한국작물학회지 (KOREAN JOURNAL OF CROP SCIENCE)

  • 제58권1호
  • /
  • Pages.28-35
  • /
  • 2013
  • /
  • 0252-9777(pISSN)
  • /
  • 2287-8432(eISSN)
한국작물학회 (The Korean Society of Crop Science)
권호 표지
DOI QR코드

DOI QR Code

Changes of Anthocyanidin Content and Brown Rice Yield in Three Pigmented Rice Varieties Among Different Transplanting and Harvesting Times

  • Kim, Sang-Kuk (Division of Crop Science, Gyeongsangbuk-do Provincial Agricultural Research & Research Services) ;
  • Shin, Jong-Hee (Division of Crop Science, Gyeongsangbuk-do Provincial Agricultural Research & Research Services) ;
  • Kang, Dong-Kyoon (Division of Agriculture Environment, Gyeongsangbuk-do Provincial Agricultural Research & Research Services) ;
  • Kim, Su-Yong (Division of Crop Science, Gyeongsangbuk-do Provincial Agricultural Research & Research Services) ;
  • Park, Shin-Young (Department of Clinical Pathology, Jeju Halla University)
  • 투고 : 2012.09.04
  • 심사 : 2012.12.20
  • 발행 : 2013.03.31
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

Anthocyanin pigments from three pigmented rice varieties, Hongjinju, Sintoheugmi and Josaengheugchal pigmented by black color, were quantified to evaluate effects of transplanting and harvesting time during seed development. Hongjinju, a rice variety of grains pigmented by red color, contains only two kinds of anthocyanins, delphinidin and cyanidin. Meanwhile, delphinidin, cyanidin, and pelargonidin were identified in Sintoheugmi and Josaengheugchal. Anthocyanidin contents in pigmented rice variety Hongjinju under different planting times were decreased with prolonged harvesting times. The Sintoheukmi showed that cyanidin content was the highest among analyzed pigments during seed development. Two anthocyanins (cyanidin and pelargonidin) in Josaengheugchal recorded highest contents at 20 days after heading in three transplanting times. Cyanidin content was also slightly increased with prolonged transplanting time. Total anthocyanidin contents in Hongjinju were always lower than that of Sintoheukmi and Josaengheukchal. In two rice varieties, Sintoheugmi and Josaengheugchal, $a^*$ values were commonly slightly decreased by late transplanting and harvesting times. Changes of $a^*$ and $b^*$ values in waxy rice varieties, Sintoheugmi and Josaengheugchal varied more than those in Hongjinju. In Josaengheugchal, early harvesting before maturity showed lower brown rice yield and late harvesting in the each transplanting times resulted in highest brown rice yield.

