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Germinated grains--sources of bioactive compounds
O N Donkor1, L Stojanovska, P Ginn
1School of Biomedical and Health Sciences, Victoria University, Werribee Campus, P.O. Box 14428, Melbourne, Vic 8001, Australia. Osaana.Donkor@vu.edu.au
Food Chemistry
|September 8, 2012
Summary
Germinating barley, rye, and sorghum enhances their nutritional value and bioactive compounds. These germinated grains show potential for developing natural agents to reduce risks associated with diabetes and colon cancer.
Area of Science:
- Food Science and Technology
- Nutritional Biochemistry
- Plant Physiology
Background:
- Cereal grains are staple foods, but their nutritional profile can be modified through germination.
- Germination can alter the concentration of bioactive compounds and potentially enhance health benefits.
- Understanding these changes is crucial for developing functional foods.
Purpose of the Study:
- To investigate the effects of germination on the nutritional and chemical composition of seven commercially important grains.
- To assess the inhibitory potential of germinated grain extracts against α-glucosidase and α-amylase enzymes.
- To evaluate changes in phenolic content, radical scavenging activity, and inositol phosphate levels.
Main Methods:
- Proximate analysis was performed to determine nutritional composition.
- Enzyme inhibition assays were used to measure α-glucosidase and α-amylase inhibitory activities.
- High-performance liquid chromatography (HPLC) was employed to quantify bioactive compounds like phenolics and inositol phosphates.
Main Results:
- Germinated sorghum and rye extracts significantly inhibited α-glucosidase activity.
- Barley and sorghum extracts demonstrated higher inhibitory effects against α-amylase.
- Germinated rye showed significantly higher total phenolic content compared to non-germinated grains, with varying radical scavenging activities observed.
Conclusions:
- Germinated barley, sorghum, and rye possess significant potential for developing functional ingredients.
- These germinated grains may serve as effective physiologically bioactive compounds for mitigating risks of diabetes and colon cancer.
- Further research into optimizing germination conditions could enhance these beneficial properties.
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