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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2018.1
- 수록면
- 949 - 956 (8page)
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This study investigated chemical components, antioxidant compounds, and activity of brown rice cultivars, to select good cultivar to be used for processing of mixed-rice in the food industry. Proximate compositions, phytic acid, phenolic compounds, and antioxidant activity of brown rice were significantly different among cultivars. Moisture, crude ash, fat, protein, and carbohydrate contents of brown rice were 9.51~12.82, 1.05~1.93, 1.84~6.24, 5.90~9.60 and 71.75~80.34 g/100 g, respectively. Phytic acid content of brown rice cultivars was 7.39~0.87 mg/g. Total polyphenol content of Joeunheukmi and Geonganghongmi cultivars, were 615.25 and 311.14 μg GAE/g, total flavonoid content was 267.75 and 100.67 μg CE/g, respectively. DPPH radical scavenging activity of Geonganghongmi, Joeunheukmi and Hyeugkwang cultivars was 89.17, 87.94 and 43.17%, ABTS radical scavenging activity was 113.57, 113.34, and 93.53 μmol TE/g, and ferric reducing antioxidant potential was 951.67, 1,075.75, and 508.33 μM/g, respectively. As a result, phenolic compounds and antioxidant activities of pigmented brown rice were high, and it could be used as a functional material.
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참고문헌 (32)
참고문헌 신청
Al-Wahsh IA / 2005 / Oxalate and phytate of soy foods / J Agric Food Chem 53:5670~5674
Anderson RL / 1995 / Compositional changes in trypsin inhibitors, phytate, saponins and isoflavones related to soybean processing / J Nutr 125:581~588
Arano MB / 2001 / The hydrophilic and liphophilic contribution to total antioxidant activity / Food Chem 73:239~244
Benzie IFF / 1996 / The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": The FRAP assay / Anal Biochem 230:70~76
Cheryan M / 1980 / Phytic acid interaction in food systems / CRC Crit Rev Food Sci Nutr 13:297~335
Anderson RL / 1995 / Compositional changes in trypsin inhibitors, phytate, saponins and isoflavones related to soybean processing / J Nutr 125:581~588
Arano MB / 2001 / The hydrophilic and liphophilic contribution to total antioxidant activity / Food Chem 73:239~244
Benzie IFF / 1996 / The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": The FRAP assay / Anal Biochem 230:70~76
Cheryan M / 1980 / Phytic acid interaction in food systems / CRC Crit Rev Food Sci Nutr 13:297~335
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