Nutritional Compositions and Antioxidant Activities of Non-Polar and Polar Extracts of Germinated Brown Rice
2016
Goh, Y. M. | Lim, S. M. | Loh, S. P.
The objective of this study was to investigate the nutritional compositions and antioxidant activities (AA) of non-polar and polar extracts of germinated brown rice (GBR). Nutritional compositions such as moisture, ash, carbohydrate, fat, protein and fibre were determined.Energy and minerals content were determined by using bomb calorimetry and Atomic Absorption Spectroscopy (AAS), respectively. Total phenolic content (TPC) and total flavonoid content (TFC) of the extracts were determined by Folin-Ciocalteu method and aluminium chloride colorimetric method. The AA was determined using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and [2,2’-Azinobis(3-ethylbenzothiazoline-6-sulfonic acid)]diammonium salt (ABTS) radical scavenging capacity assay, ferric reducing antioxidantpotential (FRAP) assay, and β-carotene bleaching assay. Total energy content of GBRsample was 390.95±11.31 kcal/100g and carbohydrate (54.30±1.04 g/100 g) was the mostabundant nutrient. The predominant minerals in the GBR sample were sodium, potassiumand magnesium. The polar extract showed significantly higher (p<0.05) level in TPC, TFCand AA than non-polar extract except in β-carotene bleaching assay. Positive and strongcorrelations (r>0.90, p<0.001) existed between antioxidants (TPC and TFC) and AA. Therefore, polar extract was better than non-polar extract. The nutritional composition of GBR also provided an update for food composition database.
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