Hydrothermal and biotechnological treatments on nutraceutical content and antioxidant activity of rice bran
Hydrothermal and biotechnological treatments on nutraceutical content and antioxidant activity of rice bran
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DOI：
10.1016/j.jcs.2014.01.025
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发表时间：
2014-07-01
影响因子：
3.8
通讯作者：
Singh, Vasudeva
中科院分区：
文献类型：
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作者：
Pradeep, P. M.;Jayadeep, A.;Singh, Vasudeva
研究了蒸煮、发芽和预煮等加工工艺对3个不同稻米品种（Jyothi（色素）、IR 64和索纳马苏里（非色素））米糠的营养成分和体外生物活性的影响。在设想的品种内，色素Jyothi品种含有较高水平的维生素E，可溶性，结合和总多酚，类黄酮，自由基清除活性和总抗氧化活性。直接蒸汽暴露的麸皮导致增加，醚提取物和谷维素，以及保留所有的维生素E成分，结合多酚，类黄酮和减少可溶性和总多酚含量，自由基清除活性和总抗氧化活性相比，本地。预煮以及发芽的水稻导致的增加，醚提取物和谷维素的含量，而其他生物活性的性质相比，本地下降。因此可以得出结论，与其他两种水稻麸相比，Jyothi麸的生物活性成分和抗氧化性能显着更高，并且加工导致生物活性变化，同时最大限度地保留蒸麸中的生物活性成分。(C)2014爱思唯尔有限公司版权所有。
The effect of processing such as steaming, germination and parboiling on nutraceuticals and in vitro bioactive properties of rice bran from three different rice varieties namely Jyothi (pigmented), IR64 and Sona masuri (non-pigmented) were investigated. Within the varieties envisaged, pigmented Jyothi variety contained higher levels of vitamin E, soluble, bound and total polyphenol, flavanoids, free radical scavenging activity and total antioxidant activity. Direct steam exposure of bran resulted in an increase in, ether extractives and oryzanol, as well as retention of all the vitamin E components, bound polyphenols, flavonoids and decrease in soluble and total polyphenol content, free radical scavenging activity and total antioxidant activity compared to native. Parboiling as well as germination of paddy resulted in an increase, in the content of ether extractives and oryzanol, whereas other bioactive properties decreased compared to native. Hence it may be concluded that bioactive components and antioxidant properties were significantly higher in Jyothi bran compared to the other two paddy brans, and processing leads to changes in bioactive properties with maximum retention of bioactive components in the steamed bran. (C) 2014 Elsevier Ltd. All rights reserved.