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Nutrients, composition of tocotrienols, tocopherols, and c-oryzanol, and antioxidant activity in brown rice before and after biotransformation

Jayadeep, A. and Malleshi, N. G. (2011) Nutrients, composition of tocotrienols, tocopherols, and c-oryzanol, and antioxidant activity in brown rice before and after biotransformation. CyTA - Journal of Food, 9 (1). pp. 82-87.

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Abstract

Composition of nutraceuticals and nutrients of two varieties of rough rice subjected to biotransformation by germination for 120 h, drying and dehusking, compared to respective control brown rice. An increase in the content of free sugars and soluble fiber, and decrease in insoluble fiber and fat was observed in nutrient composition. Different forms (d, g, & a) of tocotrienols and tocopherols were present in both control and biotransformed brown rice. g-tocotrienol was the major form and its content increased and the total tocopherols, which was low in content, decreased. The g-oryzanol content and its fractions, namely, cycloartenyl ferulate and 24-methylene cycloartenyl ferulate, did not show any significant alterations. However, the total antioxidant activity decreased. Scanning electron microscopic examination showed enlargement and distinct appearance of starch granules in the biotransformed rice. Biotransformed brown rice was also found to be superior to polished rice in nutritional and nutraceutical qualities.

Item Type: Article
Uncontrolled Keywords: biotransformation; rice; nutrients; nutraceuticals; tocotrienol; g-oryzanol
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 Nov 2010 09:56
Last Modified: 03 Oct 2018 06:26
URI: http://ir.cftri.com/id/eprint/9825

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