Effects of high hydrostatic pressure treatment on the enhancement of functional components of germinated rough rice (Oryza sativa L.).
Food Chem
; 166: 86-92, 2015 Jan 01.
Article
em En
| MEDLINE
| ID: mdl-25053032
This study was performed to evaluate the enhancement of functional components of germinated rough rice. Rough rice was germinated at 37 °C for 6 days, and subjected to a high hydrostatic pressure treatment (HPT) at 30 MPa for 24 h (HP24) and 48 h (HP48). Germinated rough rice without HPT (HP0), HP24, and HP48 were analysed for their functional components. The highest γ-aminobutyric acid, total arabinoxylan, and tricin 4'-O-(threo-ß-guaiacylglyceryl) ether contents were 121.21 mg/100g, 10.6%, and 85.82 µg/g, respectively, after HP48 for 2 days. γ-Oryzanol contents increased from 23.19-36.20 mg/100g (at HP0) to 31.80-40.32 mg/100g (at HP48). The highest vitamin B (60.99 mg/100g) and E (4.07 mg/100g) contents were observed after HP24 for 5 and 2 days, respectively. These results suggest that a combination of HPT and germination efficiently enhances the functional characteristics of rough rice.
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Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Oryza
Idioma:
En
Revista:
Food Chem
Ano de publicação:
2015
Tipo de documento:
Article
País de publicação:
Reino Unido