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1 J Korean Soc Food Sci Nutr 한국식품영양과학회지 45(8), 1214~1220(2016) 남부평야지에서생산된유색미품종별항산화성분및활성비교 연구노트 박지영 1 함현미 1 한상익 2 오성환 2 송유천 2 조준현 2 허연재 2 이유영 1 이병원 1 최용환 1 1 농촌진흥청국립식량과학원수확후이용과 2 농촌진흥청국립식량과학원논이용작물과 Comparison of Antioxidant Components and Antioxidant Activities of Colored Rice Varieties (Oryza sativa L.) Cultivated in Southern Plain JiYoung Park 1, Hyeonmi Ham 1, SangIk Han 2, SungHwan Oh 2, You Chun Song 2, Jun Hyeon Cho 2, Yeonjae Hur 2, YuYoung Lee 1, ByungWon Lee 1, and Yong Hwan Choi 1 1 Crop PostHarvest Technology Research Division and 2 Paddy Crop Research Division, NICS, RDA ABSTRACT This study compared antioxidant compounds and antioxidant activities according to various varieties of 18 colored rice. Selected rice cultivars for this study were as follows: black rice (12 cultivars)heugjinjubyeo, Nunkeunheugchal, Joeunheugmi, Josaengheugchal, Heuggwang, Heugseol, Shinmyeongheugchal, Shinongheugchal, Shintoheugmi, Cheongpungheukchal, Heughyang, Boseogheugchal, red rice (four cultivars)jeogjinju, Jeogjinjuchal, jinju, Geonganghongmi, and green rice (two cultivars)nogwonchal and Jungmo1020. These were transplanted on June 30th and cultivated from the Department of Southern Area Crop Science, National Institute of Crop Science in Miryang, Korea. Total polyphenol (TP) content of black rice cultivars was higher than that of red rice varieties. Heugjinjubyeo exhibited the highest TP, which was 9.55±0.05 mg gallic acid equivalent/g sample. There were no significant differences between black rice cultivars and red rice cultivars in terms of total flavonoid (TF) level. Heugjinjubyeo and jinju showed the higher TF content than any other variety. Shintoheugmi revealed the highest anthocyanin content (194.26±0.65 mg/100 g). Methanol extract of Heugjinjubyeo had the highest antioxidant activities. 2,2 Azinobis(3ethylbenzothiazoline6sulfonic acid) and 2,2diphenyl1picrylhydrazyl radical scavenging activities of Heugjinjubyeo extract were 14.70±0.62 and 30.68±2.22 μg/ml, respectively. There were significant correlations between antioxidant compound content and antioxidant activities. Key words: colored rice, variety, anthocyanin, antioxidant activity, polyphenol 서 건강기능성에대한국민의관심이높아지고, 건강한식품에대한선호도가증대되면서주식인쌀에서도현미상태로섭취하는유색미소비가많이증가하였다 (1). 우리나라에서유통되는유색미는대표적으로흑미와적미등이있으며, 산지와품종에따라여러종류가있다 (2). 품종에따라과피의색이적갈색, 흑자색, 녹색등에이르는다양한유색미들은다양한천연색소를함유하고있는데 (3), 일반적으로흑자색현미는안토시아닌이풍부하며적갈색현미는탄닌이포함된것으로알려져있다. 흑미의안토시아닌은 cyanidin, peonidin의배당체가주성분이고, 그중 cyanidin 3Oglucoside(C3G) 의함량이가장높다고보고 Received 20 April 2016; Accepted 26 May 2016 Corresponding author: JiYoung Park, Crop PostHarvest Technology Research Division, NICS, RDA, Suwon, Gyeonggi 16613, Korea pjy2812@korea.kr, Phone: 론 된바있다 (4). 적미는탄닌계색소뿐만아니라 catechin 및 catecholtannin 등다양한성분을함유한다고보고된바있다 (57). 이외에유색미는보통흰쌀품종보다단백질, 비타민, 미네랄등영양적가치가월등히높을뿐만아니라 (8,9) 미강층추출물의항산화활성이우수하다고보고된바있으며 (10), 항종양등질병예방및노화방지효과가인정되어이용가치가높은식품으로평가되고있다 (1113). 쌀의일반성분, 기능성성분함량및조성등품질특성은쌀의품종, 도정률, 저장및가공방법, 그리고재배지역에따라큰차이가있다고보고되어있다 (1417). 일반백미에대비하여유색미의많은우수성이구명되어있지만, 최근국내에서재배되고있는유색미품종별항산화성분분석및활성을통한특성비교는미흡한실정이다. 본연구에서는남부평야지한곳에서표준재배법으로재배된유색미품종별항산화성분인총폴리페놀, 총플라보노이드, 안토시아닌함량을정량하고, 항산화활성을분석하여품종간특성을비교하고자한다.

