HPLC determination of gamma amino butyric acid (GABA) and some biogenic amines (BAs) in controlled, germinated, and fermented brown rice by pre-column derivatization

2015 ◽  
Vol 64 ◽  
pp. 56-62 ◽  
Author(s):  
Amir Hayat ◽  
Taj Muhammad Jahangir ◽  
Muhammad Yar Khuhawar ◽  
Malik Alamgir ◽  
Zahid Hussain ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Butyric Acid ◽  
Brown Rice ◽  
Hplc Determination ◽  
Gamma Amino Butyric Acid ◽  
Amino Butyric Acid

Simultaneous HPLC determination of gamma amino butyric acid (GABA) and lysine in selected Pakistani rice varieties by pre-column derivatization with 2-Hydroxynaphthaldehyde

2014 ◽  
Vol 60 (2) ◽  
pp. 356-360 ◽  
Author(s):  
Amir Hayat ◽  
Taj Muhammad Jahangir ◽  
Muhammad Yar Khuhawar ◽  
Malik Alamgir ◽  
Amna Jabbar Siddiqui ◽  
...  
Keyword(s):  
Butyric Acid ◽  
Hplc Determination ◽  
Gamma Amino Butyric Acid ◽  
Rice Varieties ◽  
Amino Butyric Acid

Kesan Percambahan dan Rawatan Haba terhadap Gamma Amino Butyric Acid (GABA) dan Asid Amino dalam Beras Perang Cambah Varieti MR 219

2014 ◽  
Vol 70 (6) ◽  
Author(s):  
Zuwariah Ishak ◽  
Hasri Hassan ◽  
Siti Adira Mohd Zaidun
Keyword(s):  
Heat Treatment ◽  
Butyric Acid ◽  
Rice Variety ◽  
Brown Rice ◽  
Amino Acid Content ◽  
Gamma Amino Butyric Acid ◽  
Germinated Brown Rice ◽  
Isoleucine Leucine ◽  
White Rice ◽  
Amino Butyric Acid

The aim of this study was to evaluate the gamma amino butyric acid (GABA) and amino acid content in products obtained from MR 219 germinated brown rice. The investigation included MR 219 white rice, MR 219 brown rice, MR 219 germinated brown rice (GBR) with different germination time and heat treatment and commercial germinated brown rice. In this study GABA content in germinated brown rice variety MR 219 (35.59 mg/100 g) was significantly higher (p<0.05) than commercial germinated brown rice (12.60 mg/100 g), MR 219 brown rice (1.43 mg/100 g) and MR 219 white rice (0.82 mg/100 g). Results indicated that heat treatment significantly alter the amount of GABA, serine, glutamic, histidine, threonine, alanine, proline, valine, lysine, isoleusine and leucine. It was found that the essential amino acids; histidine, threonine, tyrosine, valine, lysine, isoleucine, leucine and phenylalanine showed significant increase (P<0.05) in MR 219 germinated brown rice compared to other germinated brown rice samples.

scholarly journals Effect of Pre-Germination Time on Amino Acid Profile and Gamma Amino Butyric Acid (GABA) Contents in Different Varieties of Malaysian Brown Rice

2011 ◽  
Vol 14 (6) ◽  
pp. 1386-1399 ◽  
Author(s):  
Shahin Roohinejad ◽  
Alireza Omidizadeh ◽  
Hamed Mirhosseini ◽  
Nazamid Saari ◽  
Shuhaimi Mustafa ◽  
...  
Keyword(s):  
Amino Acid ◽  
Butyric Acid ◽  
Brown Rice ◽  
Amino Acid Profile ◽  
Gamma Amino Butyric Acid ◽  
Germination Time ◽  
Amino Butyric Acid
Sign in / Sign up

Export Citation Format

Share Document