Antioxidative Activity of Alcoholic Beverages made from Purple Rice (Oryza sativa var. Indica cv. Shiun)

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概要

• 論文の詳細を見る

• Alcoholic beverages made from purple rice grains contained 11.0 to 11.5% (v/v) ethanol and a higher amount of phenolic compounds. Alcoholic beverages made from purple rice grain were brilliant red, similar to the color of red wine, especially those made from uncooked purple rice. The amount of anthocyanin in beverages made from cooked and uncooked rice was 36 and 88 μg/mL, respectively. The DPPH radical scavenging activity of the alcoholic beverages made from purple rice was much higher than that of beverages made from ordinary brown and polished rice. The lipid peroxidation inhibitory activity of the alcoholic beverage made from uncooked purple rice was also the strongest. In the course of this study, we produced purple rice wine that was red and exhibited antioxidative activity.

• 2010-03-01

著者

• Teramoto Yuji

  Department Of Agricultural Chemistry Kyushu University

• SAIGUSA NORIAKI

  Department of Applied Microbial Technology, The Kumamoto Institute of Technology

• Teramoto Yuji

  Department Of Applied Microbial Technology Sojo University

• KOGUCHI Masanori

  Department of Applied Microbial Technology, Sojo University

• Koguchi Masanori

  Department Of Applied Microbial Technology Sojo University

• Saigusa Noriaki

  Department Of Applied Microbial Technology Sojo University

• Saigusa Noriaki

  Department Of Applied Microbial Technology Faculty Of Biotechnology And Life Science Sojo University

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