Various Properties and Phenolic Acid Contents of Rices and Rice Brans with Different Milling Fractions

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(1)KOREAN J. FOOD SCI. TECHNOL. Vol. 36, No. 6, pp. 930~936 (2004). ©The Korean Society of Food Science and Technology. ®« 5 ê;êê Wf ;~ ß9 5 ¾¦Ö ï B9¦ÁnæJÁ*FÁ~* R]®\ö. Various Properties and Phenolic Acid Contents of Rices and Rice Brans with Different Milling Fractions Sung-Ran Kim, Ji-Yun Ahn, Hyun-Yu Lee, and Tae-Youl Ha* Korea Food Research Institute Effects of rice cultivars and degree of milling (DM) on composition, pasting properties, total phenolic contents, and distribution of phenolic acids were investigated. Rice and bran fractions with 94.4, 92.0, and 90.4% milling yields from brown rice of four cultivars (Odae, Nampyung, Chucheong, and Ilmi) were used. Fat and ash contents of milled rices decreased with increasing DM, whereas protein contents were not affected. In rice bran, differences in fat and ash contents by cultivars were higher than those caused by DM. With increasing DM, gelatinization temperature of rice flour decreased, whereas peak viscosity and hold viscosity at 95oC increased. While cold viscosity, final viscosity, and setback varied among cultivars, DM had little effect. Total polyphenolic contents in brown rice, milled rice, and rice bran were 93.9-88.8, 30.3-71.9, and 310.0-541.6 mg catechin eq/100g, respectively. Major phenolic compounds were identified as ferulic and p-coumaric acids. Total phenolic content of brown rice (65.9-27.9 mg%) decreased with increasing DM, whereas ratio of ferulic acid composition increased. Chucheong and Ilmi varieties showed biggest reduction of phenolic acid contents by milling. In rice bran, ferulic and p-coumaric acids were 157.8-240.2 and 31.8-90.4 mg%, respectively. Contents of sinapinic, benzoic, and m-hydroxybenzoic acids in rice bran were higher than those of brown and milled rices. Key words: rice, bran, degree of milling, gelatinization, phenolic acid. *. . ~ B÷j 6²Î (6)º Ö"& BNö V¢ B Ö Ò~ öB S> ®º ~ 7 FÎWª~ ªf ïö & & æ ® . &~ WWªf ®«¾ Ò V ~ã, &" &Ëö ~~ N& ¾ &r~ ¦*¾ ê ;êö V¢ (7). ¢>'b &~ "Wªf *ª 70% ç Næ~ ®b ã~ Ú¦ö ³¦~ Wî(7-8%), æO(1-3%), jæ", ZVîf Ú¦ º [ö ³¦~ >î (8). ß® ÖzK ÒW Ö> tocopherol, phytic acid, phenolic acid, oryzanol *ö FB FÏ W ª ~ &¦ªf pericarp" aleurone layerj bran layer f Vjö ª~ ® . 7 " "Ïj A ®º ferulic acid, p-coumaric acid hydrocinnamic acid ~~ ¾¦Ö f ¢¦& FÒ;b Ò~ &¦ªf ^ã Úf Ò Âö ester _f ether Öç Öz Wj Û~ &æ ÒVËWj B> >î (9-10). ß® &" ;~ "º ¾¦Öb ¾æÂ ferulic acidº LDL Öz ÛB (11,12), radicalsö ~ ^¶ç ^(13) Öz Î"& Ö > öò jî¢ òæ W(14-17), UV Òö & b ¦ ^W(18), Fêv~ .7 æî BFÎ"(19) ÒW >î . "öº free ;~ ferulic acidf ferulic acid~ dimer, bound ;~ ferulic acid*~ bioavailability ¢ jv~º & > ® (20).. &(Oryza sativa L.)f ÖÒ "~ JÂ "îb¾ " ²jï 6N 6²> & 7 ~ '·' Ö>W j ~æ á~ "bB *~& z Ò ® . ÿn &~ '·ßWö & B &~ Wª, ê>zb /öb B~ *ª 5 RF , Wî" æî Wª~ ßW f, ;j 7b ;Fö & Ö" B>î. (1-3). &~ b¢ W~º ;f .7 .Êr &~Î ", Öz Î", .{çß ÛB Î"& Ö>~, & *ªf. *ªö j~ . çß" ¶Ö >wW Ôj ö Î"'¢ >Vê ~& (3,4). ß® ¦Öb ;b¦V · FÎWª {>Ú ÎË >î(5) ¢¦& VËW ²ÒB B®z>Vê ~& . " *(whole grain)~ Sº z, Ë÷" ?f W÷. *Corresponding author: Tae-Youl Ha, Korea Food Research Institute, San 46-1 Backhyun-dong, Bundang-gu, Sungnam-si, Kyongggi-do 463420, Korea Tel: 82-31-780-9054 Fax: 82-31-780-9225 E-mail: [email protected] 930.

