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현미와 흑미의 항산화 성분 및 항산화 활성 KCI 등재

Antioxidative Components and Antioxidative Capacity of Brown and Black Rices

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  • URLhttps://db.koreascholar.com/Article/Detail/285529
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산업식품공학 (Food Engineering Progress)
한국산업식품공학회 (Korean Society for Food Engineering)
초록

Physiological characteristics of brown rice and black rice were investigated to provide the fundamental information of physiological property of rice and to show the potential of rice as a functional ingredient. Bioactive compounds were extracted from brown and black rices with aqueous solvents like 80% ethanol. Total phenolics, flavonoids and antioxidative capacity of brown and black rices’ extracts were determined. Brown rice showed much higher amount of total phenolics and flavonoid contents as well as antioxidative capacity than those of milled rice indicating that most of bioactive compounds are located in the bran layer. Black rice showed higher total phenolics and flavonoid contents and antioxidative capacity than those of brown rices. The highest antioxidative capacity was obtained from Heugjinju followed by Heugseol, Sinnongheug-chal, Hopum and Samkwang. This result indicated that antioxidative capacity is affected by total phenolics and flavonoid contents. Both brown and black rices contained higher amount of ferulic acid than that of p-coumaric acid.

저자
  • 고미림(경희대학교 생명자원과학연구원 생명과학대학 식품공학과) | Mi-Rim Ko
  • 최혁준((주)비케이바이오 연구소) | Hyuk-Joon Choi
  • 한복경((주)비케이바이오 연구소) | Bok-Kyung Han
  • 유승석(세종대학교 호텔관광대학 외식경영학과) | Seung-Seok Yoo
  • 김현석(안동대학교 식품공학과) | Hyun-Seok Kim
  • 최성원(오산대학교 호텔조리계열) | Sung-Won Choi
  • 허남윤(오산대학교 호텔조리계열) | Nam-Yoon Hur
  • 김창남(혜전대학교 호텔제과제빵과) | Chang-Nam Kim
  • 김병용(경희대학교 생명자원과학연구원 생명과학대학 식품공학과) | Byung-Yong Kim
  • 백무열(경희대학교 생명자원과학연구원 생명과학대학 식품공학과) | Moo-Yeol Baik Corresponding author