Abstract
The feasibility of the production of germinated rice extracts using indigenous rice from Southern Thailand, including Khemtong (KHT) and Khai Mod Rin (KMR) from a single location at the Pak Phanang River Basin in Nakhon Si Thammarat, was investigated. The nutritional composition and bioactivity of the germinated rice extracts from both cultivars were evaluated. Optimum germination time for both rices was 96 h, leading to the highest GABA, thiamine, free amino acid, total sugar, and α-amylase activity (p<0.05). Germinated KHT had a higher α-amylase activity than germinated KMR at all germination times. Mashing at 60°C/pH 5.5 rendered the extract with the highest GABA content (p<0.05) and desirable contents of other nutrients. In comparison with germinated Sungyod (local colored rice) and Jasmine (commercial Thai rice) extracts, KHT and KMR showed a higher scavenging activity against DPPH•, OH•, and H2O2 (p<0.05) with a comparable ABTS•+ inhibition. For metal chelation, reducing power and ACE inhibitory activity, the germinated Sungyod extract was greater than KHT/KMR. The results demonstrated the potential use of germinated local Thai rice for the production of functional beverages.
Highlights
Thailand is one of the major Asian countries for rice (Oryza sativa L.) production
This study aimed to investigate the effects of the germination time on the αamylase activity and nutritional values of germinated rice from two domestic Southern Thai rice cultivars, namely KHT and Khai Mod Rin (KMR)
The α-amylase activity was directly proportional to the germination time, reaching a maximum at 96 h
Summary
Thailand is one of the major Asian countries for rice (Oryza sativa L.) production. Different regions in Thailand cultivate different traditional rice varieties. In Southern Thailand, Khai Mod Rin (NSRC9500113) (KMR) and Khemtong (PTLC9700142) (KHT) have been widely cultivated. These non-pigmented domestic rices are hard grain and odorless when compared to Jasmine (Thai Hom Mali) rice. Apart from the rice variety, the processing of rice in particular germination can affect the compositional, nutritional, and physicochemical properties. Germination is the metabolic process that increases the synthesis of secondary metabolites, e.g. phenolic compounds and γ-aminobutyric acid (GABA) [2].
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