Effects of Water Soaking on Gamma-Aminobutyric Acid (GABA) in Germ of Different Thai Rice Varieties

Authors

  • Warunee Varanyanond Institute of Food Research and Product Development, Kasetsart University. Bangkok 10900, Thailand.
  • Patcharee Tungtrakul Institute of Food Research and Product Development, Kasetsart University. Bangkok 10900, Thailand.
  • Vipa Surojanametakul Institute of Food Research and Product Development, Kasetsart University. Bangkok 10900, Thailand.
  • Ladda Watanasiritham Institute of Food Research and Product Development, Kasetsart University. Bangkok 10900, Thailand.
  • Wang Luxiang Institute of Biotechnology Research Yunnan Academy of Agricultural Sciences. Kunming, China 650223.

Keywords:

γ- amino-n-butyric acid, GABA, rice germ

Abstract

This research was conducted to investigate the effects of water soaking on the content of γ- amino-n-butyric acid (GABA) in 6 Thai rice varieties; namely, Khao Dawk Mali 105, Pathum Thani 1, Chai Nat 1, Suphan Buri 1, Leuang Pratew 123 and Plai Ngahm. The result revealed that Plai Ngahm had the highest percentage of germ weight while Patum Thani 1 had the lowest. Percentage of germ weight showed no relation to the GABA content. High GABA content of germ was found in 3 rice varieties: Khao Dawk Mali 105 (186.2 mg/kg of germ) Pathum Thani 1 (154.6 mg/kg of germ) and Chai Nat 1 (144.5 mg/kg of germ). Plai Ngahm, on the other hand, contained GABA 116.9 mg/kg of germ. Water soaking can enrich GABA content in the germ of all rice varieties. The GABA accumulation differed among rice varieties and according to soaking time.

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Published

2005-09-30

How to Cite

Warunee Varanyanond, Patcharee Tungtrakul, Vipa Surojanametakul, Ladda Watanasiritham, and Wang Luxiang. 2005. “Effects of Water Soaking on Gamma-Aminobutyric Acid (GABA) in Germ of Different Thai Rice Varieties”. Agriculture and Natural Resources 39 (3). Bangkok, Thailand:411-15. https://li01.tci-thaijo.org/index.php/anres/article/view/243340.

Issue

Vol. 39 No. 3 (2005): July-September

Section

Research Article

License

online 2452-316X print 2468-1458/Copyright © 2022. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/),
production and hosting by Kasetsart University of Research and Development Institute on behalf of Kasetsart University.