Shinmyeongheugchal (), Shinongheugchal (), Shintoheugmi (), Cheongpungheukchal (), Heughyang (), Boseogheugchal () Jeogjinju (), Jeogjinjuchal (), jinju (), Geonganghongmi () Nogwonchal (),

흑진주 (), 눈큰흑찰 (), 조은흑미 (), 조생흑찰 (), 흑광 (), 흑설 (), 신명흑찰 (), 신농흑찰 (), 신토흑미 (), 청풍흑찰 (), 흑향 (), 보석흑찰 () 로흑미 12품종, 적진주 (), 적진주찰 (), 홍진주 (), 건강홍미 () 로적미 4품종, 녹원찰 (), 중모1020() 으로녹미 2품종을사용하였다.

2 남부평야지에서생산된유색미품종별항산화성분및활성비교 1215 Tle 1. List of colored rice varieties Type of colored rice Black rice Red rice Green rice Varieties Heugjinjubyeo (), Nunkeunheugchal (), Joeunheugmi (), Josaengheugchal (), Heuggwang (), Heugseol (), Shinmyeongheugchal (), Shinongheugchal (), Shintoheugmi (), Cheongpungheukchal (), Heughyang (), Boseogheugchal () Jeogjinju (), Jeogjinjuchal (), jinju (), Geonganghongmi () Nogwonchal (), Jungmo1020 () The number of varieties Total 재료및방법실험재료본실험에사용된유색미는총 18종으로 Tle 1에나타내었다. 흑진주 (), 눈큰흑찰 (), 조은흑미 (), 조생흑찰 (), 흑광 (), 흑설 (), 신명흑찰 (), 신농흑찰 (), 신토흑미 (), 청풍흑찰 (), 흑향 (), 보석흑찰 () 로흑미 12품종, 적진주 (), 적진주찰 (), 홍진주 (), 건강홍미 () 로적미 4품종, 녹원찰 (), 중모1020() 으로녹미 2품종을사용하였다. 분석에사용된재료는농촌진흥청국립식량과학원남부작물부인밀양에서 2014년에생산되었다. 조생종인흑진주벼와조생흑찰은안토시아닌고함유메벼, 흑자색찰벼이며, 눈큰흑찰은 GABA 고함유거대배흑자색찰벼이다 (1820). Fig. 1의 a) 는흑진주 b) 는눈큰흑찰의사진으로흑진주대비하여눈큰흑찰의배부분이큰것을확인할수있다. 흑설은중부평야지에적응하고가공용연질미로개발되었고 (21), 중만생종인신농흑찰과신토흑미는각각안토시아닌고함유흑색찰벼와메벼품종이다. 종피가적색인적미는중부평야지적응용찰벼인적진주찰을제외하고는모두메벼이다 (22). Fig. 1의 c) 는적미인건강홍미의외형이다. Fig. 1의 d) 는녹색을띠는중모1020이라는품종으로 2012년등록되었다. 중모 1020은성숙기에이삭과외영의색상이청색으로나타나는특성을보이는품종이다 (23). 하지만종자에서는청색이나자색이관찰되지않고녹색의엽록소축적을보이는녹미이다 (24). 위품종들을 6월 30일이앙하여수확한것을분석시료로이용하였다. 40 C 건조기에서 72시간건조한후, 정조를도정하여현미상태에서분쇄하여분석에사용하였다. 총폴리페놀함량분석총폴리페놀함량은 Kim 등 (25) 의방법을변형한방법인 FolinCiocalteu's phenol reagent가추출물의폴리페놀성화합물에의해환원된결과몰리브덴청색으로발색하는것을원리로분석하였다. 분쇄된유색미시료 1 g에 80% 메탄올 20 ml를첨가하여 25 C에서 24시간추출하였다. 유색미추출물 10 μl에 2% Na 2CO μl를가하여 3분방치후 FolinCiocalteu's phenol reagent(sigmaaldrich Co., St. Louis, MO, USA) 를 10 μl 가하고 37 C에서 27분반응시킨다음 microplate reader(molecular Device Co., Sunnyvale, CA, USA) 로 750 nm에서반응액의흡광도값을측정하였다. 