Anaylsis of γ-aminobutyric acid (GABA) content in germinated pigmented rice

Mi Kyoung An, Jun Bae Ahn, Sang Hwa Lee, Kwang Geun Lee

Research output: Contribution to journalArticlepeer-review

10 Scopus citations

Abstract

The level of γ-aminobutyric acid (GABA) in pigmented rice was quantitatively and qualitatively determined by high pressure liquid chromatography/fluorescence detection (HPLC/FLD). In this study, the recovery rate and limit of detection (LOD) of GABA were 122.4±2.4% and 0.23 μg/g, respectively. The geminating pigmented rice samples, which were harvested in Paju, Korea, were soaked in water at 18°C for 20 hr. After soaking, the samples were germinated at 30°C for about 24 hr. GABA content was highest (293.0 μg/g) in the germinated red rice. Furthermore, GABA levels in the germinated rice increased significantly by up to 11.1 and 24.7-fold as compared to non-germinated rice and milled rice, respectively. The GABA concentrations of non-germinated rice, with the exception of red rice, were significantly higher than those of milled rice by 7.6-20.6-fold.

Original languageEnglish
Pages (from-to)632-636
Number of pages5
JournalKorean Journal of Food Science and Technology
Volume42
Issue number5
StatePublished - 2010

Keywords

  • γ-aminobutyric acid (GABA)
  • Black rice
  • Germinated rice
  • Pigmented rice
  • Red rice

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