Investigation the effect of germination on phenolic compounds, antioxidant activity and gamma amino butyricacid concentration in different Iranian brown rice cultivars

The aim of this study was to investigate the effect of germination on nutritional and functional properties of different Iranian brown rice cultivars. In this regard٫ three modified cultivars (Fajr٫ Shirudi٫ Neda) and one local cultivar (Tarom) was selected and after 24h soaking, germinated for 24h. The cultivars analyzed for their γ-Amino butyric acid (GABA) ٫ free and bound phenolics and their related DPPH radical scavenging activities. According to the obtained results, germination process caused significant increase of GABA (p<0. 05) (except local cultivar Tarom). Free phenolic compounds decreased significantly as affected by germination. This reduction was also abserved for bound phenolics in germinated Neda and Fajr cultivars but Shirudi showed significant increasing of these compounds after germination. Investigating the effect of germination on antioxidant capacity of cultivars revealed the significant decrease of free phenolics antioxidant activity but didn't affect bound phenolics related antioxidant capacity (except Neda cultivar). According to the obtained results٫ each of the studied cultivars due to itsspecific characteristic can be used for fortification and production of functional foods.