표준물질로 gallic acid(sigmaaldrich Co.) 를사용하여표준검량선을작성한후추출물의총폴리페놀함량은시료 1 g 중의 mg gallic acid equivalent(gae) 로나타내었다. 총플라보노이드함량분석총플라보노이드의함량은 Zhishen 등 (26) 의방법을변형하여측정하였다. 분쇄된유색미시료 1 g에 80% 메탄올 20 ml를첨가하여 25 C에서 24시간추출하였다. 품종별유색미추출액 25 μl에증류수 100 μl를가하고 5% NaNO 2 용액 7.5 μl를가하였다. 5분방치후 10% AlCl 3 6H 2O 용액을 15 μl 가하고 6분방치하였다. 위의반응액에 1 M의 NaOH 100 μl를가한후흡광도값을 microplate read Fig. 1. Grain shape and color of colored rice. a) black rice (), b) black rice (), c) red rice (), d) green rice ().

3 1216 박지영 함현미 한상익 오성환 송유천 조준현 허연재 이유영 이병원 최용환 er(molecular Device Co.) 를이용하여 510 nm에서측정하였다. 표준물질로는 (+)catechin(sigmaaldrich Co.) 을사용하여표준검량선을작성한후추출물의총플라보노이드함량은시료 1 g 중의 mg (+)catechin equivalent(ce) 로나타내었다. 안토시아닌정량분석 Park 등 (27) 의분석을변형한것으로안토시아닌분석에사용한표준시약으로 cyanidin3oglucoside, peonidin3oglucoside(extrasynthese, Genay, France) 를이용하였다. 표준용액은 0.1% HCl을포함하는 80% MeOH 수용액으로 1,000 ppm stock solution을만들어갈색병에저장하여사용하였다. 안토시아닌추출은시료 1 g을 0.1% HCl 함유 80% MeOH 수용액 20 ml로실온에서 24시간추출하였다. 추출용액은 10분간원심분리 (1,000 g) 하고, 상등액을 0.2 μm membrane filter(millipore, Billetica, MA, USA) 로여과하여 UPLC(UltiMate 3000 UHPLC, Thermo Fisher Scientific Inc., Waltham, MA, USA) 로분석하였다. 검출기는 PDA detector(thermo Fisher Scientific Inc.) 를이용하여 530 nm, 칼럼은 Endeavorsil C µm mm(dikma Technologies Inc., Lake Forest, CA, USA) 를사용하였고, injection volume은 2 µl 를주입하여측정하였다. 이동상은 A: 0.1% TFA를포함한 water, B: 0.1% TFA를포함한 MeOH를사용하였으며, flow rate는 0.35 ml/min이었다. 이동상 gradient 조건은 0 min B: 20%, 0.4 min B: 25%, 6.5 min B: 35%, 9 min B: 20%, 10 min B: 20% 로분석하였다. 항산화활성측정흑미의항산화활성측정은 2가지방법으로측정하였으며, 2,2'azinobis(3ethylbenzothiazoline6sulphonic acid(abts) 측정방법은 ABTS cation decolorization assay 방법 (28) 을변형하여 7 mm ABTS 용액과 2.45 mm potassium persulfate 용액을빛을차단한상태로 4시간동안 4 C에보관하여 ABTS 양이온을형성시킨후흡광도값이 0.70~0.80이되도록무수에탄올을사용하여조절한후시료 25 µl에첨가하고 1분동안반응시켰다. 이후 microplate reader(molecular Device Co.) 를사용하여 734 nm에서흡광도의값을측정하였다. 