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Bioactive Compounds and Quality Evaluation of Red-Pigmented Rice Processed by Germination and Roasting.

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Germinating and roasting red rice enhances its beneficial bioactive compounds, like phenolics and flavonoids, boosting antioxidant activity. Processing also ensures microbial stability, making germinated red rice tea a healthier option.

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Area of Science:

  • Food Science
  • Nutritional Biochemistry
  • Microbiology

Background:

  • Red-pigmented rice is valued for its bioactive compounds.
  • Germination and roasting are processing methods that can alter rice properties.
  • Understanding these changes is crucial for developing functional food products like red rice tea.

Purpose of the Study:

  • To investigate the effects of germination and roasting on the physicochemical, bioactive, and microbial properties of red-pigmented rice.
  • To determine how these processing steps influence key compounds such as phenolics, flavonoids, and gamma-aminobutyric acid.
  • To assess the impact on antioxidant activity and microbial profiles.

Main Methods:

  • Red-pigmented rice was germinated and subsequently roasted.
  • Physicochemical properties (moisture, ash, protein, fat) were analyzed.
  • Bioactive compounds (total phenolics, flavonoids, gamma-aminobutyric acid) were quantified.
  • Antioxidant activities were measured using DPPH and ABTS assays.
  • Microbial counts (total bacteria, yeast, mold) were determined.

Main Results:

  • Germination and roasting decreased moisture and crude ash content.
  • Crude protein and fat increased after germination but slightly decreased post-roasting.
  • Total phenolics, flavonoids, and antioxidant activities significantly increased after germination and heat treatment.
  • Gamma-aminobutyric acid levels, elevated by germination, decreased during roasting.
  • Microbial counts increased during germination but were reduced by heat treatment; *Escherichia coli* was absent.

Conclusions:

  • Germination and roasting are effective methods for enhancing bioactive compounds in red-pigmented rice.
  • These processes increase antioxidant potential and improve microbial stability.
  • Germinated red rice, particularly after roasting, shows potential for developing functional foods with improved health benefits.