Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Variations in Physicochemical Properties of Brown Rice (Oryza sativa L.) During Storage

  • Lee, Jin-Hwan (Department of Monitoring and Analysis, NAKDONG River Basin Environmental Office, Ministry of Environment) ;
  • Oh, Sea-Kwan (National Institute of Crop Science, Rural Development Administration) ;
  • Cho, Kye-Man (Department of Food Science, Jinju National University) ;
  • Seo, Woo-Duck (Department of Functional Crop, National Institute of Crop Science, Rural Development Administration) ;
  • Choung, Myoung-Gun (Department of Herbal Medicine Resource, Kangwon National University)
  • Published : 2009.12.31
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Abstract

Present study deals with variations of physicochemicals including $\gamma$-aminobutyric acid (GABA), $\gamma$-oryzanol, free sugar, lipoxygenase activity, fat acidity, and germination rate from Korean brown rice cultivars. With increase of storage time and temperature, GABA, $\gamma$-oryzanol, lipoxygenase activity, and fat acidity increased, whereas free sugar and germination rate was reduced. Among cultivars, 'Gopumbyeo' exhibited the highest contents in GABA and $\gamma$-oryzanol during 12 weeks storage at $25^{\circ}C$ (GABA: $28.6{\pm}5.6{\rightarrow}170.4{\pm}4.6\;mg/100\;g$, $\gamma$-oryzanol: $6.1{\pm}0.7{\rightarrow}6.7{\pm}0.4\;mg/g$) and 'Ilpumbyeo' significantly decreased in free sugar during 12 weeks storage at $10^{\circ}C$ ($1,423.7{\rightarrow}1,058.4\;mg/100\;g$). Moreover, 'Taebongbyeo' exhibited the highest quality owing to low lipoxygenase activity, low fat acidity, and high germination rate. In free sugar compositions, sucrose exhibited the highest content (>70%), followed by fructose (>7%), raffinose (>5%), glucose (>3%), and maltose (>2%) during storage. Based on our results, changes of physicochemicals in stored brown rice may be important information in processing food and functional properties.

Keywords

References

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