Chungbuk National University, Cheongju 361-763, Republic of Korea b Department of Agrofood Resources, National Academy of Agricultural Science, Suwon 441-857, Republic of Korea c College
Trang 1Chemical and functional components in different parts of rough rice (Oryza sativa L.) before and after germination
Dae Joong Kimc, Junsoo Leea, Youn Ri Leee, Heon Sang Jeonga,⇑
a
Department of Food Science and Technology Chungbuk National University, Cheongju 361-763, Republic of Korea
b Department of Agrofood Resources, National Academy of Agricultural Science, Suwon 441-857, Republic of Korea
c
College of Veterinary Medicine, Chungbuk National University, Cheongju 361-763, Republic of Korea
d
Department of Functional Crop, National Institute of Crop Science, Miryang 627-803, Republic of Korea
e
Department of Food and Nutrition, Daejeon Health Sciences College, Daejeon 300-711, Republic of Korea
a r t i c l e i n f o
Article history:
Received 2 October 2011
Received in revised form 21 December 2011
Accepted 21 February 2012
Available online 1 March 2012
Keywords:
Rough rice
Germination
Seed parts
Chemical components
Functional component
a b s t r a c t
This study investigated the changes in chemical and functional components in different parts of rough rice seed (Oryza sativa L.) before and after germination Rough rice was separated into hull, brown rice, and sprout, and then analysed for crude protein, crude lipid, free sugars, fatty acids, phytic acid, vitamin E,
c-oryzanol andc-aminobutyric acid (GABA) Before germination, the crude protein content of rough rice was 97.28 mg/g, whereas after germination, it increased to 105.14 mg/g The phytic acid content was decreased after germination, but glucose, which was absent before germination, increased to 11.45 mg/g in brown rice and 8.82 mg/g in rough rice After germination, linoleic acid increased whereas oleic and palmitic acid decreased in brown rice The GABA content showed the highest increase from 15.34 to 31.79 mg/100 g in the rough rice part after germination Thec-oryzanol content in rough rice and brown rice increased 1.13 and 1.20-fold after germination, respectively The vitamin E content increased from 3.21 to 3.93 mg/100 g in rough rice The sprout had high vitamin E (5.45 mg/g) and
c-oryzanol (9.91 mg/g) content
Ó 2012 Elsevier Ltd All rights reserved
1 Introduction
Rice (Oryza sativa, L.) is the common name for more than 20
an-nual species in the grass family and is the main food of almost half
of the world’s population The rice seed, or caryopsis, consists
mainly of the seed coat, embryo, and endosperm Rice bran (the
seed coat) contains protein, B complex vitamins, and vitamin E
and K, while polished rice (without the seed coat) contains about
25% carbohydrate, with trace amounts of iodine, iron, magnesium,
and phosphorus, and only small amounts of protein and fat
(Madamba & Lopez, 2002; Ponciano & Richard, 2005) Rice bran
contains many valuable substances, such as vitamin E (a-tocopherol
in rice bran isa-tocopherol, which is an antioxidant that can lower
Samuel, 2001), and is also reported to prevent Alzheimer’s disease and many allergies (Nakamura, Tian, & Kayahara, 2004)
Germination is an effective and common process used to im-prove the nutritional quality of cereals consumed around the world (Lee et al., 2007a) The germination process is affected by external factors such as germination time and absence or presence of light, both of which can aid or inhibit germination in relation to the
germination, some seed reserves are degraded and used for respi-ration and synthesis of new cell constituents for the developing embryo, thereby causing significant changes in the biochemical,
López-Amorós, Hernandez, & Estrella, 2006) New compounds, such as
2006).Lee et al (2007a)reported changes in reducing sugars, total sugars, free amino acids, and crude protein content of rough rice before and after germination Changes in the phenolic content
Woo, Kim, Son, & Jeong, 2007b)
However, few studies have reported changes in the chemical and functional components of different parts of rough rice before and after germination Therefore, the objective of the present study
0308-8146/$ - see front matter Ó 2012 Elsevier Ltd All rights reserved.
⇑Corresponding author Address: Department of Food Science and Technology,
Chungbuk National University, 52 Naesurodong, Heungduk-gu, Cheongju,
Chung-buk 361–763, Republic of Korea Tel.: +82 43 261 2570; fax: +82 43 271 4412.
