Effect of Germination Conditions on Antioxidant Activity of Germinated Brown Rice
A. Jongjareonrak, R. Sawaddiwong, S. Benjakul, K. Osako, M. TanakaCitation:Jongjareonrak A., Sawaddiwong R., Benjakul S., Osako K., Tanaka M. (2009): Effect of Germination Conditions on Antioxidant Activity of Germinated Brown Rice. Czech J. Food Sci., 27: S53-S53.
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).Keywords:total phenols; antioxidant acitivy; brown rice; soaking in tap