Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Determination of Selected Antioxidant Compounds in Specialty Rice

여러 가지 특수미의 일부 항산화 성분 분석

  • Seo, Sun-Jung (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Choi, Young-Min (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Lee, Sun-Mi (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Kim, Kee-Jong (Crop Quality Division, Rural Development Adinistration) ;
  • Son, Jong-Rok (Crop Quality Division, Rural Development Adinistration) ;
  • Lee, Jun-Soo (Dept. of Food Science and Technology, Chungbuk National University)
  • 서선정 (충북대학교 식품공학과) ;
  • 최용민 (충북대학교 식품공학과) ;
  • 이선미 (충북대학교 식품공학과) ;
  • 김기종 (농촌진흥청 작물과학원 품질관리과) ;
  • 손종록 (농촌진흥청 작물과학원 품질관리과) ;
  • 이준수 (충북대학교 식품공학과)
  • Published : 2007.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

The objective of this study was to determine antioxidant compounds in specialty rice including milled rice, brown rice, red rice, giant embryonic rice, black rice, green rice, and Goami consumed in Korea. The concentrations of total polyphenols (insoluble and soluble polyphenols), phytic acid, and anthocyanin in the samples were measured using spectrophotometric methods and vitamin I analysis was carried out by HPLC. The contents of the total polyphenolic compounds were 565mg/100g for black rice, 405mg/100g for red rice, 140mg/100g for giant embryo rice, 138mg/100g for Goami, 133mg/100g for brown rice, 127mg/100g for green rice, and 66mg/100g for white rice. The black and red rices were significantly high in polyphenolic contents compared with the other rices, apparently due to their intense red-purple color. Black rice, red rice, and Goami showed significantly higher vitamin E and phytic acid contents compared with other rices. Anthocyanins were determined in only black rice (302mg/100g) due to the detection limits of spectrophotometric assay. hlthough vitamin I and anthocyanin contents were relatively lower than polyphenolics among the samples, the specialty rice may contribute to the significant supply of antioxidant compounds to prevent oxidative stress due to the fact that rice is used as a staple food and consumed in large amounts in our diets. The results can be used to increase rice consumption by enhancing consumer awareness on health benefits of the rice.

본 연구에서는 쌀 섭취의 중요성에 착안하여 건강 기능성 쌀로 개발된 특수미의 항산화 성분을 분석하고자 하였다. 특수미의 polyphenol, phytic acid, anthocyanin은 비색법으로 vitamin E는 순상 HPLC로 분석하였다. 본 연구 결과 일반백미에 비해 특수미는 그 종류에 따라 약 $2{\sim}9$배의 높은 total polyphenol 함유하는 것으로 확인되었다. 또한 쌀에는 insoluble polyphenol이 total polyphenol의 약 $25{\sim}47%$를 차지하는 것으로 나타났다. 쌀의 vitamin E 함량은 백미(0.23mg ${\alpha}-TE/100g$)에 비해 현미(1.02mg ${\alpha}-TE/100g$) 및 특수미 $(0.97{\sim}1.21mg\;{\alpha}-TE/100 g)$에서 높은 함량을 보였고 phytic acid 함량은 백미, 현미, 거대배아미, 녹미, 적색미, 고아미, 흑미 순으로 각각 529, 1,429, 1,507, 1,561, 1,732, 2,163mg/100g으로 나타났다. 일반미와 특수미의 anthocyanin 함량을 측정한 결과 흑미 (302mg/100g)를 제외한 나머지 시료에서는 검출되지 않았으며 일반미와 특수미의 anthocyanin 함량 비교를 위해서는 HPLC 등을 이용한 정밀한 방법이 적용되어야 하겠다. 본 연구 결과는 쌀의 항산화 성분과 항산화 활성 연구에 있어 기초 자료로서 활용될 것으로 예상되며, 건강증진 식품으로서의 쌀을 인식시켜 나아가 쌀의 소비 촉진에 상당한 영향을 미칠 것을 기대된다.