E-mail address: hsjeong@chungbuk.ac.kr (H.S Jeong).
Contents lists available atSciVerse ScienceDirect
Food Chemistry
j o u r n a l h o m e p a g e : w w w e l s e v i e r c o m / l o c a t e / f o o d c h e m
Trang 2was to analyse the chemical and functional components of the seed
parts (i.e., hull, brown rice, and sprout) before and after germinated
rough rice We examined the crude protein, crude lipid, free sugars,
fatty acids, phytic acid, vitamin E,c-oryzanol, andc-aminobutyric
acid content
2 Material and methods
2.1 Rough rice and sample preparation
The rough rice (cv Ilpumbyeo, O sativa, L.) was grown at the
National Institute of Crop Science, Rural Development
Administra-tion, Suwon, Korea, during the 2010 growing season The seed was
soaked in water at 15 °C, and the water was changed every 24 h
Three days after germination, the seed was separated into three
parts (hull, brown rice, and sprout including the embryo), dried
at 60 °C for 24 h, and then ground in a food processor (J World
Tech., Korea) Samples (rough rice seed, hull, brown rice, and
fur-ther use The powdered samples were then passed through a
100-mesh sieve and the chemical and functional components were
analysed
2.2 Analysis of crude protein and lipids
determina-tion of crude protein and lipid content The crude protein content
was measured with the Kjeldahl method (AOAC, 950.09) and the
crude lipid content was obtained after incineration using the
Soxhelt method (AOAC, 963.15)
2.3 Analysis of free sugars
Free sugars were analysed by extracting 5 g of homogenised
sample in 20 ml water for 10 min, filtering this through a
2695, New Castle, DE, USA) The analytical conditions followed
column (4.6 150 mm; Waters), RI detector (Waters 2414;
Waters), and acetonitrile: water 75:25 (v/v) mobile phase at a flow
rate of 1 ml/min were used
2.4 Analysis of fatty acids
Fatty acids in the sample extract were trans-esterified to methyl
esters (FAMEs) using a base-catalysed transesterification followed
(1998, Official methods) The FAMEs (1.5ll) were injected into a
gas chromatograph (Agilent 6850 GC, Agilent Palo Alto, CA, USA)
equipped with a 30 m capillary column coated with HP-INNOWAX
(0.25 mm film thickness, Agilent) The injector temperature was
set at 250 °C and the flame ionisation detector temperature was
300 °C The initial oven temperature was 120 °C and was
pro-grammed to rise to 230 °C at 5 °C/min Nitrogen gas (99.999%)
was used as carrier gas at a velocity of 1.3 cm/s Fatty acid methyl
esters were identified based on retention times in relation to
authentic lipid standards and fatty acid compositions were
ex-pressed as area percentage of total fatty acids
2.5 Analysis of phytic acid
The amount of phytic acid in the different parts of rough rice
be-fore and after germination was measured using a UV
and Lantzsch (1983) The phytic acid level was calculated based on
a standard curve
2.6 Analysis of vitamin E The vitamin E content of methanolic extracts from different parts of rough rice seeds was determined according to the proce-dure described byLee, Suknark, Kluvitse, Phillips, and Eitenmiller (1998), with some modifications In brief, an aliquot of each
re-dissolved in n-hexane, filtered, and analysed using normal phase HPLC (Younglin Inc., Seoul, Korea) Tocopherols and tocotrienols
v) mobile phase at a flow rate of 1 ml/min Peaks were detected
by fluorescence using an excitation wavelength of 290 nm and an emission wavelength of 330 nm
2.7 Analysis ofc-oryzanol
Prod-ucts, San Jose, CA, USA) with a UV detector at 325 nm The
dissolved in n-hexane and then analysed The sample extracts were separated on a Nova-Pak C18 column (3.9 150 mm; Waters)
extractions were performed using initial mobile phase conditions
of 50% MeOH, 40% acetonitrile, 5% water, and 5% dichloromethane,
at a flow rate of 1.0 ml/min for 5 min The mobile phase was chan-ged linearly to methanol, acetonitrile, water, and dichloromethane
at a ratio of 45:45:5:5 (v/v/v) over the next 10 min After 30 min, the mobile phase was changed linearly to a ratio of 40:45:5:10 (v/v/v) and held for 60 min before returning to the initial conditions
2.8 Analysis ofc-aminobutyric acid (GABA)
