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

AutorCáceres, Patricio J. ; Martínez Villaluenga, Cristina ; Amigo, Lourdes ; Frías, Juana
Palabras claveBrown rice
Germination
Response surface methodology
Phenolic compounds
Antioxidant activity
γ-Aminobutyric acid
Fecha de publicación1-jun-2014
EditorElsevier
CitaciónFood Chemistry 152: 407-414 (2014)
ResumenGerminated 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. © 2013 Elsevier Ltd. All rights reserved.
Versión del editorhttp://dx.doi.org/10.1016/j.foodchem.2013.11.156
URIhttp://hdl.handle.net/10261/94803
DOI10.1016/j.foodchem.2013.11.156
Identificadoresissn: 0308-8146
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