Role of short germination and milling on physical properties, amino acid and metabolomic profiles of high amylose rice fractions

• Published in: Food research international 2023-12, Vol.174 (Pt 1), p.113556-113556, Article 113556
• Main Authors: Eugenia Araujo Silva Oliveira, Maria, Ribeiro da Silva Lima, Luciana, Cristina Barros Santos, Millena, Ferrari Fonseca de Sales, Nathalia, Marenda Ferreira, Renata, Claudio Cameron, Luiz, Manoel Colombari Filho, José, Zaczuk Bassinello, Priscila, Wanderlei Piler de Carvalho, Carlos, Simões Larraz Ferreira, Mariana, Yoshie Takeiti, Cristina
• Format: Article
• Language: English
• Subjects: Amino Acids - analysis; Amylose - analysis; Antioxidants - analysis; Glutamic Acid - analysis; HPLC; Humans; LC-MS-MS; milling; Oryza - chemistry; phenolic compounds; Phenols - analysis; Seeds - chemistry; Short germination
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2023.113556

[Display omitted] •Thermal and pasting viscosity are not change by short germination.•Milling has little effect on phenolic compounds and GABA of germinated rice.•Metabolomics unveil distinguished phenolic profile in high amylose rice fractions.•trans-Ferulic acid is the major bound phenolic compound in rice husk. Short germination is a process that can improve bioactive compounds in rice. This work aimed investigate the physical properties, phenolic compounds (PC), antioxidant activity and amino acids composition of husk + bran, brown and milled rice with high amylose content after short germination (16 h). α-amylase activity (Falling Number, FN) and enthalpy (ΔH) were unchanged (p < 0.05). RVA curve profiles were similar, even though after short germination and milling. Globally, metabolomics analysis identified 117 PC, in which 111 (bound), 104 (free) and 21 revealed in both extracts. p-Coumaric, trans-ferulic and ferulic acids were the most abundant PC revealed in all fractions. The portion husk + bran showed the highest level of total antioxidant activity (709.90 µmol TE) in both free and bound fractions. In terms of total amino acids, there was no statistical difference (p < 0.05) among non-germinated and germinated samples, contrary to free amino acids content. Glutamic acid (Glu) presented the highest values combining short germination and milling (1725-1900 mg/100g) consequently, leads to higher value of GABA (12.21 mg/100g). The combination of short germination and milling demonstrated a good strategy to improve the nutritional quality of rice, unless the thermal and pasting properties have been altered, contribute to potential health benefits on human nutrition.