(2) ®« 5 ê;êê Wf ;~ ßW 5 ¾¦Ö ï. Phenolic acid~ ªCöº HPLC& &Ë ô ÒÏ> ®b Adom" Rui(14)& &, &, K>>, æÒö F>Ú ®º ferulic acid~ ïj ;ï ©j j~ wheat bran(21), Ò(22), ÿ¦(23), wild rice(24), &" Bj*(25) ö Ò~ º phenolic acid~ W" ï >î . Zhou (26)f W *ö FB ferulic acidf p-coumaric acid& ¸ * 7 C Ò¾¦~ 80-90%& Ö; ¾¦Ö > W öBº 53-74%& ~& . ÚöBº Bªª³ê & ~ ¾¦Ö Wj TLC ªC~ TLC scanner jv~ ¾¦Ö~ WWªj : ® (27). Þ bound ; Ò~º phenolic acid¢ FÒB ªC~V *~ r¢Ò & >ª $º Î²¾Ò& Ï> ® (22,28). öBº &~ '·' Ö>Wj «~¶ &~ ®« " ê;êö V Wª" ßWj jv~ ê;êê &" ;ö FB C Ò¾¦" phenolic acid~ ïj ªC~& .. Òò 5 O» Òò ò ÒÏ âº 2001jÖb J& ®«j Æö³7ö B, Îï ®«f ^Î ·bþËb¦V BA~b ¢ ®«f W³7öB, ºÓ ®«f j/³7öB «~ ò ÒÏ~& . ê; ïË & â¢ B*V(Satake rice machine Type THU, Satake Engineering Co, Tokyo, Japan) ¾Ò~ {Î¢ ªÒ ~ *¢ B~& . *¢ ê;V(Testing rice mill VP31T, Fujihara Factory, Tokyo, Japan) ê;~ ; 5 W ò¢ B~& . ê;êê òº >Nj V&b * (100%), 7ª ê(94.4%), 10ª ê(92.0%), 12ª ê(90.4%) ¢ '' B~&b, ' ê; "; 7 ÖB ;j ê;ê ê ; ò ÒÏ~& . ïê /; ê;êê òf ;~ ïêº ïNê(CR-200 Chroma meter, Minolta Inc., Japan)¢ Ï~ G;~& . ¢>9ª ª+ ¢>Wªf AOAC»(29)ö V¢ r" ? ªC~& . > ªïf air-oven»(AACC 44-15A)b, Wî ïf Kjeltec auto 1030 analyzer(Tecator Co., Sweden)¢ Ï~ microKjeldahl»(AACC 46-13)b, ²ªf ²z»(AACC 08-01) b ªC~& . j&¾* Brabender Visco/Amylograph(Brabender OHG, Germany)¢ Ï~ Sowbhagyaf Bhattacharya(30)~ O»ö V¢ ê;ê ê &&~ ^zßWj G;~& . Nê *Îf .VN ê 35oCöB 1.5oC/min~ ³ê 95oCræ çßB 15ª* F æÎ r ÿ¢ ³ê 50oCræ ï'~ 30ª* F æ~ê ;~&b 160 z V ªê ò¢ 8%~ ³ê(bV&) *çB G;~& .. 