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KMID : 1007520070160050765
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Food Science and Biotechnology
2007 Volume.16 No. 5 p.765 ~ p.770
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Antioxidant Activities of Ethanol Extracts from Germinated Specialty Rough Rice
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Lee Youn-Ri
Woo Koan-Sik
Kim Kee-Jong
Son Jong-Rok
Jeong Heon-Sang
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Abstract
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To examine the possibility of using rough rice as a health-functional food, we investigated its changes in biological activity with germination. Antioxidant activities of the 70% ethanolic extracts of ``Goami2``, ``Keunnunbeyo``, and ``Heugkwangbeyo`` were studied in comparison with those of ungerminated rough rice. The phytic acid level in rough rice decreased on germination, while the level of phenolic compounds increased. Reducing power increased in a dose-dependent manner and the germinated rough rice tended to have enhanced reducing power. Among the rough rice cultivars, the germinated ``Heugkwang`` rough rice tended to be the most effective, with scavenging activities for the DPPH, superoxide, and hydroxyl radicals that were 1.6-, 1.3-, and 1.6-fold greater than those of the ungerminated ``Heugkwang`` rough rice, respectively. We also found that the germination process increased antioxidant activity in all the rough rice cultivars, where activity was greatest for the ``Heugkwang`` rough rice cultivar.
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KEYWORD
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germinated rough rice, phytic acid, antioxidant activity
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