또다른방법으로 2,2 diphenyl1picrylhydrazyl(dpph) 에의한전자공여능 (electron donating ility, EDA) 으로측정하였다. DPPH 는페놀, 플라보노이드와같은페놀성물질에대한항산화작용의지표로알려져있으며, EDA는항산화측정에가장많이쓰이는방법의하나이다. 실험방법은 Kim 등 (29) 의방법을변형하여시료 50 µl에에탄올 200 µl 및 DPPH 용액 200 µl를첨가한것을 30분동안반응시킨후 microplate reader(molecular Device Co.) 를사용하여 517 nm에서흡광도의값을측정하였다. 시료첨가구와비첨가구의흡광 도차이를백분율로구하였으며, 추출물의 EDA(%) 값을 50 % 감소시키는 IC 50(inhibitory concentration) 을구하였다. 통계분석모든실험은 3회반복측정한다음 mean±sd로표시하였고, 통계처리프로그램인 SAS(Statistical Analysis System, SAS 9.2, SAS Institute Inc., Cary, NC, USA) 를이용하여 5% 유의수준에서평균값과표준편차그리고 Duncan's multiple range test로평균간의다중비교를시행하였다. Tle 2. Total polyphenol and total flavonoid content of colored rice varieties Rice cultivars 결과및고찰 총폴리페놀및총플라보노이드함량남부평야지에서생산된유색미품종별총폴리페놀및총플라보노이드함량결과를 Tle 2에나타내었다. 총폴리페놀은흑미인흑진주에서유의적으로가장높은 9.55±0.05 mg GAE/g sample이었고, 그다음으로조은흑미및신토흑미가각각 8.95±0.47 및 8.83±0.04 mg GAE/g sample로높았다. 적미는대부분흑미보다는총폴리페놀함량이낮은경향을나타내었고, 적미중에서는홍진주가 4.30±0.04 mg GAE/g sample로높았으며, 녹원찰및중모1020은각각 0.81±0.01 및 0.87±0.01 mg GAE/g sample로녹미가유색미중총폴리페놀함량이가장낮은결과를보였다. 이는 Kim 등 (30) 에서도흑미의수용성페놀함량이갈색벼보다 Total polyphenol 1) (mg GAE/g sample) 9.55±0.05 a3) 3.83±0.02 fg 8.95±0.47 b 6.23±0.36 c 3.98±0.10 ef 5.73±0.07 d 3.53±0.09 gh 5.58±0.17 d 8.83±0.04 b 5.88±0.06 cd 3.02±0.04 ij 2.62±0.05 j 3.19±0.38 hi 3.10±0.16 hi 4.30±0.04 e 3.32±0.17 hi 0.81±0.01 k 0.87±0.01 k Total flavonoid 2) (mg CE/g sample) 1.11±0.05 a 0.75±0.08 b 0.72±0.02 b 0.73±0.14 b 0.51±0.03 c 0.52±0.01 c 0.27±0.06 de 0.72±0.07 b 0.75±0.08 b 0.53±0.03 c 0.31±0.07 de 0.40±0.02 cd 0.78±0.12 b 0.69±0.11 b 1.07±0.04 a 0.83±0.01 b 0.22±0.02 e 0.17±0.00 e 1) Mean of triplicate determinations±standard deviation (SD) expressed as mg gallic acid equivalents per g sample. 2) Mean of triplicate determinations±standard deviation (SD) expressed as mg catechin equivalents per g sample. 3) Means with different letters (ak) within a column are significantly

