Influence of Germination on Mineral Bioavailability and Phytic Acid Content in Rice
Keywords:
Bioavailability, Germinated rice, Phytic acid, Mineral, AntioxidantAbstract
The effect of germination on phytase activity, phytic acid content, antioxidant activity, and bioavailability of minerals in rice (Oryza sativa L.) was investigated. Paddy rice was germinated for 0,1,2,3 and 4 days at room temperature (28±2°C) and the rice husks, rice bran, brown rice, white rice, rootlets, and shoots were individually separated and examined. Phytase activity of all rice fractions increased significantly after germination, and was highest in brown rice followed by rice bran after four days of germination. The phytic acid content of germinated rice and rice bran decreased from 39.24–14.18 mg/g and 63.35–46.34 mg/g, being 63.9% and 26.9% reductions compared to the initial phytic acid content, respectively. Only a small amount of phytic acid was detected in the rootlets and shoots, while it was not detected in the husks. The germination of the rice significantly increased the phosphorus content and the bioavailability of calcium (Ca), iron (Fe), magnesium (Mg), and phosphorus (P). There was no effect on the content of Ca, Fe, Mg (rice bran fraction), and antioxidant activity of germinated rice extract. Results suggest that germination is an effective process to reduce the level of phytic acid and to improve the quality of rice grains for enhanced the bioavailability of minerals.
References
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Lamberts, L., Bie, E.D., Vandeputte, G.E., Veraverbeke, W.S., Derycke, V., Man, W.D. and Delcour, J.A. 2007. Effect of milling on colour and nutritional properties of rice. Food Chemistry. 100(4): 1496–1503.
Lestienne, I., Icard-Vernire, C., Mouquet, C., Picq, C. and Trche, S. 2005. Effects of soaking whole cereal and legume seeds on iron, zinc. Food Chemistry. 89(3):421–425.
Liang, R., Han, B.Z., Nout, M.J.R. and Hamer, R.J. 2008. Effects of soaking, germination and fermentation on phytic acid, total and in vitro soluble zinc in brown rice. Food Chemistry. 110(4):821–828.
Miller, G.A., Youngs, V.L. and Oplinger, E.L. 1980. Environmental and cultivar effects on oats phytic acid concentration. Cereal Chemistry. 57(3):189–191.
Moongngarm, A. and Saetung, N. 2010. Comparison of chemical compositions and bioactive compounds of germinated rough rice and brown rice. Food Chemistry. 122(3):782–788.
Norhaizan, M.E., Ng, S.K., Norashareena, M.S. and Abdah, M.A. 2011. Antioxidant and cytotoxicity effect rice bran phytic acid as an anticancer agent on ovarian, breast and liver cancer cell Lines. Malaysian journal of nutrition. 17:367–375.
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Park, H.R., Ahn, H.J., Kim, S.H., Lee, C.H., Byun, M.W. and Lee. G.W. 2006. Determination of the phytic acid levels in infant foods using different analytical methods. Food Control. 17(9):727–732.
Pointillart, A. and Fontain, N. 1986. Effects of vitamin D on calcium regulation in vitamin D deficient pigs given a phytate phosphorus diet. British Journal of Nutrition. 56(03):
661–669.
Sakaĉ, M., Ĉanadanović-Brunet, J., Miŝan, A., Tumbas, V. and Medić, Đ. 2010. Antioxidant activity of phytic acid in lipid model system. Food Technology and Biotechnology. 48(4):524–529.
Shamsuddin, A.M. and Allah, A.1989. Inositol hexaphosphate inhibits large intestinal cancer in F344 rats 5 months after induction by azoxymethane. Carcinogenesis. 10(3):625–626.
Shamsuddin, A.M., Baten, A. and Lalwani. N.D. 1992. Effect of inositol hexaphosphate on growth and differentiation in K-562 erythroleukemia cell line. Cancer Letters. 64(3): 195–202.
Tang, J., Zou, C., He, Z., Shi, R., Ortiz-Monasterio, L., Qu, Y. and Zhang, Y. 2008. Mineral element distributions in milling fractions of Chinese wheats. Journal of Cereal Science. 48(3):821–828.
Thompson, L.U. and Zhang, L. 1991. Phytic acid and minerals: effect on early markers of risk for mammary and colon carcinogenesis. Carcinogenesis. 12(11):2041–2045.
Urbano, G., López-Jurado, M., Aranda, P., Vidal-Valverde, C., Tenorio, E. and Porres, J. 2000. The role of Phytic acid in legumes: antinutrient or beneficial function. The Journal of Physiology and Biochemistry. 56(3):283–294.
Wang, K.M., Wu, J.G., Li, G., Zhang, D.P., Yang, Z.W. and Shi, C.H. 2011. Distribution of phytic acid and mineral elements in three indica rice (Oryza sativa L.) cultivars. Journal of Cereal Science. 54(1):116–121.
Yang, F., Basu, T.K. and Ooraikul, B. 2001. Studies on germination conditions and antioxidant contents of wheat grain. International Journal of Food Science and Nutrition. 52(4):319–330.
