Effect of Salt Stress on Phenolic Contents and Antioxidant Activity of Germinated Brown Rice

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ชุติมา แก้วพิบูลย์
ณวงศ์ บุนนาค


Nowadays, the consumption of germinated brown rice becomes a popular health food because of their high nutritional value and antioxidants compared with normal brown and white rice. It has been found that salt stress during germination affects the contents of antioxidant compounds. Therefore, the aim of this research was to study the effect of salt stress on total phenolic contents and antioxidant activity in germinated brown rice. The comparative study of salt stress from sodium chloride (NaCl) at various concentrations was performed in 3 rice cultivars, i.e. riceberry, Sung-yod Phatthalung and Kao Dok Mali 105. From the results, Sung Yod Phatthalung extract showed the highest total phenolic content of 707.96±0.02 mg GAE/g extract, and antioxidant activities assayed by DPPH and ABTS methods with EC50 values of 8.73±0.04 and 8.13±0.12 µg/mL, respectively. Rice sprout of Sung Yod Phatthalung soaked in 100 mM NaCl showed total phenolic contents of 852.04±0.003 mg GAE/g extract which was higher than that of the control (487.43±0.010  mg GAE/g extract).


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ชุติมา แก้วพิบูลย์

สาขาวิชาชีววิทยา คณะวิทยาศาสตร์ มหาวิทยาลัยทักษิณ วิทยาเขตพัทลุง ตำบลบ้านพร้าว อำเภอป่าพะยอม จังหวัดพัทลุง 93210

ณวงศ์ บุนนาค

สาขาวิชาวิทยาศาสตร์และคณิตศาสตร์พื้นฐาน คณะวิทยาศาสตร์ มหาวิทยาลัยทักษิณ วิทยาเขตสงขลา ตำบลเขารูปช้าง อำเภอเมือง จังหวัดสงขลา 90000


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