Effects of germination time on total phenolic content, antioxidant activity and phytosterol of some Thai rice cultivars
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Abstract
Rice contains husk, endosperm, and bran layers, which contain a variety of nutritional and biofunctional components. Germination is one of the techniques used to improve the texture and nutritional qualities of rice. Germinated brown rice was produced from the Nil-Surin, Riceberry, and Tubtim Chumphae cultivars by dehusking the paddy grains and germinating them at 37°C for 0, 24, 48, and 72 hours. Total phenolic content, antioxidant activities, and phytosterol were analyzed and compared to that of non-germinated brown rice. The results showed that the total phenolic content, antioxidant activity, and phytosterol of the Nil-Surin, Riceberry, and Tubtim Chumphae rice exhibited an increasing trend as the germination time increased. Germination at 37°C for 72 hours provided the highest phytosterol content among the germination treatments tested (p<0.05). However, the amount of total phenolic content and antioxidant activity was found to be the highest at 37°C for 48 hours of germination (p<0.05).
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