Journal of Food and Nutrition Research
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Journal of Food and Nutrition Research. 2013, 1(6), 132-137
DOI: 10.12691/jfnr-1-6-4
Open AccessArticle

Changes in Antioxidant Activity and Antioxidative Compounds of Brown Rice after Pre-germination

Sittidet Yodpitak1, Phumon Sookwong1, Pakinee Akkaravessapong2 and Sugunya Wongpornchai1,

1Center of Excellence for Innovation in Chemistry, Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai, Thailand

2Bureau of Rice Research and Development, Rice Department, Bangkok, Thailand

Pub. Date: November 24, 2013

Cite this paper:
Sittidet Yodpitak, Phumon Sookwong, Pakinee Akkaravessapong and Sugunya Wongpornchai. Changes in Antioxidant Activity and Antioxidative Compounds of Brown Rice after Pre-germination. Journal of Food and Nutrition Research. 2013; 1(6):132-137. doi: 10.12691/jfnr-1-6-4


Effect of pre-germination on antioxidant activity and quantity of some antioxidative compounds of a set of different types of brown rice was investigated. Quantification of these antioxidative compounds by GC-MS and LC-ESI-MS revealed that the contents of tocopherols, tocotrienols, and γ-oryzanols, as well as some simple phenolic and heterocyclic compounds increased in all rice samples in the same range after the pre-germination process. Differences in variety, growing location, and amylose content of the rice samples had little effect on these chemical alterations. The findings in this work indicate that the pre-germination process is an effective economical procedure to improve nutritional benefits of rice grain as being a functional food product.

pre-germinated brown rice antioxidant activity tocopherols tocotrienols γ-oryzanols phenolics

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