Sritongtae, B, Sangsukiam, T, Morgan, MRA et al. (1 more author) (2017) Effect of acid pretreatment and the germination period on the composition and antioxidant activity of rice bean (Vigna umbellata). Food Chemistry, 227. pp. 280-288. ISSN 0308-8146
Abstract
This research evaluated effect of germination period and acid pretreatment on chemical composition and antioxidant activity of rice bean sprouts. Moisture, total phenolics, reducing sugar and B vitamins (thiamine, riboflavin, and niacin) content of steamed sprouts increased with increasing germination time (p ⩽ 0.05). Pretreatment with 1% (w/v) citric acid for 6 h significantly increased the total phenolic content. The 18-h-germinated rice beans showed the highest crude protein content, as determined using the Kjeldahl method. During germination, acid pretreatment led to a significant decrease in the intensity of the 76-kDa band. Germination caused a significant increase in radical scavenging activity and ferric reducing antioxidant power, especially in sprouts from citric acid-treated seeds. The antioxidant activities of the ethanolic extracts from both pretreated beans and the control were 1.3–1.6 times higher than those obtained from the water extracts. Major phenolics found in both 0-h and 18-h-germinated rice beans were catechin and rutin.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | © 2017 Elsevier Ltd. This is an author produced version of a paper published in Food Chemistry. Uploaded in accordance with the publisher's self-archiving policy. |
Keywords: | Germinated bean; Rice bean; Sprouts; Amino acid profile; Antioxidant activity; Vigna spp. |
Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 30 Jan 2017 15:46 |
Last Modified: | 21 Jan 2018 01:38 |
Published Version: | https://doi.org/10.1016/j.foodchem.2017.01.103 |
Status: | Published |
Publisher: | Elsevier |
Identification Number: | 10.1016/j.foodchem.2017.01.103 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:111417 |