Surface disinfection influences the antioxidant capacity and GABA content of saline‐treated brown rice (Oryza sativa L.)
2022
Toyoizumi, Tomoyasu | Ikegaya, Atsushi | Kosugi, Toru
BACKGROUND AND OBJECTIVE: Saline‐induced osmotic stress can help enhance the functionality of brown rice (BR; Oryza sativa L.); moreover, it can increase the antioxidant capacity and gamma‐aminobutyric acid (GABA) content in BR. Therefore, the aim of this study was to examine the effect of surface disinfection on the antioxidant capacity and GABA content of saline‐treated BR. FINDINGS: GABA content of nondisinfected BR decreased significantly with increasing salinity. In contrast, GABA content and hydrophilic antioxidant capacity of disinfected BR increased with increasing salinity up to 1.0% w/v, as evidenced by the increase in 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) and oxygen radical absorbance capacity values, and total phenolic content of disinfected BR. Additionally, the amino acid and protein contents of both disinfected and nondisinfected BR were significantly affected by saline treatments. CONCLUSIONS: Overall, the findings of this study showed that soaking disinfected BR in saline solutions (0.5%–1% w/v) can increase hydrophilic antioxidant capacity and GABA content without negatively affecting metabolic processes. SIGNIFICANCE AND NOVELTY: Our findings provide the validation of basic food processing steps for the enhancement of BR functionality via saline treatment.
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