4 남부평야지에서생산된유색미품종별항산화성분및활성비교 1217 높다는것과유사한결과라고할수있으나, 찰벼와메벼에따라서도차이가있다고하였는데이실험에서는유의성이없다고판단된다. Ko 등 (31) 에서현미와흑미의항산화성분을비교한결과에따르면흑미품종중흑진주, 신농흑찰, 흑설의폴리페놀함량은각각 mg/100 g, mg/ 100 g, mg/100 g으로보고되었다. 본연구결과에서는각각의폴리페놀함량이 955 mg/100 g, 558 mg/100 g, 573 mg/100 g으로 Ko 등 (31) 의연구결과보다높게나타났는데, 이는흑미품질에따른재료차이라고생각한다. 본연구에서분석에사용된흑미시료는이앙시기가 6월 30일로보통기재배보다늦은경향이다. Song 등 (32) 이보고한연구결과에서는 5월 20일 ~6월 20일이앙한후유색미수량품질에서이앙시기가늦어질수록완전미착색비율이높아진다고보고하였으며, 이것이흑미과피색을띠는안토시아닌에서기인한다고보고되었다. 본연구에서도실제로진한검은색을띠는흑진주, 신토흑미등이안토시아닌함량이높았는데, 이품종들은총폴리페놀함량이높은것으로나타났다. 총플라보노이드함량은흑미와홍미즉, 유색미의색깔에따른차이보다는품종별로차이가큰경향을나타내었다. 흑진주및홍진주가각각 1.11±0.05 및 1.07±0.04 mg CE/g sample로가장높은함량을나타내었고, 건강홍미, 적진주, 눈큰흑찰, 신토흑미등이각각 0.83±0.01, 0.78± 0.12, 0.75±0.08, 0.75±0.08 mg CE/g sample로비슷한결과를보였다. 녹원찰과중모1020은총플라보노이드함량도 0.22±0.02, 0.17±0.00 mg CE/g sample로총폴리페놀함량과마찬가지로가장낮은경향을나타내었다. Goufo 등 (33) 이보고한바에의하면유색미플라보노이드함량은흑미 10품종이 279±131.5 mg/100 g, 적색미 13품종이 ±136.3 mg/100 g으로유색미과피색의차이보다는품종간변이가심한것으로나타났으며, 본연구결과와유사하다고생각된다. 안토시아닌함량변화유색미의안토시아닌함량분석결과는 Tle 3에나타내었다. 적미와녹미는안토시아닌색소가검출되지않았고, 흑미에서는품종별로다양하게색소를함유하였다. 신토흑미, 흑진주각각 ±0.65, ±0.96 mg/100 g으로가장높은결과를보였으며, 청풍흑찰, 흑설, 신농흑찰도 , , mg/100 g으로높은함량을나타내었다. 거대배아미인눈큰흑찰은안토시아닌색소함량이 24.83±0.27로흑향 28.51±0.11 mg/100 g, 보석흑찰 21.16±0.18 mg/100 g과비슷한결과를보였다. 눈큰흑찰은배유의발달이불량한데배의크기가일반벼보다 3.7배정도커서씨눈에함유된 gammaaminobutyric acid 함량이높은품종으로 (16) 상대적으로안토시아닌색소의함량은적은것으로나타났다. 쌀의안토시아닌조성은자색을나타내는 cyanidin3oglucoside가 90% 이상을차지하고있으며, peonidin3oglucoside가 10% 정도를차지 Tle 3. Total anthocyanin content (C3G+Pn3G) of black rice varieties (mg/100 g) Rice cultivars Cyanidin 3Oglucoside ±0.92 b1) 24.14±0.16 i 81.98±0.28 e 77.73±0.20 f 14.17±0.16 k ±0.47 c 50.42±0.09 g ±0.62 d ±0.60 a ±0.44 d 26.01±0.13 h 20.28±0.12 j 2) Peonidin 3Oglucoside 7.98±0.24 c 0.69±0.10 i 3.60±0.19 g 3.44±0.07 g 0.66±0.06 i 6.16±0.20 e 4.14±0.1 f 6.93±0.07 d 12.50±0.11 a 9.53±0.28 b 2.50±0.07 h 0.89±0.06 i Total anthocyanin ±0.96 b 24.83±0.27 i 85.58±0.17 e 81.17±2.05 f 14.83±0.12 k ±0.48 cd 54.56±0.09 g ±0.65 d ±0.65 a ±0.72 c 28.51±0.11 h 21.16±0.18 j 1) Means with different letters (ak) within a column are significantly 2) : Not detected. 