Effect of parboiling on in vitro physiological antioxidant capacity of brown rice
Parboiling process has been widely implemented in brown rice processing, but its effect on in vitro physiological antioxidant capacity of brown rice was not known. In this study, an in vitro method simulating the human physiological conditions was used to investigate the effect of parboiling on anti...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Universiti Putra Malaysia Press
2019
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/76348/ http://psasir.upm.edu.my/id/eprint/76348/1/54%20JST-1252-2018.pdf |
| _version_ | 1848857942912139264 |
|---|---|
| author | Lee, Elaine Neoh, Phene Pei Nee Lee, Huei Hong Wong, Sie Chuong Wong, Tze Jin Koo, Lee Feng Yiu, Pang Hung |
| author_facet | Lee, Elaine Neoh, Phene Pei Nee Lee, Huei Hong Wong, Sie Chuong Wong, Tze Jin Koo, Lee Feng Yiu, Pang Hung |
| author_sort | Lee, Elaine |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Parboiling process has been widely implemented in brown rice processing, but its effect on in vitro physiological antioxidant capacity of brown rice was not known. In this study, an in vitro method simulating the human physiological conditions was used to investigate the effect of parboiling on antioxidant capacity of brown rice in three Bario rice varieties. In this method, bacterial inocula were prepared from rat cecal contents. Results showed that parboiling process gave significant impacts on in vitro physiological antioxidant capacity of brown rice. The process improved total phenolic content at small intestine (Adan Halus), DPPH scavenging activity at both small and large intestines (Adan Halus and Bario Merah) and ferrous ion-chelating activity at large intestine (Bario Hitam). However, changes in antioxidant capacity were variety dependent, possibly due to different bran pigmentation. These suggested that parboiling process could improve physiological antioxidant capacity with in vitro simulation at small and large intestines by selecting a suitable rice variety and parboiled brown rice could offer good antioxidant properties to maintain physiological health. |
| first_indexed | 2025-11-15T12:05:34Z |
| format | Article |
| id | upm-76348 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T12:05:34Z |
| publishDate | 2019 |
| publisher | Universiti Putra Malaysia Press |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-763482020-02-04T03:59:02Z http://psasir.upm.edu.my/id/eprint/76348/ Effect of parboiling on in vitro physiological antioxidant capacity of brown rice Lee, Elaine Neoh, Phene Pei Nee Lee, Huei Hong Wong, Sie Chuong Wong, Tze Jin Koo, Lee Feng Yiu, Pang Hung Parboiling process has been widely implemented in brown rice processing, but its effect on in vitro physiological antioxidant capacity of brown rice was not known. In this study, an in vitro method simulating the human physiological conditions was used to investigate the effect of parboiling on antioxidant capacity of brown rice in three Bario rice varieties. In this method, bacterial inocula were prepared from rat cecal contents. Results showed that parboiling process gave significant impacts on in vitro physiological antioxidant capacity of brown rice. The process improved total phenolic content at small intestine (Adan Halus), DPPH scavenging activity at both small and large intestines (Adan Halus and Bario Merah) and ferrous ion-chelating activity at large intestine (Bario Hitam). However, changes in antioxidant capacity were variety dependent, possibly due to different bran pigmentation. These suggested that parboiling process could improve physiological antioxidant capacity with in vitro simulation at small and large intestines by selecting a suitable rice variety and parboiled brown rice could offer good antioxidant properties to maintain physiological health. Universiti Putra Malaysia Press 2019 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/76348/1/54%20JST-1252-2018.pdf Lee, Elaine and Neoh, Phene Pei Nee and Lee, Huei Hong and Wong, Sie Chuong and Wong, Tze Jin and Koo, Lee Feng and Yiu, Pang Hung (2019) Effect of parboiling on in vitro physiological antioxidant capacity of brown rice. Pertanika Journal of Science & Technology, 27 (4). pp. 2399-2408. ISSN 0128-7680; ESSN: 2231-8526 http://www.pertanika.upm.edu.my/Pertanika%20PAPERS/JST%20Vol.%2027%20(4)%20Oct.%202019/54%20JST-1252-2018.pdf |
| spellingShingle | Lee, Elaine Neoh, Phene Pei Nee Lee, Huei Hong Wong, Sie Chuong Wong, Tze Jin Koo, Lee Feng Yiu, Pang Hung Effect of parboiling on in vitro physiological antioxidant capacity of brown rice |
| title | Effect of parboiling on in vitro physiological antioxidant capacity of brown rice |
| title_full | Effect of parboiling on in vitro physiological antioxidant capacity of brown rice |
| title_fullStr | Effect of parboiling on in vitro physiological antioxidant capacity of brown rice |
| title_full_unstemmed | Effect of parboiling on in vitro physiological antioxidant capacity of brown rice |
| title_short | Effect of parboiling on in vitro physiological antioxidant capacity of brown rice |
| title_sort | effect of parboiling on in vitro physiological antioxidant capacity of brown rice |
| url | http://psasir.upm.edu.my/id/eprint/76348/ http://psasir.upm.edu.my/id/eprint/76348/ http://psasir.upm.edu.my/id/eprint/76348/1/54%20JST-1252-2018.pdf |