aqueous solution layer containing GABA was obtained through centrifugation (2800g, 4 °C, 10 min), and then the supernatant was freeze dried GABA was measured by a spectrophotometric as-say at 340 nm (Zhang & Brown, 1997)
2.9 Statistical analysis Statistical analysis was carried out using SPSS version 11.5 (SPSS Inc., Chicago, IL, USA) The results are expressed as means ± standard deviations Student’s t-tests for unpaired data were used for all measured parameters to determine the signifi-cance of the changes before and after germination
3 Results and discussion 3.1 Crude protein and lipids The changes in crude protein of the different parts of rough rice seed before and after germination ranged from 38 ± 1.21 mg/g in the hull to 105 ± 2.62 mg/g in the brown rice (Fig 1) During germi-nation, the crude protein content of rough rice slightly increased from 97 ± 2.73 mg/g before to 105 ± 2.62 mg/g after germination, whereas the brown rice protein content slightly decreased (p > 0.05), but the hull content increased significantly from
Trang 338 ± 1.21 mg/g to 50 ± 2.16 mg/g (p < 0.01) Most storage proteins
in rice grain are found in the endosperm, and brown rice contains
those reported byJones and Lookhart (2005) The increase of protein
content may confer nutritional advantage on the germinated rough
rice The increase of protein content by germination could be
attrib-uted to net synthesis of enzyme protein which might have resulted
in the production of some amino acids during protein synthesis
(Marero et al., 1989; Uwaegbute, Iroegbu, & Eke, 2000) The crude
lipid was highest in the sprout (6 ± 0.18%) after germination
(Fig 2), while in the hull it increased from 0.6 ± 0.12% to 1.1 ± 0.06%
after germination (p < 0.05), but decreased slightly in the brown
rice Both the crude protein and crude lipid content increased after
germination, probably because of the biosynthesis of new
com-pounds during germination These results agree with research
re-ported for sesame (Hahma, Park, & Lo, 2009), soybean (Park et al.,
2002), and germinated brown rice (Anuchita & Nattawat, 2010)
3.2 Free sugars
The changes in free sugar content of different parts of rough rice
and sucrose were found before germination, and fructose and
glu-cose found after germination Total free sugar content increased
after germination Glucose which was absent in rough rice seed
and brown rice before germination increased to 8.82 and
11.45 mg/g after germination, respectively Sucrose content was 0.55 mg/g in rough rice seed and 0.65 mg/g in brown rice before germination but disappeared after germination In the sprout, glu-cose and sucrose were absent but the fructose content was 0.61 mg/g In this study, the increase in free sugar content after germination agrees with other reports on rough rice germination (Nakamura et al., 2004).Ayernor and Ocloo (2007) reported that the reducing sugar content increased significantly (p < 0.05) during rice germination up to nine days It has been reported that free sugars increase after germination because of starch hydrolysis (Kazanas & Fields, 1981)
3.3 Fatty acids Fatty acids are very efficient sources of energy and several fatty
Lee, Kim, & Lee, 2001) The fatty acid compositions of different seed parts before and after germination are shown inTable 2 Palmitic, oleic, and linoleic acids were the major fatty acids (80%), and stea-ric and linolenic acids were minor fatty acids The total fatty acid content did not differ before and after germination The sprout contained palmitic acid (23.41%), oleic acid (38.21%), and linoleic acid (18.13%) The linoleic acid content of brown rice after germi-nation increased from 17.40% to 21.99% (p < 0.05) After germina-tion, the oleic acid content of the rough rice and hull increased from 42.99% to 44.00% and from 42.92% to 44.22%, respectively 3.4 Phytic acid
The phytic acid contents of different parts of rough rice before
de-creased significantly after germination (p < 0.05) The phytic acid content of rough rice decreased from 3.57 to 2.17 mg/g, and that
of brown rice decreased from 4.34 to 3.42 mg/g (p < 0.05) The sprout part that was absent before germination was 0.26 mg/g The decrease in the phytic acid content after germination may be
& Minor, 1984) Other researchers have reported that the decrease
