• Food Science and Preservation
• /
• v.20 no.6
• /
• pp.834-839
• /
• 2013

The extraction yield, total phenolics content, antioxidant activity, cancer cell growth inhibition (A549 and MCF 7), and lung cancer cell (A549) viability of red rice and black rice were investigated, to evaluate the functional properties of colored rice. The extraction yields and the total phenolics contents of the rice cultivars were Heugseol > Heugkwang > Hongjinju > Jeogjinju > Ilpum. Also, the DPPH radical scavenging activity of the black rice did not differ from that of the red rice, whereas its activity among its cultivars was Jeogjinju > Heugseol > Heugkwang > Hongjinju > Ilpum. The ABTS antioxidant activity of the black rice (Heugkwang, Heugseol) was greater than that of the red rice. The total phenolics was partly attributed to its high antioxidant. On the other hand, the effect of the red rice on the lung cancer cell (A549) viability was higher than that of the black rice. The breast cancer cell (MCF 7) growth inhibition activity of the black rice did not differ from that of the red rice. Our results indicate that the ABTS antioxidant activity of black rice is better than that of red rice, and the lung cancer cell (A549) viability of red rice is better than that of black rice.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.44 no.4
• /
• pp.316-320
• /
• 1999

Nine accessions of red rices collected from different regions were tested for germination characteristics in relation to seed maturity and several storage conditions after harvest. No red rice seeds germinated at five days after anthesis (DAA). Wanjuaengmi (long-grain red rice) seeds at 10DAA germinated up to 30% of total samples, producing only abnormal seedlings, whereas 10D-AA-seeds of normal cultivar showed only 3.3% germinability. Some red rice seeds absorbed more water than cultivated varieties, and showed less decrease in germination rate than cultivated varieties when seeds were exposed at -1, -5 or -1$0^{\circ}C$ for up to 60 hours after soaking. Red rice accessions maintained more than 95% germination when stored. indoor for 120 days. Two short-grain red rices showed about 50% germination when overwintered in the field, while other long-grain red rices and cultivated rices germinated less than 10%. Germination of seeds overwintered in clay loam soil was lower than that in loam soil, and seeds on surface germinated less than those in 1~7cm depth.

• Korean Journal of Food Science and Technology
• /
• v.39 no.3
• /
• pp.272-275
• /
• 2007

Red yeast rice flour, which is a natural functional material, was used in muffin production at different concentrations ranging from 0 to 10%. The initial pasting temperature was not affected by the addition of red yeast rice flour, whereas peak viscosity and final viscosity decreased with increasing concentrations. The lightness value of the muffins decreased, however, the redness value increased with increasing amounts of red yeast rice flour. The bulk of the muffins was generally reduced by the addition of red yeast rice flour. At the 10% concentration, hardness and viscosity were similar to the control, and there were no changes in springiness or cohesiveness. For the sensory evaluation, parameters such as appearance, color, texture, taste, and overall acceptability increased significantly from the control at the 3% concentration of red yeast rice flour, but flavor decreased with increasing amounts of red yeast rice flour. Based on these results and the sensory evaluation specifically, the optimal amount of red yeast rice flour added to the muffins was the 3% concentration.

• Preventive Nutrition and Food Science
• /
• v.11 no.3
• /
• pp.204-209
• /
• 2006

This study demonstrates that red yeast rice exhibits radical scavenging and antihypercholesterolemic activities in rats fed cholesterol. Sprague-Dawley male rats were divided to five dietary groups (normal, chol-control; and M-1, M-2 & M-3 administered 150, 300, and 500 mg/kg red yeast rice, respectively) and fed their respective diets for 4 weeks. No significant differences in food efficiency ratio (FER) were found among the five groups. The weight of perirenal fat pads decreased with increasing amounts of red yeast rice supplementation. There was a significant decrease in the levels of cholesterol in M-3 group fed red yeast rice with 500 mg/kg compared to those in the chol-control, M-1 and M-2 groups (p<0.05). Among the rats fed the cholesterol-enriched diet, all groups fed red yeast rice showed higher concentration of the HDL cholesterol, but lower concentration of the LDL cholesterol than those of the chol-control group. The scavenging activity of the methanol extract from red yeast rice was increased with increasing amounts of the extract. The glutathione content in the normal group and in the M-3 group were higher than that in the other groups. The M-3 group showed similar hepatic glutathione contents to those of the normal group. These results suggest that red yeast rice may be safe and effective for lowering serum levels of total and LDL-cholesterol, ratio of non-HDL/HDL, and severity of experimental atherosclerosis.

• Food Science and Preservation
• /
• v.20 no.6
• /
• pp.805-809
• /
• 2013

This study was carried out to investigate the effects and characteristics of sausages with red yeast rice added, particularly the Monascus purpureus KFRI 1134 strains, and to decide the optimal quantity of red yeast rice used. The additional rate of red yeast rice which has been used as a material for reducing nitrite, a coupler in meat products were 0, 1, 3, and 5% (w/w). In terms of the effects of the red yeast rice on the color, texture properties, and sensory characteristics of the sausages, the optimal temperature at which color stability was shown was below $100^{\circ}C$, and the addition of 1% red yeast rice resulted in a distinctly attractive color and increasingly improved the red color in the UV-visual Spectrophotometer analysis. However, the addition of over 1% (w/w) resulted in an unattractive color. The red colors also had strong heat stability. The texture properties and taste of the sausages were not affected by the red yeast rice.

