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Changes in phenolic acid composition and associated enzyme activity in shoot and kernel fractions of brown rice during germination

Authors
Cho, Dong-HwaLim, Seung-Taik
Issue Date
1-8월-2018
Publisher
ELSEVIER SCI LTD
Keywords
Germinated brown rice; Phenylalanine ammonia-lyase; Cell wall peroxidase; Phenolic acid; Antioxidant activity
Citation
FOOD CHEMISTRY, v.256, pp.163 - 170
Indexed
SCIE
SCOPUS
Journal Title
FOOD CHEMISTRY
Volume
256
Start Page
163
End Page
170
URI
https://scholar.korea.ac.kr/handle/2021.sw.korea/73812
DOI
10.1016/j.foodchem.2018.02.040
ISSN
0308-8146
Abstract
Phenolic acid composition and activities of two associated enzymes such as PAL (phenylalanine ammonia-lyase) and CW-PRX (cell wall peroxidase) in brown rice (BR) were examined during a germination for 4 days. Shoot and kernel fractions of the germinated brown rice were separated, and soluble extracts and insoluble residues of the fractions were analyzed. In the shoot fraction, the PAL activity and soluble phenolic acid content reached to its maximum on the second day of atmospheric germination, and decreased thereafter. In contrast, the amount of insoluble phenolic acids and CW-PRX activity continuously increased during the germination for 4 days. Comparing the shoot fractions, the kernel fraction exhibited lower activities of PAL and CW-PRX, but showed an increase in total phenolic acid content during germination. Germination raised the antioxidant activity of brown rice, especially in the shoot fraction which contained more phenolic acids than the kernel fraction.
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