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http://dx.doi.org/10.3746/jkfn.2006.35.4.389

Germination Dependency of Antioxidative Activities in Brown Rice  

Kang, Bo-Ra (Dept. of Food Science and Technology, Seoul National University of Technology)
Park, Mi-Jung (Dept. of Visual Optics, Seoul National University of Technology)
Lee, Heum-Sook (Dept. of Food Science and Technology, Seoul National University of Technology)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.35, no.4, 2006 , pp. 389-394 More about this Journal
Abstract
The change of antioxidative character by germination of brown rice was evaluated. From the total methanolic extract of brown rice, 2.5 mm-germinated brown rice, and 5 mm-germinated brown rice, SOD-like activity and nitrite scavenging ability were identified as antioxidative character. SOD-like activities and nitrite scavenging abilities of all samples were changed dose-dependently and germination-dependently. After successive partitioning with hexane, ethyl acetate (EtOAc) and water, each fraction was tested for these activities. SOD-like activities of all fractions were increased by germination, and especially hexane fraction and EtOAc fraction of 5 mm-germinated brown rice had more strong activities than 50 ppm vitamin C. The $EC_{50}$ values of SOD-like activity showed a gradual decrease by germination and that of EtOAc fraction of 5 mm-germinated brown rice was 17 ppm, which was lower concentration than that of 50 ppm vitamin C. The $IC_{50}$ values of nitrite scavenging ability at PH 1.5 also underwent a great decrease by germination and germinated brown rice had the nitrite scavenging ability at lower concentration than brown rice. The results suggest that SOD-like activity and nitrite scavenging ability are thought to be enhanced by the germination effect.
Keywords
brown rice; germination; antioxidative; SOD-like activity; nitrite scavenging ability;
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