Antioxidant components and antioxidant activities of 70% ethanol extracts on Suweon-511 and Ilpum rice

Journal of the Korean Society of Food Science and Nutrition

Volumn 37, Issue 10, 2008, Pages 1223-1230

  Woo, Koan Sik ^a   Jeong, Eung Gi ^a   Suh, Sae Jung ^a   Yang, Chang Ihn ^a   Jeong, Heon Sang ^b   Kim, Kee Jong ^a  

^a National Institute of Animal Science   (South Korea)

^b Chungbuk National University   (South Korea)

Author keywords

Antioxidant activity; Antioxidant component; Ilpum; Rice; Suweon 511

Indexed keywords

EID: 58549085635     PISSN: 12263311     EISSN: None     Source Type: Journal    
DOI: 10.3746/jkfn.2008.37.10.1223     Document Type: Article

References (33)

1. Chae JC. 2004. Present situation, research and prospect rice quality and bioactivity in Korea. Food Sci Indus 37: 47-54.
2. Na GS, Lee SK, Kim SY. 2007. Antioxidative effects and quality characteristics of the rice cultivated by organic farming and ordinary farming. J Korean Soc Appl Biol Chem 50: 36-41.
3. Ha TY. 2002. Nutritional and functional properties of rice. Proceedings of the Korean Society of Postharvest Science and Technology of Agriculture Products Conference. p 64-71.
4. Kim EO, Oh JH, Lee KT, Im JG, Kim SS, Suh HS, Choi SW. 2008. Chemical compositions and antioxidant activity of the colored rice cultivars. Korean J Food Preserv 15: 118-124.
5. Sohn HY, Kwon CS, Son KH, Kwon GS, Kwon YS, Ryu HY, Kum EJ. 2005. Antithrombosis and antioxidant activity of methanol extract from different brands of rice. J Korean Soc Food Sci Nutr 34: 593-598.
6. Kang MY, Lee YL, Go HJ, Nam SH. 2004. Antioxidative and antimutagenic activity of ethanolic extracts from giant embroynic rices. J Korean Soc Appl Biol Chem 47: 61-66.
7. Chun HS, You JE, Kim IH, Cho JS. 1999. Comparative antimutagenic and antioxidative activity of rice with different milling fractions. J Korean Food Sci Technol 31: 1371-1377.
8. Choi Y, Jeong HS, Lee J. 2007. Antioxidant activity of methanolic extracts from some grains consumed in Korea. Food Chem 103: 130-138.
9. Dewanto V, Xianzhong W, Liu RH. 2002. Processed sweet corn has higher antioxidant activity. J Agric Food Chem 50: 4959-4964.
10. Jia Z, Tang M, Wu J. 1999. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem 64: 555-559.
11. Lee J, Suknark K, Kluvitse Y, Phillips RD, Eitenmiller RR. 1998. Rapid liquid chromatographic assay of vitamin E and retinyl palmitate in extruded weaning foods. J Food Sci 64: 968-972.
12. Rogers EJ, Rice SM, Nicolosl RJ, Carpenter DR, McClelland CA, Romanczyk Jr LJ. 1993. Identification and quantitation of γ-oryzanol components and simultaneous assessment of tocopherols in rice bran oil. J Am Oil Chem Soc 70: 301-307.
13. Leong LP, Shui G. 2002. An investigation of antioxidant capacity of fruits in Singapore markets. Food Chem 76: 69-75.
14. Oyaizu M. 1986. Studies on products of browning reactions: Antioxidative activities of products of browning reaction prepared from glucosamine. Japanese J Nutr 44: 307-315.
15. Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181: 1199-1203.
16. Halliwell B, Gutteride JMC, Aruoma OI. 1987. The deoxyibose method; a simple test tube assay for determination of rate constants for reaction of hydroxyl radicals. Anal Biochem 165: 215-219.
17. Aruoma OI, Halliwell B, Dizdaroglu M. 1989. Iron independent modification of bases in DNA by the superoxide radical generating system hypoxanthine/xanthine oxidase. J Biol Chem 264: 13024-13030.
18. Müller HE. 1985. Detection of hydrogen peroxide produced by microorganism on an ABTS peroxidase medium. Zentralbl Bakteriol Mikrobiol Hyg A 259: 151-154.
19. Lee YR, Woo KS, Kim KJ, Son JR, Jeong HS. 2007. Antioxidant activities of ethanol extracts from germinated specialty rough rice. Food Sci Biotechnol 16: 765-770.
20. Choi Y, Kim MH, Shin JJ, Park JM, Lee J. 2003. The antioxidant activities of the some commercial teas. J Korean Soc Food Sci Nutr 32: 723-727.
21. Lee DJ, Lee JY. 2003. Tocopherol and tocotrienol in cereal grains. Korean J Crop Sci 48: 1-12.
22. Lee YR, Kim JY, Woo KS, Hwang IG, Kim KH, Kim KJ, Kim JH, Jeong HS. 2007. Changes in the chemical and functional components of Korean rough rice before and after germination. Food Sci Biotechnol 16: 1006-1010.
23. Xu Z, Hua N, Godber JS. 2001. Antioxidant activity of tocopherols, tocotrienols, and γ-oryzanol components from rice bran against cholesterol oxidation accelerated by 2,2′-azobis (2-methylpropionamidine) dihydrochloride. J Agric Food Chem 49: 2077-2081.
24. Chien JT, Wang HC, Chen BH. 1998. Kinetic model of the cholesterol oxidation during heating. J Agric Food Chem 46: 2572-2577.
25. Wennermark B, Ahlmen H, Jagerstad M. 1994. Improved vitamin E retention by using freshly milled whole-meal wheat flour duringdrying. J Agric Food Chem 43: 1348-1351.
26. Meir S, Kanner J, Akiri B, Hadas SP. 1995. Determination and involvement of aqueous reducing compounds in oxidative defense systems of various senescing leaves. J Agric Food Chem 43: 1813-1815.
27. Shimada K, Fijikawa K, Yahara K, Nakamura T. 1992. Antioxidative properties of xanthin on autoxidation of soybean oil in cyclodextrin emulsions. J Agric Food Chem 40: 945-948.
28. Namiki M. 1990. Antioxidants/antimutagens in food. Crit Rev Food Sci Nutr 29: 273-295.
29. Bloknina O, Virolainen E, Fagerstedt KV. 2003. Antioxidants, oxidative damage and oxygen deprivation stress. Ann Bot 91: 179-194.
30. Hochestein P, Atallah AS. 1988. The nature of oxidant and antioxidant systems in the inhibition of mutation and cancer. Mutat Res 202: 363-375.
31. Cotelle N, Bernier JL, Henichart JP, Catteau JP, Gaydou E, Wallet JC. 1992. Scavenger and antioxidant properties of ten synthetic flavones. Free Radic Biol Med 13: 211-219.
32. Lee J, Koo N, Min DB. 2004. Reactive oxygen species, aging, and antioxidative nutraceuticals. Comprehensive Rev Food Sci Food Safety 3: 21-33.
33. Pyo YH, Lee TC, Logendra L, Rosen RT. 2004. Antioxidant activity and phenolic compounds of Swiss chard extracts. Food Chem 85: 19-26.