발아에 따른 일부 특수미의 GABA 함량 변화

최용민¹, 전건욱¹, 공수현¹, 이준수¹^,^*

Changes in GABA Content of Selected Specialty Rice After Germination

Youngmin Choi¹, Geonuk Jeon¹, Suhyun Kong¹, Junsoo Lee¹^,^*

¹충북대학교 식품공학과

¹Department of Food Science and Technology, Chungbuk National University

^*Corresponding author: Junsoo Lee, Professor, Department of Food Science and Technology, Chungbuk National University, 410 Seongbongro, Heungduk-gu, Cheongju-si, Chungbuk 361-763, Korea, Tel: +82-43-261-2566 ; Fax: +82-43-271-4412, E-mail: junsoo@chungbuk.ac.kr

ⓒ Copyright 2009 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Feb 09, 2009; Revised: Mar 15, 2009; Accepted: Apr 03, 2009

Published Online: May 31, 2009

Abatract

The purposes of this work were to investigate the changes in GABA content of six different rice cultivars along with viatmin E content and antioxidant activity after germination. Brown rice was soaked for 24 hr at 25°C and then germinated at 37°C for 48 hr. The content of GABA and vitamin E in the rice samples was measured by using spectrophotometeric and HPLC methods, respectively. Antioxidant activity was measured by ABTS (2,2’-azino-bis- (3-ethylbenzothiazoline-6-sulphonic acid)) and DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging methods. GABA and vitamin E contents were significantly increased after germination while no significant change in the antioxidant activity was observed. Among the samples tested, Geunnun cultivar contained the highest GABA content before and after germination. On the other hand, Sinmyungheugchal cultivar showed the highest content of vitamin E and antioxidant activity compared to other rice cultivars. In conclusion, the germinated rice with high GABA content can be used for a functional ingredient in rice processing industry.

Keywords: brown rice; GABA; germination; vitamin E; antioxidant