Comparison of Antioxidant Activities by Different Extraction Temperatures of Some Commercially Available Cultivars of Rice Bran in Korea |
Lee, Jeong-Heui
(National Institute of Crop Science, Rural Development Administration)
Oh, Sea-Kwan (National Institute of Crop Science, Rural Development Administration) Kim, Dae-Jung (National Institute of Crop Science, Rural Development Administration) Yoon, Mi-Ra (National Institute of Crop Science, Rural Development Administration) Chun, Areum (National Institute of Crop Science, Rural Development Administration) Choi, Im-Soo (National Institute of Crop Science, Rural Development Administration) Lee, Jeom-Sig (National Institute of Crop Science, Rural Development Administration) Kim, Yeon-Gyu (National Institute of Crop Science, Rural Development Administration) |
1 | Lee YH, Moon TW. 1994. Composition, water-holding capacity and effect on starch retrogradation of rice bran dietary fiber. Korean J Food Sci Technol 26:288-294 과학기술학회마을 |
2 | Lee YR, Woo KS, Kim KJ, Son JR, Jeong HS. 2007. Antioxidant activities of ethanol extracts from germinated specialty rough rice. Food Sci Biotechnol 16:765-770 과학기술학회마을 |
3 | Mau JL, Lin IIC, Song SF. 2002. Antioxidant properties of several specialty mushrooms. Food Res Int 35:519-526 DOI ScienceOn |
4 | Nam SH, Kang MY. 1997. In vitro inhibitory effect of colored rice bran extracts carcinogenicity. Agric Chem Biotechnol 40:307-312 |
5 | Oh SK, Kim DJ, Chun AR, Yoon MR, Kim KJ, Lee JS, Hong HC, Kim YK. 2010. Antioxidant compounds and antioxidant activities of ethanol extracts from milling by-products of rice cultivars. J Korean Soc Food Sci Nutr 39:624-630 과학기술학회마을 DOI ScienceOn |
6 | Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Rad Biol Med 26: 1231-1237 DOI ScienceOn |
7 | Renuka Devi R, Arumughan C. 2007. Phytochemical characterization of defatted rice bran and optimization of a process for their extraction and enrichment. Bioresour Technol 98: 3037-3043 DOI ScienceOn |
8 | Ryu KC, Chung HW, Lee GD, Kwon JH. 1997. Color changes and optimization of organoleptic properties of roasted Polygonatum odoratum tea. J Korean Soc Food Sci Nutr 26: 831-837 |
9 | Sakihama Y, Cohen MF, Grace SC, Yamasaki H. 2002. Plant phenolic antioxidant and prooxidant activities: phenolics-induced oxidative damage mediated by metals in plants. Toxicology 177:67-80 DOI ScienceOn |
10 | Scalbert A, Johnson IT, Saltmarsh M. 2005. Polyphenols: antioxidants and beyond. Am J Clin Nutr 81:215S-217S |
11 | Chotimarkorn C, Benjakul S, Silalai N. 2008. Antioxidant components and properties of five long-grained rice bran extracts from commercial available cultivars in Thailand. Food Chem 111:636-641 DOI ScienceOn |
12 | Ha TY, Han S, Kim SR, Kim IH, Lee HY, Kim HK. 2005. Bioactive components in rice bran oil improve lipid profiles in rat fed a high-cholesterol diet. Nutr Res 25:597-606 DOI ScienceOn |
13 | Halliwell B. 1996. Antioxidants in human health and disease. Annu Rev Nutr 16:33-49 DOI ScienceOn |
14 | Hong MJ, Lee GD, Kim HK, Kown JH. 1998. Changes in functional and sensory properties of chicory roots induced by roasting process. Korean J Food Sci Technol 30:413-418 |
15 | Jia Z, Tang M, Wu J. 1999. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem 64:555-559 DOI ScienceOn |
16 | Kim DO, Lee KW, Lee HJ, Lee CY. 2002. Vitamin C equivalent antioxidant capacity (VCEAC) of phenolic phytochemicals. J Agric Food Chem 50:3713-3717 DOI ScienceOn |
17 | Kim YH, Kang CS, Lee YS. 2004. Quantification of tocopherol and tocotrienol content in rice bran by near infrated reflectance spectroscopy. Korean J Crop Sci 43:211-215 과학기술학회마을 |
