Total Phenolic Content and Antioxidant Activity of Extruded Brown Rice

Figures & data

Table 1 Effect of germination duration and extrusion temperature on the total phenolic content of germinated brown rice from different cultivars

Cultivar	Germination time (h)	Control (mg/g)	Extruded 100°C (mg/g)	Extruded 120°C (mg/g)
IR-8	0 h	0.803^aq	0.434^ap	0.408^ap
	24 h	0.846^br	0.529^bq	0.465^bp
	48 h	0.874^bq	0.570^cp	0.537^cp
PR-106	0 h	0.885^ar	0.460^aq	0.409^ap
	24 h	0.943^br	0.490^bq	0.461^bp
	48 h	0.992^cr	0.530^cq	0.504^cp
Sharbati	0 h	0.857^ar	0.541^aq	0.466^ap
	24 h	0.908^br	0.581^bq	0.500^bp
	48 h	0.935^cr	0.614^cq	0.538^cp
a, b, and c superscripts are significantly ( p < 0.05) different column wise within a cultivar, and p, q, and r superscripts are significantly ( p < 0.05) different row wise within a cultivar.

Table 2 Effect of germination duration and extrusion temperature on the percentage of antioxidant activity of germinated brown rice from different cultivars

Cultivar	Germination time (h)	Control	Extruded 100°C	Extruded 120°C
IR-8	0 h	11.14^aq	7.70^ap	6.10^ap
	24 h	13.89^bq	8.39^ap	6.50^ap
	48 h	15.29^br	9.82^aq	6.95^ap
PR-106	0 h	13.41^aq	6.32^ap	5.79^ap
	24 h	14.84^br	7.10^aq	6.01^ap
	48 h	15.86^cr	7.70^aq	6.48^ap
Sharbati	0 h	6.96^aq	4.65^ap	4.07^ap
	24 h	8.71^bq	5.53^ap	4.45^ap
	48 h	9.50^br	7.45^bq	5.38^ap
a, b, and c superscripts are significantly ( p < 0.05) different column wise within a cultivar, and p, q, and r superscripts are significantly ( p < 0.05) different row wise within a cultivar.

Figure 1 Effect of extrusion cooking and rise in extrusion temperature on the % expansion of germinated brown rice from different cultivars. (a, b, and c superscripts are significantly (p < 0.05) different row wise within a cultivar, and p and q superscripts are significantly (p < 0.05) different column wise within a cultivar.)

Figure 2 Effect of germination and extrusion temperature on the bulk density of germinated brown rice from different cultivars. (a, b, and c superscripts are significantly ( p < 0.05) different row wise within a cultivar, and p and q superscripts are significantly ( p < 0.05) different column wise within a cultivar.)

Table 3 Effect of germination duration and extrusion temperature on the solubility index of germinated brown rice from different cultivars

Cultivar	Germination time (h)	Control	Extruded 100°C	Extruded 120°C
IR-8	0 h	0.039^ap	0.234^aq	0.260^aq
	24 h	0.037^ap	0.263^aq	0.284^aq
	48 h	0.044^ap	0.271^aq	0.353^br
PR-106	0 h	0.040^ap	0.381^aq	0.491^ar
	24 h	0.043^ap	0.426^aq	0.517^ar
	48 h	0.044^ap	0.466^bq	0.519^ar
Sharbati	0 h	0.042^ap	0.316^aq	0.476^ar
	24 h	0.043^ap	0.383^aq	0.533^ar
	48 h	0.055^ap	0.465^bq	0.571^ar
a, b, and c superscripts are significantly ( p < 0.05) different column wise within a cultivar, and p, q, and r superscripts are significantly ( p < 0.05) different row wise within a cultivar.

Table 4 Effect of germination duration and extrusion temperature on the water absorption capacity of germinated brown rice from different cultivars

Cultivar	Germination time (h)	Control	Extruded 100°C	Extruded 120°C
IR-8	0 h	1.24^ap	4.54^aq	5.76^ar
	24 h	1.36^ap	4.82^aq	6.36^br
	48 h	1.52^ap	5.44^bq	6.66^br
PR-106	0 h	1.30^ap	5.12^aq	5.38^aq
	24 h	1.32^ap	5.42^aq	6.30^br
	48 h	1.54^ap	5.98^aq	6.70^br
Sharbati	0 h	1.22^ap	3.42^aq	3.84^ar
	24 h	1.34^ap	3.68^bq	4.10^br
	48 h	1.42^ap	3.86^cq	4.32^cr
a, b, and c superscripts are significantly ( p < 0.05) different column wise within a cultivar, and p, q, and r superscripts are significantly ( p < 0.05) different row wise within a cultivar.