Work

Germination alters the bioactive compounds of pigmented and non-pigmented rice varieties in fresh and year-old stored seeds

Year: 2024

Type: article

Abstract: The changes in bioactive compounds influenced by germination depend on the rice variety and seed age. This study assessed the effect of germination on bioactive compounds in fresh and one-year-old seeds of pigmented and non-pigmented rice varieties. Both rice varieties had similar changes in bioactive compounds during germination. GABA and several phenolic acids increased in germinating seeds in both rice varieties. The vitamin E compounds, γ-tocotrienol and α-tocopherol increased only in soaked seeds, but the levels declined after seed germination. In the germinating seeds, higher contents of phenolic acids and some isoforms of vitamin E occurred in the pigmented rice variety than in the non-pigmented line, in accordance with measures of antioxidant activity. Additionally, one-year-old seeds exhibited the same increases in bioactive compounds as the fresh seeds. We conclude that the seeds of the pigmented variety have the potential as a raw material for germination in the rice industry.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2024.102005

Authors: Supapohn Yamuangmorn, Chalermpong Saenjum, Chanakan Prom-u-thai

Institution: Chiang Mai University

Language: English

Topic: GABA and Rice Research

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $2,350