Anti-Oxidation Activity of Various Rice Brans

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概要

• 論文の詳細を見る

• It is well known that most of the nutritional components of rice are contained in outer layers of bran and germ and that these have various effects on the health of the consumer. This study aimed to clarify the anti-oxidation activity of the bran of rice of ten cultivars, including the standard cv. Nihonbare. Rice samples were milled through seven discrete steps of milling yield, i.e. 98-100%, 96-98%, 94-96%, 92-94%, 90-92%, 88-90% and 88-100%. The radical-scavenging activity, including that against the active oxygen, was investigated on the bran obtained from each step. The results showed that bran obtained from a milling yield of 98-100% of newly harvested rice has the highest anti-oxidation effect.

• 日本油化学会の論文

著者

• Fujita Akiko

  Taste Analysis Office, Engineering Division, Satake Corporation

• Masumoto Koichi

  Program in Material Technology, Graduate School of Industrial Technology, Kinki University

• Kawakami Koji

  Taste Analysis Office, Engineering Division, Satake Corporation

• MIKAMI Takashi

  Taste Analysis Office, Engineering Division, Satake Corporation

• NOMURA Masato

  Program in Material Technology, Graduate School of Industrial Technology, Kinki University

• Nomura Masato

  Program In Material Technol. Graduate School Of Industrial Technol. Kinki Univ.

• Mikami Takashi

  Taste Analysis Office Engineering Div. Satake Corp.

関連論文

• Anti-Oxidation Activity of Various Rice Brans
• Difference in Aroma Compounds and Quality Variation in Milled Rice from 1996 to 2001
• Differences in Aromatic Components of Ten Brands of Rice according to Annual Production
• Antioxidant Effects and Antimicrobial Activites of Phytoncide

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