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首页> 外文期刊>American journal of applied sciences >Germination Time Dependence of Bioactive Compounds and Antioxidant Activity in Germinated Rough Rice (Oryza sativa L.)
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Germination Time Dependence of Bioactive Compounds and Antioxidant Activity in Germinated Rough Rice (Oryza sativa L.)

机译：发芽糙米中生物活性化合物的发芽时间依赖性和抗氧化活性

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Problem statement: Germinated rice has been recognized as a functional food and its health benefits. However, most related studies were on germinated brown rice but our previous study indicated that germination of rough rice was an effective method to obtain high concentrations of bioactive compounds. Germination time is one of the most important factors affecting the level of biochemical compositions and antioxidant activity. Approach: Rough rice seeds were soaked in water for 2 days and germinated for four different days (1-4 days). Total phenolic compounds, phytic acid, a-tocopherol, y-tocopherol, a-tocotrienol and y-oryzanol were investigated compared with those of ungerminated brown rice. The antioxidant activity of germinated rice was evaluated through four different methods, the 1, 1-Diphenyl-2-Picrylhydrazyl (DPPH) free radical scavenging assay, hydroxyl radical scavenging activity, lipid peroxidation assay and linoleic acid emulsion system-thiocyanate method. Results: The results showed that the germination for 2 days or longer, after soaking, yielded significantly higher level of total phenolic, a-tocopherol, y-tocopherol, a-tocotrienol and y-oryzanol than those of ungerminated brown rice and soaked rice, whilst the concentration of phytic acid was reduced significantly when germination time was increased. The samples germinated for one day or longer also revealed greater antioxidant activity than those of ungerminated rice. Conclusion: The level of bioactive compounds and antioxidant activity of germinated rough rice were affected by germination time. Germination for 2 and 3 days was the optimum time for germination rough rice to obtain high concentration of bioactive compounds and high antioxidant activity. The germination process of rough rice could be a potential method to obtain functional germinated rice flour with high bioactive compounds and health beneficial properties and could be applied to produce functional food products.
机译：问题陈述：发芽大米已被公认为是功能食品及其健康益处。但是，大多数相关研究都针对发芽糙米，但是我们先前的研究表明，糙米发芽是获得高浓度生物活性化合物的有效方法。萌发时间是影响生化成分水平和抗氧化活性的最重要因素之一。方法：将糙米种子在水中浸泡2天，并在四个不同的天（1-4天）中发芽。与未发芽糙米相比，研究了总酚类化合物，植酸，α-生育酚，γ-生育酚，α-生育三烯酚和γ-谷维素的含量。通过四种不同的方法对发芽大米的抗氧化活性进行了评估：1，1-二苯基-2-吡咯酰肼（DPPH）自由基清除法，羟自由基清除活性，脂质过氧化法和亚油酸乳液体系硫氰酸盐法。结果：结果表明，浸泡后发芽2天或更长时间，与未发芽糙米和浸泡米相比，总酚，α-生育酚，γ-生育酚，α-生育三烯酚和γ-谷维素的水平明显更高，当增加发芽​​时间时，植酸的浓度显着降低。发芽一天或更长时间的样品也显示出比未发芽大米更高的抗氧化活性。结论：发芽时间长短对发芽糙米的生物活性成分和抗氧化活性有影响。发芽2天和3天是发芽糙米获得高浓度生物活性化合物和高抗氧化活性的最佳时间。糙米的发芽过程可能是获得具有高生物活性化合物和有益健康特性的功能性发芽米粉的潜在方法，并可用于生产功能性食品。

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