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KMID : 0665220180310060949
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Korean Journal of Food and Nutrition
2018 Volume.31 No. 6 p.949 ~ p.956
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Antioxidant Compounds and Antioxidant Activities of Ethanolic Extracts from Brown Rice Cultivars
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Kim Hyun-Joo
Lee Ji-Hae
Lee Byong-Won
Lee Yu-Young
Lee Byoung-Kyu
Woo Koan-Sik
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Abstract
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This study investigated chemical components, antioxidant compounds, and activity of brown rice cultivars, to select good cultivar to be used for processing of mixed-rice in the food industry. Proximate compositions, phytic acid, phenolic compounds, and antioxidant activity of brown rice were significantly different among cultivars. Moisture, crude ash, fat, protein, and carbohydrate contents of brown rice were 9.51~12.82, 1.05~1.93, 1.84~6.24, 5.90~9.60 and 71.75~80.34 g/100 g, respectively. Phytic acid content of brown rice cultivars was 7.39~0.87 mg/g. Total polyphenol content of Joeunheukmi and Geonganghongmi cultivars, were 615.25 and 311.14 μg GAE/g, total flavonoid content was 267.75 and 100.67 μg CE/g, respectively. DPPH radical scavenging activity of Geonganghongmi, Joeunheukmi and Hyeugkwang cultivars was 89.17, 87.94 and 43.17%, ABTS radical scavenging activity was 113.57, 113.34, and 93.53 μmol TE/g, and ferric reducing antioxidant potential was 951.67, 1,075.75, and 508.33 μM/g, respectively. As a result, phenolic compounds and antioxidant activities of pigmented brown rice were high, and it could be used as a functional material.
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KEYWORD
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brown rice, cultivar, antioxidant compound, antioxidant activity
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