현미와 발아현미의 유용성분 및 항산화 효과 비교

Abstract

The objective of the current study was to compare chemical components and antioxidant properties of brown rice and germinated brown rice extracts. Two different types of rice, waxy(WR) and nonwaxy(NWR) brown rice, were utilized in this study. The WR and NWR was soaked in distilled water for 24 and 48 hours at 30 ℃, and attained germinated waxy(WGR) and nonwaxy(NWGR) brown rice. GABA(γ- aminobutyric acid) in brown rice and germinated brown rice was separated and quantified using HPLC analysis technique. GABA is known to be one of the important chemicals having beneficial biological activities in germinated brown rice. A difference in GABA contents was observed between the brown and germinated brown rice. The results indicated that WGR and NWGR contain higher amount of GABA than those of non-germinated brown rice(0 hour germination, WR: 14.94 μg/g, NWR: 36.63 μg/g; 48 hours germination, WGR: 247.03 μg/g, NWGR: 197.03 μg/g). According to the assay measuring phenolic contents, WGR and NWGR extract contains high amount of phenolics compare to non-germinated brown rice(0 hour germination, WR: 37.40 μg/g, NWR: 43.23 μg/g; 48 hours germination, WGR: 52.95 μg/g, NWGR: 64.27 μg/g). Antioxidant activities of brown rice and germinated brown rice extract were determined using techniques of measuring DPPH-radical scavenging activity. These results showed that germination of brown rice extracts exerts effects on increasing DPPH-radical scavenging activity(0 hour germination, WR: EC50 134.57 μg/mL, NWR: EC50 114.63 μg/mL; 48 hours germination, WGR: EC50 124.20 μg/mL, NWGR: EC50 93.67 μg/mL)