Symbiotic and adverse interplay of hypogeal germination periods on brown rice (Oryza sativa): nutrient and non-nutrient characteristics

Chima, Judith Uchenna; Fasuan, Temitope Omolayo

doi:10.1186/s43014-021-00078-6

Cited by 3 publications

(4 citation statements)

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“…The significant increase (p < .01) in the mineral content of the GBR could be ascribed to that the germination process lowered phytic acid content which liberates bound minerals (Caceres et al, 2014a) and results in a higher mineral bioaccessibility. Chima and Fasuan (2021) noticed similar observations for GBR.…”

Section: Mineral Analysissupporting

confidence: 77%

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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Section: Mineral Analysissupporting

confidence: 77%

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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“…The subsequent decades brought many contributions to the current knowledge about phenolic compounds in wheat, rice, and their processing by-products, especially when it comes to unconventional cultivars, such as black, brown, red, and wild rice [ 110 , 111 , 112 ]. The database on flavonoids of rice, including proanthocyanidins, is shown in Table 2 .…”

Section: Phenolics Of Rice Wheat and Their Processing By-productsmentioning

confidence: 99%

“…Likewise, the phenolic profile of ancient and modern durum wheat genotypes was addressed by di Loreto et al [ 136 ]. Other groups have also conducted comparative studies [ 112 , 118 ], and old durum wheat cultivars have been suggested to offer unique phytochemical profiles that could render better health effects than those of modern durum wheat [ 131 ]. However, in terms of TPC, Tunisian durum wheat was ranked differently (modern > landraces > old) by Boukid et al [ 130 ].…”

Section: Phenolics Of Rice Wheat and Their Processing By-productsmentioning

confidence: 99%

Wheat and Rice beyond Phenolic Acids: Genetics, Identification Database, Antioxidant Properties, and Potential Health Effects

Shahidi

Danielski

Rhein

et al. 2022

Plants

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Wheat and rice play a vital role in human nutrition and food security. A better understanding of the potential health benefits associated with consuming these cereals, combined with studies by plant scientists and food chemists to view the entire food value chain from the field, pre and post-harvest processing, and subsequent “fork” consumption, may provide the necessary tools to optimize wheat and rice production towards the goal of better human health improvement and food security, providing tools to better adapt to the challenges associated with climate change. Since the available literature usually focuses on only one food chain segment, this narrative review was designed to address the identities and concentration of phenolics of these cereal crops from a farm-to-fork perspective. Wheat and rice genetics, phenolic databases, antioxidant properties, and potential health effects are summarized. These cereals contain much more than phenolic acids, having significant concentrations of flavonoids (including anthocyanins) and proanthocyanidins in a cultivar-dependent manner. Their potential health benefits in vitro have been extensively studied. According to a number of in vivo studies, consumption of whole wheat, wheat bran, whole rice, and rice bran may be strategies to improve health. Likewise, anthocyanin-rich cultivars have shown to be very promising as functional foods

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“…Rice ( Oryza sativa ) is one of the world's top three food crops and feeds nearly 20% of the global population, playing a critical role in food security (Wu et al, 2023). It is a starchy food, being considered the most important cereal in developing countries (Chima & Fasuan, 2021). According to da Silva et al (2023), the high consumption of this cereal is linked not only to its nutritional value but also due to some particularities of this grain, such as not being an allergenic food and not being toxic for celiacs, making it suitable for the production of products without gluten.…”

Section: Introductionmentioning

confidence: 99%

Processing black rice grains to obtain flour: Influence of pretreatments on mass transfer, in vitro digestibility, and technological properties

et al. 2023

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Background and ObjectivesThe objective of this work was to evaluate the processing of black rice grains to obtain flour and to verify the influence of pretreatments on mass transfer, in vitro digestibility, and technological properties. The grains were submitted to heat moisture treatment (HMT) with a final humidity of 30% at 110°C for 2 h, black rice pretreatment with ethanol (BRE) in the proportion 1:1 (wt/wt) for 5 min/25°C, and high hydrostatic pressure (HHP) under conditions of 200 MPa for 10 min/25°C. Then, the grains were dried at 60°C at an air velocity of 1.5 m/s and ground in an electric multigrain grinder. Was analyzed the mass transfer, in vitro digestion, water, oil, and milk retention capacity, total phenolic compounds (TPC), total anthocyanins (TA), antioxidant activities by (2,2′‐azino‐bis‐(3‐ethylbenzothiazoline‐6‐sulfonic) acid, 2,2‐diphenyl‐1‐picrylhydrazyl, ferric‐reducing antioxidant power, and oxygen radical absorbance capacity Surface appearance by scanning electron microscopy, and thermal analysis by differential scanning calorimetry was carried out.FindingsThe grains when submitted to the HHP obtained a reduction of 58.82% in the drying time, while the HMT promoted an increase of 23.5% when compared to the control. The pretreatments influenced the in vitro digestibility, where the HHP had the highest value (86.33), as well as the highest water, oil, and milk retention capacities. BRE positively impacted TPC, TA, and antioxidant activities regardless of the methods used. HMT promoted the formation of cavities, fissures, and holes on the surface, resulting in a rough appearance and presenting greater thermal resistance with an enthalpy of 12.35 J/g.ConclusionsThis research paved the way for potential commercial applications of black rice flour as an ingredient in functional foods.Significance and NoveltyThis study adds to the significance and novelty of research on black rice processing by evaluating the influence of different pretreatments on mass transfer, in vitro digestibility, and technological properties.

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Symbiotic and adverse interplay of hypogeal germination periods on brown rice (Oryza sativa): nutrient and non-nutrient characteristics

Cited by 3 publications

References 20 publications

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

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

Wheat and Rice beyond Phenolic Acids: Genetics, Identification Database, Antioxidant Properties, and Potential Health Effects

Processing black rice grains to obtain flour: Influence of pretreatments on mass transfer, in vitro digestibility, and technological properties

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