Total anthocyanin content and antioxidant activity of germinated colored rice

The objective of this study was to determine effect of germination on total anthocyanin content (TAC) and antioxidant activity of colored rice (Oryza sativa L). The normal, non-waxy rice variety Phitsanulok 2 was used as a control and two pigmented rice including black glutinous rice (local name Niew Dam), and black non-waxy rice (local name Hom Nil) were used in this study. Rough rice and dehulled rice kernels were steeped in water for 12 and 6 hrs, respectively before further left to germinate for 0, 6, 12, 18, and 24 hr. Rice samples were evaluated for TAC, trolox equivalent antioxidant capacity (TEAC), and ferric reducing antioxidant power (FRAP). Rice grains without husk showed higher germination rate compared to those of rough rice. After germination, the results showed that TAC and TEAC of black glutinous rice were significantly higher than that of the other two samples. Black rice germinated from rough rice showed higher TAC content and TEAC than that germinated from grains without husk. Therefore, rice with husk intact should be employed for the preparation of germinated pigmented rice to protect TAC loss during germination process.