Comparison of chemical and functional components of different indica brown and germinated rice
文献类型： 外文期刊
作者： Liu, Jiao 1 ; Li, Yanyi 1 ; Wang, Jing 1 ; Ding, Hua 1 ; Yang, Jie 1 ; Zhou, Youxiang 1 ;
作者机构： 1.Hubei Acad Agr Sci, Inst Qual Standard & Testing Technol Agroprod, Wuhan, Hubei, Peoples R China
2.Hubei Key Lab Nutr Qual & Safety Agro Prod, Wuhan, Hubei, Peoples R China
关键词： indica brown rice; germinated brown rice; phenolics; multivariate statistics analysis
期刊名称：FOOD SCIENCE AND TECHNOLOGY （ 影响因子：2.602； 五年影响因子：2.968 ）
ISSN： 0101-2061
年卷期： 2022 年 42 卷
页码：
收录情况： SCI
摘要： Nowadays brown rice (BR) and germinated brown rice (GBR) have aroused great interest of consumers, due to the higher nutrition compared with polished rice. In this study, the nutritional and bioactive compositions of BR and GBR samples prepared by 6 early indica rice cultivars and 12 middle indica rice cultivars from three producing areas were investigated. The free amino acid (215.75 mg/100 g), gamma-aminobutyric acid (18.04 mg/100 g) and ferulic acid (195.9 mu g/g) content in early indica rice cultivars after germinated were significantly higher (P < 0.05) than those of other cultivars. In addition, principal component analysis and orthogonal partial least squares discriminant analysis models were able to identify BR and GBR, quercetin and p-coumaric acid were the most differential metabolites of all tested rice samples after germinated. The results provided the potential of early indica rice on functional food processing.
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