Antioxidant Activity and Antioxidant Components in Methanolic Extract from Geumjong Rice

공수현,; 최용민,; 김영화,; 김대중,; 이준수,

doi:10.3746/jkfn.2009.38.6.807

Cited by 14 publications

(3 citation statements)

References 17 publications

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“…5 , the reducing powers of heated HGR and HGL illustrate similar patterns of change in total polyphenol contents and ABTS radical scavenging activity. In the methods used, the ferric–ferricyanide complex was reduced to the ferrous form, depending on the presence of antioxidants [15] . The reducing powers of HGR and HGL were highest at 150°C, with values of 0.49 and 0.52, whereas the reducing powers were only 0.25 and 0.33 in raw materials, respectively.…”

Section: Resultsmentioning

confidence: 99%

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Changes in ginsenoside compositions and antioxidant activities of hydroponic-cultured ginseng roots and leaves with heating temperature

Hwang

Lee

Jang

et al. 2014

Journal of Ginseng Research

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BackgroundThis study evaluated changes in ginsenoside compositions and antioxidant activities in hydroponic-cultured ginseng roots (HGR) and leaves (HGL) with heating temperature.MethodsHeat treatment was performed at temperatures of 90°C, 110°C, 130°C, and 150°C for 2 hours.ResultsThe ginsenoside content varied significantly with heating temperature. The levels of ginsenosides Rg1 and Re in HGR decreased with increasing heating temperature. Ginsenosides F2, F4, Rk3, Rh4, Rg3 (S form), Rg3 (R form), Rk1, and Rg5, which were absent in the raw ginseng, were formed after heat treatment. The levels of ginsenosides Rg1, Re, Rf, and Rb1 in HGL decreased with increasing heating temperature. Conversely, ginsenosides Rk3, Rh4, Rg3 (R form), Rk1, and Rg5 increased with increasing heating temperature. In addition, ginsenoside contents of heated HGL were slightly higher than those of HGR. The highest extraction yield was 14.39% at 130°C, whereas the lowest value was 10.30% at 150°C. After heating, polyphenol contents of HGR and HGL increased from 0.43 mg gallic acid equivalent/g (mg GAE eq/g) and 0.74 mg GAE eq/g to 6.16 mg GAE eq/g and 2.86 mg GAE eq/g, respectively.ConclusionAntioxidant activities of HGR and HGL, measured by 1,1-diphenyl-2-picrylhydrazyl and 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid radical scavenging ability, increased with increasing heating temperature. These results may aid in improving the biological activity and quality of ginseng subjected to heat treatments.

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Section: Resultsmentioning

confidence: 99%

“…The reducing power of the extracts was determined using the method described by Kong et al [15] . To each extract sample of 250 μL, 250 μL of 0.2M phosphate buffer at a pH of 6.6 and 250 μL of 1% (w/v) K 3 Fe(CN) 6 were added.…”

Section: Methodsmentioning

confidence: 99%

Changes in ginsenoside compositions and antioxidant activities of hydroponic-cultured ginseng roots and leaves with heating temperature

Hwang

Lee

Jang

et al. 2014

Journal of Ginseng Research

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“…Total flavonoid contents in the extracts were determined according to the spectrophotometric assay described by Kong et al (11) and results expressed as mg catechin equivalents per 1 g of sample. Measurement of the amount of total polyphenolic compounds in the extracts was carried out by spectrophotometric assay according to the Folin-Ciocalteu colorimetric method (12).…”

Section: Determination Of Antioxidant Compoundsmentioning

confidence: 99%

Evaluation of Biological Activities of Rice Husk Extracts

Kim¹,

Oh²,

Chun³

et al. 2011

JFN

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This study was conducted to determine the biological activities of 70% ethanol extracts from rice husks of nine rice cultivars in Korea. The relative antioxidant activities of rice husk extracts were evaluated by determining DPPH, ABTS radical scavenging activity and reducing power. The contents of total polyphenol, flavonoid and r-oryzanol were measured by spectrophotometric methods. Among the extracts of rice husks, Nokmi rice husks tended to have the most effective antioxidant activities compared to other rice husk varieties. Seolgaeng rice husk extract showed anti-proliferative activity against cancer cell lines (MCF7 and NCI-H460), and Hongjinju rice husk extract significantly exhibited mitogenic activity.

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Comparison of quality characteristics of ‘Makgeolli’ made using brown and white rice of ‘Mirchal’

Seong¹,

Kang²,

Cho³

et al. 2021

Korean J. Food Preserv.

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In this study, we fermented ‘Makgeolli’ prepared using brown or white rice from ‘Mirchal’ for seven days to investigate the differences in their quality characteristics. Moreover, the physicochemical characteristics and antioxidant activities of ‘Makgeolli’ were assessed using principal component analysis (PCA). From the second day of fermentation, brown rice ‘Makgeolli’ exhibited a higher alcohol content (7.00%) than that of white rice ‘Makgeolli’ (3.60%). Additionally, the total polyphenol contents and antioxidant activities increased with the duration of fermentation (p<0.05) and were higher in brown rice ‘Makgeolli’ than those in white rice ‘Makgeolli’. Moreover, the proportion of glucose in the total free sugar content in brown rice ‘Makgeolli’ was 0.88, which was higher than that in the total free sugar content in white rice ‘Makgeolli’ (0.60). However, the levels of soluble solids, sugars, reducing sugars, and free sugars were higher in white rice ‘Makgeolli’ than those in brown rice ‘Makgeolli’. The PCA revealed that the quality characteristics of ‘Makgeolli’ prepared using brown or white rice were very distinct. Furthermore, the main contributing factor to these differences was the free sugar content. Moreover, the quality characteristics during fermentation were affected by the total acidity, polyphenol content, and alcohol content. This study provides useful data for processing ‘Makgeolli’ prepared using brown or white rice from ‘Mirchal’.

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Antioxidant Activity and Antioxidant Components in Methanolic Extract from Geumjong Rice

Cited by 14 publications

References 17 publications

Changes in ginsenoside compositions and antioxidant activities of hydroponic-cultured ginseng roots and leaves with heating temperature

Changes in ginsenoside compositions and antioxidant activities of hydroponic-cultured ginseng roots and leaves with heating temperature

Evaluation of Biological Activities of Rice Husk Extracts

Comparison of quality characteristics of ‘Makgeolli’ made using brown and white rice of ‘Mirchal’

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