DETERMINATION OF ANTIOXIDANT PROPERTY OF PLANT EXTRACTS OF GERMINATED BROWN RICE (ORYZA SATIVA L.) AND COMPARISON WITH NON-GERMINATED BROWN RICE
D. Parvathavardhini* and Bareera Rahman
Brown rice (Oryza sativa L.), is a most important pigmented rice which is abundant in many bioactive compounds. Due to the presence of bioactive compounds, brown rice is known for different Properties such as antioxidant, anti-inflammatory, anti-diabetic, anti- microbial and anti-malarial properties. Antioxidant property is the capacity to hinder the oxidation of biological compounds, thereby reduce risk of degenerative diseases. Brown rice contain high antioxidant capacity than normal white rice varieties, since it is rich in polyphenols, flavonoids, vitamins, antho-cyanidins, etc. The germination process will enhance the amount of bio active compounds. There are large number of synthetic antioxidants, but taking plant-based food having antioxidant activity is always a good option. In this study, we are evaluating the antioxidant property of GBR through phytochemical analysis, GC-MS analysis, estimation of antioxidant activity by estimation of DPPH scavenging, TPC, TFC, SOD AND H2O2 scavenging.
Keywords: Antioxidants, Degenerative disease, GBR, Bioactive compounds.
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