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KMID : 1134820090380060807
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Journal of the Korean Society of Food Science and Nutrition
2009 Volume.38 No. 6 p.807 ~ p.811
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Antioxidant Activity and Antioxidant Components in Methanolic Extract from Geumjong Rice
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Kong Su-Hyun
Choi Young-Min
Kim Young-Wha
Kim Dae-Jung
Lee Jun-Soo
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Abstract
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In this study, the antioxidant compounds and antioxidant activities of Geumjong brown rice were measured to evaluate functional properties and to compare with white rice and Chuchung brown rice. The content of polyphenolics, flavonoids and γ-oryzanol were measured by spectrophometric methods and tocopherol and tocotrienol analyses were carried out by HPLC. ABTS and DPPH radical scavenging activity and reducing power were used to measure antioxidant activity. The extraction yield of Chuchung white rice, Chuchung brown rice, and Geumjong brown rice were 1.5, 2.3, and 3.5%, respectively. The high level of antioxidant activity (69.77 ㎎ TEAC/100 g) and total polyphenolic content (69.1 ㎎ gallic acid equivalents/100 g) were found in Geumjong brown rice, whereas the reducing power of Geumjong brown rice was lower than that of Chuchung brown rice.
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KEYWORD
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Geumjong brown rice, antioxidant activity, polyphenolics, oryzanol, vitamin E
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