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Effect of Germinated Brown Rice Extract Powder on Free Amino Acid Content, Antioxidant and Nitrite Scavenging Ability of the Korean Cabbage Kimchi  

Woo, Seung-Mi (Department of Food Science and Technology, Keimyung University)
Jeong, Yong-Jin (Department of Food Science and Technology, Keimyung University)
Whang, Key (Department of Food Science and Technology, Keimyung University)
Publication Information
Food Science and Preservation / v.13, no.5, 2006 , pp. 548-554 More about this Journal
Abstract
This study investigated the effect of the addition of germinated brown rice extract powder (0, 0.67, 3.35 and 6.70%) to the fermentation of Korean cabbage kimchi. During the fermentation of Korean cabbage kimchi with GBREP, content of total free amino acid and essential amino acid was showed higher value by increasing the addition of GBREP. In particular, ${\gamma}$-aminobutyric acid (GABA) content of Korean cabbage kimchi, prepared with 6.70% GBREP was 2 times higher than control Korean cabbage kimchi. By increasing the content of GBREP, total phenol content was showed high value and the content was more increased during fermentation except control Korean cabbage kimchi. By increasing the content of GBREP, electron donating activity and superoxide radical scavening activity were showed higher value and then showed maximum scavening activity on palatable period. Nitrite-scavenging ability of Korean cabbage kimchi with GBREP was higher than control Korean cabbage kimchi and showed the highest scavenging ability at pH 1.2.
Keywords
Korean cabbage kimchi; germinated brown rice; free amino acid; antioxidant; nitrite scavenging ability;
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Times Cited By KSCI : 7  (Citation Analysis)
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