@article{jfnr2013164,
author={{Yodpitak, Sittidet and Sookwong, Phumon and Akkaravessapong, Pakinee and Wongpornchai, Sugunya},
title={Changes in Antioxidant Activity and Antioxidative Compounds of Brown Rice after Pre-germination},
journal={Journal of Food and Nutrition Research},
volume={1},
number={6},
pages={132--137},
year={2013},
url={http://pubs.sciepub.com/jfnr/1/6/4},
abstract={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 ¦Ã-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.},
doi={10.12691/jfnr-1-6-4}
publisher={Science and Education Publishing}
}