02660naa a2200433 a 450000100080000000500110000800800410001902200140006002400550007410000260012924501570015526000090031252013960032165000160171765000120173365000230174565000090176865000120177765000160178965000100180565000230181565000170183865000170185565000330187265300090190565300130191465300220192770000220194970000210197170000230199270000200201570000190203570000270205470000220208170000260210370000230212970000190215277300550217121582732023-11-13       2023    bl uuuu     u00u1 u    #d  a0963-99697 ahttps://doi.org/10.1016/j.foodres.2023.1135562DOI1 aOLIVEIRA, M. E. A. S.  aRole of short germination and milling on physical properties, amino acid and metabolomic profiles of high amylose rice fractions.h[electronic resource]  c2023  aShort germination is a process that can improve bioactive compounds in rice. This work aimed investigate the physical properties, phenolic compounds (PC), antioxidant activity and amino acids composition of husk + bran, brown and milled rice with high amylose content after short germination (16 h). α-amylase activity (Falling Number, FN) and enthalpy (AH) were unchanged (p &lt 0.05). RVA curve profiles were similar, even though after short germination and milling. Globally, metabolomics analysis identified 117 PC, in which 111 (bound), 104 (free) and 21 revealed in both extracts. p-Coumaric, trans-ferulic and ferulic acids were the most abundant PC revealed in all fractions. The portion husk + bran showed the highest level of total antioxidant activity (709.90 umol TE) in both free and bound fractions. In terms of total amino acids, there was no statistical difference (p &lt0.05) among non-germinated and germinated samples, contrary to free amino acids content. Glutamic acid (Glu) presented the highest values combining short germination and milling (1725?1900 mg/100 g) consequently, leads to higher value of GABA (12.21 mg/100 g). The combination of short germination and milling demonstrated a good strategy to improve the nutritional quality of rice, unless the thermal and pasting properties have been altered, contribute to potential health benefits on human nutrition.  aGermination  aMilling  aPhenolic compounds  aRice  aAmilose  aAminoácido  aArroz  aComposto Fenólico  aGerminação  aOryza Sativa  aPropriedade Físico-Química  aHPLC  aLC-MS-MS  aShort germination1 aLIMA, L. R. da S.1 aSANTOS, M. C. B.1 aSALES, N. F. F. de1 aFERREIRA, R. M.1 aCAMERON, L. C.1 aCOLOMBARI FILHO, J. M.1 aBASSINELLO, P. Z.1 aCARVALHO, C. W. P. de1 aFERREIRA, M. S. L.1 aTAKEITI, C. Y.  tFood Research Internationalgv. 174, 113556, 2023.