Gamma-aminobutyric acid, phenolics and antioxidant capacity of germinated indica paddy rice as affected by low-pressure plasma treatment

Abstract

Recent investigations show the increasing interest of various fields of food industry to plasma processing due to its positive effects on quality improvement, modifying the nutritional and textural properties and microbial decontamination of food materials. Limited data are available about the effects of low-pressure plasma as a modern technology on functional properties of rice paddies. The aim of this study was evaluating the effects of low-pressure plasma on ϒ-aminobutyric acid (GABA), phenolics content and antioxidant capacity of germinated indica paddy rice. Indica rice paddies were treated by low-pressure plasma at 0–100 watts power levels, then germinated for 48 h. GABA, phenolics, antioxidant activity, seed's water uptake and germination rate were quantified. Results indicated on significant increase in water uptake, germination rate and GABA content of seeds after low-pressure plasma exposure, while phenolics concentration and antioxidant activity were decreased as compared to control. In conclusion, low-pressure plasma can be suggested as a novel approach for developing GABA as a functional component in paddy rice.