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http://dx.doi.org/10.9799/ksfan.2015.28.5.933

Changes of Seed Germination Rate and Lipid Components in Different Brown Rices during Ageing  

Kwak, Jieun (Dept. of Central Area, NICS, RDA)
Lee, Jeom-Sig (Dept. of Central Area, NICS, RDA)
Yoon, Mi-Ra (Dept. of Central Area, NICS, RDA)
Kim, In-Hwan (Dept. of Food and Nutrition, Korea University)
Lee, Jeong-Heui (Dept. of Central Area, NICS, RDA)
Kim, Mi-Jung (Dept. of Central Area, NICS, RDA)
Lee, Choon-Ki (Dept. of Central Area, NICS, RDA)
Kim, Bo-Kyeong (National Institute of Crop Science, RDA)
Kim, Wook-Han (Dept. of Central Area, NICS, RDA)
Publication Information
The Korean Journal of Food And Nutrition / v.28, no.5, 2015 , pp. 933-940 More about this Journal
Abstract
The objective of this study was to determine quality changes in seed germination rates and lipid components in Japonica and Tongil (indica/japonica) type brown rices with different tocol composition during storage. Moisture content, seed germination rate, crude lipid content, fat acidity, tocol content, free fatty acid composition of brown rice and pH of milled rice were measured to evaluate their quality after storage. Seed germination rates of stored Japonica and Tongil type brown rices were decreased by 22.4% and 59.7%, respectively, after 8 weeks of storage. The fat acidity of Japonica rice was significantly (p<0.05) higher than that of Tongil type brown rices after storage. The major tocol homologue of Tongil type was ${\gamma}-tocotrienol$, whereas, major tocol homologues of Japonica brown rices were ${\alpha}-tocopherol$ and ${\alpha}-tocotrienol$ throughout the entire storage period.
Keywords
Japonica; Tongil type; brown rice; storage; germination rate; fat acidity;
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Times Cited By KSCI : 7  (Citation Analysis)
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