The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Antioxidant Activities of Mixed Grains

혼합잡곡의 항산화 활성 비교

  • 강동석 (우석대학교 식품생명공학과) ;
  • 조문구 (우석대학교 식품생명공학과)
  • Received : 2016.07.31
  • Accepted : 2016.09.29
  • Published : 2016.10.31
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Abstract

The purpose of this study was to investigate the levels of antioxidant activities in some traditional and a few super food mixed rice. Amongst nine chosen samples, traditional five grains were analyzed and results revealed highest content of crude-protein ($8.05{\pm}1.11%$) and lowest crude-fat content ($1.74{\pm}0.29%$); however, the calories was found to be relatively low ($358.05{\pm}0.34kcal$) in the samples. Total polyphenols, flavonoids and tannins were extracted from nine samples with 80% methanol and biochemical activity was measured. The content of total polyphenols, flavonoids and total tannin was $206.5{\sim}452.0{\mu}g/mL$, $0.126{\sim}0.340{\mu}g/mL$, and $548.1{\sim}774.8{\mu}g/mL$, respectively. The traditional five grains showed the highest values except for DPPH radical scavenging activity. DPPH radical scavenging activity was 5 to 40.3% higher in eight samples than the traditional five grains sample. From these results, it is conjectured that a mixture of five grains, might exhibit equal or considerably higher effect as healthy diet when compared to super food. The results from this study would serve as basic data for the use of traditional mixed grains rice diet for good health.

Keywords

References

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