931. + Ò¾¦ ï ò 5 gj 70% zêR 50 mL ~~ ºÂ ê FolinCiocalteau»ö V¢ C Ò¾¦ ïj ;ï~& (31). ºÂ bj C ¦ö Folin £ 5 mLj Î&~ 3ª êö 10% Na2CO3 5 mLj &~ b~ BïV . 1* êö Bï B ïj 700 nmöB 7ê¢ G;~&b &bî (+)catechinj V&b ~Ö~& . ¾¦Ö ª+ ªê ê;êê òö 1 M NaOH¢ Î&~ Bartolome" Gomez-Cordoves(22)~ O»ö V¢ î² ~ö 20oCöB 16 * ¾Ò~& . ºÂbj 13,000 rpmöB 15ª* öªÒ ê çj ~& j^ÞÖ 200 µL¢ IÚ pH 3b ÖWz V . ò¢ ÿï~ öö^rÞ 5® > ºÂ r ºÂb j Îj 6{³»V Ê 50% zêR 0.5 mLö ferulic acid hydrocinnamic acids¢ ªC~& (28). ;ï ªCf JASCO(Japan)Ò~ HPLC systemj Ï~&b columnf WatersÒ~ µ-Bondapack(3.9Ü300 mm)j ÒÏ~& . ÿçf 0.05% phosphoric acid(A)f methanol(B) j Ï~&b BÏ ¢ 2%¦V 50%ræ Ã&V . F³ f 0.5 mL/min .~& injection volumnf 20 µL&b UV detector~ 2Ëf 280 nm, 6êº 0.32 ªC~& .. Ö 5 8 ê;êê ~ ¢>9ª ïê ÚÖ &®« 7 J&, Îï, º;, ¢¢ &çb ~ *f 7ªê, 10ªê 5 12ªê ê;~ ê;êê &~ W ªj ªC Ö"º Table 1" ? . *~ >ª ïf 11.7015.27%B Îï" ºÓ ¸~b ê;êö V¢Bº 1% Ú~ >ªï N¢ ¾æÚî . *~ æO ïf 2.132.52% ®«ö V Nº 'b¾ ê;ê& Ã&> ² 6²~ ;¦ªö æO ï Ò {>î . * ~ Wî ïf Îï 7.61% &Ë ¸ ¢& 5.66% Ô~b ê;êö V æzº æ p~ . ²ª ïf ê;ê& Ã&> &Ë ² 6²>Ú *~ ãÖ 1.221.52% º*&b¾ 12ªê;~ ãÖ 0.45-0.99%ê ¾æÒ . ·çf Kim (32)~ f FÒ~² ¾æÒ . &~ ïêº Table 1öBf ? ê;ê& Ã&ö V¢ W ïê(L)& Ã&~ 'ïê(a)f ïê(b)& 6²~º ¢>' ãËj ¾æÚîb ê;êö V N º ®«ö V N& z ©b ¾æÒ . ºÓ" ¢~ Wïê& J &f Îïö j~ ¸~ . ê;êê ;~ ¢>9ª ïê ê;êê ªÒ ;ª³~ Wª" ïêº Table 2f ?. . ;" W~ Wªj jv ß® æO" ²ª~ ï ¸j '' 15.82-20.80%, 6.92-10.34% F>Ú ®º © b ¾æÒ . ;~ æO" ²ª ïf ®«ö V N ê Ö ©b ¾æÒb *~ ãÖ ê;ê& Ã& > æO" ²ª ï ² 6²~&b¾ ;~ ãÖ ê ;êö V Nº 'ÚB ;[~ Ú¦ö V ï N º ìº ©b ¾æÒ . Þ ;~ Wîf 9.88-13.40%.

