쌀의 품종에 따른 미강 추출물의 이화학적 품질특성 및 항산화 활성모니터링
Physicochemical characteristics and antioxidant activities of rice bran extracts according to extraction solvent and cultivar
2
조회
0
다운로드
4
인용
0
참고문헌
키워드
초록
Rice bran is widely used in various types of food supplement as oil, functional materials. In this study, we compared the physicochemical characteristics and antioxidant activities of rice bran extracts according to extraction solvent (water, 80% ethanol, and 80% methanol) and cultivar (Bukkyeong 2012-2, Han-ahreum, and Jasmin 85) to develop a useful food processing materials. The moisture content of rice bran powder was 8.19-9.00% depend on cultivars. Its color variables ranged as follows: L value, 50.06-55.18; a value, 2.35-2.97; and b value 11.65-13.88. The total polyphenol and total flavonoid content of 80% ethanol extract of Bukkyeong rice bran (E-BRB) extract were 6.75 and 5.18 g/100 g, respectively, which were higher than those of other extracts. Whereas, the total protein content of hot-water extract of Bukkyeong rice bran (H-BRB) was the highest, with 18.46 g/100 g. The DPPH and ABTS radical scavenging activities of E-BRB extract at 10 mg/mL concentration were 95.94% and 96.47%, respectively. The ferric-reducing antioxidant power and reducing power of E-BRB extract at 10 mg/mL concentration were 1.39 mM and 1.97, respectively. These results suggest that 80% ethanol extract of Bukkyeong rice bran can be used as a physiologically active substance for functional materials and functional food in food industry.
Abstract
Rice bran is widely used in various types of food supplement as oil, functional materials. In this study, we compared the physicochemical characteristics and antioxidant activities of rice bran extracts according to extraction solvent (water, 80% ethanol, and 80% methanol) and cultivar (Bukkyeong 2012-2, Han-ahreum, and Jasmin 85) to develop a useful food processing materials. The moisture content of rice bran powder was 8.19-9.00% depend on cultivars. Its color variables ranged as follows: L value, 50.06-55.18; a value, 2.35-2.97; and b value 11.65-13.88. The total polyphenol and total flavonoid content of 80% ethanol extract of Bukkyeong rice bran (E-BRB) extract were 6.75 and 5.18 g/100 g, respectively, which were higher than those of other extracts. Whereas, the total protein content of hot-water extract of Bukkyeong rice bran (H-BRB) was the highest, with 18.46 g/100 g. The DPPH and ABTS radical scavenging activities of E-BRB extract at 10 mg/mL concentration were 95.94% and 96.47%, respectively. The ferric-reducing antioxidant power and reducing power of E-BRB extract at 10 mg/mL concentration were 1.39 mM and 1.97, respectively. These results suggest that 80% ethanol extract of Bukkyeong rice bran can be used as a physiologically active substance for functional materials and functional food in food industry.
참고문헌 (37)
- Cross CE, "Oxygen radical and human disease", Ann Intern Med, 107, pp.526~545 (1987)
- 이재혁, "융복합적인 웰리스를 위한 미강추출물의 항산화 활성", 디지털융복합연구, 13(2), pp.401~406 (2015), 한국디지털정책학회[DOI]
- 문정선, "미강 및 밀기울 추출물의 항산화 활성 및 항염증 효과", 생약학회지, 46(2), pp.140~147 (2015), 한국생약학회
- Bae SM, "Effect of microwave treatment on the antioxidant activity of rice processed by-products", J Korean Soc Food Sci Nutr, 30, pp.1026~1032 (2001)
- Halliwell B, "Antioxidants in human health and disease", Annu Rev Nutr, 16, pp.33~50 (1996)
- 이정희, "추출온도에 따른 국내 벼 품종 미강의 항산화 활성 비교", 한국식품영양학회지, 26(1), pp.1~7 (2013), 한국식품영양학회[DOI]
