Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Effect of Germinated Brown Rice Concentrate on Free Amino Acid Levels and Antioxidant and Nitrite Scavenging Activity in Kimchi

  • Woo, Seung-Mi (Department of Food Science and Technology, Keimyung University, and Keimyung Foodex Company, Ltd.) ;
  • Jeong, Yong-Jin (Department of Food Science and Technology, Keimyung University, and Keimyung Foodex Company, Ltd.)
  • Published : 2006.06.30
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Abstract

In this study, we investigated the effect of adding a 1, 3, or 5% solution of germinated brown rice concentrate (GBRC) to fermented kimchi. During fermentation, the concentration of free amino acids and essential amino acids increased with increasing concentrations of GBRC. In particular, higher levels of free amino acids were associated with a sweet taste compared with controls. The ${\gamma}$-aminobutyric acid (GABA) content of kimchi containing the 5% GBRC solution was 3 times higher than that of controls. The total phenolic compound content (130 mg%) did not change significantly in the control group, but increased in 10 mg% increments as the GBRC concentration rose from 1 to 3 to 5%. 2,2-diphenyl-1-picryhydrazyl (DPPH) free radical scavenging activity and superoxide radical scavenging activity also increased with the GBRC concentration, with maximum activity during the ripe stage with GBRC measured at 79 to 82% compared with controls (30 to 71 %). The nitrite scavenging activity was 10% higher with GBRC compared with controls and was highest when the pH was 1.2. These results showed that the addition of GBRC is effective in improving the function of kimchi.

Keywords

References

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