• Food Science and Preservation
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• v.23 no.2
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• pp.194-203
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• 2016

The purpose of this study was to investigate the properties of tteok prepared from white (Samkwang) and brown rice (Heugseol, Heugjinju). The moisture and crude protein contents of rice were 14.89~17.15% and 4.79~6.81%, respectively. The crude lipid and crude ash contents of rice were 0.48~2.66% and 0.39~1.60%, respectively. The water binding capacity of Heugjinju (141.97%) was higher than those of other rice flours. As the soaking time increased, water absorption ability was in the order of Samkwang > Heugseol > Heugjinju. Using a rapid visco analyser (RVA), the initial pasting temperature of Heugseol was the highest, and the peak viscosities of Heugseol were higher than those of other rice flours. The quality characteristics of Tteokbokki tteok were assessed after its preparation by adding different amounts of Heugseol and Heugjinju (0, 5, 10, and 20%, w/w) content. The textural properties (hardness), of Heugseol and Heugseol measured using a texture analyzer, were greater than those of the control. Sensory preference tests revealed that 10% Heugseol and, 10% Heugjinju had the highest scores in appearance, color, and overall acceptability. The sensory test results revealed that Tteokbokki tteok prepared by addition of 10% added brown rice was the best.

• Food Science and Preservation
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• v.20 no.6
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• pp.834-839
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• 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 Agricultural Science
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• v.43 no.3
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• pp.330-339
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• 2016

The effect of transplanting and harvest timing was evaluated for the production of high quality pigmented rice in the Yeongnam plain area. Rice was transplanted on June $2^{nd}$ and $14^{th}$ and harvested between 35 - 55 days after panicle heading at 5 - day intervals. Three black- and 3 red-pigmented rice cultivars (such as early cultivar : Josengheugchal, Jeogjinju; medium cultivar : Heugseol, Hongjinju; and mid-late cultivar : Sintoheugmi, Geongganghongmi) were studied. Yield components like spikelet number, ripened grain ratio, and 1,000 - grain weight of the black- and red-pigmented rice cultivars were similar for both the June 2 and June 14 transplantings but panicle number per $m^2$ was higher for the June 14 transplanting than for June 2. This contributed to a higher brown rice yield for the June 14 transplanting, by 6 - 19% for black-pigmented rice, and by 10 - 21% for red-pigmented rice than the yield for the June 2 transplanting. Total anthocyanin and polyphenol productions of the pigmented rice were also higher in the June 14 transplanting than that in the June 2 transplanting due to high brown rice yield. Based on the combined pigmented brown rice yield, we concluded that the optimal harvest timing would be 40 - 45 days after panicle heading (DAH) for the black-pigmented rice and 45 - 50 DAH for the red-pigmented rice. This study suggests that optimum transplanting and harvest timings play an important role for production of high quality pigmented rice in the Yeongnam plain area.

• Food Engineering Progress
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• v.15 no.3
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• pp.195-202
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• 2011

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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.8
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• pp.1214-1220
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• 2016

This study compared antioxidant compounds and antioxidant activities according to various varieties of 18 colored rice. Selected rice cultivars for this study were as follows: black rice (12 cultivars)-Heugjinjubyeo, Nunkeunheugchal, Joeunheugmi, Josaengheugchal, Heuggwang, Heugseol, Shinmyeongheugchal, Shinongheugchal, Shintoheugmi, Cheongpungheukchal, Heughyang, Boseogheugchal, red rice (four cultivars)-Jeogjinju, Jeogjinjuchal, Hongjinju, Geonganghongmi, and green rice (two cultivars)-Nogwonchal and Jungmo1020. These were transplanted on June 30th and cultivated from the Department of Southern Area Crop Science, National Institute of Crop Science in Miryang, Korea. Total polyphenol (TP) content of black rice cultivars was higher than that of red rice varieties. Heugjinjubyeo exhibited the highest TP, which was $9.55{\pm}0.05mg$ gallic acid equivalent/g sample. There were no significant differences between black rice cultivars and red rice cultivars in terms of total flavonoid (TF) level. Heugjinjubyeo and Hongjinju showed the higher TF content than any other variety. Shintoheugmi revealed the highest anthocyanin content ($194.26{\pm}0.65mg/100g$). Methanol extract of Heugjinjubyeo had the highest antioxidant activities. 2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activities of Heugjinjubyeo extract were $14.70{\pm}0.62$ and $30.68{\pm}2.22{\mu}g/mL$, respectively. There were significant correlations between antioxidant compound content and antioxidant activities.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.5
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• pp.562-571
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• 2017

In this study, we investigated the anti-oxidant activities [electron-donating ability (EDA), 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging ability, and reactive oxygen species (ROS) inhibitory activity], anti-wrinkle activities [collagenase inhibitory activity, suppression and/or phosphorylation of matrix metalloproteinases (MMPs), and mitogen-activated protein (MAP) kinase activity], and mRNA expression levels using reverse transcription-polymerase chain reaction (RT-PCR) assay in ultraviolet (UV) B ray ($50mJ/cm^2$)-irradiated human keratinocyte HaCaT cells. Josaengheugchal, Sinneungheugchal (SE), Shintoheug rice, Heugjinju rice, and Heugseol (HE) among colored rice varieties were reported to have excellent antioxidant properties. In the EDA and ABTS radical scavenging assays, extracts of the five colored rice varieties had scavenging activities of 72% at concentrations higher $50{\mu}g/mL$. In the collagenase inhibition assay, ethanol extracts of the five colored rice varieties showed high inhibitory effects of about 60% at concentrations higher $25{\mu}g/mL$. In the ROS inhibition assay, ethanol extracts of HE and SE showed very excellent inhibition efficacies at all concentrations. We determined molecular biological mechanisms of MMPs (MMP-1, -3, -8, and -13) and mitogen-activated protein kinase (MAPK) with HE, and the results show that HE suppressed expression of MMPs and phosphorylation of MAPK and increased expression of pro-collagen type I in UVB-irradiated cells. It was also confirmed by RT-PCR that HE reduced expression of MMPs mRNA. Therefore, these results suggest that HE has anti-wrinkle and collagen production effects and may be used as a material in the development of functional food and cosmetic industries.