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The aim of this study was to evaluate the effects of moisture content and storage temperature on the percentage of moldy and fermented beans, mycotoxins levels, phenolic acids content, pasting properties of whole flour, as well as functional and thermal properties of protein isolates from black beans stored for 12 months. Beans stored under 14%/32 °C exhibited 16% of fermented grains, while at 17%/25 °C (42.3%) and 17%/32 °C (93.5%) of moldy plus fermented grains, named drastic conditions (DC). Mycotoxins were not present in grains from all storage conditions. Reduction of gallic, caffeic, and p- hydroxybenzoic acid contents, and increase of sinapic acid were observed in DC. Reduction of peak, final, and setback viscosities of bean flours in DC indicate the application in refrigerated and frozen products. The increase in foaming and reduction in foam degradation of the proteins highlights their use in beverages where the foam is an important factor. [ABSTRACT FROM AUTHOR]

This study evaluated the effects of storage temperature on the oxidative stability and bioactive compounds present in oil extracted from whole rice grains. Whole rice grains (brown, black, and red pericarps) were stored at temperatures of 16, 24, 32, and 40 °C for 6 months. Oil extraction was carried out on samples at the beginning, and after 6 months, of storage. Oil acidity, extinction coefficients ( K232 and K270), fatty acid profiles, γ-oryzanol, carotenoid, and tocopherol contents were evaluated. Oil extracted from rice grains with black pericarps showed the highest concentrations of γ-oryzanol, carotenoids, and tocopherols, followed by oil extracted from grains with brown and red pericarps. A storage temperature of 16 °C was effective for maintaining good oil quality and bioactive compounds extracted from the oil when stored for 6 months. Practical application The consumption of nutraceutical and bioactive foods has gained importance in recent years, highlighting the use of whole pigmented rice grains. A great amount of the rice grains used in the world's food industry are stored for periods up to 12 months prior to their use. This study presents the changes in the quality of oil and bioactive compounds present in the oil extracted from rice grain with brown, black and red pericarp as a function of storage conditions during long-term and may help food industries to elucidate the differences in quality of oil and bioactive compounds in rice oil. The proper handling of post-harvest rice grains is important to increase economic gains for the processing industries and maintain the quality of oil for human consumption and industrial use. [ABSTRACT FROM AUTHOR]

Soybean is a rich source of bioactive compounds, such as phenolic acids, flavonoids, isoflavones, carotenoids, and tocopherols. The amount of bioactive compounds in freshly harvested soybeans and their derived products has been determined; however, when they are used in the food industry, soybeans are generally stored prior to being processed. This study aimed to evaluate the effects of soybean moisture content (12%, 15%, and 18%) and storage temperature (11, 18, 25, and 32 °C) on the free phenolic, total flavonoid, vanillic acid, total carotenoid, and δ- and γ-tocopherol content of soybeans stored for 12 mo. Moreover, the ABTS and DPPH radical scavenging activities of phenolic extracts were determined. There was an increase in free phenolics and total flavonoids in the stored grains compared with the grains on the 1st d of storage. Vanillic acid showed a decrease in soybeans stored at 15% and 18% moisture content and 25 or 32 °C, which indicated some degradation into other metabolites. Total carotenoid content decreased as a function of storage temperature and showed some temperature-dependent degradation. The δ- and γ-tocopherol content also tended to decrease in grains stored at 15% or 18% moisture content or 25 or 32 °C, regardless of the moisture content studied. [ABSTRACT FROM AUTHOR]

Germination is a widely used process to reduce antinutritional factors and enhance the nutritional value of several grains. The aim of this study was to evaluate the influence of the germination process for 48 h on the nutritional components and bioactive compounds of chickpeas. Proximal composition, protein solubility, lipid acidity, fatty acid profile, total phenolic compounds, antioxidant activity, total carotenoids, individual tocopherols and γ-aminobutyric acid (GABA) were evaluated. Germination promoted an increase in crude protein content and protein solubility, without altering protein digestibility (above 85.4%). It also reduced the content of carotenoids and tocopherols; however, the profile of unsaturated fatty acids remained unchanged. Increase in the phenolic compound levels, antioxidant activity and GABA content (6.42–245.76 mg/100 g) showed that germination makes chickpea an excellent source of bioactive compounds. • Chickpeas germinated for 48 h: effects on oil, proteins and bioactive compounds. • Germination increases protein content and its solubility with high digestibility. • Carotenoids and tocopherols act as antioxidants during germination. • Significant GABA increases from 6.4 to 245.7 mg/100 g after 48 h of germination. [ABSTRACT FROM AUTHOR]