(3) ®"²æ B 36 ² B 6 ^ (2004). 932. Table 1. Proximate composition (%) and color of brown rice and rices with different milling fractions Variety. Fraction1). Moisture. Fat. Protein. Ash. Odae. Brown Rice 7 Rice 10 Rice 12. 12.91 12.83 13.36 13.50. 2.52 1.92 1.11 1.12. 7.03 6.91 6.73 6.54. Nampyung. Brown Rice 7 Rice 10 Rice 12. 14.96 14.95 15.16 15.27. 2.51 1.92 0.97 0.95. Chucheong. Brown Rice 7 Rice 10 Rice 12. 14.36 14.09 13.51 13.47. Ilmi. Brown Rice 7 Rice 10 Rice 12. 12.09 11.94 11.70 11.70. Hunter’s color value L. a. b. 1.52 0.91 0.65 0.45. 84.75 88.58 89.93 90.26. 0.07 -0.31 -0.64 -0.59. 10.27 8.64 7.34 5.33. 7.61 7.31 7.04 6.92. 1.44 0.89 0.60 0.59. 84.60 87.76 90.12 91.26. 0.34 -0.27 -0.42 -0.47. 11.07 7.97 6.51 5.90. 2.13 1.67 1.62 1.60. 6.86 6.40 6.58 6.58. 1.22 0.89 0.81 0.62. 90.30 94.23 94.77 94.76. -0.07 -0.28 -0.40 -0.42. 8.62 5.92 5.17 4.51. 2.51 2.46 1.91 1.10. 5.66 5.47 5.50 5.61. 1.33 1.04 1.00 0.99. 92.56 93.45 94.79 95.78. 0.17 0.02 -0.41 -0.17. 7.41 5.63 4.77 4.36. 1). Rice 7, 10, and 12 means and milled rice of 94.4%, 92.0%, and 90.4% milling rice yields from brown rice, respectively.. Table 2. Proximate composition (%) and color of rice brans with different milling fractions Variety. Fraction1). Moisture. Fat. Protein. Ash. Odae. Bran 7 Bran 10 Bran 12. 13.38 11.27 11.15. 16.27 16.96 16.43. 11.99 12.62 12.31. Nampyung. Bran 7 Bran 10 Bran 12. 11.84 13.29 12.99. 20.80 20.01 19.31. Chucheong. Bran 7 Bran 10 Bran 12. 12.99 12.71 13.85. Ilmi. Bran 7 Bran 10 Bran 12. 13.39 13.34 13.87. Hunter’s color value L. a. b. 9.42 9.90 9.05. 67.08 67.68 68.29. 1.89 1.72 1.65. 22.63 22.22 21.66. 11.88 10.82 10.54. 9.81 10.34 9.55. 67.26 67.04 67.87. 2.85 2.56 2.25. 21.62 21.69 21.23. 20.45 20.85 18.65. 12.95 13.40 12.79. 7.83 8.38 8.01. 62.77 63.81 65.83. 3.33 2.91 2.39. 24.67 24.91 23.49. 15.87 16.76 15.82. 11.27 11.68 9.88. 6.92 7.46 7.10. 66.15 65.11 66.68. 4.20 3.92 3.95. 24.18 22.68 22.96. 1). Bran 7, 10, and 12 means bran fractions obtained by milling of 94.4%, 92.0%, and 90.4% milling rice yields from brown rice, respectively.. º*&b ºÓ ;~ Wî ï Ö ¸~ ê;êê ; òöB F~' ï 6²º &V>æ p~ . ;~ ïêº W 5 *~ ïêö j~ Wïê& Ô 'ïêf ïêº ¸~ . $ ®«ö V¢ ïêN& ¾æ¾ ºÓ; Wïê& &Ë Ô~ ïê& ¸~b 'ïêº ¢; ¸~ . ê;êö V¢ ªÒB ;~ W ïê(L)º ºÓ®«j B~ æz& 'îb ¢>'b 'ïê(a)f ïê(b)& ¢¦ 6²>º ãËj ¾æÚî . ®« 5 ê;êê ~ ^zß9 j&¾*ö ~ &&~ ^z·çf Table 3" ? . ^zBNê¢ jv *~ ãÖ ¢ ®« 71.8 &Ë Ô~, ºÓ, J&, Îï~ Bb '' 75.5, 87.0, 89.0 ©b ¾æ¾ 10oC ç~ N& ®î . ê;ê& Ã& > &&~ ^zBNêº ¢ ®«j B~ Îv. 5-6oC& Ôjæº ©b ¾æÒ . Champagne (33)ê ã [ BF> ^zBNê& F~'b 6² ~& . Þ ¢ &f ®«" Ò ^zNê& Ö Ôj öò jî¢ ê;ö ~ ^zNê 6²Î"& ~ ì º ©b ¾æÒº º Table 1öB Wî ï Ô ê;êê Wî ï N& ìº ©" ç& ®º ©b Òò>î . b6ê(P)f 95oC 15ª* Fæ ê 6ê(H)º Table 3" ? ê;ê& ¸j> jf'b Ã&~&b, J& ®«~ b6ê& ß® ¸~ . Yoon and Kim(34)ê J&&~ b 6ê& v ®«~ &ö j ¸b ê;ê& Ã&> b6ê& F~~² Ã&j ~& . Perdon (35)f ê;ê& Ã&> b6ê& Ã&~&b Ã&Nf Ëã « 7ã«öB ~& . ï'6ê(C)f 50oCö B 30ª* FæÎ «6ê(E)º ºÓ" ¢ ®«öBò ê.

