Enhancing bioactive compounds and antioxidant properties: role of germination in rice.
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Abstract
The germination time (24, 48, 72, or 96 hours) on the protein content, protein molecular weight, GABA, phenolic compounds, and antioxidant activity in two rice varieties: Hom Mali 105 and Hom Nil were investigated. Based on the results, a germination time of 72 hours produced the highest levels of protein, GABA, phenolic compounds, and antioxidant activity in both varieties. The following were the values for Hom Mali 105 rice: protein content, 1.77 mg/100 g dry weight; protein molecular weight, 14.4–41.1 kDa; GABA, 254.81 mg/100 g dry weight; phenolic compounds, 258.73 mg/100 g dry weight; and antioxidant activity, 82.92%. The values for Hom Nil rice were protein content, 1.89 mg/100 g dry weight; protein molecular weight, 14.4–97.0 kDa; GABA, 409.79 mg/100 g dry weight; phenolic compounds, 313.59 mg/100 g dry weight; and antioxidant activity, 88.94%. These findings indicated that a germination period of 72 hours was optimal for enhancing the bioactive compound levels in germinated rice of both the Hom Mali 105 and Hom Nil varieties.
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