하고있고적미에서는안토시아닌이검출되지않는다는 Seo 등 (34) 과유사한결과를보였다. 한편 Pengkumsri 등 (35) 이연구한결과에의하면 1% 염산을첨가한메탄올의태국품종의흑미추출물수율이 21.30±3.20% 이고, cyanidin3oglucoside가 5.69±0.28 mg/g extract, peonidin3oglucoside가 11.46±0.57 mg/g extract로나타났는데, 기존의 cyanidin3oglucoside가 90% 이상차지한선행연구결과들과는상반된결과라고생각되며품종의차이라고생각된다. 우리나라에서도유색미인중모 1020의왕겨에서 petunidin3oglucoside 색소를 68.3 % 함유하고있다고보고되었으나 (24), 유색미현미에서안토시아닌조성이현저히다른결과는보고된바가없다. 이에대해다양한색소조성을가지는품종들에대한탐색과추가연구가필요하다. 녹미에서도안토시아닌색소는검출되지않았다. 하지만녹색미인중모1020의왕겨에서는최초로페튜니딘색소를함유하고있다고하였고, 생육단계에따라색소함량변화가크기때문에추가적인연구가필요하다고생각된다. 이실험에이용된유색미품종은경남밀양의남부평야지한곳에서재배하여생산하였지만, 품종에따라출수기가다르고등숙온도가색소함량에영향을준다는결과 (36) 를고려하면재배지역및재배시기에따라이실험과다른결과가나올수있으리라판단된다. 실제로흑설은 2007년중부평야지적응품종으로육성되었고, 청풍흑찰은중부평야지와남부중산간지에주로보급되었으며 (37), 중부및남부평야지모두적응하는 2006년육성된홍진주 (38) 와같이유색미품종의생태형및재배적지가다양하므로품종별재배지역

5 1218 박지영 함현미 한상익 오성환 송유천 조준현 허연재 이유영 이병원 최용환 ef c e e bc cd de f a ABTS radical scavenging activity g h IC 50 (μg/ml) Fig. 2. ABTS radical scavenging activity of colored rice varieties. IC 50 is concentration in μg/ml required to scavenge ABTS radical by 50%. Means with different letters (ah) are significantly d de bcd fg fg bcd bcd cde d ef d a ef DPPH radical scavenging activity h IC 50 (μg/ml) Fig. 3. DPPH radical scavenging activity of colored rice varieties. IC 50 is concentration in μg/ml required to scavenge DPPH radical by 50%. Means with different letters (ai) are significantly i 에따른색소축적에관한추가연구가필요하다고생각된다. 항산화활성남부평야지에서생산된유색미 18종의품종에대한항산화활성을본연구에서는 2가지방법으로측정하였다. ABTS 라디칼소거능은 ABTS의양이온라디칼의흡광도가항산화제에의해억제되어청록색이탈색되는현상을측정한방법으로그결과는 Fig. 2에나타내었다. 총폴리페놀함량이높았던흑진주가 14.70±0.62 μg/ml의가장낮은 IC 50 값을나타내어항산화활성이가장높았다. 다음으로신토흑미및신농흑찰이각각 16.79±1.56 및 17.01±2.72 μg/ml 로활성이높았고, 거대배아흑미인눈큰흑찰은 60.01± 3.69 μg/ml로흑미중에서는낮은항산화활성을나타내었다. 적미중에서는홍진주와적진주가각각 22.23±2.12 및 23.47±2.54 μg/ml로높았는데이는흑미메탄올추출물의총항산화력, 환원력등이백미, 현미, 적색미, 거대배아미에서높았다는 Seo 등 (39) 의결과와유사하였고, 거대배아흑미는흑미평균보다낮은항산화활성을나타내었다. 