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KMID : 0903520070500010036
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
2007 Volume.50 No. 1 p.36 ~ p.41
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Antioxidative Effects and Quality Characteristics of the Rice Cultivated by Organic Farming and Ordinary Farming
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Na Gi-Soo
Lee Si-Kyung
Kim Soo-Young
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Abstract
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This study was carried out to investigate the physicochemical properties, antioxidant activity, physical properties and sensory evaluation of rice using three different varieties of rice (Odae rice-Chulwon, Chucheong rice-Yeoju, Hwayoung rice-Sanchung) produced by organic and ordinary farming. Amylose content was higher in Chucheong rice and protein content was higher in Hwayoung rice in comparison to others. However, there was no difference in amylose and protein contents between organically grown and ordinarily grown rice. The electron donating activities and superoxide dismutase (SOD) activities of methanol extracts from organically grown rice were higher than those of ordinarily grown rice. There was no difference in amylographic characteristics between the differently cultured rices. The organically grown rice had a high springness, cohesiveness and was gummy in rheometer evaluation. However, the ordinarily grown rice had a good score for taste in sensory evaluation.
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KEYWORD
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rice, organic farming rice, quality characteristics, antioxidative activity
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