Influence of Innovative Processing on γ‐Aminobutyric Acid (GABA) Contents, Phytochemicals, and Antioxidant Activity in Flavoured Germinated Rice Powder Products
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Abstract
Germinated rice (GR) is rich in dietary fibre and bioactive compounds, such as GABA and polyphenol compounds, and exhibits antioxidant activity. The objective of this study was to evaluate the levels of GABA, total phenolics, total flavonoids, free phenolics, and free flavonoids, as well as antioxidant activities in germinated rice powder with different flavours. GABA content was determined using LC-MS/MS, antioxidant activities were assessed using DPPH and FRAP assays, and the quantification of free polyphenols was performed using HPLC. The flavoured germinated rice powder products were mixtures of five rice cultivars, combined with four flavours: original, pandan leaves, butterfly pea flowers, and black sesame seed. The results showed that GR with black sesame seed exhibited the highest antioxidant activity (DPPH radical scavenging: 205.21 mg TE/100 g DW; FRAP value: 983.20 mM FeSO4/100 g DW). The highest GABA content was found in the original GR (95.54 ± 1.36 µg/100 g), followed by GR with black sesame seed, GR with pandan, and GR with butterfly pea, respectively. The presence of p-coumaric acid, rutin, quercetin, myricetin, and kaempferol was detected in all four flavoured GR samples. Based on the high antioxidant activities and total phenolic and flavonoid content, GR with black sesame seed received the most favourable evaluation. Overall, germinated rice combined with herbal additives, due to its high GABA, phenolic, and flavonoid contents and strong antioxidant activity, holds great potential for the development of functional or health-promoting food products.
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