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KMID : 0665220160290020145
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Korean Journal of Food and Nutrition
2016 Volume.29 No. 2 p.145 ~ p.152
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Functional Components and Radical Scavenging Activity of Germinated Brown Rice according to Variety
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Lee Kyung-Ha
Ham Hyeon-Mi
Kim Hyun-Joo
Park Hye-Young
Sim Eun-Yeong
Oh Sea-Kwan
Kim Uk-Han
Jeong Heon-Sang
Woo Koan-Sik
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Abstract
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This study investigated the changes in chemical components, antioxidant compounds, and activity before (BG) and after germinated (AG) brown rice in order to promote the availability of these beneficial factors. The GABA content of BG and AG brown rice were 0.07~6.61 and 11.13~49.72 mg/100 g, respectively. The α-amylase activity of AG brown rice was 1.77~70.25 unit/g fold higher than it was in BG brown rice. Total polyphenol and flavonoid contents, which are known to be related to antioxidation, were higher in BG brown rice than in AG brown rice. The total polyphenol contents of BG and AG brown rice were 10.52~36.38 and 11.38~26.33 mg/100 g, and the total flavonoid contents were 3.55~13.39 and 3.52~9.78 mg/100 g, respectively. Also, DPPH radical scavenging activity was 57.64~251.34 and 50.49~213.35 mg TE/100 g, respectively. ABTS radical scavenging activity and total tannin content showed a similar trend to DPPH radical scavenging activity. We expect that this data will be useful in the manufacturing of food products.
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KEYWORD
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germinated brown rice , dietary fiber , GABA (γ-aminobutyric acid) , polyphenol , radical scavenging activity ,
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