Claim · model-written summary
Germination significantly reduced phenolic content by about 21 to 28%.
- Taxon
- Oryza sativa L.
Oryza sativat0 - Treatment
- Germinationt0
- Outcome
- phenolic contente0
- Direction
- reducede0
- Value
- 21 to 28%e0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Total anthocyanin and phenolic content were significantly reduced by about 23 to 40% and 21 to 28%, respectively.”
t0“Effects of Germination on the Proximate Composition, Antioxidant Property and Eating Quality of Brown Rice (Oryza sativa L.)”
Title
Rodel Bulatao; Marissa Romero The Philippine Agricultural Scientist 2014. doi:10.62550/rb1927
Other claims from this paper (13)
- Observation Pigmented rice had greater germination capacity than white rice.
- Intervention effect Germination significantly reduced ash and fat content in brown rice, except ash in red rice.
- Intervention effect Germination significantly increased crude fiber in black rice.
- Intervention effect Other rice cultivars had significantly reduced crude fiber after germination.
- Intervention effect Germination did not change protein and carbohydrate content of brown rice.
- Observation Black rice had the highest antioxidant properties except antioxidant scavenging activity.
- Observation Red rice had the highest antioxidant scavenging activity.
- Intervention effect Germination significantly reduced total anthocyanin content by about 23 to 40%.
- Intervention effect Total carotenoid and vitamin E content increased with germination, although not significantly in some cultivars.
- Intervention effect Germination significantly improved antioxidant scavenging activity in pigmented rice.
- Intervention effect Germination reduced antioxidant scavenging activity in white rice.
- Intervention effect Germinated brown rice cooked faster and was softer than brown rice.
- Intervention effect Germination enhanced most sensory properties of brown rice.