Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
권호 표지

Antioxidative Components and Antioxidative Capacity of Brown and Black Rices

현미와 흑미의 항산화 성분 및 항산화 활성

  • Ko, Mi-Rim (Department of Food Science and Biotechnology, Institute of Life Science Resources, KyungHee University) ;
  • Choi, Hyuk-Joon (Research & Development Department, BKbio co. ltd.) ;
  • Han, Bok-Kyung (Research & Development Department, BKbio co. ltd.) ;
  • Yoo, Seung-Seok (Deaprtment of Culinary and Food Service Management, Sejong University) ;
  • Kim, Hyun-Seok (Deaprtment of Culinary and Food Service Management, Sejong University) ;
  • Choi, Sung-Won (Department of Food Science & Technology, Andong National University) ;
  • Hur, Nam-Yoon (Department of Food and Culinary Arts, Osan University) ;
  • Kim, Chang-Nam (Department of Food and Culinary Arts, Osan University) ;
  • Kim, Byung-Yong (Department of Hotel Baking Technology, Hyejeon University) ;
  • Baik, Moo-Yeol (Department of Food Science and Biotechnology, Institute of Life Science Resources, KyungHee University)
  • 고미림 (경희대학교 생명자원과학연구원 생명과학대학 식품공학과) ;
  • 최혁준 ((주)비케이바이오 연구소) ;
  • 한복경 ((주)비케이바이오 연구소) ;
  • 유승석 (세종대학교 호텔관광대학 외식경영학과) ;
  • 김현석 (안동대학교 식품공학과) ;
  • 최성원 (오산대학교 호텔조리계열) ;
  • 허남윤 (오산대학교 호텔조리계열) ;
  • 김창남 (혜전대학교 호텔제과제빵과) ;
  • 김병용 (경희대학교 생명자원과학연구원 생명과학대학 식품공학과) ;
  • 백무열 (경희대학교 생명자원과학연구원 생명과학대학 식품공학과)
  • Received : 2011.05.01
  • Accepted : 2011.06.24
  • Published : 2011.08.31
⟨ Previous Next ⟩

Abstract

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.

