
Effect of Turmeric Extracts on Nutritional and Antioxidant Properties of Germinated Korean Brown Rice
- 김정호(Jeong-Ho Kim) 윤용환(Yong-Han Yoon) 김일두(Il-Doo Kim) Sanjeev Kumar Dhungana 박용성(Yong-Sung Park) 신동현(Dong-Hyun Shin)
- 한국자원식물학회
- 한국자원식물학회지
- 제34권 제6호
- 등재여부 : KCI등재
- 2021.12
- 517 - 526 (10 pages)
Brown rice is more nutritious than the commonly consumed white rice, however, the former is not widely accepted because of its coarse texture and difficulty in cooking. Germination is an easy technique to minimize the drawback of normal brown rice. The objective of this study was to investigate the effect of three different concentrations (1, 3, and 5% w/v) of turmeric extracts on the nutrient and antioxidant activities of germinated brown rice (GBR). The b (yellowness) values of the turmeric-treated GBR were significantly higher than that of the untreated control. Lower concentration (1%) slightly increased (3395.5 ㎎/㎏) but higher concentrations (3 and 5%) reduced (1735.8 - 2393.7 ㎎/㎏) the total mineral content in GBR, as compared to the control (3377.4 ㎎/㎏). The amount of essential, non-essential, and total amino acids, including GABA, were increased with the concentration of turmeric extracts. The amount of essential amino acids was increased by 58.3, 71.5, and 88.3% with the application of 1, 3, and 5% extracts, respectively. The antioxidant potential of GBR was also enhanced with turmeric treatment. Overall results indicated that 1 or 3% turmeric treatment could be appropriate to enhance the nutritional and functional value of GBR.
Introduction
Materials and Methods
Results
Discussion
Conflicts of Interest
References