Effect of different soaking and germination methods on bioactive compounds of germinated brown rice

• Published in: International journal of food science & technology 2021-09, Vol.56 (9), p.4540-4548
• Main Authors: Munarko, Hadi, Sitanggang, Azis Boing, Kusnandar, Feri, Budijanto, Slamet
• Format: Article
• Language: English
• Subjects: Antioxidant; Antioxidants; Bioactive compounds; Biological activity; Flavonoids; GABA; Germination; manual soaking; membrane reactor; Membrane reactors; Membranes; Phenolic compounds; Phenols; Reactors; Rice; Shoots; Soaking; γ-Aminobutyric acid; γ‐oryzanol
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.15194

Summary Germination of brown rice can be completed by full soaking and partial soaking methods. This study aimed to analyse the influence of germination methods on the bioactive accumulations in germinated brown rice (GBR). Germination was conducted in four treatments: (i) membrane reactor with full (RFS) and (ii) partial soaking method soaking (RAG), (iii) manual soaking for complete germination (MFS) and (iv) partial manual soaking in combination with atmospheric germination (MAG). The results showed that soaking BR in membrane reactor accelerated the shoots' growth and increased GABA (γ‐aminobutyric acid) content compared with the manual soaking method. The RAG treatment achieved higher GABA content (up to 125 mg/100 g), total phenolic and flavonoid content, and antioxidant activity than other germination methods. The main finding of this research indicates that membrane reactor effectively enhances the growth of sprouts. The combination of partial soaking in membrane reactor and atmospheric germination (RAG) is a suited method to increase GABA accumulation in GBR. The combination of partial soaking in membrane reactor and atmospheric germination is a suited method to increase γ‐aminobutyric acid accumulation in germinated brown rice.