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http://dx.doi.org/10.3746/jkfn.2002.31.2.246

Effect of γ-Irradiation on the Antioxidant Activity of Rice Hull, Rice Bran and Barley Bran  

배성문 (경남대학교 생명과학부 식품생물공학전공)
김정한 (경남대학교 생명과학부 식품생물공학전공)
조철우 (경남대학교 생명과학부 식품생물공학전공)
정태준 (경남대학교 생명과학부 식품생물공학전공)
육홍선 (한국원자력연구소 방사선식품공학연구실)
변명우 (한국원자력연구소 방사선식품공학연구실)
이승철 (경남대학교 생명과학부 식품생물공학전공)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.31, no.2, 2002 , pp. 246-250 More about this Journal
Abstract
Effect of ${\gamma}$-irradiation to cereal processed by-products was examined for antioxidative ability. Rice hull (RH), rice bran (RB) and barley bran (BB) were irradiated with 5, 10, 15 and 20 kGy of ${\gamma}$-ray at 4.2 kGy/h. The amount of total phenol compounds of unirradiated RH, RB, and BB were 0.873 mM, 0.643 mM, and 0.377 mM, respectively. Irradiation up to 20 kGy did not show noticeable effect to the amount of total phenol compounds in RH, RB and BB. Electron donating abilities of RH, RB and BB were very similar, and they were not affected by irradiation. According to TBARS analyses, the inhibition abilities of lipid peroxidation of RH and RB were not affected by ${\gamma}$-irradiation, while those of BB were decreased with irradiation. These results indicate that BB is more sensitive to ${\gamma}$-irradiation than other rice processed by-products.
Keywords
$\gamma$-irradiation; cereal; by-products; antioxidant activity;
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Times Cited By KSCI : 1  (Citation Analysis)
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