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Bioactive components, antioxidative and anti‐inflammatory properties (on RAW 264.7 macrophage cells) of soaked and germinated purple rice extracts
Author(s) -
Owolabi Iyiola Oluwakemi,
Chakree Korawan,
Takahashi Yupanqui Chutha
Publication year - 2019
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14148
Subject(s) - caffeic acid , chemistry , germination , gallic acid , food science , nitric oxide , protocatechuic acid , catechin , cinnamic acid , antioxidant , ferulic acid , rutin , anti inflammatory , bioactive compound , coumaric acid , biochemistry , polyphenol , botany , biology , organic chemistry , pharmacology
Summary The bioactive components, antioxidative properties and phenolic profile of Thai purple rice after 24 h soaking and 36 h germination periods were investigated. Anti‐inflammatory properties of the rice extracts were also evaluated on macrophage cells, stimulated with Lipopolysaccharide. These conditions significantly increased the bioactive components and antioxidative properties. Total anthocyanin contents, total carotenoid contents and gamma‐aminobutyric acid were increased more than twofold in the soaked sample. Protocatechuic, caffeic, p ‐coumaric, ferullic, rutin trihydrate, catechin and Trans‐cinnamic acids were detected in the extracts. Gallic acid was only identified after soaking and germination. All the extracts led to cell proliferation and inhibited nitric oxide ( NO ) production. Twenty‐four hour soaking exhibited highest bioactive compounds, antioxidative properties and showed greater NO inhibitory effects with IC 50 of 234.00 ± 0.01 μg mL −1 . In addition to established information on germination, soaking greatly improved the bioactive components and anti‐inflammatory properties of the rice variety.