Abstract
Brown rice is a nutrient-rich alternative to white rice, but its higher lipid content makes it prone to rancidification. This study investigated the impact of gamma irradiation on the antioxidant activity and rancidification of brown rice. The results revealed that irradiation at doses of 5 and 10 kGy significantly increased the total phenolic content and radical scavenging activity of SL-218 brown rice. Exposure to 5 kGy of gamma radiation led to a 7.23% decrease in the free fatty acid (FFA) content compared to the control, as confirmed by Fourier-transform infrared spectroscopy analysis. Long-term storage studies using SL-7 and RC-160 brown rice varieties at lower doses (0.5 and 1 kGy) validated the reduction in FFA content. These findings highlight the potential of gamma irradiation to enhance the quality of brown rice by effectively reducing FFA content and improving its antioxidant activity.
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