Abstract
Germinated brown rice (GBR) is rich in gamma oryzanol which increase its consumption popularity, particularly in the health food market. The objective of this research was to apply the near infrared spectroscopy (NIRS) for evaluation of gamma oryzanol of the germinated brown rice. The germinated brown rice samples were prepared from germinated rough rice (soaked for 24 and 48 h, incubated for 0, 6, 12, 18, 24, 30 and 36 h) and purchased from local supermarkets. The germinated brown rice samples were subjected to NIR scanning before the evaluation of gamma oryzanol by using partial extraction methodology. The prediction model was established by partial least square regression (PLSR) and validated by full cross validation method. The NIRS model established from various varieties of germinated brown rice bought from different markets by first derivatives+vector normalization pretreated spectra showed the optimal prediction with the correlation of determination (R2), root mean squared error of cross validation (RMSECV) and bias of 0.934, 8.84 × 10-5 mg/100 g dry matter and 1.06 × 10-5 mg/100 g dry matter, respectively. This is the first report on the application of NIRS in the evaluation of gamma oryzanol of the germinated brown rice. This information is very useful to the germinated brown rice production factory and consumers.
Highlights
Germinated brown rice (GBR) contains more chemicals and functional components including gammaogyzanol and gamma aminobutyric acid than the ungerminated brown rice.[1]
From Kim et al.,[1] the rough rice of Ilpumbyeo variety was soaked in water at 15C for three days and the results showed that the gamma oryzanol content of di®erent parts was increased by 1.13 and 1.20 fold in germinated rough rice and GBR, respectively
The rice was kept in polypropylene sag for incubating at seven di®erent duration (0, 6, 12, 18, 24, 30 and 36 h) to obtain the germinated rough rice (GRR)
Summary
Germinated brown rice (GBR) contains more chemicals and functional components including gammaogyzanol and gamma aminobutyric acid than the ungerminated brown rice.[1] In the rice bran, there is vitamin E ( -tocopherol and tocotrienol) and gamma-ogyzanol.[2]. Gamma oryzanol is a naturally occurring component in rice bran and germ. It is a complex mixture of furalate, esteried with sterols or triterpene. This is an Open Access article published by World Scientic Publishing Company. Further distribution of this work is permitted, provided the original work is properly cited
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