Effect of soaking process on nutrient bio-accessibility and phytic acid content of brown rice cultivar

Autores
Albarracín, Micaela; González, Rolando J.; Drago, Silvina Rosa
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Grain soaking treatment could reduce phytates improving mineral and protein bioavailability. To evaluate the effects of soaking process with lactic acid on phytates and nutrient content (Fe, Zn, and proteins) from whole rice grain, a surface response methodology with a 32 factorial experimental design was used. The independent variables were time (24, 36 and 48 h) and temperature (35, 45 and 55 C) of soaking. The results showed that soaking decreased total phosphorus (TP) in the range of 35e92.4 mg/100 g compared to 255 mg/100 g in whole rice. The losses of phytate in the grains were between 87 and 91%, the remnant phytic acid phosphorus in the grains being between 15.1 and 20.9 mg/100 g, and the most effective treatment was soaking at 45 C for 48 h. The losses of the different nutrients were high in all of the different soaking treatments, reaching 50% for Fe, more than 64% for Zn, and around 45% for proteins. Although protein digestibility and mineral dialyzability were improved, acid soaking of brown rice would not be suggested as a useful process to reduce phytates from whole rice grains, if the production of a staple food is the main objective.
Fil: Albarracín, Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Alimentos; Argentina
Fil: González, Rolando J.. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Alimentos; Argentina
Fil: Drago, Silvina Rosa. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Materia
Whole Grain
Acid Soaking
Nutrient Bio-Accessibility
Phytates
Brown Rice
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/15981
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of soaking process on nutrient bio-accessibility and phytic acid content of brown rice cultivarAlbarracín, MicaelaGonzález, Rolando J.Drago, Silvina RosaWhole GrainAcid SoakingNutrient Bio-AccessibilityPhytatesBrown Ricehttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Grain soaking treatment could reduce phytates improving mineral and protein bioavailability. To evaluate the effects of soaking process with lactic acid on phytates and nutrient content (Fe, Zn, and proteins) from whole rice grain, a surface response methodology with a 32 factorial experimental design was used. The independent variables were time (24, 36 and 48 h) and temperature (35, 45 and 55 C) of soaking. The results showed that soaking decreased total phosphorus (TP) in the range of 35e92.4 mg/100 g compared to 255 mg/100 g in whole rice. The losses of phytate in the grains were between 87 and 91%, the remnant phytic acid phosphorus in the grains being between 15.1 and 20.9 mg/100 g, and the most effective treatment was soaking at 45 C for 48 h. The losses of the different nutrients were high in all of the different soaking treatments, reaching 50% for Fe, more than 64% for Zn, and around 45% for proteins. Although protein digestibility and mineral dialyzability were improved, acid soaking of brown rice would not be suggested as a useful process to reduce phytates from whole rice grains, if the production of a staple food is the main objective.Fil: Albarracín, Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Alimentos; ArgentinaFil: González, Rolando J.. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Alimentos; ArgentinaFil: Drago, Silvina Rosa. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaElsevier2013-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/15981Albarracín, Micaela; González, Rolando J.; Drago, Silvina Rosa; Effect of soaking process on nutrient bio-accessibility and phytic acid content of brown rice cultivar; Elsevier; LWT - Food Science and Technology; 53; 1; 2-2013; 76-800023-6438enginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2013.01.029info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643813000431info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:11:45Zoai:ri.conicet.gov.ar:11336/15981instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:11:45.746CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of soaking process on nutrient bio-accessibility and phytic acid content of brown rice cultivar
title Effect of soaking process on nutrient bio-accessibility and phytic acid content of brown rice cultivar
spellingShingle Effect of soaking process on nutrient bio-accessibility and phytic acid content of brown rice cultivar
Albarracín, Micaela
Whole Grain
Acid Soaking
Nutrient Bio-Accessibility
Phytates
Brown Rice
title_short Effect of soaking process on nutrient bio-accessibility and phytic acid content of brown rice cultivar
title_full Effect of soaking process on nutrient bio-accessibility and phytic acid content of brown rice cultivar
title_fullStr Effect of soaking process on nutrient bio-accessibility and phytic acid content of brown rice cultivar
title_full_unstemmed Effect of soaking process on nutrient bio-accessibility and phytic acid content of brown rice cultivar
title_sort Effect of soaking process on nutrient bio-accessibility and phytic acid content of brown rice cultivar
dc.creator.none.fl_str_mv Albarracín, Micaela
González, Rolando J.
