The relationship between reducing sugars and phenolic retention of brown rice after enzymatic extrusion |
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| Affiliation: | 1. China National Rice Research Institute, Hangzhou 310006, China;2. Laboratory of Quality & Safety Risk Assessment for Rice (Hangzhou), Ministry of Agriculture, Hangzhou 310006, China;1. Department of Pharmaceutical Sciences, Assam University, Silchar, 788011, India;2. Pharmaceutics Division, Department of Pharmacy, Regional Institute of Paramedical and Nursing Sciences, Aizawl, 796017, Mizoram, India;1. State Key Laboratory of Clean Energy Utilization, Zhejiang University, Hangzhou 310027, China;2. Department of Life Science and Engineering, Jining University, Jining 273155, China;1. Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108, USA;2. Department of Bioproducts and Biosystems Engineering, University of Minnesota, St. Paul, MN 55108, USA;1. Innovative Food Packing and Biomaterials Unit, School of Agro-Industry, Mae Fah Luang University, Muang, Chiang Rai, 57100 Thailand;2. Carbohydrate Bioproduct Research Center, Department of Food Science & Technology, Sejong University, Seoul 143-747, South Korea |
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| Abstract: | To investigate the relationship between reducing sugars and phenolic retention of brown rice after enzymatic extrusion, reducing sugars, total phenolic content, total antioxidant activity, and individual phenolic acids of brown rice extruded with different α-amylase concentrations (0.1%, 0.5%, 1%, w/w) were evaluated. Reducing sugars were produced during enzymatic extrusion and significantly increased with the increasing enzyme concentration. Compared with traditional extrusion, the enzymatic extrusion with 1% amylase significantly increased the phenolic retention, DPPH value, FRAP value, and ABTS value by 22.4%, 19.5%, 14.7%, and 41.5%, respectively. The retention of most free phenolic acids was also increased with the increasing enzyme concentration. Besides, the correlation analysis indicated that the content of reducing sugars was positively correlated with total phenolic content (r = 0.915), DPPH value (r = 0.882), FRAP value (r = 0.861), ABTS value (r = 0.867) and free individual phenolic acids (r = 0.595–0.943) of treated brown rice. These results suggested that reducing sugars might protect phenolic compounds during enzymatic extrusion. |
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| Keywords: | Enzymatic extrusion Brown rice Reducing sugars Phenolic compounds |
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