- Woo KM, "Antioxidant effects of tocotrienol in rice bran", Korean J Crop Sci, 50, pp.4~7 (2005)
- 박태식, "율무, 보리, 미강 유기용매 추출물의 항산화능과 포도당 및 지방산 대사에 미치는 영향", 한국식품영양학회지, 22(3), pp.456~462 (2009), 한국식품영양학회
- 채가연, "발효된 미강의 항산화 효과 및 미백 효과", 대한화장품학회지, 37(2), pp.153~159 (2011), 사단법인 대한화장품학회
- 배성문, "감마선 조사에 의한 왕겨, 미강, 맥강의 항산화능의 변화", 한국식품영양과학회지, 31(2), pp.246~250 (2002), 한국식품영양과학회
- 최선필, "유색미 겨 추출물의 염증반응 억제활성", Applied Biological Chemistry, 47(2), pp.222~227 (2004), 한국응용생명화학회
- Lee KY, "Detection and extraction condition of physiological compounds from bran of Heugjinju rice(Oryza sativa L. )", Korean J Postharvest Sci Technol, 8, pp.296~301 (2001)
- Ha TY, "Bioactive components in rice bran oil improve lipid profiles in rats fed a high-cholesterol diet", Nutr Res, 25, pp.597~606 (2005)
- Scalbert A, "Dietary polyphenols and the prevention of diseases", Crit Rev Food Sci Nutr, 45, pp.287~306 (2005)
- Graf E, "Antioxidant functions of phytic acid", Free Radical Biol Med, 8, pp.61~69 (1990)
- 오세관, "벼 품종별 도정 부산물 에탄올 추출물의 항산화 성분 및 항산화 효과", 한국식품영양과학회지, 39(4), pp.624~630 (2010), 한국식품영양과학회
- Hong SG, "Development of immunostimulation materials from rice bran", Food Industry and Nutrition, 10, pp.42~47 (2005)
- Kim YS, "Properties of dietary fiber extract from rice bran and application in bread-making", Korean J Food Sci Technol, 29, pp.502~508 (1997)
- 장경희, "미강 분말이 쿠키의 품질특성에 미치는 영향", Food Science and Preservation, 17(5), pp.631~636 (2010), 한국식품저장유통학회
- Singleton VL, "Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents", Am J Enol Vitic, 16, pp.144~158 (1965)
- Jia Z, "The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals", Food Chem, 64, pp.555~559 (1999)
- Lowry OH, "Protein measurement with the folin phenol reagent", J Biol Chem, 193, pp.265~275 (1951)
- Blois MS, "Antioxidant determinations by the use of a stable free radical", Nature, 181, pp.1199~1200 (1958)
- Re R, "Antioxidant activity applying an improved ABTS radical cation decolorization assay", Free Radic Biol Med, 26, pp.1231~1237 (1999)
- Benzie IF, "The ferric reducing ability of plasma(FRAP)as a measure of"antioxidant power"the FRAP assay", Anal Biochem, 239, pp.70~76 (1996)
- Oyaizu M, "Studies on products of browning reaction: antioxidative activities of products of browning reaction prepared from glucosamine", Jpn J Nutr, 44, pp.307~315 (1986)
- 신현광, "볶은 미강을 첨가한 식빵의 품질 특성", 한국식품과학회지, 49(4), pp.401~407 (2017), 한국식품과학회[DOI]
- 이대훈, "도정률 및 로스팅 조건에 따른 향미벼의 이화학적 품질특성", Food Science and Preservation, 25(3), pp.289~295 (2018), 한국식품저장유통학회
- 전선복, "미강(Rice Bran) 에탄올 추출물의 항산화 활성과 티로시나제 저해 활성", 한국미용학회지, 16(2), pp.602~606 (2010), 한국미용학회
- 정은희, "미강 페놀산 농축물의 특성 및 항산화 활성", 한국식품과학회지, 42(5), pp.593~597 (2010), 한국식품과학회
- 공수현, "흑미의 도정분획 메탄올 추출물의 항산화 성분 및 항산화 효과", 한국식품영양과학회지, 37(7), pp.815~819 (2008), 한국식품영양과학회
- 김은희, "품종 및 도정도별 보릿가루의 이화학적 특성", 한국식품과학회지, 47(5), pp.639~644 (2015), 한국식품과학회[DOI]
- Parrado J, "Preparation of a rice bran enzymatic extract with potential use as functional food", Food Chem, 98, pp.742~748 (2006)
- Park SH, "Proximate composition and mineral content of naked barley differing in pearling degrees", J Korean Soc Food Sci Nutr, 18, pp.328~332 (1989)
- Chun HS, "Comparative antimutagenic and antioxidative activities of rice with different milling fractions", Korean J Food Sci Technol, 31, pp.1371~1377 (1999)
- 심완섭, "능이버섯과 미강 혼합 추출물의 β-Glucan 함량 및 항산화 활성", 한국식품위생안전성학회지, 33(3), pp.200~206 (2018), 한국식품위생안전성학회[DOI]
- 정영아, "흑미 색소물질에 함유된 페놀화합물의 항산화 특성", 한국식품영양과학회지, 32(6), pp.948~951 (2003), 한국식품영양과학회