Summary
This laboratory study examined whether slightly acidic electrolyzed water (SAEW, pH 5.5, 10 ppm available chlorine) could enhance bioactive compound accumulation in germinated brown rice compared to tap and distilled water controls. Whilst SAEW germination reduced germination potential and rate at 48 hours, it significantly increased GABA content (approximately threefold) and enhanced several phenolic compounds and antioxidants, suggesting potential application in functional food production. The authors propose SAEW germination as a safe method to boost bioactive compounds in grains for the food sector.
UK applicability
The findings could be relevant to UK functional food and supplement manufacturers seeking to enhance bioactive compound content in germinated grain products. However, applicability would depend on regulatory approval of SAEW for food processing in the UK and EU, and on whether the detrimental effects on germination rate present practical constraints for commercial-scale production.
Key measures
Total flavonoid content, total phenolic content, GABA content (mg/L), amino acid profiles via HPLC-FLD-MS/MS, phenolic compound profiles via UHPLC Q-TOF-MS/MS, germination potential, germination rate
Outcomes reported
The study measured total flavonoids, total phenolic content, amino acids (particularly GABA), and phenolic compounds in brown rice germinated under three water conditions. SAEW germination enhanced bioactive compounds including GABA, ferulic acid, p-coumaric acid, quercetin, and ascorbic acid compared to tap and distilled water germination, though it negatively affected germination potential and rate at 48 hours.
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