Zulueta, A., Esteve, M.J. and Frígola, A. 2009. ORAC and TEAC assays comparison to measure the antioxidant capacity of food products. Food Chemistry. 114(1):310–316.
Barrier-Guillot, B., Casado, P., Maupetit, P., Jondreville, C., Gatel, F., Gate. C. and Larbier, M. 1996. Wheat phosphorus availability: 1-in vitro study, factors affecting endogenous phytasic activity and phytic phosphorus content. Journal of the Science of Food and Agriculture. 70(1):62–68.
Bosscher, D., Caillie-Bertrand, M.V., Kristien, V.D., Harry, R., Rudy, V. C. and Hendrik, D. 2000. Thickening infant formula with digestible and indigestible carbohydrate: Availability of calcium, iron, and zinc in vitro. Journal of Pediatric Gastroenterology and Nutrition. 30(4):373–378.
Brinch-Pedersen, H., Sørensen, L.D. and Holm, P.B. 2002. Engineering crop plants: getting a handle on phosphate. Trends Plant Science. 7(3):118–125.
Canan, C., Cruz, F.T.L., Delaroza, F., Casagrande, R., Sarmento, C.P.M., Shimokomaki, M. and Ida, E.I. 2011. Studies on the extraction and purification of phytic acid from rice bran. Journal of Food Composition and Analysis. 24(7):1057–1063.
Canan, C., Delaroza, F., Casagrande, R., Baracat, M.M., Shimokomaki, M. and Ida, E.I. 2012. Antioxidant capacity of phytic acid purified from rice bran. Acta Scientiarum Technology. 34(4):457–463.
Centeno, C., Viveros, A., Brenes, A., Canales, R., Lozano, A. and Cuadra, C. 2001. Effect of several germination conditions on total P, phytate P, phytase, and acid phosphatase activities and inositol phosphate esters in rye and barley. Journal of Agricultural and Food Chemistry. 49(7):3208–3215.
Dasgupta, N. and De, B. 2004. Antioxidant activity of Piper betle L. leaf extract in vitro. Food Chemistry. 88(2):219–224.
Donkor, O.N., Stojanovska, L., Ginn, P., Ashton, J. and Vasiljevic, T. 2012. Germinated grains - Sources of bioactive compounds. Food Chemistry. 135(3):950–959.
Eeckhout, W. and Paepe, M.D. 1994. Total phosphorus, phytate-phosphorus and phytase activity in plant feedstuffs. Animal Feed Science and Technology. 47(1–2):19–29.
Ekholm, P., Virkki, L., Ylinen, M. and Johansson, L. 2003. The effect of phytic acid and some natural chelating agents on the solubility of mineral elements in oat bran. Food Chemistry. 80(2):165–170.
Febles, C.I., Arias, A., Hardisson, A., Rodríguez-Álvarez, C. and Sierra, A. 2001. Phytic acid level in infant flours. Food Chemistry. 74(4):437–441.
Fernandez-Orozco, R., Frias, J., Zielinski, H., Piskula, M.K., Kozlowska, H. and Vidal-Valverde, C. 2008. Kinetic study of the antioxidant compounds and antioxidant capacity during germination of Vigna radiata cv. Emmerald, Glycine max cv. jutro and Glycine max cv. merit. Food Chemistry. 111(3):622–630.
Frankel, E.N. and Meyer, A.S. 2000. The problems of using one-dimensional methods to evaluate multifunctional food and biological antioxidants. Journal of the Science of Food and Agriculture. 80(13):1925–1941.
Frias, J., Miranda, M.L., Doblado, R. and Vidal-Valverde, C. 2005. Effect of germination and fermentation on the antioxidant vitamin content and antioxidant capacity of Lupinus albus L. var. Multolupa. Food Chemistry. 92(2):211–220.
García-Estepa, R.M., Guerra-Hernández, E. and García-Villanova, B. 1999. Phytic acid content in milled cereal products and breads. Food Research International. 32(3):217–221.
Graf, E. and Eaton, J.W. 1993. Suppression of colonic cancer by dietary phytic acid. Nutrition and Cancer. 19(1):11–19.
Graf, E. and Empson, K.L. 1987. Phytic acid a natural antioxidant. Journal of Biological Chemistry. 262(24):11647–11650.
Itani, T., Tamaki, M., Araiand, E. and Horino, T. 2002. Distribution of amylase, nitrogen, and minerals in rice kernels with various characters. Journal of Agricultural and Food Chemistry. 50(19):5326–5332.
Jacobsen, T. and Slotfeldt-Ellingsen, D. 1983. Phytic acid and metal availability: a study of Ca and Cu binding foodstuffs. Cereal Chemistry. 60:392–395.
Kikunaga, S., Takahashi, M. and Katoh, Y. 1991. Biochemical changes in phosphorus compounds and in the activity of phytase and α-amylase in the rice (Oryza sativa) grain during germination. Journal of the Science of Food and Agriculture. 56(3):335–343.
