Optimization of conditions to achieve high content of gamma amino butyric acid in germinated black rice, and changes in bioactivities
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| Formato: | Artículo científico |
| Lenguaje: | en |
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2017
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| _version_ | 1876469645080264704 |
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| author | Chaiyavat CHAIYASUT |
| author_facet | Chaiyavat CHAIYASUT |
| contents | Optimization of conditions to achieve high content of gamma amino butyric acid in germinated black rice, and changes in bioactivities Chaiyavat CHAIYASUT Bhagavathi Sundaram SIVAMARUTHI Noppawat PENGKUMSRI Noppawat PENGKUMSRI Manee SAELEE Periyanaina KESIKA Sasithorn SIRILUN Pranom FUKNGOEN Korawee JAMPATIP Suchanat KHONGTAN Sartjin PEERAJAN Agrociencias gamma stress stability antioxidant Germinated rice The present study estimated the optimum germination conditions to achieve high content of Gamma-amino butyric acid (GABA) and other phytochemicals in Thai black rice cultivar Kum Payao (BR). The Box–Behnken design of response surface methodology was employed to optimize the germination conditions. The changes in the GABA, phytochemical content, impact of salt, and temperature stress variation on phytochemical content, and stability of GABA were studied. The results showed that 12 h of soaking at pH 7, followed by 36 h of germination was the optimum condition to achieve maximum GABA content (0.2029 mg/g of germinated BR (GBR)). The temperature (8 and 30 °C), and salt (50-200 mM NaCl) content affected the phytochemicals of GBR, especially GABA, and anthocyanins. D bviously, the antioxidant capability, and enzyme (α-amylase and α-glucosidase) inhibiting nature of BR was significantly ( P < 0.001) increased after germination. The storage of GBR at 4 °C significantly, preserved the GABA content ( ∼ 80%) for 45 days. Primarily, the current study revealed the changes in phytochemical content, and bioactivity of Thai black rice cr. Kum Payao during germination. More studies should be carried out on pharmacological benefits of GABA-rich GBR. 2017 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395953591013 en http://www.redalyc.org/revista.oa?id=3959 Ciência e Tecnologia de Alimentos application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos (Brasil) Num.1 Vol.37 |
| format | Artículo científico |
| id | redalyc_395953591013 |
| institution | Redalyc |
| language | en |
| publishDate | 2017 |
| publisher | Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
| spellingShingle | Optimization of conditions to achieve high content of gamma amino butyric acid in germinated black rice, and changes in bioactivities Chaiyavat CHAIYASUT Agrociencias gamma stress stability antioxidant Germinated rice Optimization of conditions to achieve high content of gamma amino butyric acid in germinated black rice, and changes in bioactivities Chaiyavat CHAIYASUT Bhagavathi Sundaram SIVAMARUTHI Noppawat PENGKUMSRI Noppawat PENGKUMSRI Manee SAELEE Periyanaina KESIKA Sasithorn SIRILUN Pranom FUKNGOEN Korawee JAMPATIP Suchanat KHONGTAN Sartjin PEERAJAN Agrociencias gamma stress stability antioxidant Germinated rice The present study estimated the optimum germination conditions to achieve high content of Gamma-amino butyric acid (GABA) and other phytochemicals in Thai black rice cultivar Kum Payao (BR). The Box–Behnken design of response surface methodology was employed to optimize the germination conditions. The changes in the GABA, phytochemical content, impact of salt, and temperature stress variation on phytochemical content, and stability of GABA were studied. The results showed that 12 h of soaking at pH 7, followed by 36 h of germination was the optimum condition to achieve maximum GABA content (0.2029 mg/g of germinated BR (GBR)). The temperature (8 and 30 °C), and salt (50-200 mM NaCl) content affected the phytochemicals of GBR, especially GABA, and anthocyanins. D bviously, the antioxidant capability, and enzyme (α-amylase and α-glucosidase) inhibiting nature of BR was significantly ( P < 0.001) increased after germination. The storage of GBR at 4 °C significantly, preserved the GABA content ( ∼ 80%) for 45 days. Primarily, the current study revealed the changes in phytochemical content, and bioactivity of Thai black rice cr. Kum Payao during germination. More studies should be carried out on pharmacological benefits of GABA-rich GBR. 2017 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395953591013 en http://www.redalyc.org/revista.oa?id=3959 Ciência e Tecnologia de Alimentos application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos (Brasil) Num.1 Vol.37 |
| title | Optimization of conditions to achieve high content of gamma amino butyric acid in germinated black rice, and changes in bioactivities |
| topic | Agrociencias gamma stress stability antioxidant Germinated rice |
| url | https://www.redalyc.org/articulo.oa?id=395953591013 |