키워드

참고문헌

  1. Abdel-Aal, E. SM. and P. Hucl. 1999. A rapid method for quantifying total anthocyanins in blue aleurone and purple pericarp wheats. Cereal Chem. 76 : 350-354. https://doi.org/10.1094/CCHEM.1999.76.3.350
  2. Chae, J. C., D. J. Lee, D. K. Jun, S. N. Ryu, and J. C. Shin. 2003. Effect of ripening temperature on content of anthocyanin pigment cyanidin-3-glucoside and oryzanol in rice varieties. Proceedings of the Korean Society of Crop Science Conference. The Korean Soc. of Crop Sci. 226-227.
  3. Choi, S. W., W. W. Kang, and T. Osawa. 1994. Isolation and identification of anthocyanin pigments in black rice. Foods and Biotech.3 : 131-136.
  4. Choung, M. G., I. Y. Baek, S. T. Kang, W. Y. Han, D. C. Shin, H. P. Moon, and K. H. Kang. 2001. Isolation and determination of anthocyanins in seed coats of black soybean (Glycine max (L.) Merr.). J. Agric. Food Chem. 2001. 49 : 5848-51. https://doi.org/10.1021/jf010550w
  5. Chung, I. M., K. H. Kim, J. K. Ahn, and J. C. Chae. 2003. Development of rice production technique with high antioxdative activity and bioactive compounds. Korean Ministry of Agriculture and Forestry, Agricultural R&D research report, 35-80.
  6. Escribano-Bailn, M. T., C. Santos-Buelga, and C. Rivas-Gonzalo. 2004. Anthocyanins in cereals. J. Chromatogr. A. 1054(1-2) : 129-141. https://doi.org/10.1016/j.chroma.2004.08.152
  7. Francis, F. J. 2000. Anthocyanins and betalains composition : composition and applications. Cereal Foods World 45 : 208-213.
  8. Hu, C., J. Zawistowski, W. Ling, and D. D. Kitts. 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.
  9. Hyun, J. W. and H. S. Chung. 2004. Cyanidin and malvidin from Oryza sativa cv. Heugjinjubyeo mediate cytotoxicity against human monocytic leukemia cells by arrest of G2/M phase and induction of apoptosis. J. Agric. Food Chem. 52 : 2213-2217. https://doi.org/10.1021/jf030370h
  10. Iqbal, S., M. I. Bhanger, and F. Anwar. 2005. Antioxidant properties and components of some commercially available varieties of rice bran in Pakistan. Food Chem. 93 (2) : 265-272. https://doi.org/10.1016/j.foodchem.2004.09.024
  11. Lamberts, L., E. D. Bie, G. E. Vandeputte, W. S. Veraverbeke, V. Derycke, W. D. Man, and J. A. Delcour. 2007. Effect of milling on color and nutritional properties of rice. Food Chem. 100 (4) : 1496-1503. https://doi.org/10.1016/j.foodchem.2005.11.042
  12. Nakamura, N., F. M. Masako, F. Yuko, I. Kanaki, S. Kenichi, S. Hideyuki, O. Koei, and S. Daisuke. 2010. Generation of pink flower varieties from blue Torenia hybrida by redirecting the flavonoids biosynthetic pathway from delphinidin to pelargonidin. Plant Biotech. 27 : 375-383. https://doi.org/10.5511/plantbiotechnology.10.0610a
  13. Mazza, G. and L. Gao. 2005. Blue and purple grains. In : Abdel-Aal E-SM & Peter PJ (Eds.), Specialty Grains for Food and Feed, p.45-67. American Association of Cereal Chemists. St. Paul. USA.
  14. Moreno, Y. S., G. S. Sanchez, D. R. Hernandez, and N. R. Lobato. 2005. Characterization of anthocyanin extracts from maize kernels. J. Chromatogr. Sci. 43 : 483-487. https://doi.org/10.1093/chromsci/43.9.483
  15. Nam, S. H., S. P. Choi, M. Y. Kang, H. J. Koh, N. Kozukue, and M. Friedman. 2006. Antioxidative activities of bran from twenty one pigmented rice cultivars. Food Chem. 94 : 613-620. https://doi.org/10.1016/j.foodchem.2004.12.010
  16. Philpott, M., K. S. Gould, C. Lim, and L. R. Ferguson. 2006. In situ and in vitro antioxidant activity of sweetpotato anthocyanins. J. Agric. Food Chem. 54 : 1710-1715. https://doi.org/10.1021/jf052243m
  17. Ryu, S. N., S. Z. Park, and C. T. Ho. 1998. High performance liquid chromatographic determination of anthocyanin pigments in some varieties of black rice. J. Food and Drug Anal. 6 : 729-736.
  18. Tanaka, Y., Y. Fukui, M. Fukuchi-Mizutani, T. A. Holton, E. Higgins, and T. Kusumi. 1995. Molecular cloning and characterization of Rosa hybrida dihydroflavonol 4-reductase. Plant Cell Physiol. 144 : 846-856.
  19. Tsuda, T., F. Horio, and T. Osawa. 2002. Cyanidin 3-O-${\beta}$-glucoside suppresses nitric oxide production during a zymosan treatment in rats. J. Nutr. Sci. Vitaminol. 48 : 305-310. https://doi.org/10.3177/jnsv.48.305
  20. Yawadio, R., S. Tanimori, and N. Morita. 2007. Identification of phenolic compounds isolated from pigmented rices and their aldose reductase inhibitory activities. Food Chem. 101(4) : 1616-1625. https://doi.org/10.1016/j.foodchem.2006.04.016
  21. Yoon, H. H., Y. S. Paik, J. B. Kim, and T. R. Hahn. 1995. Identification of anthocyanidins from Korean pigmented rice. Agric. Chem. and Biotech. 38 : 581-583.
  22. Yoshinaga, K. 1986. Liquor with pigments of red rice. J. Brewing Society of Japan 81 : 337-342. https://doi.org/10.6013/jbrewsocjapan1915.81.337
  23. Zhao, C., M. M. Giusti, M. Malik, M. P. Moyer, and B. A. Magnuson. 2004. Effects of commercial anthocyanin-rich extracts on colonic cancer and nontumorigenic colonic cell growth. J. Agric. Food Chem. 52 : 6122-6128. https://doi.org/10.1021/jf049517a
  24. Zhang, M. W., B. J. Guo, R. F. Zhang, J. W. Chi, Z. C. Wei, Z. H. Xu, Y. Zhang, and X. J. Tang. 2006. Separation, purification and identification of antioxidant compositions in black rice. Agricultural Science in China 5 (6) : 431-440. https://doi.org/10.1016/S1671-2927(06)60073-4

피인용 문헌

  1. 시비량과 재식밀도 변화에 따른 '눈큰흑찰'의 품질 및 수량변화 vol.62, pp.2, 2017, https://doi.org/10.7740/kjcs.2017.62.2.118
  2. 남부평야지에서 적미 품종의 이앙시기에 따른 폴리페놀 함량 및 수량변이 vol.62, pp.3, 2013, https://doi.org/10.7740/kjcs.2017.62.3.166
  3. Influence of Different Transplanting Dates on Amylopectin Branch-chain-length and Pasting Properties of Rice Flour Varieties vol.63, pp.3, 2013, https://doi.org/10.7740/kjcs.2018.63.3.210
  4. 흑미 품종의 이앙기와 등숙기 온도 변화에 따른 품질 및 수량 변화 특성 구명 vol.64, pp.2, 2013, https://doi.org/10.7740/kjcs.2019.64.2.063