Effects of germination on the nutritive value and bioactive compounds of brown rice breads

© 2014 Elsevier Ltd. All rights reserved. The effect of germination conditions on the nutritional benefits of germinated brown rice flour (GBR) bread has been determined. The proximate composition, phytic acid, in vitro protein digestibility and in vitro enzymatic hydrolysis of starch, glucose and s...

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Detalhes bibliográficos
Autores: Cornejo, Fabiola, Cáceres, Patricio J., Martínez-Villaluenga, Cristina, Rosell, Cristina M., Frías, Juana
Formato: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2014
País:España
Recursos:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/108069
Acesso em linha:http://hdl.handle.net/10261/108069
Access Level:acceso abierto
Palavra-chave:Gluten free
Brown rice
Germination
Nutritive value
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spelling Effects of germination on the nutritive value and bioactive compounds of brown rice breadsCornejo, FabiolaCáceres, Patricio J.Martínez-Villaluenga, CristinaRosell, Cristina M.Frías, JuanaGluten freeBrown riceGerminationNutritive value© 2014 Elsevier Ltd. All rights reserved. The effect of germination conditions on the nutritional benefits of germinated brown rice flour (GBR) bread has been determined. The proximate composition, phytic acid, in vitro protein digestibility and in vitro enzymatic hydrolysis of starch, glucose and starch content, as well as the most relevant bioactive compounds (GABA, γ-oryzanol and total phenolic compounds) and antioxidant activity of breads prepared with GBR at different germination conditions was determined. When comparing different germination times (0 h, 12 h, 24 h and 48 h), germination for 48 h provides GBR bread with nutritionally superior quality on the basis of its higher content of protein, lipids and bioactive compounds (GABA and polyphenols), increased antioxidant activity and reduced phytic acid content and glycaemic index, although a slight decrease in in vitro protein digestibility was detected. Overall, germination seems to be a natural and sustainable way to improving the nutritional quality of gluten-free rice breads.Spanish Scientific Research Council (CSIC), the Spanish Ministry of Economy and Sustainability (Project AGL 2010-16310 and AGL2011-23802) and the Generalitat Valenciana (Project Prometeo 2012/064). National Secretary of High Education, Science, Technology and Innovation (SENESCYT, Ecuador). National Autonomous Institute of Agricultural Research from Ecuador (INIAP) is thanked for providing the BR cultivars.Peer ReviewedElsevierConsejo Superior de Investigaciones Científicas (España)Ministerio de Economía y Competitividad (España)Generalitat ValencianaSecretaría de Educación Superior, Ciencia y Tecnología (Ecuador)2014201420152014info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionhttp://hdl.handle.net/10261/108069reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Ingléshttp://dx.doi.org/10.1016/j.foodchem.2014.10.037info:eu-repo/semantics/openAccessoai:digital.csic.es:10261/1080692026-05-22T06:33:51Z
dc.title.none.fl_str_mv Effects of germination on the nutritive value and bioactive compounds of brown rice breads
title Effects of germination on the nutritive value and bioactive compounds of brown rice breads
spellingShingle Effects of germination on the nutritive value and bioactive compounds of brown rice breads
Cornejo, Fabiola
Gluten free
Brown rice
Germination
Nutritive value
title_short Effects of germination on the nutritive value and bioactive compounds of brown rice breads
title_full Effects of germination on the nutritive value and bioactive compounds of brown rice breads
title_fullStr Effects of germination on the nutritive value and bioactive compounds of brown rice breads
title_full_unstemmed Effects of germination on the nutritive value and bioactive compounds of brown rice breads
title_sort Effects of germination on the nutritive value and bioactive compounds of brown rice breads
dc.creator.none.fl_str_mv Cornejo, Fabiola
Cáceres, Patricio J.
Martínez-Villaluenga, Cristina
Rosell, Cristina M.
Frías, Juana
author Cornejo, Fabiola
author_facet Cornejo, Fabiola
Cáceres, Patricio J.
Martínez-Villaluenga, Cristina
Rosell, Cristina M.
Frías, Juana
author_role author
author2 Cáceres, Patricio J.
Martínez-Villaluenga, Cristina
Rosell, Cristina M.
Frías, Juana
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Consejo Superior de Investigaciones Científicas (España)
Ministerio de Economía y Competitividad (España)
Generalitat Valenciana
Secretaría de Educación Superior, Ciencia y Tecnología (Ecuador)
dc.subject.none.fl_str_mv Gluten free
Brown rice
Germination
Nutritive value
topic Gluten free
Brown rice
Germination
Nutritive value
description © 2014 Elsevier Ltd. All rights reserved. The effect of germination conditions on the nutritional benefits of germinated brown rice flour (GBR) bread has been determined. The proximate composition, phytic acid, in vitro protein digestibility and in vitro enzymatic hydrolysis of starch, glucose and starch content, as well as the most relevant bioactive compounds (GABA, γ-oryzanol and total phenolic compounds) and antioxidant activity of breads prepared with GBR at different germination conditions was determined. When comparing different germination times (0 h, 12 h, 24 h and 48 h), germination for 48 h provides GBR bread with nutritionally superior quality on the basis of its higher content of protein, lipids and bioactive compounds (GABA and polyphenols), increased antioxidant activity and reduced phytic acid content and glycaemic index, although a slight decrease in in vitro protein digestibility was detected. Overall, germination seems to be a natural and sustainable way to improving the nutritional quality of gluten-free rice breads.
publishDate 2014
dc.date.none.fl_str_mv 2014
2014
2014
2015
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Postprint
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/108069
url http://hdl.handle.net/10261/108069
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv http://dx.doi.org/10.1016/j.foodchem.2014.10.037
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,812429

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