Enhancing Antioxidant Properties of Germinated Thai rice (Oryza sativa L.) cv. Kum Doi Saket with Salinity | OMICS International | Abstract
ISSN: 2375-4338

Rice Research: Open Access
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Research Article

Enhancing Antioxidant Properties of Germinated Thai rice (Oryza sativa L.) cv. Kum Doi Saket with Salinity

Kamolchanok Umnajkitikorn1,Bualuang Faiyue2*and Kobkiat Saengnil1
1Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai, Thailand
2Department of Biology, Mahidol Wittayanusorn School, Salaya, Nakhon Pathom, Thailand
Corresponding Author : Bualuang Faiyue
Department of Biology
Mahidol Wittayanusorn School
Salaya, Nakhon Pathom, Thailand
Tel: 662-849-7244
E-mail: [email protected]
Received June 17, 2013; Accepted June 22, 2013; Published July 25, 2013
Citation: Umnajkitikorn K, Faiyue B, Saengnil K (2013) Enhancing Antioxidant Properties of Germinated Thai rice (Oryza sativa L.) cv. Kum Doi Saket with Salinity. J Rice Res 1:103. doi: 10.4172/jrr.1000103
Copyright: © 2013 Umnajkitikorn K, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
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The objective of this study was to investigate the possibility of enhancing the antioxidant properties of germinated rice seeds cv. Kum Doi Saket, a pigmented rice variety cultivated in northern Thailand, using salinity. Rice seeds were soaked in 0, 25, 75, 150, and 300 mM NaCl for 12 hours, sown on 0.7% agar supplemented with the same NaCl concentrations for soaking at 28 ± 2°C in the dark for 5 days. Germination percentage, growth of seedlings, antioxidant capacities, total phenolic content, and activities of Ascorbate Peroxidase (APX) and Catalase (CAT) were examined. The results showed that germination was not affected by 25 and 75 mM NaCl, but was significantly reduced by 17% and 100% under 150 and 300 mM NaCl, respectively. Fresh weight was not affected by 25 mm NaCl, whereas all NaCl concentrations significantly reduced the shoot length of germinated seeds. Root length was significantly reduced by 150 and 300 mM NaCl. Antioxidant capacities, quantified by DPPH and ABTS radical scavenging assays, and total phenolic content significantly increased in germinated seeds treated with 150 mM NaCl. A high positive correlation between antioxidant capacities and total phenolic content was found. APX activities increased with germination time, reached the highest peak on day 2 for the control, and on day 4 for salt treatments with 150 mM NaCl showing the highest activity. CAT activities of the control reached the maximum on day 2, whereas it showed different highest peaks for salt treatments; salinity reduced the activity of CAT during germination. These results suggest that antioxidant properties of Kum Doi Saket germinated rice seeds are enhanced by salinity stress of 150 mM NaCl. This is an alternative way to elevate antioxidant properties for consumption and for further pharmaceutical application of germinated Thai rice.