Effect of slightly acidic electrolyzed water on amino acid and phenolic profiling of germinated brown rice sprouts and their antioxidant potential

Akanksha Tyagi, Xiuqin Chen, Umair Shabbir, Ramachandra Chelliah, Deog Hwan Oh

Research output: Contribution to journalArticlepeer-review

21 Citations (Scopus)
15 Downloads (Pure)

Abstract

This study investigated the effectiveness of slightly acidic electrolyzed water (SAEW ACC-10 ppm) on the accumulation of total flavonoids content, total phenolic content, antioxidants, and bioactive compounds over the tap and distilled water during germination. Germination was carried out with moisture content (20–30%) at 35 ± 1 °C in Co2 incubator using tap water, distilled water, and SAEW pH-5.5, ACC-10 ppm. SAEW was used to decontaminate natural microbiota from the rice outer layer and to check its effect on rice bioactive components. Nevertheless, after 48 h, SAEW germination showed detrimental effects on germination potential and germination rate in brown rice. The germination enhanced GABA content from 1.8 mg/L to 7.35 mg/L showing an increase of about three times. HPLC-FLD-MS/MS and UHPLCQ-TOF- MS/MS approaches were applied to analyze amino acids & phenolics in brown rice samples. In our study, germination using SAEW affected GABA content and enhanced other amino acids, antioxidants, and phenolic compounds such as ferulic acid, p-coumaric acid, quercetin, and ascorbic acid as compared with the raw, tap, and distilled water germination. Results indicated that SAEW in germination might enhance the bioactive compounds of grains so it can be utilized for germination and functional food production safely in the food sector.
Original languageEnglish
Article number113119
Pages (from-to)1-9
Number of pages9
JournalLWT - Food Science and Technology
Volume157
Early online date20 Jan 2022
DOIs
Publication statusPublished (in print/issue) - 1 Mar 2022

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