|
KMID : 1007519960050040305
|
|
Food Science and Biotechnology
1996 Volume.5 No. 4 p.305 ~ p.309
|
|
|
Antioxidative Activity of Ethanolic Extracts of Rice Brans
|
|
Choi, Sang Won
Nam, Seok Hyun/Choi, Hae Chune
|
|
|
Abstract
|
|
|
|
Antioxidative activities of 80% ethanol extracted bran fractions of thirteen varieties of rice seeds were evaluated by linoleic acid autoxidation and rabbit erythrocyte membrane systems. Among thirteen rice bran extracts tested, Kilimheugmi had the strongest radical scavenging activity, followed by Heugjinmi, Suweon 425, Chokoto 14, Jagwangdo, in decreasing order. The hydroperoxide formation from linoleic acid oxidation was the lowest by the addition of Suweon 425 and Kilimheugmi extracts, and their antioxidative activities were comparble to that of BHA at α=0.05. The two extracts also inhibited considerably the MDA formation from lipid peroxidation of a rabbit erythrocyte membrane. Quantification of the anthocyanin pigments in rice brans indicated that Suweon 425, Heugjinmi, and Kilimheugmi had a large amount of cyanidin 3-O-β-D-glucopyranoside and peonidin 3-O-β-D-glucopyranoside which are known to be two major anthocyanins of pigmented rice seeds, as compared to other rice seeds. These results suggest tat anthocyanin pigments may be the main factors responsible for the high radical scavenging and antioxidative activity of ethanol extracted bran fractions in pigmented rice seeds.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
 
|
|