摘要
This study investigated the symbiotic and adverse consequence of hypogeal germination periods on nutrients and non-nutrient characteristics of brown rice(Oryza sativa).Brown rice paddy was subjected to hypogeal germination for 0–72 h using one-factor design-response surface methodology(OFD-RSM)and evaluated for nutrients and non-nutrient characteristics.The results showed that hypogeal germination caused a significant(p<0.05)change in the proximate composition:protein(9.42–12.36%),fat(0.88–1.38%),ash(1.87–2.50%);anti-nutrients:saponin(2.03–2.22%),oxalate(2.44–3.45 mg/100 g),phytate(6.99–8.81 mg/100 g);functional properties:water absorption capacity,WAC(121.23–147.78%),oil absorption capacity,OAC(121.39–147.26%);antioxidants properties:2,2-diphenyl-1-picrylhydrazyl,DPPH(35.30–43.60%),ferric reducing antioxidant power,FRAP(0.054–0.119 mMolFe^(2+)),metal chelating activity,MCA(44.28–52.99%),total phenolic content,TPC(0.623–0.798 mg gallic acid equipvalent per gram(mgGAE/g)),total flavonoid content,TFC(43.47–50.63 mg rutin equivalent per gram(mgRUTIN/g));and mineral content:calcium(36.0–41.76 mg/100 g),phosphorus(82.53–94.32 mg/100 g),and magnesium(162.70–168.36 mg/100 g).Germination had significant symbiotic effects(linear and quadratic)on the proximate,DPPH,FRAP,MCA,TPC,WAC,OAC,and anti-nutrients.Whereas,adverse effects(linear and quadratic)of germination were noted in total flavonoids and anti-nutrients.Optimum hypogeal germination period of 72.18 h was established and corresponding protein(12.37 g/100 g),fat(1.37 g/100 g),fibre(2.15 g/100 g),moisture(10.07 g/100 g),DPPH(43.66%),FRAP(0.105mMolFe^(2+)),TPC(0.08mgGAE/g),TFC(50.25MgRUTIN/g),WAC(147.99%),OAC(147.29%),Calcium(41.77 mg/100 g),iron(0.207 mg/100 g),zinc(5.89 mg/100 g),phosphorus(94.77 mg/100 g).Phenolic compounds profile of the optimized germinated brown rice showed the presence of gallic acid(2.84 mg/100 g),4-hydroxy benzoic acid(3.41 mg/100 g),caffeic acid(4.63 mg/100 g),vanillic acid(6.19 mg/100 g),catechin(3.88 mg/100 g),chlorogenic acid(1.93 mg/100 g),ferulic acid(4.16 mg/100 g),and quercetin(1.27 mg/100 g)whereas,the non-germinated rice showed gallic acid(2.05 mg/100 g),4-hydroxy benzoic acid(2.53 mg/100 g),caffeic acid(4.11 mg/100 g),vanillic acid(6.08 mg/100 g),catechin(3.35 mg/100 g),chlorogenic acid(1.89 mg/100 g),ferulic acid(4.23 mg/100 g),and quercetin(1.29 mg/100 g).Hypogeal germinated brown rice could find application as a functional ingredient in food formulation.
