Understanding the change of nutritional and antioxidant content in purple brown rice grown in rice–shrimp farming systems during green germination process
2025
Nguyen Thi Ngoc Giang | Tran Van Khai
This research examined the way germination conditions influence the nutritional and antioxidant profiles of a new purple brown rice variety grown in rice–shrimp farming systems in the Mekong Delta, Vietnam. Response surface methodology was employed to optimize temperature (25–40 °C) and time (18–36 h) for the enhancement of key bioactive components, including γ-aminobutyric acid (GABA), free amino acids, total phenolic content (TPC), and anthocyanins. The findings indicated that germination markedly enhanced GABA levels (up to 0.015 mg/g) and free amino acid concentrations (up to 7.3 mg/g), which can be ascribed to enzymatic activation and stress-induced mechanisms. Anthocyanins, the primary antioxidants in purple rice, significantly decreased, retaining approximately 3 % of their original concentration, likely due to thermal and oxidative sensitivity during soaking and sprouting. The maximum TPC recorded was 37.09 °C for 22.25 h, although it decreased from the original value, suggesting partial degradation compensated by the enzymatic release of bound phenolics. Optimal germination was achieved at 35.2 °C for approximately 26 h, as the optimal condition for achieving a high germination rate (97.93 %), moderate anthocyanin retention (0.091 mg/g), and increased levels of GABA and amino acids. The findings highlight the trade-offs associated with germinating pigmented rice and present a scientifically validated protocol for producing germinated purple rice with enhanced functional value. This study advances the creation of high-value, health-promoting rice products derived from local varieties suited to integrated rice–shrimp ecosystems.
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