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KMID : 1160620100150030221
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Preventive Nutrition and Food Science
2010 Volume.15 No. 3 p.221 ~ p.228
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Changes in Physicochemical Properties and Antioxidant Activities of Brown Rice (Oryza sativa L.) throughout Germination
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Oh Sea-Kwan
Lee Jeong-Huei
Hwang Hung-Goo
Lee Dong-Hyeon
Kim Yeon-Gyu
Lee Jin-Hwan
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Abstract
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The objective of this research was to investigate the changes in the contents of physicochemical properties including γ-aminobutyric acid (GABA), total dietary fiber (TDF), amylose, protein, and fat content in brown rice through germination for 2 different years. Total phenolic contents and antioxidant activities of DPPH and ABTS radical scavenging capacities were also determined in different solvent extracts. For the physicochemical properties, GABA, TDF, protein, and fat content increased, whereas amylose levels decreased. Specially, GABA and TDF levels showed the greatest variations among cultivars and harvest years. Total phenolic content and antioxidant activity significantly increased. The average total phenolic content at a concentration of 0.5 mg/mL in different extract solvents occurred in this order: methanol>ethylacetate>chloroform>hexane extracts. Additionally, 'Keunnun' exhibited the highest GABA levels, highest total phenolic content, and highest antioxidant activity after germination, with increases of approximately 3.7, 2.0, and 1.9 times, respectively, compared to levels before germination. These results suggest that, because of its high physicochemical contents and strong radical scavenging activities, germinated brown rice can be used as beneficial supplement.
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KEYWORD
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brown rice, physicochemical, germination, γ-aminobutyric acid, total dietary fiber, antioxidant activity, total phenolic content
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