Effects of Different Treatments on Nutritional Composition and Antioxidant Activity of Rice Buckwheat
In order to study the influence of different treatment methods on the nutritional composition and biological activity of rice buckwheat, germination, fermentation, steaming and fermentation after steaming on the reducing sugar, protein, free amino acids, γ-aminobutyric acid, total phenol, total flav...
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2022-03-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021070103 |
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| author | Jing YAN Yixi CAI Qiuyan XUE Junjian LI Pan LI Bing DU |
| author_facet | Jing YAN Yixi CAI Qiuyan XUE Junjian LI Pan LI Bing DU |
| author_sort | Jing YAN |
| collection | DOAJ |
| description | In order to study the influence of different treatment methods on the nutritional composition and biological activity of rice buckwheat, germination, fermentation, steaming and fermentation after steaming on the reducing sugar, protein, free amino acids, γ-aminobutyric acid, total phenol, total flavonoids and antioxidant activity. The results showed that after four treatments the content of total polyphenols, total flavonoids, scavenging DPPH free radicals and iron ion reduction ability of rice buckwheat were higher than that of untreated rice buckwheat, while after steamed processing the content of reducing sugar, γ-aminobutyric acid and rutin decreased compared with untreated rice buckwheat. By correlation analysis, the contents of total phenols and total flavonoids were significantly correlated with DPPH free radical scavenging ability and iron ion reducing ability (P<0.01). Among then, the raw rice buckwheat was the best treated by fermentation of lactic acid bacteria, with the highest content of reducing sugar, γ-aminobutyric acid, total phenol, total flavonoids, rutin, respectively, 3.62%, 4.84 mg/g, 13.63 mg/g, 4.63%, 39.80 mg/g and DPPH radical scavenging ability andiron ion reduction ability were the strongest. Therefore, fermentation treatment is a good processing method, which can further improve the nutritional composition and biological activity of rice buckwheat, and can provide a reference for the deep processing and high-value utilization of rice buckwheat. |
| first_indexed | 2024-04-13T09:08:32Z |
| format | Article |
| id | doaj.art-1cd352928ae5473690082c0a26528430 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-13T09:08:32Z |
| publishDate | 2022-03-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-1cd352928ae5473690082c0a265284302022-12-22T02:52:56ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-03-0143512112910.13386/j.issn1002-0306.20210701032021070103-5Effects of Different Treatments on Nutritional Composition and Antioxidant Activity of Rice BuckwheatJing YAN0Yixi CAI1Qiuyan XUE2Junjian LI3Pan LI4Bing DU5College of Food, South China Agricultural University, Guangzhou 510642, ChinaCollege of Food, South China Agricultural University, Guangzhou 510642, ChinaCollege of Food, South China Agricultural University, Guangzhou 510642, ChinaCollege of Food, South China Agricultural University, Guangzhou 510642, ChinaCollege of Food, South China Agricultural University, Guangzhou 510642, ChinaCollege of Food, South China Agricultural University, Guangzhou 510642, ChinaIn order to study the influence of different treatment methods on the nutritional composition and biological activity of rice buckwheat, germination, fermentation, steaming and fermentation after steaming on the reducing sugar, protein, free amino acids, γ-aminobutyric acid, total phenol, total flavonoids and antioxidant activity. The results showed that after four treatments the content of total polyphenols, total flavonoids, scavenging DPPH free radicals and iron ion reduction ability of rice buckwheat were higher than that of untreated rice buckwheat, while after steamed processing the content of reducing sugar, γ-aminobutyric acid and rutin decreased compared with untreated rice buckwheat. By correlation analysis, the contents of total phenols and total flavonoids were significantly correlated with DPPH free radical scavenging ability and iron ion reducing ability (P<0.01). Among then, the raw rice buckwheat was the best treated by fermentation of lactic acid bacteria, with the highest content of reducing sugar, γ-aminobutyric acid, total phenol, total flavonoids, rutin, respectively, 3.62%, 4.84 mg/g, 13.63 mg/g, 4.63%, 39.80 mg/g and DPPH radical scavenging ability andiron ion reduction ability were the strongest. Therefore, fermentation treatment is a good processing method, which can further improve the nutritional composition and biological activity of rice buckwheat, and can provide a reference for the deep processing and high-value utilization of rice buckwheat.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021070103rice buckwheatgerminationfermentationsteamingnutritional ingredientantioxidant activity |
| spellingShingle | Jing YAN Yixi CAI Qiuyan XUE Junjian LI Pan LI Bing DU Effects of Different Treatments on Nutritional Composition and Antioxidant Activity of Rice Buckwheat Shipin gongye ke-ji rice buckwheat germination fermentation steaming nutritional ingredient antioxidant activity |
| title | Effects of Different Treatments on Nutritional Composition and Antioxidant Activity of Rice Buckwheat |
| title_full | Effects of Different Treatments on Nutritional Composition and Antioxidant Activity of Rice Buckwheat |
| title_fullStr | Effects of Different Treatments on Nutritional Composition and Antioxidant Activity of Rice Buckwheat |
| title_full_unstemmed | Effects of Different Treatments on Nutritional Composition and Antioxidant Activity of Rice Buckwheat |
| title_short | Effects of Different Treatments on Nutritional Composition and Antioxidant Activity of Rice Buckwheat |
| title_sort | effects of different treatments on nutritional composition and antioxidant activity of rice buckwheat |
| topic | rice buckwheat germination fermentation steaming nutritional ingredient antioxidant activity |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021070103 |
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