in phytic acid content due to an increase in phytase activity of ger-minated grains (Borade, Kadam, & Salunkhe, 1984; Rao & Deosthale,
1982) Phytase activity was found during the germination of grains, which hydrolyse phytate to phosphate and myoinositol phos-phates A lot of researches on the damaging effects of phytic acid have been published (Spencer & Karmer, 1988) but other results showed that phytates possess possible ability to reduce the risks
of heart disease and cancer (Cornforth, 2002)
3.5.c-Oryzanol
gen-erated global interest in developing simple methods for its separa-tion from natural sources, such as crude rice bran oil, rice bran oil soap stock, rice bran acid oil, or biodiesel residue from rice bran (Zullaikah, Melwita, & Ju, 2009).c-Oryzanol is a mixture of 10 esters
of triterpene alcohols (Zhimin et al., 2001) and can be used to reduce blood cholesterol, to treat nerve imbalances as an antioxidant or preservative (Murase & Iishima, 1963; Sasaki et al., 1990) In all
9.91 mg/g (Fig 4) After germination, the c-oryzanol content of rough rice and brown rice increased 1.13-fold and 1.2-fold, respec-tively (p < 0.05) Thec-oryzanol content of the sprout was 9.91 mg/
occurs in the embryo following rough rice germination Previous
grown is influenced by site and season (Miller & Engel, 2006)
**
0
20
40
60
80
100
120
Rough rice Hull Brown rice Sprout
Fig 1 Changes in crude protein content of different parts of rough rice (Oryza sativa
L.) before (BG) and after germination (AG) Results are expressed as the average of
triplicate samples with mean ± SD ⁄
p < 0.01; Significantly different by paired t-test, significantly different by Students t-test between before and after germination.
*
0.0
2.0
4.0
6.0
8.0
Rough rice Hull Brown rice Sprout
Fig 2 Changes in crude lipid content of different parts of rough rice (Oryza sativa
L.) before (BG) and after germination (AG) Results are expressed as the average of
triplicate samples with mean ± SD; ⁄
p < 0.05; Significantly different by paired t-test,
Trang 43.6 Vitamin E
The changes in the vitamin E (tocopherols) content of different
parts of rough rice before and after germination are shown inTable 3
Thea-, b, andc-tocopherol content differed in different parts of the
rough rice seed during germination The tocopherols identified in
for black rice, who reported 2.64 mg/100 g vitamin E The total
vitamin E content in the hull and brown rice increased from
0.17 mg/100 g and 3.02 mg/100 g before germination to 1.30 mg/
(p < 0.01) Only a-tocopherol (0.09 mg/100 g) and c-tocotrienol
(0.08 mg/100 g) were found in the hull before germination,
in-creased from 0.78 and 0.02 mg/100 g before germination to 1.19
and 1.43 mg/100 g after germination (p < 0.01), respectively An
the vitamin E bioactivity in the sprout However, further
investiga-tions are needed to confirm the activity and bio-availability of
sprout tocopherols, and the optimum germination conditions needed to maintain the quality of tocopherols in the germinated sprout
3.7.c-Aminobutyric acid (GABA)
widely distributed along with eukaryotes and prokaryotes It is known as one of the main inhibitory neurotransmitters in the sym-pathetic nervous system and plays an important role in cardiovas-cular function (Wang, Tsai, Lin, & Ou, 2006) Therefore, searching GABA-rich foods becomes one of the focuses in the field of func-tional food research Change in the GABA content is enhanced in the germination state, so allowing time for germination during
GABA contents of different part of rough rice were increased after germination The GABA content increased from 15.34 before to 31.79 mg/100 g after germination in rough rice, and the content
Table 1
Changes in free sugar content of different parts of rough rice (Oryza sativa L.) before and after germination (unit:mg/g).
Parts Fructose Glucose Sucrose Total free sugar Before germination Rough rice 0.25 ± 0.011 ND 0.55 ± 0.013 0.79 ± 0.024
Brown rice 0.25 ± 0.009 ND 0.65 ± 0.001 0.90 ± 0.011 After germination Rough rice 0.37 ± 0.006 8.82 ± 0.098 *** ND 9.20 ± 0.105 ***
Brown rice 0.30 ± 0.008 11.45 ± 0.103 *** ND 11.75 ± 0.132 ***
Results are expressed as the average of triplicate samples with mean ± SD.
a ND: Not detected.