18 | Kong S, Lee J. 2010. Antioxidants in milling fractions of black rice cultivars. Food Chem 120:278-281 DOI ScienceOn |
19 | Kong SH, Choi YM, Lee SM, Lee JS. 2008. Antioxidant compounds and antioxidant activites of the methanolic extracts from milling fractions of black rice. J Korean Soc Food Sci Nutr 37:815-819 DOI ScienceOn |
20 | Lai P, Li KY, Lu S, Chen HH. 2009. Phytochemicals and antioxidant properties of solvent extracts from Japonica rice bran. Food Chem 117:538-544 DOI ScienceOn |
21 | Lee KY, Kim JH, Son JR, Lee JS. 2001. Detection and extraction condition of physiological functional compounds from bran of Heugjinju rice (Oryza sativa L.). Korean J Postharvest Sci Technol 8:296-301 과학기술학회마을 |
22 | Antella S, Antonio T, Rosella LC, Domenico T, Anna P, Anna DP, Nicola U, Francesco B. 1999. Ferulic acid caffeic acids as potential protective agents against photooxidative skin damage. J Sci Food Agric 79:476-480 DOI ScienceOn |
23 | Ardiansyah, Hitoshi S, Takuya K, Katsumi H, Michio K. 2007. The driselase-treated fraction of rice bran is a more effective dietary factor to improve hypertension, glucose and lipid metabolism in stroke-prone spontaneously hypertensive rats compared to ferulic acid. Br J Nutr 97:67-76 DOI ScienceOn |
24 | Bae SM, Kim JH, Cho CW, Jeong TJ, Ha JU, Lee SC. 2001. Effect of microwave treatment on the antioxidant activity of rice processed by-products. J Korean Soc Food Sci Nutr 30: 1026-1032 과학기술학회마을 |
25 | Bae SM, Kim JH, Cho CW, Jeong TJ, Yook HS, Byun MW, Lee SC. 2002. Effect of r-irradiation on the antioxidant activity of rice hull, rice bran and barley bran. J Korean Soc Food Sci Nutr 31:246-250 과학기술학회마을 DOI ScienceOn |
26 | Chen MH, Bergman CJ. 2005. A rapid procedure for analyzing rice bran tocopherol, tocotrienol and oryzanol contents. J Food Compos Anal 18:139-151 DOI ScienceOn |
27 | Choi HI, Ye EJ, Kim SJ, Bae MJ, Yee ST, Park EJ, Park EM. 2006. Anticancer (in vitro) and antiallergy effects of rice bran extracts. J Korean Soc Food Sci Nutr 35:1297-1303 과학기술학회마을 DOI ScienceOn |
28 | Choi Y, Lee SM, Chun J, Lee HB, Lee J. 2006. Influence of heat treatment on the antioxidant activities and polyphenolic compounds of Shiitake (Lentimus edodes) mushroom. Food Chem 99:381-387 DOI ScienceOn |
29 | Choi SP, Kang MY, Nam SH. 2004. Inhibitory activity of the extracts from the pigmented rice brans on inflammatory reactions. J Korean Soc Appl Biol Chem 47:222-227 과학기술학회마을 |
30 | Choi Y, Jeong HS, Lee J. 2007. Antioxidant activity of methanolic extracts from some grains consumed in Korea. Food Chem 13:130-138 |
31 | Woo JH, Shin SL, Jeong HS, Lee CH. 2010. Influence of applied pressure and heat treatment on antioxidant activities of young leaves from Achillea alpina and Solidago virgaurea subsp. gigantea. Koeran J Plant Res 23:123-130 과학기술학회마을 |
32 | Seo SJ, Choi YM, Lee SM, Kong SH, Lee JS. 2008. Antioxidant activities and antioxidant compounds of some specialty rices. J Korean Soc Food Sci Nutr 37:129-135 과학기술학회마을 DOI ScienceOn |
33 | Turkmen N, Sari F, Velioglu YS. 2005. The effects of cooking methods total phenolic and antioxidant activity of selected green vegetables. Food Chem 93:713-718 DOI ScienceOn |
34 | 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 DOI ScienceOn |
35 | Velioglu YS, Mazza G, Cao L, Oomah BD. 1998. Antioxidant activity and total phenolics in selected fruit, vegetables, and grain products. J Agric Food Chem 46:4113-4117 DOI ScienceOn |
36 | Vilano D, Fernandez-Pachon MS, Moya ML, Troncoso AM, Garcia-Parrilla MC. 2007. Radical scavenging ability of polyphenolic compounds towards DPPH free radical. Talanta 71:230-235 DOI ScienceOn |