• 제목/요약/키워드: 유색미

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Correlation of Antioxidant and Antimutagenic Activity with Content of Pigments and Phenolic Compounds of Colored Rice Seeds (유색미 색소체 및 페놀성화합물 함량과 항산화.항변이원성 간의 상관관계)

  • Kang, Mi-Young;Shin, Soo-Young;Nam, Seok-Hyun
    • Korean Journal of Food Science and Technology
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    • 제35권5호
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    • pp.968-974
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    • 2003

  • Twenty-three cultivars of colored rice were collected from inside and outside Korea to determine the contents of pigments and phenolic compounds, and also to compare their correlations with antioxidativity and antimutagenicity. The pigment content decreased in the order of LK 1-3-6-12-1-1>LK 1D 2-7-12-1-1>Elwee>Mutumanikam>IR 1544-38-2-2-1-2-2>wx 124-163-45-7-1-1-1, LK 1A-2-12-1-1. Polyphenolic content was the greatest in IR 17491-5-4-3-3 with a ratio of 0.244 g per 100 g brown rice, followed by LK 1-3-6-12-1-1>LK 1D2-12-1>Elwee>Mutumanikam 7 IR 1544-38-2-2-1-2-2, LK 1A-2-12-1-1. The pigment contents for each colored rice cultivar showed a highly positive correlation with polyphenolics in colored rice seeds. For chromaticity, a positive correlation was exhibited between the lightness and hydroxyl radical scavenging activity. In contrast, a negative correlation was observed between the redness and the inhibitory effect of lipid peroxidation.

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Thermal Stability of the Major Color Component, Cyanidin 3-glucoside, from a Korean Pigmented Rice Variety in Aqueous Solution (한국산 유색미의 주요성분인 Cyanidin 3-glucoside의 수용액에서의 열안정성)

  • Jo, Man-Ho;Yoon, Hye-Hyun;Hahn, Tae-Ryong
    • Applied Biological Chemistry
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    • 제39권3호
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    • pp.245-248
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    • 1996

  • Thermal stability of the major color component, cyanidin 3-glucoside, isolated from Korean pigmented rice (Oryza sativa var. Suwon 415) were investigated to explore possible application of value-added natural colors as food additives. The anthocyanin showed red and blue color with maximum absorption peaks at 511 nm and 572 nm in acidic (pH 2.0) and alkaline (pH 9.0) buffer solutions, respectively, and the thermal degradation reactions were carried out with different temperature ranges at $50{\sim}95^{\circ}C$. Degree of degradation was determined with UV/Vis spectra which indicate characteristic absorption patterns with sharp isosbestic points at 350 nm (pH 2.0), and 275, 310, and 405 nm (pH 9.0). Thus the reaction follows simple first-order kinetics. The anthocyanin was very stable against heat at acidic pH and relatively stable at alkaline pH with half-life values of 50.3 hr and 0.6 hr at $70^{\circ}C$, respectively. The activation energies and Arrhenius frequency factors of the pigment were 26.9 kcal $mol^{-1}\;and\;6.0{\times}10^{11}\;s^{-1}$, at pH 2.0, and 15.2 kcal $mol^{-1}\;and\;1.4{\times}10^{6}\;s^{-1}$, pH 9.0, and respectively.

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Quality Characteristics and Preparation of Noodles from Brown Rice Flour and Colored Rice Flour (유색미가루와 현미가루를 첨가한 국수제조 및 품질특성)

  • 이원종;정진구
    • Culinary science and hospitality research
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    • 제8권3호
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    • pp.267-278
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    • 2002

  • To promote the consumption of race, comparative study was performed on characteristics of wheat flour noodle mixed with brown rice flour and colored rice flour. Protein content of colored rice was higher than that of the brown rice, but lipid and ash contents were similar to those of brown rice. Colored rice flour had significantly lower peak viscosity, holding viscosity, breakdown viscosity, final viscosity and setback viscosity than those of wheat flour, while brown rice had significantly higher peak viscosity, breakdown viscosity and setback viscosity than those of colored rice flour and wheat flour. Colored rice and brown rice had 5.3~6.4% total dietary fiber, and the proportions of soluble fiber in total dietary fiber were quite low, ranging from 9.4% to 18.8%. L(brightness), a(redness) and b(yellowness) of raw noodles were measured using a colorimeter. L(brightness) and b(yellowness) values of Asian raw noodles made from colored rice and brown rice significantly decreased. Addition of colored rice flour and brown rice flour to Asian noodle reduces cutting forces of dry and cooked noodles. The cooked noodle with 10% chalheukmi waxy rice flour was the highest in the cutting force of cooked noodle. Addition of 20% chalheukini waxy rice flour and 20% brown rice flour to wheat flour was got to a relatively high score for appearance, color, texture, taste and overall eating quality from sensory evaluation of cooked noodles.

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재배양식에 따른 유색미 C3G 함량변이

  • Jeong, O-Yeong;No, Seok-Won;Im, Cheong-Taek;Park, Sun-Ja;Kim, Ha-Neul;Jeong, Gyeong-Suk;An, Sam-Rye;Kim, Hui-Gyeong
    • Proceedings of the Korean Society of Crop Science Conference
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    • 한국작물학회 2017년도 추계학술대회
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    • pp.158-158
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    • 2017

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