Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
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Antioxidative Effects and Quality Characteristics of the Rice Cultivated by Organic Farming and Ordinary Farming

유기재배 쌀과 일반재배 쌀의 항산화 효과 및 품질 특성

  • Na, Gi-Soo (Department of Food Science and Technology, Agric. Livestock Graduate School, Konkuk University) ;
  • Lee, Si-Kyung (Department of Food Science and Technology, Agric. Livestock Graduate School, Konkuk University) ;
  • Kim, Soo-Young (Department of Biological Sciences, Konkuk University)
  • 나기수 (건국대학교 농축대학원 식품공학과) ;
  • 이시경 (건국대학교 농축대학원 식품공학과) ;
  • 김수영 (건국대학교 생명과학과)
  • Published : 2007.03.31
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Abstract

This study was carried out to investigate the physicochemical properties, antioxidant activity, physical properties and sensory evaluation of rice using three different varieties of rice (Odae rice-Chulwon, Chuncheong rice-Yeoju, Hwayoung rice-Sanchung) produced by organic and ordinary farming. Amylose content was higher in Chucheong rice and protein content was higher in Hwayoung rice in comparison to others. However, there was no difference in amylose and protein contents between organically grown and ordinarily grown rice. The electron donating activities and superoxide dismutase (SOD) activities of methanol extracts from organically grown rice were higher than those of ordinarily grown rice. There was no difference in amylographic characteristics between the differently cultured rices. The organically grown rice had a high springness, cohesiveness and was gummy in rheometer evaluation. However, the ordinarily grown rice had a good score for taste in sensory evaluation.

유기재배 및 일반재배로 생산한 벼 3종(오대벼-철원, 추청벼-여주, 화영벼-산청)을 각각 수집하여 쌀의 이화학적 특징, 항산화효과, 물리적 특성 및 밥의 관능검사결과를 실시한 결과는 다음과 같다. 아밀로스 함량은 추청 쌀에서 높았으며, 단백질함량은 화영 쌀에서 높았으나, 유기재배와 일반재배에 의한 차이는 없었다. 메탄올 추출물의 전자공여능 및 SOD 활성은 유기재배 쌀에서 높게 나타났으며, 전자 공여능은 물 추출물보다 메탄올 추출물에서 높았다. 유기재배 쌀과 일반재배 쌀의 아밀로그람 특성에서는 차이가 없었다. 밥의 조직감을 측정한 결과 유기재배 쌀이 탄력성, 응집성, 경도, 검성 등이 높게 나타났다. 그러나 관능검사결과 일반재배 쌀이 유기재배 쌀에 비하여 밥맛이 우수한 것으로 조사되었다.

Keywords

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