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BioMed Research International
Volume 2015 (2015), Article ID 608761, 10 pages
Research Article

Effect of Different Germination Conditions on Antioxidative Properties and Bioactive Compounds of Germinated Brown Rice

1Department of Bioindustry Technology, Dayeh University, Dacun, Changhua 51591, Taiwan
2Department of Health Food, Chung Chou University of Science and Technology, Yuanlin, Changhua 51003, Taiwan

Received 3 September 2014; Accepted 14 February 2015

Academic Editor: Andrei Surguchov

Copyright © 2015 You-Tung Lin et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


This study investigates antioxidative activity and bioactive compounds of ungerminated brown rice (UBR) and germinated brown rice (GBR). We used two rice cultivars (Oryza sativa L.), Taiwan Japonica 9 (TJ-9) and Taichung Indica 10 (TCI-10), as the materials in our experiments. The conditions for inducing germination are soaking time in water 24, 48, or 72 h; temperature 26 or 36°C; incubation in light or darkness; and open or closed vessels, in which the antioxidative activities and bioactive compounds of GBR were determined. We found that, in order to maximize antioxidative activity and bioactive compounds, germination should be under higher temperature (36°C), long soaking time (72 h), darkness, and closed vessel. GBR contains much higher levels of antioxidative activity and bioactive compounds than ungerminated brown rice (UBR). We found a strong correlation between antioxidative activities (DPPH radical scavenging ability, reducing power, and Trolox equivalent antioxidant capacity) and bioactive compounds (γ-oryzanols, tocopherol, and tocotrienol). Higher temperature (36°C) is also conducive to the production of GABA in GBR. These results are considered very useful research references for the development of future functional foods and additives.