Comparison of chemical and functional components of different indica brown and germinated rice
Abstract Nowadays brown rice (BR) and germinated brown rice (GBR) have aroused great interest of consumers, due to the higher nutrition compared with polished rice. In this study, the nutritional and bioactive compositions of BR and GBR samples prepared by 6 early indica rice cultivars and 12 middle...
| Authors: | ; ; ; ; ; |
|---|---|
| Format: | Article |
| Status: | Published version |
| Publication date: | 2022 |
| Country: | Brasil |
| Institution: | SBCTA |
| Repository: | Food Science and Technology (Campinas) |
| Language: | English |
| OAI Identifier: | oai:scielo:S0101-20612022000101144 |
| Online Access: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101144 |
| Access Level: | Open access |
| Keyword: | indica brown rice germinated brown rice phenolics multivariate statistics analysis |
| _version_ | 1878765822520852480 |
|---|---|
| author | LIU,Jiao |
| author2 | LI,Yanyi WANG,Jing DING,Hua YANG,Jie ZHOU,Youxiang |
| author2_role | author author author author author |
| author_browse | DING,Hua LI,Yanyi LIU,Jiao WANG,Jing YANG,Jie ZHOU,Youxiang |
| author_facet | LIU,Jiao LI,Yanyi WANG,Jing DING,Hua YANG,Jie ZHOU,Youxiang |
| author_role | author |
| collection | Food Science and Technology (Campinas) |
| description | Abstract Nowadays brown rice (BR) and germinated brown rice (GBR) have aroused great interest of consumers, due to the higher nutrition compared with polished rice. In this study, the nutritional and bioactive compositions of BR and GBR samples prepared by 6 early indica rice cultivars and 12 middle indica rice cultivars from three producing areas were investigated. The free amino acid (215.75 mg/100 g), γ-aminobutyric acid (18.04 mg/100 g) and ferulic acid (195.9 μg/ g) content in early indica rice cultivars after germinated were significantly higher (P < 0.05) than those of other cultivars. In addition, principal component analysis and orthogonal partial least squares discriminant analysis models were able to identify BR and GBR, quercetin and p-coumaric acid were the most differential metabolites of all tested rice samples after germinated. The results provided the potential of early indica rice on functional food processing. |
| eu_rights_str_mv | openAccess |
| format | article |
| id | BR_dde4e61b3e543bd99f8ff19e58e4e27b |
| institution | SBCTA |
| instname_str | Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
| language | eng |
| network_acronym_str | BR |
| network_name_str | Brasil |
| oai_identifier_str | oai:scielo:S0101-20612022000101144 |
| publishDate | 2022 |
| publishDateSort | 2022 |
| publisher | Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
| publisherStr | Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
| reponame_str | Food Science and Technology (Campinas) |
| spelling | Comparison of chemical and functional components of different indica brown and germinated rice LIU,Jiao LI,Yanyi WANG,Jing DING,Hua YANG,Jie ZHOU,Youxiang indica brown rice germinated brown rice phenolics multivariate statistics analysis Abstract Nowadays brown rice (BR) and germinated brown rice (GBR) have aroused great interest of consumers, due to the higher nutrition compared with polished rice. In this study, the nutritional and bioactive compositions of BR and GBR samples prepared by 6 early indica rice cultivars and 12 middle indica rice cultivars from three producing areas were investigated. The free amino acid (215.75 mg/100 g), γ-aminobutyric acid (18.04 mg/100 g) and ferulic acid (195.9 μg/ g) content in early indica rice cultivars after germinated were significantly higher (P < 0.05) than those of other cultivars. In addition, principal component analysis and orthogonal partial least squares discriminant analysis models were able to identify BR and GBR, quercetin and p-coumaric acid were the most differential metabolites of all tested rice samples after germinated. The results provided the potential of early indica rice on functional food processing. Sociedade Brasileira de Ciência e Tecnologia de Alimentos http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101144 |
| spellingShingle | Comparison of chemical and functional components of different indica brown and germinated rice LIU,Jiao indica brown rice germinated brown rice phenolics multivariate statistics analysis |
| status_str | publishedVersion |
| title | Comparison of chemical and functional components of different indica brown and germinated rice |
| title_full | Comparison of chemical and functional components of different indica brown and germinated rice |
| title_fullStr | Comparison of chemical and functional components of different indica brown and germinated rice |
| title_full_unstemmed | Comparison of chemical and functional components of different indica brown and germinated rice |
| title_short | Comparison of chemical and functional components of different indica brown and germinated rice |
| title_sort | Comparison of chemical and functional components of different indica brown and germinated rice |
| topic | indica brown rice germinated brown rice phenolics multivariate statistics analysis |
| topic_facet | indica brown rice germinated brown rice phenolics multivariate statistics analysis |
| url | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101144 |