Effect of Germination Conditions on Antioxidant Activity of Germinated Brown Rice
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 2...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2009-06-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200910-0121_effect-of-germination-conditions-on-antioxidant-activity-of-germinated-brown-rice.php |
| _version_ | 1797899783125336064 |
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| author | A. Jongjareonrak R. Sawaddiwong S. Benjakul K. Osako M. Tanaka |
| author_facet | A. Jongjareonrak R. Sawaddiwong S. Benjakul K. Osako M. Tanaka |
| author_sort | A. Jongjareonrak |
| collection | DOAJ |
| description | 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). |
| first_indexed | 2024-04-10T08:35:29Z |
| format | Article |
| id | doaj.art-fb70a72982d34d909e73a7d3a0c1f3f5 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:35:29Z |
| publishDate | 2009-06-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-fb70a72982d34d909e73a7d3a0c1f3f52023-02-23T03:27:32ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172009-06-0127Special Issue 1S53S5310.17221/905-CJFScjf-200910-0121Effect of Germination Conditions on Antioxidant Activity of Germinated Brown RiceA. JongjareonrakR. SawaddiwongS. BenjakulK. OsakoM. TanakaThis 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).https://cjfs.agriculturejournals.cz/artkey/cjf-200910-0121_effect-of-germination-conditions-on-antioxidant-activity-of-germinated-brown-rice.phptotal phenolsantioxidant acitivybrown ricesoaking in tap |
| spellingShingle | A. Jongjareonrak R. Sawaddiwong S. Benjakul K. Osako M. Tanaka Effect of Germination Conditions on Antioxidant Activity of Germinated Brown Rice Czech Journal of Food Sciences total phenols antioxidant acitivy brown rice soaking in tap |
| title | Effect of Germination Conditions on Antioxidant Activity of Germinated Brown Rice |
| title_full | Effect of Germination Conditions on Antioxidant Activity of Germinated Brown Rice |
| title_fullStr | Effect of Germination Conditions on Antioxidant Activity of Germinated Brown Rice |
| title_full_unstemmed | Effect of Germination Conditions on Antioxidant Activity of Germinated Brown Rice |
| title_short | Effect of Germination Conditions on Antioxidant Activity of Germinated Brown Rice |
| title_sort | effect of germination conditions on antioxidant activity of germinated brown rice |
| topic | total phenols antioxidant acitivy brown rice soaking in tap |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-200910-0121_effect-of-germination-conditions-on-antioxidant-activity-of-germinated-brown-rice.php |
| work_keys_str_mv | AT ajongjareonrak effectofgerminationconditionsonantioxidantactivityofgerminatedbrownrice AT rsawaddiwong effectofgerminationconditionsonantioxidantactivityofgerminatedbrownrice AT sbenjakul effectofgerminationconditionsonantioxidantactivityofgerminatedbrownrice AT kosako effectofgerminationconditionsonantioxidantactivityofgerminatedbrownrice AT mtanaka effectofgerminationconditionsonantioxidantactivityofgerminatedbrownrice |