Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Antioxidant Activities of Ethanol Extracts from Germinated Specialty Rough Rice

  • Lee, Youn-Ri (Department of Food Science and Technology, Chungbuk National University) ;
  • Woo, Koan-Sik (Department of Food Science and Technology, Chungbuk National University) ;
  • Kim, Kee-Jong (Crop Post-Harvest Technology Division, National Institute of Crop Science, Rural Development Administration) ;
  • Son, Jong-Rok (Crop Post-Harvest Technology Division, National Institute of Crop Science, Rural Development Administration) ;
  • Jeong, Heon-Sang (Department of Food Science and Technology, Chungbuk National University)
  • Published : 2007.10.31
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Abstract

To examine the possibility of using rough rice as a health-functional food, we investigated its changes in biological activity with germination. Antioxidant activities of the 70% ethanolic extracts of 'Goami2', 'Keunnunbeyo', and 'Heugkwangbeyo' were studied in comparison with those of ungerminated rough rice. The phytic acid level in rough rice decreased on germination, while the level of phenolic compounds increased. Reducing power increased in a dose-dependent manner and the germinated rough rice tended to have enhanced reducing power. Among the rough rice cultivars, the germinated 'Heugkwang' rough rice tended to be the most effective, with scavenging activities for the DPPH, superoxide, and hydroxyl radicals that were 1.6-, 1.3-, and 1.6-fold greater than those of the ungerminated 'Heugkwang' rough rice, respectively. We also found that the germination process increased antioxidant activity in all the rough rice cultivars, where activity was greatest for the 'Heugkwang' rough rice cultivar.

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References

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