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KMID : 1134820130420040534
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Journal of the Korean Society of Food Science and Nutrition
2013 Volume.42 No. 4 p.534 ~ p.541
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Effects of Heat-treated Brown Rice on Total Phenolics and Antioxidant Activities
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Kwak Ji-Eun
Oh Sea-Kwan
Kim Dae-Jung
Lee Jeong-Heui
Yoon Mi-Ra
Kim Hye-Won
Lee Jeom-Sig
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Abstract
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In the present study, the effects of heat treatments on the phenolic components and antioxidative activities of various rice cultivars (from Hwaseongbyeo, Keunnunbyeo, Hongjinjubyeo, and Heugkwangbyeo) were investigated. Each brown rice cultivar was heated at six temperatures (40, 60, 90, 120, 150, and 180oC) for 15 min. The total polyphenolic content (TPC) and total flavonoid content (TFC) of 70% ethanol extracts from heated brown rice were quantified using spectrophotometrical methods, and antioxidant activities determined using DPPH, ABTS radical scavenging activities and reducing power. Hongjinjubyeo had the highest TPC (6.50 mg GAE/g, DB) and ABTS radical scavenging activity (5.85 AAE/g, DB) at 60oC. Also, Heugkwangbyeo showed considerable values for TPC (6.57 and 6.89 mg GAE/g, DB) and ABTS radical scavenging activity (6.29 and 6.11 AAE/g, DB) at 40oC and 180oC, respectively. Overall, the antioxidant activities of both Hongjinjubyeo and Heugkwangbyeo extracts had a strong positive correlation (R2≥0.916, α=0.01) with TPC and TFC. These results indicate that heat treatment effectively enhances the antioxidant activity of Hongjinjubyeo and Heugkwangbyeo.
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KEYWORD
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brown rice, heat treatment, total polyphenol, total flavonoid, antioxidant activity
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