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KMID : 1134820120410010014
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Journal of the Korean Society of Food Science and Nutrition
2012 Volume.41 No. 1 p.14 ~ p.19
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Antioxidant Activity and Anticancer Effects of Rough Rice (Oryza sativa L.) by Germination Periods
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Kim Hyun-Young
Lee Sang-Hoon
Hwang In-Guk
Kim Tae-Myoung
Park Dong-Sik
Kim Jae-Hyun
Kim Dae-Joong
Lee Jun-Soo
Jeong Heon-Sang
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Abstract
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This study was conducted on the antioxidant activity and in vitro anticancer effects of rough rice (Oryza sativa L.) by germination periods. Rough rice was germinated at 37oC for 8 days and then extracted with 70% ethanol. It was then analyzed for total polyphenol content, reducing power, antioxidant activities, and in vitro anticancer effects. Total polyphenol content increased from 3.12 mg/g for raw rough rice to 4.05 mg/g at 4 days of germination. Also reducing power increased from 0.96 to 1.25 (p<0.05). DPPH radical scavenging activity increased from 29.25% at 0 day to 34.82% at 2 days. ABTS radical scavenging activity increased from 3.05 mg AA eq/100 g at 0 day to 3.84 mg AA eq/100 g at 4 days, and then decreased afterward. The anticancer effect of ethanol extract at 4 days on stomach cancer cell line (AGS) and colon cancer cell line (HCT-116) showed higher values compared with raw rough rice extract. These results suggest that the best germination periods for increasing biological activities may be 3～4 days.
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KEYWORD
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rough rice, germination, antioxidant activity, anticancer effect
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