Effect of Biological Process on Gamma-aminobutyric Acid and Phenolic Compounds Content of Tubtim Chumpare and Sinlek Brown Rice
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Abstract
Gamma-aminobutyric acid (GABA) serves as a major inhibitory neurotransmitter in mammalian nervous systems and phenolic compounds act as antioxidants. Hence, the purpose of this research was to study the effect of biological process on -aminobutyric acid and phenolic compounds content of Tubtim Chumpare and Sinlek brown rice by allowing both rice species on germination and following Lactobacillus sp. fermentation. The highest GABA content in Tubtim Chumpare of 2.866±0.324 mg. g-1 was found at the conditions under germinated rice which was 4-fold higher than that of brown rice without germination (0.723±0.174 mg. g-1) while comparison of Sinlek brown rice with and without germination and following Lactobacillus sp. fermentation, GABA production of brown rice with germination and following 12 h of fermentation increased more than 23-fold (0.254±0.053 to 5.880±0.207 mg. g-1). For the total phenolic compounds content analysis, the result showed that Tubtim Chumpare brown rice gave the highest amount at the conditions of brown rice without germinated process (28.313±0.506 mg gallic acid equivalent. g-1) whereas Sinlek brown rice increased from 5.624±0.603 to 8.212±0.458 mg gallic acid equivalent. g-1 after germination and following 24 h of fermentation. These results indicate that biological processes can enhance GABA production in both brown rice and increase total phenolic compounds content in Sinlek brown rice which could improve the nutritional value for nutraceutical product development in the future.
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