Keywords

References

  1. Esdribano-Bailon MT, Stos-Buelga C, Rivas-Gonzalo JC. 2004. Anthocyanins in cereals. J Chromatogr A 1054: 129-141 https://doi.org/10.1016/j.chroma.2004.08.152
  2. Hu C, Zawistowski J, Ling W, Kitts DD. 2003. Black rice (Oryza sativa L. indica) pigmented fraction suppresses both reactive oxygen species and nitric oxide in chemical and biological model systems. J Agric Food Chem 51: 5271- 5277 https://doi.org/10.1021/jf034466n
  3. Morimitsu Y, Kubota K, Tashiro T, Kamiya T, Osawa T. 2002. Inhibitory effect of anthocyanins and colored rice on diabetic cataract formation in the rat lenses. Int Congr 1245: 503-508 https://doi.org/10.1016/S0531-5131(02)00919-6
  4. Kang M, Lee Y, Koh HJ, Nam SH. 2004. Antioxidative and antimutagenic acitivty of ethanolic extracts from giant embryonic rices. J Korean Soc Appl Biol Chem 47: 61-66
  5. Slavin JL, Martini MC, Jacobs DR, Marquart L. 1999. Plausible mechanisms for the protectiveness of whole grains. Am J Clin Nutr 70: 459S-463S https://doi.org/10.1093/ajcn/70.3.459s
  6. Baublis AJ, Lu C, Clydesdale FM, Decker EA. 2000. Potential of wheat-based breakfast cereals as a source of dietary antioxidants. J Am Col Nutr 19: 308S-311S https://doi.org/10.1080/07315724.2000.10718965
  7. Graf E, Eaton JW. 1990. Anitoxidant functions of phytic acid. Free Radic Biol Med 8: 61-69 https://doi.org/10.1016/0891-5849(90)90146-A
  8. Qureshi AA, Mo H, Packer L, Peterson DM. 2000. Isolation and identification of novel tocotrienols from rice bran with hypocholesterolemic, antioxidant, and antitumor properties. J Agric Food Chem 48: 3130-3140 https://doi.org/10.1021/jf000099t
  9. Hong W, Guohua C, Ronald LP. 1997. Oxygen radical absorbing capacity of anthocyanins. J Agric Food Chem 45: 304-309 https://doi.org/10.1021/jf960421t
  10. Sosulski F, Krzygier K, Hogge L. 1982. Free, esterified, and insoluble-bound phenolic acids. 3. Composition of phenolic acids in cereal and potato flours. J Agric Food Chem 30: 337-340 https://doi.org/10.1021/jf00110a030
  11. Velioglu YS, Mazza G, Cao L, Oomah BD. 1998. Antioxidant activity and total phenolics in selected fruit, vegetables, and grain products. J Agirc Food Chem 46: 4113-4117 https://doi.org/10.1021/jf9801973
  12. Lee SM, Lee HB, Lee J. 2006. Comparison of extraction methods for the determination of vitamin E in some grains. J Korean Soc Food Sci Nutr 35: 248-253 https://doi.org/10.3746/jkfn.2006.35.2.248
  13. Haug W, Lantzsch H. 1983. Sensitive methods for the rapid determination of phytate in cereals and cereal products. J Sci Food Agric 34: 1423-1426 https://doi.org/10.1002/jsfa.2740341217
  14. Turker N, Erdogdu F. 2006. Effects of pH and temperature of extraction medium on effective diffusion coefficient of anthocyanin pigments of black carrot (Daucus carota var. L.). J Food Eng 76: 579-583 https://doi.org/10.1016/j.jfoodeng.2005.06.005
  15. Choi Y, Jeong HS, Lee J. 2007. Antioxidant activity of methanolic extracts from some grains consumed in Korea. Food Chem 103: 130-138 https://doi.org/10.1016/j.foodchem.2006.08.004
  16. Kroon PA, Faulds CB, Ryden P, Roberston JA, Williamson G. 1997. Release of covalently bound ferulic acid from fiber in the human colon. J Agric Food Chem 45: 661-667 https://doi.org/10.1021/jf9604403
  17. Andreasen MF, Kroon PA, Williamson G, Carcia-Conesa MT. 2001. Intestinal release and uptake of phenolic antioxidant deferulic acid. Free Radic Biol Med 31: 304-314 https://doi.org/10.1016/S0891-5849(01)00585-8
  18. Qureshi AA, Mo H, Packer L, Peterson DM. 2000. Isolation and identification of novel tocotrienols from rice bran with hypocholesterolemic, antioxidant, and antitumor properties. J Agric Food Chem 48: 3130-3140 https://doi.org/10.1021/jf000099t
  19. Lee H, Rhee H, Lee S, Kim C, Choi Y. 1997. Contents of phytic acid and minerals of rice cultivars form Korea. J Food Sci Nutr 2: 301-303

Cited by

  1. Antioxidant Contents and Antioxidant Activities of White and Colored Potatoes (Solanum tuberosum L.) vol.21, pp.2, 2016, https://doi.org/10.3746/pnf.2016.21.2.110
  2. Fatty Acids, Amino Acids and Thermal Properties of Specialty Rice Cultivars vol.39, pp.9, 2010, https://doi.org/10.3746/jkfn.2010.39.9.1405
  3. Physicochemical Characteristics and Antioxidant activities of Sikhye Made with Pigmented Rice     vol.25, pp.5, 2015, https://doi.org/10.17495/easdl.2015.10.25.5.830
  4. Antioxidant Activity and Quality Characteristics of Black Rice Bran Cookies vol.41, pp.2, 2012, https://doi.org/10.3746/jkfn.2012.41.2.182
  5. Contents of Antioxidative Components from Pulpy and Seed in Wild Haw (Crataegus pinnatifida BUNGE) vol.23, pp.11, 2014, https://doi.org/10.5322/JESI.2014.23.11.1791
  6. Particle Size Fractionation of High-Amylose Rice (Goami 2) Flour as an Oil Barrier in a Batter-Coated Fried System vol.6, pp.3, 2013, https://doi.org/10.1007/s11947-011-0721-5
  7. Comparative Study ofCaMsrB2Gene Containing Drought-Tolerant Transgenic Rice (Oryza sativaL.) and Non-Transgenic Counterpart vol.201, pp.1, 2015, https://doi.org/10.1111/jac.12100
  8. Effect of Methanol Extracts of Red Colored Rices on Antioxidant Activity and Growth Inhibitory Activities of Cancer Cells vol.36, pp.11, 2007, https://doi.org/10.3746/jkfn.2007.36.11.1365
  9. Quality characteristics of steamed rice cake with Schisandra chinensis powder or extract added prior to storage vol.23, pp.7, 2016, https://doi.org/10.11002/kjfp.2016.23.7.923
  10. Antioxidant Activities and Antioxidant Compounds of Some Specialty Rices vol.37, pp.2, 2008, https://doi.org/10.3746/jkfn.2008.37.2.129
  11. Antioxidant Activity and Antioxidant Components in Methanolic Extract from Geumjong Rice vol.38, pp.6, 2009, https://doi.org/10.3746/jkfn.2009.38.6.807