(4) ®« 5 ê;êê Wf ;~ ßW 5 ¾¦Ö ï. 933. Table 3. Brabender Visco/Amylograph characteristics of brown rice and rices with different milling fractions Variety. Fraction1). A2) (oC). Viscosity (B.U) 3). 4). 5). P. H. C. E6). P-H7). C-H8). C-P9). Odae. Brown Rice 7 Rice 10 Rice 12. 87.0 83.4 82.5 81.5. 450 455 470 527. 386 314 295 295. 690 546 472 456. 842 706 592 570. 64 141 175 232. 304 232 177 161. 240 91 2 -71. Nampyung. Brown Rice 7 Rice 10 Rice 12. 89.0 85.0 86.0 83.8. 220 300 308 325. 180 207 217 231. 385 387 382 394. 550 540 512 502. 40 93 92 94. 205 180 166 163. 165 87 74 69. Chucheong. Brown Rice 7 Rice 10 Rice 12. 75.5 75.5 71.8 69.5. 226 355 407 422. 114 212 220 233. 192 358 365 380. 297 490 491 498. 112 143 187 189. 78 146 145 147. -34 3 43 42. Ilmi. Brown Rice 7 Rice 10 Rice 12. 71.8 71.0 71.0 71.0. 264 388 436 465. 148 228 281 424. 244 400 488 573. 358 558 625 760. 116 160 155 41. 97 173 207 149. 20 13 52 108. 1). Rice 7, 10, and 12 means milled rice of 94.4%, 92.0%, and 90.4 % milling rice yields from brown rice, respectively. A: Initial pasting temperature, 3)P: Peak viscosity, 4)H: Hot paste viscosity at 95oC after 15 min. 5) C: Cold viscosity, 6)E: Viscosity after 30 min at 50oC, 7)P-H: Breakdown, 8)C-H: Consistency, 9)C-P: Setback. 2). ;ê& Ã&> Ã&>º ãËj & . ï'6êf « 6êº ê;ê& Ã&~ Ã& >îb¾(34,36) b 6êf Ò «6êº ê;Nö V &NWj æ p º >Vê(35) ~& . þö ÒÏ ò~ ãÖ ï'6ê, «6ê, breakdown(P-H), consistency(C-H), setback (C-P)f ê;êö V¢ ¢; ãËj V º ®«ö V N& z ©b ¾æÒ . J&®«f *ç~ 6 ê& ßû'b ¸~ ê;ê& Ã&ö V¢ b6êf breakdownf Ã&~&b¾ 6êæ>º Îv 6²~& . Îï®«f ^zB& ¶Ò² ·>î ê;ö V ï' 6ê(C)f «6ê(E)~ æz& 'f ßû ®î . ºÓ" ¢ ®«f ê;ê& Ã&> *ªª³ Ã&~ V º ¢>' &&~ ^z·çj & ¢®« z¢ >'~º 6êæ>& z ¸~ . + Ò¾¦ ï *ö FB C Ò¾¦~ ïf Fig. 1" ? ¢& 93.9 mg catechin eq/100 gb &Ë ¸ ºÓ 89.5, Îï 88.8, J& 78.4 mg catechin eq/100 g Bb ¾æÒ . ê; W 7~ C Ò¾¦ ïf 30.3-71.9 mg catechin eq/100 g º* &b, ;öº 310.0-541.6 mg catechin eq/100 gB ï~ Ò¾¦ F>Ú ®º ©b ¾æÒ . ê;ê& Ã& ö V¢ W 7ö FB Ò¾¦ ïf F~'b 6² >îb 12ªê~ ãÖ *ö FB Ò¾¦~ .> ~ >& ©b ¾æÒ . ;ª³~ Ò¾¦ ïf ê; êö V æz& ~ ìîb¾ ê;ö V W 7~ ï æz& ~ ºÓ®«~ ãÖ 12ªê; ªÒB ;öB Ò¾¦~ ï ¸~ . ¢ ®«f W 7~ Ò¾¦ ï ®«ö j~ &Ë ¸~b¾ > ; 7~ Ò ¾¦ ïf &Ë Ô~ . Adom" Rui(14)º ~ 7~ Ò¾¦ ïj jv Ö". Fig. 1. Total polyphenols in rice (up) and rice brans (bottom) with different milling fractions.. &~ C Ò¾¦ ïf & 5.56 mol of gallic acid eq./gb B K>>, &, æÒ Ô~ ~& . º 94.5 mg gallic acid eq/100 gö ~ Fig. 1~ *ö FB C Ò¾¦~ ï" FÒ >&î . Chun (15)ê &~ ê;.

