Determination of biochemical compositions and antioxidant activities of Hom Mali 105 rice
Keywords:
pre-harvest rice, germinated brown rice, germinated hang rice, protein, GABA, antioxidantAbstract
This study was determination of protein, γ-aminobutyric acid (GABA), total phenolic compounds and antioxidant activity in germinated brown rice and germinated Hang rice (Hom Mali 105). The rice grain was divided to two groups; pre-harvest (100 days) and harvest stage (120 days). The results showed that uncooked of harvest stage germinated brown rice (UHBR) extract showed the highest protein content which was 389.00 mg/100 g dry weight. The molecular weight of all protein samples appeared on the range of 14.40 to greater than 97.00 kDa. The comparison between germinated brown rice and germinated Hang rice indicated that either pre-harvest or harvest stage germinated brown rice had GABA, total phenolic contents and antioxidant activities more than germinated Hang rice. Uncooked of pre-harvest stage germinated brown rice (UPBR) exhibited the highest of GABA, total phenolic contents and antioxidant activities which was 311.30, 131.10 mg/100 g dry weight and 82.10%, respectively. Therefore, based on the data, the pre-harvest rice has the highest GABA, total phenolic content and antioxidant activity which are suitable for the production of germinated brown rice and germinated Hang rice.
References
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[2] R.M. Helm, A.W. Burks, Hypoallergenicity of rice protein, CEREAL FOODS WORLD. 41 (1996) 839 – 843.
[3] L. Day, Proteins from land plants – potential resources for human nutrition and food security, Trends Food Sci. Technol. 32 (2013) 25 – 42.
[4] C. Fabian, Y. Ju, A review on rice bran protein: its properties and extraction method, Crit Rev Food Sci Nutr. 51(2011) 816 – 827.
[5] M. Reche, C. Pascual, A. Fiandor, I. Polanco, M. Rivero-Urgell, R. Chifre, S. Johnston, M. Martin-Esteban, The effect of a partially hydrolysed formula based on rice protein in the treatment of infants with cow’s milk protein allergy, Pediatr. Allergy Immunol. 21 (2010) 577 – 585.
[6] C.H. Oh, S.H. Oh, Effects of germinated brown rice extracts with enhanced levels of GABA on cancer cell proliferation and apoptosis, J Med Food. 7 (2004) 19 – 23.
[7] M. Walter, E. Marchesan, P.F.S. Massoni, L.P.D. Silva, G.M.S. Sartori, R.B. Ferreira, Antioxidant properties of rice grains with light brown, red and black pericarp colors and the effect of processing, Food Res Int. 50 (2013) 698 – 708.
[8] P.N. Chen, W.H. Kuo, C.L. Chiang, H.L. Chiou, Y.S. Hsieh, S.C. Chu, Black rice anthocyanins inhibit cancer cells invasion via repressions of MMPs and u-PA expression, Chem Biol Interact. 163(3) (2006) 218 – 229.
[9] W.H. Ling, Q.X. Cheng, J. Ma, T. Wang, Red and black rice decrease atheroscletoric plaque formation and increase antioxidant status in rabbits, J Nut. 131 (2001) 1421 – 1426.
[10] Y. Morimitsu, K. Kubota, T. Tashiro, E. Hashizume, T. Kamiya, T. Osawa, Inhibitory effect of anthocyanins and colored rice on diabetic cataract formation in the rat lenses, Int Congr Ser. 1245 (2002) 503 – 508.
[11] K. Phattayakorn, P. Pajanyor, S. Wongtecha, A. Prommakool, W. Saveboworn, Effect of germination on total phenolic content and antioxidant properties of ‘Hang’ rice, INT FOOD RES J. 23 (2016) 406 – 409.
[12] A. Moongngarm, N. Saetung, Comparison of chemical compositions and bioactive compounds of germinated rough rice and brown rice, Food Chem. 122 (2010) 782 – 788.
[13] H. Kayahara, K. Tsukahara, Flavor, health and nutritional quality of pre-germinated brown rice, 10th International Flavor Conference 2000; Paros, Greece. December 2000, 546 – 551.
[14] M.A. Conor, R.M. Saunders, G.O. Kohler, Rice bran protein concentrates obtained by wet alkaline extraction, Cereal Chem. 53 (1976) 488 – 496.
[15] M.M. Bradford, A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding, Anal Biochem. 72 (1976) 248 – 254.
[16] M.L.D.A. F.Palmer, Purification of bovine hemoglobin via fast performance liquid chromatography, J CHROMATOGR B. 856 (2007) 353-357.
[17] D. Karladee, S. Suriyong, r-Aminobutyric acid (GABA) content in different varieties of brown rice during germination, SCIENCEASIA. 38 (2012) 13 – 17.
[18] J. Jandaruang, J. Siritapetawee, K. Thumanu, C. Songsiriritthigul, C. Krittanai, S. Daduang, A. Dhiravisit, S. Thammasirirak, The effects of temperature and pH on secondary structure and antioxidant activity of Crocodylus siamensis hemoglobin, Protein J. 31 (2012) 43 – 50.
[19] E. Tornberg, Effects of heat on meat proteins – Implications on structure and quality of meat products, Meat Sci. 70 (2005) 493 – 508.
[20] A.P. Adebiyi, A.O. Adebiyi, Y. Hasegawa, T. Ogawa, K. Muramoto, Isolation and characterization of protein fractions from deoiled rice bran, Eur Food Res Technol. 228 (2009) 391 – 401.
[21] T. Kasarin, L. Pairoj, V. Warunee, C. Hansawasdi, GABA (γ-aminobutyric acid) production, antioxidant activity in some germinated dietary seeds and the effect of cooking on their GABA content, Food Sci Technol. 36 (2016) 313 – 321.
[22] V. Pitiwiwattanakul, S. Phimphilai, S. Nuglor, C. Chiyasut, Effects of germinating conditions on antioxidant properties, total polyphenol and phytate contents in quick-cooking husked Hom Dam Sukhothai 2 rice, As. J. Food Ag-Ind. 4 (2011) 297 – 305.
[23] S. Tian, K. Nakamura, H. Kayahara, Analysis of phenolic compounds in white rice, brown rice, and germinated brown rice, J Agric Food Chem. 52(2004) 4808 – 4813.
[24] H. Ti, R. Zhang, M. Zhang, Q. Li, Z. Wei, Y. Zhang, X. Tang, Y. Deng, L. Liu, Y. Ma, Dynamic changes in the free and bound phenolic compounds and antioxidant activity of brown rice at diffenrent germination stages, Food Chem. 161 (2014) 337 – 344.
[25] Y.S. Velioglu, G. Mazza, L. Gao, B.D. Oomah, Antioxidant activity and total phenolics in selected fruits, vegetables and grain products, J Agric Food Chem. 46 (1998) 4113 – 4117.
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Published
2020-01-01
How to Cite
JANDARUANG, J., & preecharram, S. (2020). Determination of biochemical compositions and antioxidant activities of Hom Mali 105 rice. Creative Science, 12(1), 146–154. Retrieved from https://ph01.tci-thaijo.org/index.php/snru_journal/article/view/199720
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