Keywords

Acknowledgement

Supported by : 경희대학교, 농촌진흥청

References

  1. Adom KK, Rui HL. 2002. Antioxidant activity of grains. J. Agric. Food Chem. 50: 6182-6187. https://doi.org/10.1021/jf0205099
  2. Anderson JW. 2003. Whole grains protect against atherosclerotic cardiovascular disease. Proc. Nutr. Soc. 62: 135-142. https://doi.org/10.1079/PNS2002222
  3. Andreason MF, Christensen LP, Meyer AS, Hansen A. 1999. Release of hydrocinnamic and hydrobenzoic acids in rye by commercial plant cell degrading enzyme preparation. J. Sci. Food Agric. 79: 411-413. https://doi.org/10.1002/(SICI)1097-0010(19990301)79:3<411::AID-JSFA264>3.0.CO;2-X
  4. Andreasen MF, Landbo AK, Christensen LP, Hansen A, Mayer AS. 2001. Antioxidant effects of phenolic rye (Secale cereale L.) extracts, monomeric hydroxycinnamates, and ferulic acid dehydroxydimers on human low-density lipoproteins. J. Agric. Food Chem. 49: 4090-4096. https://doi.org/10.1021/jf0101758
  5. Antella S, Antonio T, Rosella LC, Domenico T, Anna P, Anna DP, Nicola U, Francesco B. 1999. Ferulic and caffeic acids as potential protective agents against photooxidative skin damage. J. Sci. Food Agric. 79: 476-480. https://doi.org/10.1002/(SICI)1097-0010(19990301)79:3<476::AID-JSFA270>3.0.CO;2-L
  6. Balasubashini MS, Rukkumani R, Menon VP. 2003. Protective effects of ferulic acid on hyperlipidemic diabetic rats. Acta. Diabetol. 40: 118-122. https://doi.org/10.1007/s00592-003-0099-6
  7. Batolome B, Gomez-Cordoves C. 1999. Barley spent grain: release of hydroxycinnamic acid (ferulic and p-coumaric acids) by commercial enzyme preparation. J. Sci. Food Agric. 79: 435-439. https://doi.org/10.1002/(SICI)1097-0010(19990301)79:3<435::AID-JSFA272>3.0.CO;2-S
  8. Baublis AJ, Lu C, Clydesdale FM, Decker EA. 2000. Potential of wheat-based breakfast cereals as a source of dietary antioxidants. J. Am. Col. Nutr. 19: 308S-311S.
  9. Bunzel M, Allerdings E, Sinwell V, Ralph J, Steinhart H, 2002. Cell wall hydroxycinnamates in wild rice (Zizania aquatica L.) insoluble dietary fiber. Eur. Food Res. Technol. 214: 482-488. https://doi.org/10.1007/s00217-002-0512-3
  10. Choi YM, Jeong HS, Lee J. 2007. Antioxidant activity of methanolic extracts from some grains consumed in Korea. Food Chem. 103: 130-138. https://doi.org/10.1016/j.foodchem.2006.08.004
  11. Chun HS, You JE, Kim IH, Cho JS. 1999. Comparative antimutagenic and antioxidative activities of rice with different milling fractions. Korean J. Food Sci. Technol. 31: 1371-1377.
  12. Ha TY, Ko SN, Lee SM, Kim HY, Jung SH, Kim SR, Kim IH. 2006. Changes in nutraceutical lipid components of rice at different degree of milling. Eur J. Lipid Sci. Technol. 108: 175. https://doi.org/10.1002/ejlt.200500250
  13. Hu C, Zawistowski J, Ling W, Kitts DD. 2003. Black rice (Oryza sativa L. indica) pigmented fraction suppresses both reactive oxygen species and nitric oxide in chemical and biological model system. J. Agric. Food Chem. 51: 5271-5277. https://doi.org/10.1021/jf034466n
  14. Jovanovic S, Steenken S, Simic M, Hara Y. 1998. Antioxidant properties of flavonoids: Reduction potentials and electron-transfer reactions of flavonoid radicals. In Flavonoids on health and disease. Rice-Evans C, Packer L, eds. Dekker, New York, USA. pp. 137-161.
  15. Kikuzaki H, Hisamoto M, Hirose K, Akiyama K, Taniguchi H. 2002. Antioxidant properties of ferulic acid and its related compounds. J. Agric. Food Chem. 50: 2161-2168. https://doi.org/10.1021/jf011348w
  16. Kim DJ, Oh SK, Yoon MR, Chun AR, Hong HC, Lee JS, Kim YK. 2010. Antioxidant compounds and antioxidant activities of the 70% ethanol extracts from brown and milled rice by cultivar. J. Korean Soc. Food Sci. Nutr. 39: 467-473. https://doi.org/10.3746/jkfn.2010.39.3.467
  17. Kim DO, Chun OK, Kim YJ, Moon HY, Lee CY. 2003. Quantification of polyphenolics and their antioxidant activity in fresh plums. J. Agric. Food Chem. 51: 6509-6515. https://doi.org/10.1021/jf0343074
  18. Kim EO, Oh JH, Lee KT, Im JG, Kim SS, Suh HS, Choi SW. 2008. Chemical compositions and antioxidant activity of the colored rice cultivars. Korean J. Food Preserv. 15: 118-124.
  19. Kim IH, Chun HS. 1996. Composition of fatty acid and phenolic acid in rice with different milling fractions. J. Korean Soc. Food Sci. Nutr. 25: 721-726.
  20. Kong SH, Choi YM, Lee S, Lee JS. 2008. Antioxidant compounds and antioxidant activities of the methanolic extracts from milling fractions of black rice. J. Korean Soc. Food Sci. Nutr. 37: 815-819. https://doi.org/10.3746/jkfn.2008.37.7.815
  21. Lee YR, Woo KS, Kim KJ, Son JR, Jeong HS. 2007. Antioxidant activities of ethanol extracts from germinated specialty rough rice. Food Sci. Biotechnol 16: 765-770.
  22. Luthringer, Rayssiguier CY, Gueux E, Berthelot A. 1988. Effect of moderate magnesium deficiency on serum lipids, blood pressure and cardiovascular reactivity in normotensive rats. Br. J. Nutr. 59: 243-250. https://doi.org/10.1079/BJN19880031
  23. Na GS, Lee SK, Kim SY. 2007. Antioxidative effects and quality characteristics of the rice cultivated by organic farming and ordinary farming. J. Korean Soc. Appl. Biol. Chem. 50: 36-41.
  24. Ogiwara T, Satoh K, Murakami Y, Unten S, Atsu T, Sakagami H, Fujisawa S. 2002. Radical scavenging activity and cytotoxicity of ferulic acid. Antican. Res. 22: 2711-2717.
  25. Rondini L, Maillard MNP, Baglieri AM, Fromentin G, Durand P, Tome D, Prost M, Berset C. 2004. Bound ferulic acid from bran is more available than the free compound in rat. J. Agric. Food Chem. 52: 4338-4343. https://doi.org/10.1021/jf0348323
  26. Seo SJ, Choi Y, Lee SM, Kim KJ, Son JR, Lee J. 2007. Determination of selected antioxidant compounds in specialty rice. J. Korean Soc. Food Sci. Nutr. 36: 499-502. https://doi.org/10.3746/jkfn.2007.36.4.499
  27. Tian S, Nakamura K, Kayahara H. 2004. Analysis of phenolic compounds in white rice, brown rice, and germinated brown rice. J. Agric. Food Chem. 52: 4808-4813. https://doi.org/10.1021/jf049446f
  28. Villano D, Fernandez-Pachon MS, Moya ML, Troncoso AM, Garcia- Parrilla MC. 2007. Radical scavenging ability of polyphenolic compounds towards DPPH free radical. Talanta 71: 230-235. https://doi.org/10.1016/j.talanta.2006.03.050
  29. Yoshizawa K, Komatsu S, Takahashi I, Otsuka K. 1970. Phenolic compounds in the fermented products I. Origin of ferulic acid in Sake. Agric. Biol. Chem. 34:170-180. https://doi.org/10.1271/bbb1961.34.170
  30. Zhishen J, Mengcheng T, Jianming W. 1999. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem. 64: 555-559. https://doi.org/10.1016/S0308-8146(98)00102-2
  31. Zhou K, Su Lan, Yu L. 2004. Phytochemicals and antioxidant properties in wheat bran. J. Agric. Food Chem. 52: 6108-6114. https://doi.org/10.1021/jf049214g
  32. Zhou Z, Robards K, Helliwell S, Blanchard C. 2004. The distribution of phenolic acids in rice. Food Chem. 87: 401-406. https://doi.org/10.1016/j.foodchem.2003.12.015