Maximising the phytochemical content and antioxidant activity of Ecuadorian brown rice sprouts through optimal germination conditions

Abstract

Germinated brown rice (GBR) is considered a healthy alternative to white rice in the fight against chronic diseases. As the functional quality of GBR depends on genotype and germination conditions, the objectives were to identify suitable Ecuadorian brown rice cultivars and optimal germination time and temperature to maximise γ-aminobutyric acid (GABA), total phenolics compounds (TPC) and antioxidant activity of GBR. Regression models for the prediction of phytochemical composition and antioxidant activity in GBR were also obtained. Germination improved GABA, TPC and antioxidant activity in all cultivars. Maximum GABA and antioxidant activity were attained at 34 °C for 96 h, while the highest TPC was found at 28 °C for 96 h in all cultivars. GBR cv. GO displayed the highest antioxidant activity and cv. 15 was the most effective at accumulating GABA and TPC in the optimal germination conditions. Therefore, Ecuadorian GBR could be used for the preparation of functional foods serving as preventative strategies in combating chronic diseases.

A Multistrategic Approach in the Development of Sourdough Bread Targeted Towards Blood Pressure Reduction

“…Biological Activity Testing Antioxidant activity was analyzed by the oxygen radical absorbance capacity (ORAC-FL) method [19] in methanolic extracts and the water soluble 3 kDa peptide fraction of breads prepared according to Caceres et al [20] and Garcia-Mora et al [19], respectively. ACE-inhibitory activity of the 3 kDa peptide fraction of water-soluble extracts of samples was measured following the fluorescence-based protocol of Sentandreu and Toldrá [21].…”

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

“…Germinated brown rice flour (GBRF) and germinated glutinous brown rice flour have been used as functional food ingredients in breadmaking (Charoenthaikij et al 2010a(Charoenthaikij et al , b, 2012Watanabe et al 2004), due to its high content in bioactive compounds such as γ-aminobutiric acid and antioxidants such as phenolic compounds, γ-oryzanol and vitamin E (Cáceres et al 2014). The benefits of these bioactive compounds include regulation of blood pressure and heart rate, alleviation of pain and anxiety, inhibition of cancer cell proliferation, and protection for oxidative stress (Oh and Oh 2004).…”

Impact of Elicitation on Antioxidant and Potential Antihypertensive Properties of Lentil Sprouts

“…Briefly, 2 g of sprout flour were suspended in 10 mL of a solution containing HCl-methanol (1 %)/water (80:20,v/v) and the suspensions were kept for 16 h at room temperature with continuous stirring. TPC extraction and quantification was performed as described by Caceres et al [24]. Results are expressed as mg of gallic acid equivalents (GAE)/g d.w.…”