• Korean Journal of Breeding Science
• /
• v.42 no.2
• /
• pp.129-138
• /
• 2010

Total phenolic content, total anthocyanin content and antioxidant activity were analyzed from rice samples collected in Korea, Japan and China. The results showed that the total phenolic content and free-radical scavenging activity differed significantly in these rice lines. The correlation between content and activity was subsequently investigated. The results showed that in black rice, anthocyanin was the major phenolic component and that both phenolic content and anthocyanin content were closely correlated with free-radical scavenging activity. Reverse Phase High Performance Liquid Chromatography (RP-HPLC) data showed that cyanidin-3-O-glucoside and peonidin-3-O-glucoside composed about 90% of the total anthocyanin content in black rice and in red rice. In the red rice extract, the total phenolic content produced a high correlation coefficient with antioxidant activity but correlated very poorly with the total anthocyanin content. The $OD_{458}$ and the $OD_{500}$ values which represent the proanthocyanidin content of the rice extract, produced high correlation coefficients with antioxidant activity and total phenolic content. These results suggest that the $OD_{458}$ and the $OD_{500}$ values can be used to evaluate the quality of red rice. In addition, based on the data obtained, a competitive accumulation model of anthocyanin and proanthocyanidin in black and red rice was proposed.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.46 no.6
• /
• pp.429-433
• /
• 2001

This study was carried out to investigate the occurrence and characteristics of off-type rice plant according to agronomic conditions. The occurrence density of the off-type rice plant in farmer's paddy field was greater as the years of self-produced seed use increased, and in the direct sowing paddy field it was twice as much as in the transplanting paddy field. When the long-grain red rice and the short-grain red rice in the cultivated field of cultivar were artificially sown, in the direct sowing on a flooded paddy surface culture rather than in the machine transplanting culture the off-type rice plant occurred much more, the culm length was longer, and the number of productive culm per plant increased. These characteristics were more conspicuous in the long-grain red rice than in the short-grain red rice. In the transplanting farmer's paddy fields, the off-type rice plant that occurred outside of the hills of the cultivar rice ranged 0 to 6%. Whereas in was 70.6 to 91.9% when the long-grain red rice and short-grain red rice were artificially sown. Therefore, it was assumed that most of the off-type rice plants occurred in the farmer's paddy fields was caused by seed contamination.

• Journal of the East Asian Society of Dietary Life
• /
• v.15 no.3
• /
• pp.264-270
• /
• 2005

This study was performed to evaluate the effect of red-yeast-rice on blood lipids and also to investigated the relation of blood lipids, bone related hormones, and bone mineral density in overiectomized rats. Forty female rats (body weight $210\pm5$g) were divided into two groups. The rats in the first group were ovariectomized which the others received sham operation (SHAM). And then each rat group was further divided into control diet $(casein\;20\%)$ and red-yeast-rice powder supplemented $(0.1\%)$ diet group. All rats were fed on experimental diet and deionized water ad libitum for 9 weeks. Bone mineral density (BMD) and bone mineral content (BMC) were measured using PIXImus in spine and femur. Bone formation and bone resorption were measured by serum osteocalcin and urinary deoxypyridinoline (DPD) crosslinks value. Serum growth hormone, IGF-1 and calcitonin were analyzed using radioimmunoassay kits. The red-yeast-rice group had significantly lower the blood triglyceride concentration and had lower the blood total cholesterol concentration than casein group did in ovariectomized rats. And the red-yeast-rice group than casein group in ovariectomized rats. The red-yeast-rice group had significantly lower the atherogenic index than control group within the ovariectomized groups. In the experimental rats, serum total cholesterol concentration was negatively correlated with femur BMC and crosslink value. Crosslink value was negatively correlated with spine BMC and IGF-1. Osteocalcin concentration was negatively correlated with crosslink value. Growth hormone was negatively correlated with crosslink value and positively correlated with spine BMC. The findings of this study suggest that red-yeast-rices are beneficial for blood lipid in ovariectomized rats. And when considering a population-based public health approach to lowering cholesterol and bone loss, and preventing coronary heart disease and osteoporosis, the red-yeast-rice dietary supplement could provide a new approach for the maintenance of healthier cholesterol and bone.

• Culinary science and hospitality research
• /
• v.18 no.4
• /
• pp.222-232
• /
• 2012

The purpose of this study is Red Yeast Rice power is added to Roux, which is widely used as the liaison to make Brown Sauce, and the chemical and visual characteristics of the Brown Sauce made using the Red Yeast Rice power. Moisture content of Brown Sauce that included the Red Yeast Rice powder. Viscosity and turbidity of the Brown Sauce which included Red Yeast Rice powder. pH, Sugar value, and Reducing Sugar of the Brown Sauce which included Red Yeast Rice powder. The quantitative description analysis of the Brown Sauce showed that the strength of red color intensity, thickness, sour taste, bitter taste and grainess increased as the amount of the added powder increased, while the scorched flavor decreased. The overall result indicates that the addition of the Red Yeast Rice powder influenced the overall acceptability of the sauce, and it appeared that the 30% addition of the powder resulted in the optimal mechanical characteristics and enhancement of the acceptance of the sauce.

• Korean Journal of Weed Science
• /
• v.7 no.1
• /
• pp.45-51
• /
• 1987

This experiment was conducted to find out the critical competitive period and competitive ability of rice against red rice. Plant height and number of tillers of rice decreased as red rice competed with rice during active tillering stage. The maximum tillering stage of rice competed with red rice became about 10days earlier than those non-competed. Significant yield reduction of rice was observed in the plots competed for 20 days after transplating or longer. Such a yield reduction can be mainly attributed to the decrease in number of panicles per hill and grain number per panicle. In a replacement diagram for rice and red rice, their competition is turned out being antagonized. The relative yield total was considered lower than 1. Grain number, culm and panicle length of rice was not affected significantly by inter-specific competition. Rice grain yield reduction was highly correlated with the number of panicles of red rice. Three hundred panicles/$m^2$ of the red rice were necessary to reduce rice grain yield by 50% of the check plot.