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2021 Vol.34, Issue 6 Preview Page

Research Article

Effect of Turmeric Extracts on Nutritional and Antioxidant Properties of Germinated Korean Brown Rice
Jeong-Ho Kim1
,
Yong-Han Yoon1
,
Il-Doo Kim2
,
Sanjeev Kumar Dhungana3
,
Yong-Sung Park4
,
Dong-Hyun Shin5*
1Professor, Department of Green Technology Convergence, Konkuk University, Chungju 27478, Korea
2Research Professor, International Institute of Research & Development, Kyungpook National University, Daegu 41566, Korea
3Researcher, Department of Southern Area Crop Science, National Institute of Crop Science, Rural Development Administration, Miryang 50424, Korea
4Graduate Student, School of Applied Biosciences, Kyungpook National University, Daegu 41566, Korea
5Professor, School of Applied Biosciences, Kyungpook National University, Daegu 41566, Korea
*Corresponding Author
1 December 2021. pp. 517-526
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Abstract

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.

Keywords
Amino acid
Brown rice
Germination
Mineral
Phytochemical
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Information
  • Publisher :The Plant Resources Society of Korea
  • Publisher(Ko) :한국자원식물학회
  • Journal Title :Korean Journal of Plant Resources
  • Journal Title(Ko) :한국자원식물학회지
  • Volume : 34
  • No :6
  • Pages :517-526
  • Received Date : 2021-10-12
  • Revised Date : 2021-11-20
  • Accepted Date : 2021-11-24
  • DOI :https://doi.org/10.7732/kjpr.2021.34.6.517
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