Science and Education Publishing Journal of Food and Nutrition Research 1 6 2013 11 24 Changes in Antioxidant Activity and Antioxidative Compounds of Brown Rice after Pre-germination 132 137 EN Sittidet Yodpitak Phumon Sookwong Pakinee Akkaravessapong Sugunya Wongpornchai Center of Excellence for Innovation in Chemistry, Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai, Thailand JFNR2013164 10.12691/jfnr-1-6-4 2013 09 14 2013 11 12 2013 11 24 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.