kadar perubahan pada peringkat pra-pemanasan pengeringan dan peringkat nyahpecutan meningkat secara mendadak, sedangkan kadar pengeringan pada peringkat pengeringan laju meningkat dan masa pengeringan telah banyak dipendekkan. Penggunaan tenaga unit menurun dengan peningkatan suhu dan meningkat dengan kelajuan angin. Tambahan pula, apabila suhu pengeringan berada dalam lingkungan 50°C hingga 80°C, penggunaan tenaga unit juga turut berubah; apabila suhu sederhana adalah antara 80°C dan 110°C, penggunaan haba unit bertukar menjadi perlahan. Model Wang dan Singh adalah stimulasi terbaik bagi proses pengeringan GBR dalam tetapan uji kaji. Apabila perbandingan RMSE dijalankan pada pelbagai keadaan pengeringan, data bagi model Wang dan Singh adal...

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Enhancement of biologically active compounds in germinated brown rice and the effect of sun-drying

Cited by 74 publications

References 53 publications

Sprouted Barley Flour as a Nutritious and Functional Ingredient

Sprouted Barley Flour as a Nutritious and Functional Ingredient

Improvement of germinated brown rice quality with autoclaving treatment

Experimental Study of Drying Characteristics and Mathematical Modeling for Air Drying of Germinated Brown Rice

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