Drago, Silvina Rosa
author Albarracín, Micaela
author_facet Albarracín, Micaela
González, Rolando J.
Drago, Silvina Rosa
author_role author
author2 González, Rolando J.
Drago, Silvina Rosa
author2_role author
author
dc.subject.none.fl_str_mv Whole Grain
Acid Soaking
Nutrient Bio-Accessibility
Phytates
Brown Rice
topic Whole Grain
Acid Soaking
Nutrient Bio-Accessibility
Phytates
Brown Rice
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Grain soaking treatment could reduce phytates improving mineral and protein bioavailability. To evaluate the effects of soaking process with lactic acid on phytates and nutrient content (Fe, Zn, and proteins) from whole rice grain, a surface response methodology with a 32 factorial experimental design was used. The independent variables were time (24, 36 and 48 h) and temperature (35, 45 and 55 C) of soaking. The results showed that soaking decreased total phosphorus (TP) in the range of 35e92.4 mg/100 g compared to 255 mg/100 g in whole rice. The losses of phytate in the grains were between 87 and 91%, the remnant phytic acid phosphorus in the grains being between 15.1 and 20.9 mg/100 g, and the most effective treatment was soaking at 45 C for 48 h. The losses of the different nutrients were high in all of the different soaking treatments, reaching 50% for Fe, more than 64% for Zn, and around 45% for proteins. Although protein digestibility and mineral dialyzability were improved, acid soaking of brown rice would not be suggested as a useful process to reduce phytates from whole rice grains, if the production of a staple food is the main objective.
Fil: Albarracín, Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Alimentos; Argentina
Fil: González, Rolando J.. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Alimentos; Argentina
Fil: Drago, Silvina Rosa. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
description Grain soaking treatment could reduce phytates improving mineral and protein bioavailability. To evaluate the effects of soaking process with lactic acid on phytates and nutrient content (Fe, Zn, and proteins) from whole rice grain, a surface response methodology with a 32 factorial experimental design was used. The independent variables were time (24, 36 and 48 h) and temperature (35, 45 and 55 C) of soaking. The results showed that soaking decreased total phosphorus (TP) in the range of 35e92.4 mg/100 g compared to 255 mg/100 g in whole rice. The losses of phytate in the grains were between 87 and 91%, the remnant phytic acid phosphorus in the grains being between 15.1 and 20.9 mg/100 g, and the most effective treatment was soaking at 45 C for 48 h. The losses of the different nutrients were high in all of the different soaking treatments, reaching 50% for Fe, more than 64% for Zn, and around 45% for proteins. Although protein digestibility and mineral dialyzability were improved, acid soaking of brown rice would not be suggested as a useful process to reduce phytates from whole rice grains, if the production of a staple food is the main objective.
publishDate 2013
dc.date.none.fl_str_mv 2013-02
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/15981
Albarracín, Micaela; González, Rolando J.; Drago, Silvina Rosa; Effect of soaking process on nutrient bio-accessibility and phytic acid content of brown rice cultivar; Elsevier; LWT - Food Science and Technology; 53; 1; 2-2013; 76-80
0023-6438
url http://hdl.handle.net/11336/15981
identifier_str_mv Albarracín, Micaela; González, Rolando J.; Drago, Silvina Rosa; Effect of soaking process on nutrient bio-accessibility and phytic acid content of brown rice cultivar; Elsevier; LWT - Food Science and Technology; 53; 1; 2-2013; 76-80
0023-6438
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2013.01.029
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643813000431
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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