Technical High School of the Litoral (ESPOL), Campus Gustavo Galindo Velasco, km 30, 5 Vía Perimetral, 09-01-5863 Guayaquil, Ecuador; Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Juan de la Cierva 3, 28006 Madrid, Spain.
Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Juan de la Cierva 3, 28006 Madrid, Spain.
Food Chem. 2014;152:407-14. doi: 10.1016/j.foodchem.2013.11.156. Epub 2013 Dec 4.
Germinated brown rice (GBR) is considered a healthy alternative to white rice in the fight against chronic diseases. As the functional quality of GBR depends on genotype and germination conditions, the objectives were to identify suitable Ecuadorian brown rice cultivars and optimal germination time and temperature to maximise γ-aminobutyric acid (GABA), total phenolics compounds (TPC) and antioxidant activity of GBR. Regression models for the prediction of phytochemical composition and antioxidant activity in GBR were also obtained. Germination improved GABA, TPC and antioxidant activity in all cultivars. Maximum GABA and antioxidant activity were attained at 34 °C for 96 h, while the highest TPC was found at 28 °C for 96 h in all cultivars. GBR cv. GO displayed the highest antioxidant activity and cv. 15 was the most effective at accumulating GABA and TPC in the optimal germination conditions. Therefore, Ecuadorian GBR could be used for the preparation of functional foods serving as preventative strategies in combating chronic diseases.
发芽糙米（GBR）被认为是对抗慢性病的白米的健康替代品。由于 GBR 的功能质量取决于基因型和发芽条件，因此本研究旨在确定合适的厄瓜多尔糙米品种以及最佳的发芽时间和温度，以最大限度地提高 GBR 中的γ-氨基丁酸（GABA）、总酚化合物（TPC）和抗氧化活性。还获得了用于预测 GBR 中植物化学组成和抗氧化活性的回归模型。所有品种的发芽均提高了 GABA、TPC 和抗氧化活性。在所有品种中，GABA 和抗氧化活性在 34°C 下培养 96 小时达到最大值，而 TPC 在所有品种中在 28°C 下培养 96 小时达到最大值。GBR cv.GO 表现出最高的抗氧化活性，而 cv.15 在最佳发芽条件下积累 GABA 和 TPC 的效果最佳。因此，厄瓜多尔 GBR 可用于制备功能性食品，作为对抗慢性病的预防策略。