(5) ®"²æ B 36 ² B 6 ^ (2004). 934. Fig. 2. HPLC chromatograms of phenolic acids extracted from brown rice (top), rice (middle), and bran fractions (bottom) obtained by milling from Odae rice.. ª³ê zêR ºÂbj B~ C Ò¾¦ ïj jv Ö" ; ºÂb 7~ Ò¾¦ ï W 3-4V ¸ ê;ê& Ã&> ºÂ>N" ºÂb 7 Ò¾¦ ï 6²j ~& . ¾¦Ö ï 5 9 ê;ê¢ Ò~ *, W 5 ;~ ¾¦Ö ïj ª C Ö" Fig. 2~ chromatogram" ?~b, phenolic acidº Table 4, 5f ? ferulic acid& &Ë ôj 50% çj Næ~ & p-coumaric acid, benzoic acid, sinapinic acid Bb F >Ú ®î . Benzoic acidº ;òöBò sinapinic acidf m-hydroxybenzoic acidº ;, * 5 ¢¦ W òöBò ¦Â>î . *~ C phenolic acid ïf Table 4f ? J& *& 65.9 mg%B &Ë ¸ Îï, ¢, ºÓ~ Bî . ê;ê. & Ã&> W 7~ C phenolic acid ïf 6²>Ú 7 ªêº 15.2-51.7 mg%, 10ªêº 8.9-37.1 mg%, 12ªêº 5.2-29.9 mg%¢ ¾æÚî . $ 12ªê ê;N Ã&> phenolic acid W 7 ferulic acid NæjN Ã&~º © b ¾æÒ . ®« 7öBº ºÓ" ¢öB ê;b phenolic acid ï 6²& . Zhou (26)f &ËV* N ¾º & ®«j &çb phenolic acid¢ ªC Ö" *öB ferulic acid(255-363 mg/ kg)f p-coumaric acid(70-152 mg/kg) ï ¸~ WöBº ferulic acid(61-84 mg/kg)& F>Ú ® ~ Ö" f FÒ~& . $ *öBº C Ò¾¦~ 80-90%& Ö ; ¾¦Ö > WöBº 53-74%&b &ËB *f WöBº C ¾¦Ö" Ö; ¾¦Ö 6N 6²>î r 4oC º 37oCöB 6² ~& . ;~ ãÖ C ¾¦Ö ïf Table 5öBf ?b ferulic acidº 157.8-240.2 mg%, p-coumaric acidº 31.8-90.4 mg% º * ¾æÒ *f Wfº Ò sinapinic acid, benzoic acid, m-hydroxybenzoic acid~ ïê ¸~ . J& 7ªê ; ~ ¾¦Ö ï &Ë ¸~b ;ª³~ ¾¦Ö ïf ê ;ê Ã&ö V ¢&' æzº dj"> ìî . ºÓ 7 ªê ;f ¾¦Ö ï &Ë Ô~º º ºÓ* 7 ~ ¾¦Ö ï &Ë Ô 7ªê ê; ®«ö j ï6²& 'î~ Table 4~ Ö"f &N ®º ©b Òò>î . &" ;~ "º ¾¦Öb ¾æÂ ferulic acidº Öz Î"f òæ W, Fêv~ .7 æî BFÎ" ÒW Nö V¢ "Ïj A ® . &öº phenolic acid 5 C Ò¾¦ çï F>Ú ®b &¦ªf pericarp" aleurone layerj ;[ö ª ~ ¾¦Öf " b^ã~ arabinoxylanö ester Öb Ò~¾ lignanö ester _f ether Ö ç Ò~ æ Wª~ ÎN' Ïj * &~ SOn j º ©b ¾æÒ .. Table 4. Contents of phenolic acids in brown rice and rices with different milling fractions. 1). Phenolic acids (mg%). Variety. Fraction1). m-hydroxybenzoic. benzoic. p-coumaric. ferulic. sinapinic. Sum. Odae. Brown Rice 7 Rice 10 Rice 12. tr2) -. 14.2 6.8 tr tr. 13.1 11.6 9.0 9.2. 32.5 28.3 22.4 20.7. 6.1 5.0 tr tr. 65.9 51.7 31.4 29.9. Nampyung. Brown Rice 7 Rice 10 Rice 12. tr -. 7.8 tr tr tr. 11.5 9.0 9.8 9.3. 31.7 22.6 22.5 19.5. 6.2 4.0 4.8 tr. 57.2 35.6 37.1 28.8. Chucheong. Brown Rice 7 Rice 10 Rice 12. tr -. 7.0 5.9 tr tr. 3.4 0.3 0.7 tr. 17.5 9.0 8.2 5.2. tr tr tr tr. 27.9 15.2 8.9 5.2. Ilmi. Brown Rice 7 Rice 10 Rice 12. tr -. 5.0 3.9 1.8 0.6. 7.2 1.5 1.4 tr. 29.7 12.4 8.1 5.1. 3.8 tr 1.2 tr. 45.7 17.8 12.5 5.7. Rice 7, 10, and 12 means milled rice of 94.4%, 92.0%, and 90.4% milling rice yields rom brown rice, respectively, 2)Trace..