*** p < 0.001; Significantly different by paired t-test, significantly different by Students t-test between before and after germination.
Table 2
Changes in fatty acid content of different parts of rough rice (Oryza sativa L.) before and after germination (unit:%).
Parts Palmitic acid (C16:1) Stearic acid (C18:0) Oleic acid (C18:1) Linoleic acid (C18:2) Linolenic acid (C18:3) Before germination Rough rice 17.53 ± 0.535 1.33 ± 0.566 42.99 ± 0.159 18.98 ± 0.190 1.32 ± 0.062
Hull 17.84 ± 0.015 1.18 ± 0.303 42.92 ± 0.479 18.94 ± 0.223 1.26 ± 0.031 Brown rice 25.83 ± 0.627 3.42 ± 0.627 37.88 ± 0.819 17.40 ± 0.958 3.46 ± 0.363 After germination Rough rice 19.38 ± 0.117 * 1.15 ± 0.468 44.00 ± 0.548 * 17.74 ± 0.024 1.19 ± 0.014
Hull 18.09 ± 0.361 0.99 ± 0.093 44.22 ± 0.477 * 18.36 ± 0.005 1.22 ± 0.018 Brown rice 23.70 ± 0.017 2.26 ± 0.057 30.08 ± 0.020 21.99 ± 0.010 * 3.38 ± 0.030 Sprout 23.41 ± 0.040 2.17 ± 0.195 38.21 ± 0.138 18.13 ± 0.041 1.25 ± 0.024 Results are expressed as the average of triplicate samples with mean ± SD.
* p < 0.05; Significantly different by paired t-test, significantly different by Students t-test between before and after germination.
*
*
0.0
1.0
2.0
3.0
4.0
5.0
6.0
Rough rice Hull Brown rice Sprout
Fig 3 Changes in phytic acid contents on different parts of rough rice (Oryza sativa
L.) before and after germination Results are expressed as the average of triplicate
samples with mean ± SD; ⁄
p < 0.05; Significantly different by paired t-test, signif-icantly different by Students t-test between before and after germination.
*
*
0 2 4 6 8 10 12
Rough rice Hull Brown rice Sprout
Fig 4 Changes inc-oryzanol contents of different parts of rough rice (Oryza sativa L.) before (BG) and after germination (AG) Results are expressed as the average of triplicate samples with mean ± SD ⁄
p < 0.05; Significantly different by paired t-test, significantly different by Students t-test between before and after germination.
Trang 5of hull, brown rice and sprout after germination increased to 3.34,
26.84, and 6.04 mg/100 g, respectively, compared with that of
be-fore germination These results were similar to those reported by
Anuchita and Nattawat (2010) The GABA content is related to
the amount of glutamic acid, as GABA is synthesised by the
decar-boxylation of glutamic acid (Lee et al., 2007a, 2007b) GABA is one
of the most interesting compounds in germinated rice
4 Conclusions
It is well established that enzymatic activity and functional
components increase in cereal through the process of germination
(Woo & Jeong, 2006) Thus, the cereal’s functional quality can be
improved using germination as part of the processing method
(Yang, Basu, & Ooraikul, 2001) Germination caused significant
changes in several chemical and functional compositions of
differ-ent parts of germinated rough rice The chemical and functional
components were determined for rough rice, hull, brown rice,
and sprout parts before and after germination Functional
rice, hull, brown rice, and sprout part increased significantly after
germination After germination, the total vitamin E contents of
rough rice, hull, and brown rice parts increased 1.28, 7.65, and
1.01 times, those of GABA increased 2.35, 1.69, and 2.23 times,
sprout part were 5.45, 6.037 and 9.91 mg/g, respectively Oxidative
stress is related to diabetes and diabetic complications, and
fat-soluble vitamins, such as vitamin A, vitamin E diminish the lipid content of blood plasma in patients with non-insulin-dependent
germinated brown rice is important when looking to enhance the dietary supplements effect on human health, because GABA is responsible for various biological activities Especially, the increases
indi-cate that germinated rough rice is a useful food supplement for the prevention and improvement of life style-induced disease Acknowledgments
This study was supported by a Grant (code: 200901AFT143782462) from AGENDA Program, Rural Development Administration, Republic of Korea
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**
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