Abstract
The influence of both acidic and basic hydrolysis on the yield, total phenolic content and antioxidative capacity of methanolic extract of germinated brown rice (GBR) was studied. Total phenolic content (TPC), total flavonoid content (TFC), 2,2′-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical cation scavenging, and ferric reducing antioxidant power (FRAP) tests were used for the measurement of antioxidant ability. There was a significant difference (p < 0.05) in the TPC and DPPH radical scavenging assay results when comparing neutral with acidic and basic catalysed hydrolysis. The yield of the crude extract was slightly higher in acidic hydrolysis than in basic hydrolysis (p > 0.05). The TPC and TFC were highest in acidic hydrolysis. A significant correlation was observed between ABTS radical cation scavenging and FRAP. The antioxidant activity measured using DPPH radical scavenging assay showed high activity in acidic hydrolysis, while the ABTS radical cationscavenging activity and FRAP showed the highest values in basic hydrolysis. The samples were further evaluated using HPLC to determine the individual phenolic concentrations in different hydrolytic media contributing to the antioxidant effects. This study revealed that acidic and basic hydrolysis can improve the yield, phenolic content, and antioxidant activity of germinated brown rice.
Highlights
Over the last decade, germinated brown rice (GBR) has attracted much attention as a nutraceutical health-promoting agent
The yield was slightly higher in acidic hydrolysed medium than in the basic medium, this was not significant (p > 0.05). This showed that acidic and basic hydrolysis can enhance the yield of extraction in germinated brown rice, and the enhancement is facilitated in both acidic and the basic media
These results show that there was a good correlation between Total Phenolic Content (TPC), Total Flavonoid Content (TFC), DPPH radical scavenging, and the yield of GBR
Summary
Over the last decade, germinated brown rice (GBR) has attracted much attention as a nutraceutical health-promoting agent. A number of studies have been presented demonstrating that the germination process may significantly enhance the content of nutritional and disease-preventing phenolics and improve the antioxidant effects of GBR [1,2,3,4]. Despite the fact that quite a number of studies have examined the phenolic and antioxidant contents of various rice species, rice bran and germinated brown rice [8,9,10,11], effort has not been focused on the effect of acidic and basic hydrolysis on the yield and antioxidant activity of GBR. This study, aimed to explore the effect of acidic and basic hydrolysis on the yield and antioxidant effects of GBR was conducted by the application of various antioxidant assays, and further to elucidate the concentration of the individual phenolics in different catalytic reactions
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