(6) ®« 5 ê;êê Wf ;~ ßW 5 ¾¦Ö ï. 935. Table 5. Contents of phenolic acids in rice brans with different milling fractions Variety. Fraction1). Odae. Phenolic acid (mg%) m-hydroxybenzoic. benzoic. p-coumaric. ferulic. sinapinic. Sum. Bran 7 Bran 10 Bran 12. 22.0 16.2 17.7. 43.5 29.4 24.2. 90.4 70.3 82.9. 240.2 208.3 228.1. 42.3 42.2 47.2. 438.4 366.4 400.1. Nampyung. Bran 7 Bran 10 Bran 12. 14.8 11.1 11.7. 15.6 22.9 28.9. 71.8 57.8 56.3. 224.6 191.8 189.8. 39.4 37.8 42.91. 366.2 321.4 329.6. Chucheong. Bran 7 Bran 10 Bran 12. 4.9 7.3 10.4. 31.5 38.4 43.1. 31.8 50.8 48.7. 152.1 211.8 201.2. 24.1 35.4 44.4. 244.4 343.7 347.8. Ilmi. Bran 7 Bran 10 Bran 12. 12.5 11.1 12.0. 45.5 64.1 87.6. 60.3 61.0 60.9. 168.6 178.8 157.8. 26.5 36.2 26.6. 313.4 351.2 344.9. 1). Bran 7, 10, and 12 means bran fractions obtained by milling of 94.4%, 92.0%, and 90.4% milling rice yields from brown rice, respectively.. º. £. öBº J&, Îï, ºÓ, ¢ 4®«b¦V '' *f 7ªê, 10ªê 5 12ªê~ Wf ;j B~ ® «" ê;êö V ßWj jv~&b C Ò¾¦" ¾¦ Ö~ ïj ªC~& . *~ Wª 7 æO" ²ª ï ê;ê& Ã&> ² 6²~&b Wî ïf æz & æ p~ . ;~ æO" ²ª ïf ®«ö V N & Ö ©b ¾æÒb ê;êö V Nº 'î . ê;ê& Ã&> &&~ ^zBNê& Ôjæ b 6ê(P)f 95oC 15ª* Fæ ê 6ê(H)& Ã&~&b¾ > ï'6ê, «6ê, setback f ê;êö V¢ ¢; ãË j V º ®«ö V N& z ©b ¾æÒ . *ö FB C Ò¾¦~ ïf 93.9-88.8 mg catechin eq/ 100 g ê; W 7öº 30.3-71.9 mg catechin eq/100 g º*&b, ;öº 310.0-541.6 mg catechin eq/100 gî . Phenolic acidº ferulic acid, p-coumaric acid& "º Wªîb *~ C phenolic acid ïf 65.9-27.9 mg%&b¾ ê; ê& Ã&> 6²> ferulic acid Wj& Ã&~º ©b ¾æÒ . ®« 7öBº ºÓ" ¢öB ê;b phenolic acid ï 6²& . ;~ ãÖ ferulic acidº 157.8-240.2 mg%, p-coumaric acidº 31.8-90.4 mg% º* ¾ æÒ *f Wfº Ò sinapinic acid, benzoic acid, mhydroxybenzoic acid~ ïê ¸~ .. 6Ò~ & º ³â¦öB ¯ ³âVFBBÒë~ & V³ "B j æöb >¯B Ö"~ ¢¦ ö 6Ò ãî .. ^. ò. 1. Vallareal CP, Maranville JW, Juliano BO. Nutrient content and retention during milling of brown rices from the International Rice Research Institute. Cereal Chem. 68: 437-439 (1991) 2. Choe JS, Ahn HH, Nam HJ. Comparison of nutritional composition in Korean rices. J. Korean Soc. Food Sci. Nutr. 31: 885-892. (2002) 3. Nicolsi RJ, Rogers EJ, Ausman LM, Orthefer FT. Rice bran oil and its health benefits. pp. 421-437. In: Rice Science and Technology. Marshal WE, Wadsworth JI (eds). Marcel