Bioactive compounds and antioxidant activities of Khao Khaow Dawk Mali 105

Abstract

The study investigated the differences in the antioxidant activity and bioactive compounds of germinated rice, milk rice, dough rice, and brown rice of KDML 105. In general, the concentration of total phenolic content of germinated rice was highest (p≤0.05) (331.97±8.17 mg GAE/100 g DW). Germinated rice was the highest antioxidant activities of total antioxidant capacity and lipid peroxidation assay were found. However, the milk rice stage showed the highest DPPH radical scavenging activity. The results showed that the highest of thiamine, niacin and pyridoxine were found in brown rice (39.21±0.07 mg/100 g DW). germinated rice (41.93±0.05 mg/100g DW) and milk rice (17.88±0.03mg/100 g DW), respectively. In addition, both brown rice and milk rice demonstrated the highest of a-tocopherol (318.48±6.36 mg/100 g DW and 308.09±5.85 mg/100 g DW) while germinated rice demonstrated the highest of g-oryzanol was observed in the germinated rice (355.00±7.07 mg/100 g DW). The results confirmed that the germination process and milk rice for antioxidants is a functional food, which can increase the release of value-added compounds from rice.