Germinated grains – Sources of bioactive compounds

• Published in: Food chemistry 2012-12, Vol.135 (3), p.950-959
• Main Authors: Donkor, O.N., Stojanovska, L., Ginn, P., Ashton, J., Vasiljevic, T.
• Format: Article
• Language: English
• Subjects: alpha-Amylases - antagonists & inhibitors; Antioxidant; Antioxidants - chemistry; Antioxidants - pharmacology; Biological and medical sciences; Cereal and baking product industries; Edible Grain - chemistry; Edible Grain - growth & development; Enzyme Inhibitors - chemistry; Enzyme Inhibitors - pharmacology; Food industries; Fundamental and applied biological sciences. Psychology; Germination; Glycoside Hydrolase Inhibitors; Phenolic compound; Plant Extracts - chemistry; Plant Extracts - pharmacology; Seeds - chemistry; Seeds - growth & development; α-Amylase; α-Glucosidase
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2012.05.058

► Germination manipulated concentrations of bioactive compounds in selected grains. ► Grain and treatment dependant inhibition of α-glucosidase and α-amylase activities. ► Concentration of bioactives mainly increased, especially antioxidants and GABA. ► Barley, sorghum and rye may reduce risk of diabetes and colon cancer. Germination of seven selected commercially important grains was studied to establish its effects on the nutritional and chemical composition. The changes in the concentration of the nutrients, bioactive compounds and the inhibitory effect of extracts on α-glucosidase and α-amylase activities were investigated. These were measured through proximate analysis, inhibition assays and HPLC. Germinated sorghum and rye extracts inhibited (p