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Nutrients, composition of tocotrienols, tocopherols, and c-oryzanol, and antioxidant activity in brown rice before and after biotransformation

IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore


Field	Value

Relation	http://ir.cftri.com/9825/ Cyta-01-11

Title	Nutrients, composition of tocotrienols, tocopherols, and c-oryzanol, and antioxidant activity in brown rice before and after biotransformation

Creator	Jayadeep, A. Malleshi, N. G.

Subject	01 Rice 04 Functional foods

Description	Composition of nutraceuticals and nutrients of two varieties of rough rice subjected to biotransformation by germination for 120 h, drying and dehusking, compared to respective control brown rice. An increase in the content of free sugars and soluble fiber, and decrease in insoluble fiber and fat was observed in nutrient composition. Different forms (d, g, & a) of tocotrienols and tocopherols were present in both control and biotransformed brown rice. g-tocotrienol was the major form and its content increased and the total tocopherols, which was low in content, decreased. The g-oryzanol content and its fractions, namely, cycloartenyl ferulate and 24-methylene cycloartenyl ferulate, did not show any significant alterations. However, the total antioxidant activity decreased. Scanning electron microscopic examination showed enlargement and distinct appearance of starch granules in the biotransformed rice. Biotransformed brown rice was also found to be superior to polished rice in nutritional and nutraceutical qualities.

Date	2011

Type	Article PeerReviewed

Format	application/pdf

Language	en

Identifier	http://ir.cftri.com/9825/1/CyTA_-_Journal_of_FoodVolume_9%2C_Issue_1%2C_May_2011%2C_pages_82-87.pdf Jayadeep, A. and Malleshi, N. G. (2011) Nutrients, composition of tocotrienols, tocopherols, and c-oryzanol, and antioxidant activity in brown rice before and after biotransformation. CyTA - Journal of Food, 9 (1). pp. 82-87.