Antioxidant, Antidiabetic and Prebiotic Properties of Thai Brown Rices and Corns

  • Suree Nanasombat Faculty of Science, King Mongkut’s Institute of Technology
  • Pharichat Putjon Faculty of Science, King Mongkut’s Institute of Technology
  • Pondnapa Netchularrat Faculty of Science, King Mongkut’s Institute of Technology
  • Patcharee Onnorm Faculty of Science, King Mongkut’s Institute of Technology
Keywords: Phenolic Compounds, Prebiotics, Antioxidant, Antidiabetic, Indigestible Polysaccharide


Phytochemical properties of 6 germinated and non-germinated rice and corn extracts were studied. The extracts of non-germinated Leum-Pua rice and riceberry had stronger antioxidant activities with high reducing capacities of 0.66 - 1.17 mmol Fe(II)/g extract by FRAP assay. The extracts with higher total phenolic contents were non-germinated Leum-Pua rice, waxy corn and riceberry (833.33 - 1,704.17 mg GAE/g extract). Leum-Pua rice and riceberry extracts had higher α-amylase inhibitory activity. The extract of germinated red rice showed highest α-glucosidase inhibitory activity. The extracts with high amount of indigestible polysaccharide were non-germinated Sinlek rice and germinated Leum-Pua rice (518.16 - 538.06 mg/g extract). Then, Leum-Pua rice and riceberry were selected to use as raw material for production of probiotic drinks with Lactobacillus acidophilus. The survival of this probiotic bacterium in germinated Leum-Pua rice and non-germinated riceberry drinks was higher than those in other drinks during storage at 4 oC for 14 days. The rice drinks with strongest antioxidant activity and highest phenolic content were both germinated and non-germinated Leum-Pua rice drinks. For antidiabetic activity, germinated riceberry drink had highest α-amylase and α-glucosidase inhibitory activities (10.31 % and 36.14 % inhibition, respectively).


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บทความวิจัย (Research article)