Czech Journal of Food Sciences (Jun 2009)

Effect of Germination Conditions on Antioxidant Activity of Germinated Brown Rice

  • A. Jongjareonrak,
  • R. Sawaddiwong,
  • S. Benjakul,
  • K. Osako,
  • M. Tanaka

DOI
https://doi.org/10.17221/905-CJFS
Journal volume & issue
Vol. 27, no. Special Issue 1
pp. S53 – S53

Abstract

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This investigation aims to study the effects of germination conditions and extraction solvents on total phenolic content and antioxidant activities of Chiang Phatthalung a recommended rice cultivar in Southern Thailand. Chiang Phatthalung (Oryza sativa L.) was germinated by soaking in tap water at 25, 30, 35 or 40°C for 24 h and then dried and powderised before subjected to extract with various solvents and analyses. Amongs all extraction solvents used, including 50% MeOH + 0.1% HCl, water, 25% EtOH, 50% EtOH, 75% EtOH and 95% EtOH, rices extracted with 50% EtOH had highest total phenolic content and antioxidant activities (P < 0.05). It was noticeable that brown rice germinated by soaking in tap water at 25°C had highest total phenolic content and antioxidant activities as determined by DPPH-, ABTS-radical scavenging activity and ferric reducing antioxidant power (P < 0.05). In addition the results suggesting that total phenolic content and antioxidant activities of germinated brown rice were higher than those of brown rice (P < 0.05).

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