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Antioxidative Components and Antioxidative Capacity of Brown and Black Rices  

Ko, Mi-Rim (Department of Food Science and Biotechnology, Institute of Life Science Resources, KyungHee University)
Choi, Hyuk-Joon (Research & Development Department, BKbio co. ltd.)
Han, Bok-Kyung (Research & Development Department, BKbio co. ltd.)
Yoo, Seung-Seok (Deaprtment of Culinary and Food Service Management, Sejong University)
Kim, Hyun-Seok (Deaprtment of Culinary and Food Service Management, Sejong University)
Choi, Sung-Won (Department of Food Science & Technology, Andong National University)
Hur, Nam-Yoon (Department of Food and Culinary Arts, Osan University)
Kim, Chang-Nam (Department of Food and Culinary Arts, Osan University)
Kim, Byung-Yong (Department of Hotel Baking Technology, Hyejeon University)
Baik, Moo-Yeol (Department of Food Science and Biotechnology, Institute of Life Science Resources, KyungHee University)
Publication Information
Food Engineering Progress / v.15, no.3, 2011 , pp. 195-202 More about this Journal
Abstract
Physiological characteristics of brown rice and black rice were investigated to provide the fundamental information of physiological property of rice and to show the potential of rice as a functional ingredient. Bioactive compounds were extracted from brown and black rices with aqueous solvents like 80% ethanol. Total phenolics, flavonoids and antioxidative capacity of brown and black rices' extracts were determined. Brown rice showed much higher amount of total phenolics and flavonoid contents as well as antioxidative capacity than those of milled rice indicating that most of bioactive compounds are located in the bran layer. Black rice showed higher total phenolics and flavonoid contents and antioxidative capacity than those of brown rices. The highest antioxidative capacity was obtained from Heugjinju followed by Heugseol, Sinnongheug-chal, Hopum and Samkwang. This result indicated that antioxidative capacity is affected by total phenolics and flavonoid contents. Both brown and black rices contained higher amount of ferulic acid than that of p-coumaric acid.
Keywords
brown rice; black rice; antioxidative components; antioxidative capacity;
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Times Cited By KSCI : 6  (Citation Analysis)
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