Dekker, New York, USA (1993) 4. Capro PA, Reaven G, Olefsky J. Postgrandial plasma-glucose and insulin responses to different complex carbohydrate. Diabetes 26: 1178-1183 (1977) 5. Xu Z, Hua N, Godber JS. Antioxidant activity of tocopherols, tocotrienols, and γ-oryzanol components from rice bran against cholesterol oxidation accelerated by 2,2'-azobis(2-methylpropinamine) dihydrochloride. J. Agric. Food Chem. 49: 2077-2081 (2001) 6. Slavin J, Jacobs D, Marquart L. Whole-grain consumption and chronic disease. Prot. Mech. Nutr. Cancer 27: 14-21 (1997) 7. Kennedy BM, Schelstraete M, Del Rosario AR. Chemical, physical, and nutritional properties of high protein flours and residual kernel from the over milling of uncoated milled rice. 1. Milling procedure and protein, fat, ash, amylose, and starch content. Cereal Chem. 51: 435-448 (1974) 8. Song BH, Kim DH, Kim SG, Kim YD, Choi KS. Distribution of minerals within the degermed brown rice kernel. Agric. Chem. Biotechnol. 31: 162-165 (1988) 9. Andreason MF, Christensen LP, Meyer AS, Hansen A. Release of hydrocinnamic and hydrobenzoic acids in rye by commercial plant cell degrading enzyme preparation. J. Sci. Food Agric. 79: 411-413 (1999) 10. Kikuzaki H, Hisamoto M, Hirose K, Akiyama K, Taniguchi H. Antioxidant properties of ferulic acid and its related compounds. J. Agric. Food Chem. 50: 2161-2168 (2002) 11. Ohta T, Semboku N, Kuchii A, Egashira Y, Sanada H. Antioxidant activity of corn bran cell-wall fragments in LDL oxidation system. J. Agric. Food Chem. 45: 1644-1648 (1997) 12. Andreasen MF, Landbo AK, Christensen LP, Hansen A, Mayer AS. Antioxidant effects of phenolic rye (Secale cereale L.) extracts, monomeric hydroxycinnamates, and ferulic acid dehydroxydimers on human low-density lipoproteins. J. Agric. Food Chem. 49: 4090-4096 (2001) 13. Ogiwara T, Satoh K, Murakami Y, Unten S, Atsu T, Sakagami H, Fujisawa S. Radical scavenging activity and cytotoxicity of ferulic acid. Anticancer Res. 22: 2711-2717 (2002) 14. Adom KK, Rui HL. Antioxidant activity of grains. J. Agric. Food Chem. 50: 6182-6187 (2002) 15. Chun HS, You JE, Kim IH, Cho JS. Comparative antimutagenic and antioxidative activities of rice with different milling fractions. Korean J. Food Sci. Technol. 31: 1371-1377 (1999) 16. Graf E. Antioxidant potential of ferulic acid. Free Radic. Biol. Med. 28: 1249-1256 (2000).

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