Comparative analysis of physicochemicals and antioxidative properties in new red rice (Oryza sativa L. cv. Gunganghongmi)
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- 作者：Woo Duck Seo (157)
Jun Young Kim (157)
You-Chun Song (157)
Jun-Hyun Cho (157)
Ki Chang Jang (157)
Sang-Ik Han (157)
Ji-Eun Ra (157)
Seong-Hwan Oh (157)
Hyeon-Jung Kang (157)
Byung-Joo Kim (157)
Nam-In Baek (257)
Rak-Hun Jeong (257)
Min Hee Nam (157) - 关键词：antioxidant activity ; ethanol extract ; nutritional constituent ; phenolic compound ; red rice
- 刊名：Journal of Crop Science and Biotechnology
- 出版年：2013
- 出版时间：March 2013
- 年：2013
- 卷：16
- 期：1
- 页码：63-68
- 全文大小：131KB
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Jun Young Kim (157)
You-Chun Song (157)
Jun-Hyun Cho (157)
Ki Chang Jang (157)
Sang-Ik Han (157)
Ji-Eun Ra (157)
Seong-Hwan Oh (157)
Hyeon-Jung Kang (157)
Byung-Joo Kim (157)
Nam-In Baek (257)
Rak-Hun Jeong (257)
Min Hee Nam (157)
157. Department of Functional Crop, National Institute of Crop Science, Rural Development Administration, Miryang, 627-803, Republic of Korea
257. Graduate School of Biotechnology and Graduate School of Oriental Medicinal Materials and Processing, Kyung Hee University, Yongin, 446-701, Republic of Korea
文摘
The main objectives of this study were to investigate physicochemicals and antioxidant activities of new red rice (Oryza sativa cv. Gunganghongmi (GH)) by comparing normal brown (Nampyeongbyeo, NB) and reported red rice (Jukjinjubyeo, JB) in Korea. The nutritional constituents, including protein, oil, sugar, fatty acid, GABA, and γ-oryzanol were not significantly different between normal brown and colored rice. However, the ethanol extract of GH showed the highest phenolic content (24.7 ± 1.3 mg g?). The ethanol extracts of GH showed higher scavenging activities against DPPH (0.2 mg mL? = 62.1 ± 2.5%) and ABTS (0.2 mg mL? = 63.2 ± 3.5%) radicals. Moreover, GH more inhibited LPS-induced nitric oxide (NO) production (13.2 ± 1.4 μM) than JB (18.3 ± 2.3 μM) and NB (22.1 ± 1.4 μM) at the same concentration (0.2 mg mL?) without cytotoxicity. These results suggest that new red rice (GH) would be considered to be new functional rice due to its anti-oxidative effect and high nutrition.