Publication: Effect of processing conditions on bioactive compounds and glycemic index of the selected landrace rice variety in pre-diabetes
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Issued Date
2020-07-01
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ISSN
10959963
07335210
07335210
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2-s2.0-85084668553
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Mahidol University
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SCOPUS
Bibliographic Citation
Journal of Cereal Science. Vol.94, (2020)
Suggested Citation
Ratchanee Kongkachuichai, Rin Charoensiri, Amornrat Meekhruerod, Aurawan Kettawan Effect of processing conditions on bioactive compounds and glycemic index of the selected landrace rice variety in pre-diabetes. Journal of Cereal Science. Vol.94, (2020). doi:10.1016/j.jcs.2020.102994 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/56072
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Title
Effect of processing conditions on bioactive compounds and glycemic index of the selected landrace rice variety in pre-diabetes
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Abstract
© 2020 Elsevier Ltd Paddy processing can affect glycemic index (GI) and bioactive compounds of rice. Therefore, the effects of processing conditions such as germination, parboiling and polishing on total polyphenols, ferulic acid and gamma-aminobutyric acid (GABA) contents of seven landrace varieties from Thailand were investigated. Subsequently, the best rice variety was chosen to evaluate GI in pre-diabetic subjects. Four different rice forms used were brown rice (BR), parboiled brown rice (PBR), germinated parboiled brown rice (GPBR) and polished rice (PR). Results showed that polishing process strongly reduced all bioactive compounds. In contrast, parboiling the grains slightly increased polyphenol, and germination followed by parboiling significantly increased polyphenol content. Ferulic acid content was found to be similar among BR, PBR and GPBR and the highest GABA content was found in GPBR. Furthermore, Leuang Awn variety exhibited the highest polyphenol (126.70 ± 1.08 mg GAE/100 g), ferulic acid (17.77 ± 0.16 mg/100 g) and GABA content (78.57 ± 1.00 mg/100 g) and was selected for GI study. PBR and GPBR had medium GI values (55.10 ± 5.37 and 60.58 ± 6.48) and PR showed high GI value (83.10 ± 5.10). In conclusion, parboiling and germination had less effects on the bioactive compounds of whole grain rice and produced low-medium GI, which could be beneficial for health promotion.