한국작물학회:학술대회논문집 (Proceedings of the Korean Society of Crop Science Conference)
- 한국작물학회 2017년도 9th Asian Crop Science Association conference
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- Pages.272-272
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- 2017
Evaluation of the functional phenolic compounds as to various ripening phases of the reddish rice cultivar(Oryza sativa, Superhongmi)
- Ham, Tae-Ho (Dept. of Agricultural Science, Korea National Open University) ;
- Kwon, Soon Wook (Dept. of Plant Bioscience, Pusan National University) ;
- Kwon, Young In (Dept. of Food and Nutrition, Hannam University) ;
- Ryu, Su-Noh (Dept. of Agricultural Science, Korea National Open University)
- 발행 : 2017.06.04
초록
Recently, consumer's demands are increasing for new natural functional and healthful food. These demands have encouraged a better understanding of the biochemical, chemical and nutritional composition of plant products. Superhongmi rice variety was derived from a cross between CG2-3-5-2-6-2 (Heugjinju/Suwon 425) having reddish brown color and Daeribbyeo 1 having a large grain size. Superhongmi rice headed on Sep. 5th and has 94.7 cm culm length. Taxifolin, a phenolic compound in superhongmi rice extract had high