High-Performance Liquid Chromatographic (HPLC) Analysis of a Crossbred Brown Rice Variety (UKMRC-9) Shows High Gaba Content

Sage, E. E. and Chang, Y. X. and Wickneswari, R. and Mackeen, M. M. (2020) High-Performance Liquid Chromatographic (HPLC) Analysis of a Crossbred Brown Rice Variety (UKMRC-9) Shows High Gaba Content. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 49 (3). pp. 356-363. ISSN 0139-3006 (print); 1588-2535 (online)

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Abstract

The neurotransmitter γ-aminobutyric acid (GABA) is a functional food ingredient of growing importance in the preparation of GABA-enriched germinated brown rice (GBR). Quantification of GABA levels during germination in a locally developed high yielding red rice variety (UKMRC-9) was carried out via high-performance liquid chromatography (HPLC) analysis using pre-column chemical derivatisation with 2-hydroxynaphthaldehyde (HN) using a UV detection system. Factors that influence rice germination such as soaking time and temperature were also studied. The results of this study showed that the UKMRC-9 rice variety soaked in water for 6 hours at 35 °C yielded the highest value for both germination percentage (95.4±1.2%) and GABA content (411 μg g–1). This suggests that long soaking times of 1–4 days can be substituted by short soaking times to produce high GABA levels in germinated brown rice.

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