Antioxidative Recovery Responses of Germinated Rough Rice (GRR) and Germinated Brown Rice (GBR) from Various Solvents and Their Potential towards Reactive Oxygen Species Quenching Capacity

Introduction: Health promoting properties which generated worldwide interest in germinated rough rice (GRR) and brown (GBR) are attributed largely by the bioactive compounds bran. Therefore, present study, antioxidant activities from gradient methanol ethanol solvents followed fractionations were evaluated. Methods: GRR GBR crude extracts successively obtained two concentrations of (80% 100%) (50% 70%). They further analyzed for 2,2-diphenyl-1-picrylhydrazyl (DPPH), Trolox Equivalent Antioxidant Capacity (TEAC) Ferric Reducing Power (FRAP) assays. From potent extract dissolved water, they sequentially subjected to fractionation using with increasing polarity pattern, namely hexane fraction (HF), ethyl acetate (EAF) water fractions (WF ). Results: WF belonging both generally possessed better characteristics, demonstrated high TPC GBR; 101.9 ± 0.2 mg GAE/g GRR; 63.7 1.2 GAE/g. GRR-WF exhibited DPPH TEAC 63.68 TEA/g 80.30 respectively. 46.17 but ABTS EAF 71.60 TEA/g. Both showed FRAP values 45.31 19.68 Conclusion: Hence, it is proven that owing their possess potential benefits turn has increased competence as an emerging natural valuable health food.