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dc.contributor.authorChkaiyavat Chaiyasuten_US
dc.contributor.authorBhagavathi Sundaram Sivamaruthien_US
dc.contributor.authorNoppawat Pengkumsrien_US
dc.contributor.authorManee Saeleeen_US
dc.contributor.authorPeriyanaina Kesikaen_US
dc.contributor.authorSasithorn Sirilunen_US
dc.contributor.authorPranom Fukngoenen_US
dc.contributor.authorKorawee Jampatipen_US
dc.contributor.authorSuchanat Khongtanen_US
dc.contributor.authorSartjin Peerajanen_US
dc.description.abstract© 2017, Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved. The present study estimated the optimum germination conditions to achieve high content of Gamma-amino butyric acid (GABA) and other phytochemicals in Thai black rice cultivar Kum Payao (BR). The Box–Behnken design of response surface methodology was employed to optimize the germination conditions. The changes in the GABA, phytochemical content, impact of salt, and temperature stress variation on phytochemical content, and stability of GABA were studied. The results showed that 12 h of soaking at pH 7, followed by 36 h of germination was the optimum condition to achieve maximum GABA content (0.2029 mg/g of germinated BR (GBR)). The temperature (8 and 30 °C), and salt (50-200 mM NaCl) content affected the phytochemicals of GBR, especially GABA, and anthocyanins. Obviously, the antioxidant capability, and enzyme (α-amylase and α-glucosidase) inhibiting nature of BR was significantly (P < 0.001) increased after germination. The storage of GBR at 4 °C significantly, preserved the GABA content (∼80%) for 45 days. Primarily, the current study revealed the changes in phytochemical content, and bioactivity of Thai black rice cr. Kum Payao during germination. More studies should be carried out on pharmacological benefits of GABA-rich GBR.en_US
dc.subjectAgricultural and Biological Sciencesen_US
dc.subjectBiochemistry, Genetics and Molecular Biologyen_US
dc.titleOptimization of conditions to achieve high content of gamma amino butyric acid in germinated black rice, and changes in bioactivitiesen_US
article.title.sourcetitleFood Science and Technologyen_US
article.volume37en_US Mai Universityen_US Chalermprakiet Universityen_US Innovation Instituteen_US
Appears in Collections:CMUL: Journal Articles

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