Effect of Germination on the Antioxidant Capacity of Pigmented Rice (Oryza sativa L. cv. Superjami and Superhongmi)

The effect of germination on the antioxidant capacity of pigmented and non-pigmented rice was investigated. The blackish purple Superjami, reddish-brown Superhongmi, and ordinary non-pigmented brown rice were germinated for 72 h. The germinated rice grains were extracted with 80% methanol and their...

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Bibliographic Details
Published in:FOOD SCIENCE AND TECHNOLOGY RESEARCH 2016, Vol.22(3), pp.387-394
Main Authors: Chung, Soo Im, Lo, Lara Marie Pangan, Kang, Mi Young
Format: Article
Language:English
Subjects:
Anthocyanins
antioxidant activity
antioxidant compounds
Antioxidants
Germination
Methyl alcohol
Oryza sativa
Phytic acid
pigmented rice
Rice
Scavenging
Tocopherol
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Summary:The effect of germination on the antioxidant capacity of pigmented and non-pigmented rice was investigated. The blackish purple Superjami, reddish-brown Superhongmi, and ordinary non-pigmented brown rice were germinated for 72 h. The germinated rice grains were extracted with 80% methanol and their antioxidant activities and compounds were analyzed. Germination substantially increased the free radical scavenging activity, reducing power, ferrous chelating ability, and superoxide dismutase activity in all the rice samples. The anthocyanin, tannin, phenolic, phytic acid, tocopherol, and tocotrienol contents were markedly higher in germinated rice compared to those of the non-germinated ones. The pigmented varieties exhibited greater antioxidant capacity and higher amounts of antioxidant compounds than the non-pigmented brown rice in both germinated and non-germinated forms. Superjami showed higher antioxidant activities and anthocyanin, phenolic, tocopherol, and tocotrienol contents than Superhongmi. These findings illustrate that germination could increase the antioxidant compounds and enhance the antioxidant capacity of pigmented rice which may be useful as functional foods.
ISSN:1344-6606
1881-3984
DOI:10.3136/fstr.22.387