Kim, H.Y., Hwang, I.G., Kim, T.M., Woo, K.S., Park, D.S., Kim, J.H., Kim, D.J., Lee, J., Lee, Y.R. and Jeong, H.S. 2012. Chemical and functional components in different parts of rough rice (Oryza sativa L.) before and after germination. Food Chemistry. 134(1): 288–293.
Lamberts, L., Bie, E.D., Vandeputte, G.E., Veraverbeke, W.S., Derycke, V., Man, W.D. and Delcour, J.A. 2007. Effect of milling on colour and nutritional properties of rice. Food Chemistry. 100(4): 1496–1503.
Lestienne, I., Icard-Vernire, C., Mouquet, C., Picq, C. and Trche, S. 2005. Effects of soaking whole cereal and legume seeds on iron, zinc. Food Chemistry. 89(3):421–425.
Liang, R., Han, B.Z., Nout, M.J.R. and Hamer, R.J. 2008. Effects of soaking, germination and fermentation on phytic acid, total and in vitro soluble zinc in brown rice. Food Chemistry. 110(4):821–828.
Miller, G.A., Youngs, V.L. and Oplinger, E.L. 1980. Environmental and cultivar effects on oats phytic acid concentration. Cereal Chemistry. 57(3):189–191.
Moongngarm, A. and Saetung, N. 2010. Comparison of chemical compositions and bioactive compounds of germinated rough rice and brown rice. Food Chemistry. 122(3):782–788.
Norhaizan, M.E., Ng, S.K., Norashareena, M.S. and Abdah, M.A. 2011. Antioxidant and cytotoxicity effect rice bran phytic acid as an anticancer agent on ovarian, breast and liver cancer cell Lines. Malaysian journal of nutrition. 17:367–375.
Olsen, S.R. and Sommers, L.E. 1982. Phosphorus. In Miller, R. H. and Keeney, D. R. (Eds). Methods of Soil Analysis: Page A. L. p. 403–429. Agronomy Series No. 9, Part 2. U.S.A.: Soil Science Society of America, Madison, Wisconsin.
Park, H.R., Ahn, H.J., Kim, S.H., Lee, C.H., Byun, M.W. and Lee. G.W. 2006. Determination of the phytic acid levels in infant foods using different analytical methods. Food Control. 17(9):727–732.
Pointillart, A. and Fontain, N. 1986. Effects of vitamin D on calcium regulation in vitamin D deficient pigs given a phytate phosphorus diet. British Journal of Nutrition. 56(03):
661–669.
Sakaĉ, M., Ĉanadanović-Brunet, J., Miŝan, A., Tumbas, V. and Medić, Đ. 2010. Antioxidant activity of phytic acid in lipid model system. Food Technology and Biotechnology. 48(4):524–529.
Shamsuddin, A.M. and Allah, A.1989. Inositol hexaphosphate inhibits large intestinal cancer in F344 rats 5 months after induction by azoxymethane. Carcinogenesis. 10(3):625–626.
Shamsuddin, A.M., Baten, A. and Lalwani. N.D. 1992. Effect of inositol hexaphosphate on growth and differentiation in K-562 erythroleukemia cell line. Cancer Letters. 64(3): 195–202.
Tang, J., Zou, C., He, Z., Shi, R., Ortiz-Monasterio, L., Qu, Y. and Zhang, Y. 2008. Mineral element distributions in milling fractions of Chinese wheats. Journal of Cereal Science. 48(3):821–828.
Thompson, L.U. and Zhang, L. 1991. Phytic acid and minerals: effect on early markers of risk for mammary and colon carcinogenesis. Carcinogenesis. 12(11):2041–2045.
Urbano, G., López-Jurado, M., Aranda, P., Vidal-Valverde, C., Tenorio, E. and Porres, J. 2000. The role of Phytic acid in legumes: antinutrient or beneficial function. The Journal of Physiology and Biochemistry. 56(3):283–294.
Wang, K.M., Wu, J.G., Li, G., Zhang, D.P., Yang, Z.W. and Shi, C.H. 2011. Distribution of phytic acid and mineral elements in three indica rice (Oryza sativa L.) cultivars. Journal of Cereal Science. 54(1):116–121.
Yang, F., Basu, T.K. and Ooraikul, B. 2001. Studies on germination conditions and antioxidant contents of wheat grain. International Journal of Food Science and Nutrition. 52(4):319–330.
Zulueta, A., Esteve, M.J. and Frígola, A. 2009. ORAC and TEAC assays comparison to measure the antioxidant capacity of food products. Food Chemistry. 114(1):310–316.
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2018-07-03
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Sangsopha, Jintana, and Anuchita Moongngarm. 2018. “Influence of Germination on Mineral Bioavailability and Phytic Acid Content in Rice”. Food and Applied Bioscience Journal 6 (Special):69–83. https://li01.tci-thaijo.org/index.php/fabjournal/article/view/132493.
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