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

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

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

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

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 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.

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

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