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http://dx.doi.org/10.5657/KFAS.2020.0388

In vitro Antioxidant Activity of Cooked Rice Containing Various Seaweeds  

Choi, Youngjin (Department of Hotel Culinary Art, Jeju Halla University)
Kim, Soomin (Department of Food Bioengineering, Jeju National University)
Lee, Seogyeong (Department of Food Bioengineering, Jeju National University)
Kim, Hyun Jung (Department of Food Bioengineering, Jeju National University)
Lim, Sangbin (Department of Food Bioengineering, Jeju National University)
Oh, Myung-Cheol (Department of Food Science and Industry, Jeju International University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.53, no.3, 2020 , pp. 388-394 More about this Journal
Abstract
An emerging interest in healthy eating has led to an increase in the consumption of rice mixed with various types of grains. Cooked rice was prepared with five different seaweeds, Hizikia fusiformis, Sargassum fulvellum, Enteromorpha compressa, Undaria pinnatifida, and Gracilaria verrucosa, and the antioxidant activity was measured. In addition, the antioxidant activities of 80% ethanol and methanol extracts of the five seaweeds were compared. Total phenolic content (TPC), total reducing power (TRP), 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) cation radical scavenging activities of the ethanol extracts were higher than those of the methanol extracts. The TPC of raw seaweed ethanol extracts was from 7.58 to 26.27 mg gallic acid equivalent (GAE)/g. The antioxidant activities of both extracts of Hizikia fusiformis were the highest among the five seaweeds, and the antioxidant activities of the cooked rice were lower than those of the raw seaweed extracts. The DPPH radical scavenging activities of cooked white rice, mixed grains, barley, and a mixture of white rice and barely added with Hizikia fusiformis, Sargassum fulvellum and Undaria pinnatifida were 3.17, 23.12, 31.11 and 10.66%, respectively. These results demonstrate the addition of seaweeds to cooked rice helps to improve the antioxidant activity compared to white rice alone.
Keywords
Seaweeds; Cooked rice; Mixed grains; Antioxidant activity;
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