Effect of germination on total phenolic content and antioxidant properties of ‘Hang’ rice
2016
Prommakool, A. | Pajanyor, P. | Saveboworn, W. | Phattayakorn, K. | Wongtecha, S.
‘Hang’ rice is the rice product from the folk wisdom of traditional northeast region of Thailand. The process of making consists of soaking, steaming, drying and dehusking without polishing. Nowadays, the process includes rice germination which enhance GABA compound (γ-aminobutyric acid). This research studied the effect of germination on total phenolic content and antioxidant properties of ‘Hang’ rice. It was prepared with three varieties including black waxy rice, red non-waxy rice (red Jasmine) and white non-waxy rice (KDML105) that determined the amount of total phenolic content, total flavonoid content and antioxidant properties by FRAP and DPPH assays. Result showed the total phenolic content of germinated black waxy rice and Jasmine KDML105 were higher than non-germinated rice, while germinated red jasmine rice were lower than non-germinated rice. The germinated jasmine KDML105 showed the highest total phenolic content (437.16 mgGAE/g). While, the total flavonoid content showed the highest value (92.66±0.98 mgCE/100g) in black waxy rice. For the antioxidant properties, germinated ‘Hang’ rice showed antioxidant activity higher than non-germinated rice by FRAP and DPPH assay of all three varieties. This study suggests that germination have the effect on the antioxidant properties.
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