Korean Journal of Plant Resources (한국자원식물학회지)

The Plant Resources Society of Korea (한국자원식물학회)
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Effect of Turmeric Extracts on Nutritional and Antioxidant Properties of Germinated Korean Brown Rice

  • Kim, Jeong-Ho (Department of Green Technology Convergence, Konkuk University) ;
  • Yoon, Yong-Han (Department of Green Technology Convergence, Konkuk University) ;
  • Kim, Il-Doo (International Institute of Research & Development, Kyungpook National University) ;
  • Dhungana, Sanjeev Kumar (Department of Southern Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Park, Yong-Sung (School of Applied Biosciences, Kyungpook National University) ;
  • Shin, Dong-Hyun (School of Applied Biosciences, Kyungpook National University)
  • Received : 2021.10.12
  • Accepted : 2021.11.24
  • Published : 2021.12.01
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Abstract

Brown rice is more nutritious than the commonly consumed white rice, however, the former is not widely accepted because of its coarse texture and difficulty in cooking. Germination is an easy technique to minimize the drawback of normal brown rice. The objective of this study was to investigate the effect of three different concentrations (1, 3, and 5% w/v) of turmeric extracts on the nutrient and antioxidant activities of germinated brown rice (GBR). The b (yellowness) values of the turmeric-treated GBR were significantly higher than that of the untreated control. Lower concentration (1%) slightly increased (3395.5 mg/kg) but higher concentrations (3 and 5%) reduced (1735.8 - 2393.7 mg/kg) the total mineral content in GBR, as compared to the control (3377.4 mg/kg). The amount of essential, non-essential, and total amino acids, including GABA, were increased with the concentration of turmeric extracts. The amount of essential amino acids was increased by 58.3, 71.5, and 88.3% with the application of 1, 3, and 5% extracts, respectively. The antioxidant potential of GBR was also enhanced with turmeric treatment. Overall results indicated that 1 or 3% turmeric treatment could be appropriate to enhance the nutritional and functional value of GBR.

Keywords

References

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