Effects of soaking and sprouting on bioactive compounds of black and red pigmented rice cultivars
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Islam, M.Z. | - |
dc.contributor.author | Shim, Min-Jung | - |
dc.contributor.author | Jeong, Su-Yeon | - |
dc.contributor.author | Lee, Young-Tack | - |
dc.date.accessioned | 2021-12-16T01:41:00Z | - |
dc.date.available | 2021-12-16T01:41:00Z | - |
dc.date.created | 2021-10-26 | - |
dc.date.issued | 2022-01 | - |
dc.identifier.issn | 0950-5423 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/82950 | - |
dc.description.abstract | This study was conducted to investigate the effects of steeping and sprouting on bioactive compounds of five pigmented rice, including two black and three red rice cultivars, and one ordinary rice. Dehulled rice samples were soaked in distilled water at 25 °C for different durations (0, 3, 6, 12, 24 and 48 h) and allowed to germinate under the dark condition at 25 °C and 95% humidity for 3 days. As the steeping time progressed up to 24 h, the germination rate and sprout growth of pigmented rice increased, and decreased at 48 h. During the soaking process, a gradual decrease in L* value (lightness) of soaking water was observed, with the highest reduction observed in Bosukheugchal (waxy black rice cultivar), indicating a considerable loss of anthocyanin during soaking. Black rice cultivars had the highest level of anthocyanin content, which was significantly reduced after germination. γ-Aminobutyric acid (GABA) content (6.68–74.58 µg g−1) of pigmented rice cultivars increased significantly (226.36–339.91 µg g−1) (P ≤ 0.05) after germination. Germinated rice had 3.55 to 33.88 -times higher GABA content than non-germinated rice. Total phenolic and flavonoid content in pigmented rice cultivars also increased after germination. © 2021 Institute of Food Science and Technology | - |
dc.language | 영어 | - |
dc.language.iso | en | - |
dc.publisher | WILEY | - |
dc.relation.isPartOf | International Journal of Food Science and Technology | - |
dc.title | Effects of soaking and sprouting on bioactive compounds of black and red pigmented rice cultivars | - |
dc.type | Article | - |
dc.type.rims | ART | - |
dc.description.journalClass | 1 | - |
dc.identifier.wosid | 000709034500001 | - |
dc.identifier.doi | 10.1111/ijfs.15105 | - |
dc.identifier.bibliographicCitation | International Journal of Food Science and Technology, v.57, no.1, pp.201 - 209 | - |
dc.description.isOpenAccess | N | - |
dc.identifier.scopusid | 2-s2.0-85117298223 | - |
dc.citation.endPage | 209 | - |
dc.citation.startPage | 201 | - |
dc.citation.title | International Journal of Food Science and Technology | - |
dc.citation.volume | 57 | - |
dc.citation.number | 1 | - |
dc.contributor.affiliatedAuthor | Islam, M.Z. | - |
dc.contributor.affiliatedAuthor | Shim, Min-Jung | - |
dc.contributor.affiliatedAuthor | Jeong, Su-Yeon | - |
dc.contributor.affiliatedAuthor | Lee, Young-Tack | - |
dc.type.docType | Article; Early Access | - |
dc.subject.keywordAuthor | bioactive compounds | - |
dc.subject.keywordAuthor | germination | - |
dc.subject.keywordAuthor | pigmented rice | - |
dc.subject.keywordAuthor | soaking | - |
dc.subject.keywordPlus | Amino acids | - |
dc.subject.keywordPlus | Anthocyanins | - |
dc.subject.keywordPlus | Bioactive compounds | - |
dc.subject.keywordPlus | Dark conditions | - |
dc.subject.keywordPlus | Dehulled rice | - |
dc.subject.keywordPlus | Distilled water | - |
dc.subject.keywordPlus | Germination rates | - |
dc.subject.keywordPlus | Pigmented rice | - |
dc.subject.keywordPlus | Red rice | - |
dc.subject.keywordPlus | Rice cultivars | - |
dc.subject.keywordPlus | Rice samples | - |
dc.subject.keywordPlus | Soaking | - |
dc.subject.keywordPlus | Cultivation | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
1342, Seongnam-daero, Sujeong-gu, Seongnam-si, Gyeonggi-do, Republic of Korea(13120)031-750-5114
COPYRIGHT 2020 Gachon University All Rights Reserved.
Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.