کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7595702 1492125 2015 30 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effects of high hydrostatic pressure treatment on the enhancement of functional components of germinated rough rice (Oryza sativa L.)
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Effects of high hydrostatic pressure treatment on the enhancement of functional components of germinated rough rice (Oryza sativa L.)
چکیده انگلیسی
This study was performed to evaluate the enhancement of functional components of germinated rough rice. Rough rice was germinated at 37 °C for 6 days, and subjected to a high hydrostatic pressure treatment (HPT) at 30 MPa for 24 h (HP24) and 48 h (HP48). Germinated rough rice without HPT (HP0), HP24, and HP48 were analysed for their functional components. The highest γ-aminobutyric acid, total arabinoxylan, and tricin 4′-O-(threo-β-guaiacylglyceryl) ether contents were 121.21 mg/100 g, 10.6%, and 85.82 μg/g, respectively, after HP48 for 2 days. γ-Oryzanol contents increased from 23.19-36.20 mg/100 g (at HP0) to 31.80-40.32 mg/100 g (at HP48). The highest vitamin B (60.99 mg/100 g) and E (4.07 mg/100 g) contents were observed after HP24 for 5 and 2 days, respectively. These results suggest that a combination of HPT and germination efficiently enhances the functional characteristics of rough rice.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 166, 1 January 2015, Pages 86-92
نویسندگان
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