Germinated grains - Sources of bioactive compounds

O. N. Donkor, L. Stojanovska, P. Ginn, J. Ashton, T. Vasiljevic

Research output: Contribution to journalArticlepeer-review

147 Citations (Scopus)

Abstract

Germination of seven selected commercially important grains was studied to establish its effects on the nutritional and chemical composition. The changes in the concentration of the nutrients, bioactive compounds and the inhibitory effect of extracts on α-glucosidase and α-amylase activities were investigated. These were measured through proximate analysis, inhibition assays and HPLC. Germinated sorghum and rye extracts inhibited (p < 0.05) α-glucosidase activity, whereas barley and sorghum extracts exhibited higher inhibitory activities against α-amylase. Germinated grains contained substantial amounts of total phenolics with rye having significantly higher content compared with the non-germinated grains. Radical scavenging activities of the phenolic extracts were between 13% and 73% for non-germinated and 14% and 53% for germinated. Inositol phosphate (InsP) 4, 5 and 6 were noted in all the grains, but InsP 6 was significantly lower in concentration. This study indicates the potential of germinated barley, sorghum and rye for the development of effective physiologically bioactive compounds for the reduction of the risk of diabetic agents and colon cancer.

Original languageEnglish
Pages (from-to)950-959
Number of pages10
JournalFood Chemistry
Volume135
Issue number3
DOIs
Publication statusPublished - Dec 1 2012
Externally publishedYes

Keywords

  • Antioxidant
  • Germination
  • Phenolic compound
  • α-Amylase
  • α-Glucosidase

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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