Sittidet Yodpitak¹, Phumon Sookwong¹, Pakinee Akkaravessapong², Sugunya Wongpornchai^1,

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