GABA (γ-aminobutyric acid) production, antioxidant activity in some germinated dietary seeds and the effect of cooking on their GABA content
| Autor: | Warunee Varanyanond, Pairoj Luangpituksa, Chanida Hansawasdi, Kasarin Tiansawang |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2016 |
| Předmět: |
Antioxidant
medicine.medical_treatment Steaming lcsh:TX341-641 gamma-aminobutyric acid Biology Insoluble dietary fiber 01 natural sciences Aminobutyric acid gamma-Aminobutyric acid 0404 agricultural biotechnology lcsh:Technology (General) medicine sesame Food science Incubation Legume 010401 analytical chemistry food and beverages 04 agricultural and veterinary sciences legume 040401 food science 0104 chemical sciences cooking effect Agronomy nervous system Germination lcsh:T1-995 lcsh:Nutrition. Foods and food supply Food Science Biotechnology medicine.drug |
| Zdroj: | Food Science and Technology, Volume: 36, Issue: 2, Pages: 313-321, Published: 29 APR 2016 Food Science and Technology v.36 n.2 2016 Food Science and Technology (Campinas) Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA Food Science and Technology, Iss 0 (2016) |
| Popis: | Germinated grains have been known as sources of Gamma-aminobutyric acid (GABA) that provide beneficial effects for human health. This study was aimed to investigate GABA production, dietary fiber, antioxidant activity, and the effect of cooking on GABA loss in germinated legumes and sesame. The highest GABA content was found in germinated mung bean, (0.8068 g kg-1, 24 h incubation) followed by germinated soybean, germinated black bean and soaked sesame. Beside GABA, dietary fiber content also increased in all grains during germination where the insoluble dietary fiber fractions were always found in higher proportions to soluble dietary fiber fractions. Our results also confirmed that germinated mung bean is a rich source of GABA and dietary fibers. Microwave cooking resulted in the smallest loss of GABA in mung bean and sesame, while steaming led to the least GABA content loss in soybean and black bean. Therefore microwave cooking and steaming are the most recommended cooking processes to preserve GABA in germinated legumes and sesame. |
| Databáze: | OpenAIRE |
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