Antioxidant Activity of Colored Rice Bran Obtained at Different Milling Yields
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概要
- 論文の詳細を見る
In this study, we investigated the antioxidant components of three types of colored rice bran -forbidden rice, red rice and green rice- obtained from rice in which the pigment layer had been removed at milling yields of 90%–100% and 80%–90%. An evaluation of the effects of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity revealed that rice bran obtained from forbidden rice at milling yields of 90%–100% and 80%–90% and rice bran obtained from red rice at milling yields of 90%–100% showed favorable antioxidant activity. The antioxidant components were confirmed to be 3,4-dihydroxy methyl benzoate and p-methoxyphenol and they influence the antioxidant activity of the three types of colored rice bran.
- 日本油化学会の論文
著者
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NOMURA Masato
Department of Biotechnology and Chemistry,School of Engineering,Kinki University
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Fujita Akiko
Engineering Division, Satake Corporation
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Fujitake Hironori
Engineering Division, Satake Corporation
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Kawakami Koji
Engineering Division, Satake Corporation
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Nomura Masato
Department Of Biotechnology And Chemistry School Of Engineering Kinki University
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Nomura Masato
Department Of Biotechnology And Chemistry Faculty Of Engineering Kinki University
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Nomura Masato
Department of Biotechnology and Chemistry, Faculty of Engineering, Kinki University
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