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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Antioxidant Activities and Antioxidant Compounds of Some Specialty Rices

여러 가지 특수미의 항산화 활성 및 항산화 성분

  • 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, Seon-Mi (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Kong, Su-Hyun (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Lee, Jun-Soo (Dept. of Food Science and Technology, Chungbuk National University)
  • Published : 2008.02.29
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Abstract

The objectives of this study were to determine antioxidant activity of the methanolic extracts from some specialty rices and to investigate relationships between antioxidant activities and antioxidant contents in the extracts. ABTS (2,2-azino-bis-(3-ethylbenzothiazoline-6-sulphonic acid)) radical cation scavenging activity, inhibitory effect on lipid peroxidation, chelating activity, reducing power and inhibitory effect on xanthine oxidase have been used to investigate the relative antioxidant activity of the extracts from specialty rices. The concentrations of total polyphenolics, phytic acid, and anthocyanin in the extracts were measured by spectrophotometric methods and vitamin E analysis was carried out by HPLC. The methanolic extracts prepared from black and red rices showed higher antioxidant activities and contained higher antioxidant compounds compared with other rices, apparently due to their intense red-purple color. The correlation coefficient between total polyphenolic content of methanolic extracts and ABTS radical cation scavenging activity, reducing power, and inhibitory effect of xanthine oxidase were 0.9921, 0.9856, and 0.8032, respectively.

본 연구에서는 쌀 섭취의 중요성에 착안하여 건강 기능성 쌀로 개발된 특수미의 항산화 활성과 항산화 성분을 분석하고 항산화력과 항산화 성분 간의 상관성을 비교 분석하고자 하였다. 특수미 시료 중 흑미의 polyphenol, vitamin E, phytic acid, anthocyanin 함량은 각각 444.38, 0.79, 130.92, 146.90 mg/100 g으로 vitamin E를 제외하고 다른 특수미에 비해 가장 높은 항산화 성분 함량을 나타내었다. 또한 흑미 methanol 추출물의 총 항산화력(697.27 AEAC), 환원력(2.32 $A_{700}$), 지질과산화 억제력(84.18%), 금속이온 제거능(38.47%), xatnhine oxidase 억제활성(66.52%)은 금속이온 제거능을 제외하고 다른 시료에 비해 높은 활성을 나타내었다. 특수미의 항산화 성분과 항산화 활성간의 상관분석 결과 polyphenol 함량이 높을수록 총 항산화력($R^2=9921$), 환원력($R^2=9856$) xanthine oxidase 억제 활성($R^2=8032$)이 증가하는 것으로 나타났다. 흑미와 더불어 적색미도 상당한 항산화 성분을 함유하고 있었으며 그에 따른 우수한 항산화 활성을 나타내는 것을 알 수 있었다. 본 연구 결과는 쌀의 항산화 성분과 항산화 활성연구에 있어 기초 자료로서 활용될 것으로 예상되며, 건강증진 식품으로서 쌀을 인식시켜 나아가 쌀의 소비 촉진에 영향을 끼칠 것으로 기대한다.

Keywords

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