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KMID : 1024420090130020154
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Food Engineering Progress
2009 Volume.13 No. 2 p.154 ~ p.158
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Changes in GABA Content of Selected Specialty Rice After Germination
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Choi Young-Min
Jeon Keon-Wook
Kong Su-Hyun
Lee Jun-Soo
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Abstract
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The purposes of this work were to investigate the changes in GABA content of six different rice cultivars along with viatmin E content and antioxidant activity after germination. Brown rice was soaked for 24 hr at 25℃ and then germinated at 37℃ for 48 hr. The content of GABA and vitamin E in the rice samples was measured by using spectrophotometeric and HPLC methods, respectively. Antioxidant activity was measured by ABTS (2,2`-azino-bis-(3-ethylbenzothiazoline-6-sulphonic acid)) and DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging methods. GABA and vitamin E contents were significantly increased after germination while no significant change in the antioxidant activity was observed. Among the samples tested, Geunnun cultivar contained the highest GABA content before and after germination. On the other hand, Sinmyungheugchal cultivar showed the highest content of vitamin E and antioxidant activity compared to other rice cultivars. In conclusion, the germinated rice with high GABA content can be used for a functional ingredient in rice processing industry.
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KEYWORD
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brown rice, GABA, germination, vitamin E, antioxidant
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