하지만적미와흑미의라디칼소거능은유색미종류보다는품종간변이가큰것으로판단되며, 적진주및홍진주가보석흑찰, 흑향, 흑광, 눈큰흑찰등보다항산화활성이높은것으로나타났다. 한편녹미인녹원찰과중모1020은흑미및적미보다는유의하게낮은항산화활성을나타내었다. 항산화활성을측정하는또다른방법인 DPPH 라디칼소거능측정방법은프리라디칼에서전자나수소원자에의해전자가쌍이되어비라디칼이되면특유의색이사라지는 DPPH의화학적성질을이용한방법으로이에관한결과는 Fig. 3에나타내었다. ABTS 라디칼소거능이높았던흑진주가 DPPH 라디칼소거능결과값에서도가장낮은 IC 50 값인 30.68±2.22 μg/ml로항산화활성이가장높았고, 다음으로건강홍미와신토흑미가 41.11±1.82, 45.17±6.86 μg/ml로높은활성 을나타내었다. 이는 Kim 등 (40) 이보고한바와같이 ABTS 라디칼소거능과 DPPH 라디칼소거능이유사한결과를보이는것과일치하였는데, 페놀성화합물이 DPPH 라디칼에수소를공여하여안정화하는것으로판단되었으며, 폴리페놀함량이높은흑진주, 신토흑미가항산화활성이높은것으로나타났다. 한편건강홍미가 ABTS 측정법에서는적미중가장낮았지만, DPPH 라디칼소거능에서는가장높은활성을나타내었는데, Villaño 등 (41) 에의하면폴리페놀화합물중플라보노이드계열화합물의 DPPH 라디칼을이용한측정에서우수한항산화력이있다고보고한바가있으며, 향후적미에있어서총폴리페놀과총플라보노이드함량뿐만아니라구체적인항산화성분에대한추가적인물질구명이필요하다고생각된다. DPPH 라디칼소거능결과에서도유색미색깔의종류보다는품종간의차이가큰것으로나타났다. 녹원찰과중모1020은 ABTS 라디칼소거능과유사하게흑미, 적미보다현저히낮은활성을보였는데, 총폴리페놀및총플라보노이드함량이다른유색미에비해낮은것과상관이있으며, 엽록소에녹미의구성물질및생리활성에관한추가연구도필요하다고생각된다. 항산화성분과항산화활성의상관관계흑미, 적미, 녹미의유색미품종별항산화성분및항산화활성과의상관관계를 SAS 9.2로분석한결과를 Tle 4에나타내었다. 총폴리페놀과 ABTS 및 DPPH radical 소거능간에 r값이각각 (P<0.01), (P<0.01) 로높은부의상관관계를보였다. 총플라보노이드함량과 ABTS 및 DPPH 라디칼소거활성간에 r값이각각 (P< 0.01), (P<0.01) 로총폴리페놀과같이높은부의상관관계를나타내었다. 안토시아닌함량과 ABTS와 DPPH 라디칼소거활성간에 r값이각각 (P<0.001), (P<0.001) 로매우높은부의상관관계를보였고, 항

6 남부평야지에서생산된유색미품종별항산화성분및활성비교 1219 Tle 4. Correlation coefficients among polyphenol, flavonoid, anthocyanin and radical scavenging activities of colored rice varieties Factor Polyphenol Flavonoid Anthocyanin ABTS DPPH Polyphenol Flavonoid Anthocyanin ABTS DPPH ns Not significant. ** P<0.01, *** P< ** ** ns ** ** *** ** ** *** *** 산화활성방법의종류인 ABTS 소거활성과 DPPH 소거활성간에 r값은 (P<0.001) 로높은상관관계를보였다. DPPH나 ABTS 라디칼소거활성은페놀류나플라보노이드물질에기인하여항산화활성을나타내는것으로판단하고 (42), Kim 등 (40) 에서도흑미복합발효물의페놀, 플라보노이드, 프로안토시아닌이증가함에따른 ABTS, DPPH 관계는각각 R 2 =0.9, R 2 =0.8로높은부의상관관계를보인다고한결과에부합하여본연구결과에서도항산화성분과항산화활성간에높은부의상관관계를나타내었다. 따라서항산화성분과항산화활성간에상관관계가높다고할수있다. 요약남부평야지에서생산된유색미의품종별항산화성분으로총폴리페놀, 총플라보노이드및안토시아닌을분석하고항산화활성을측정한결과를비교하였다. 총폴리페놀함량은흑미 > 적미 > 녹미순이었고, 흑미중에서도흑진주, 조은흑미, 신토흑미등이높았다. 총플라보노이드함량은유색미종류에따른차이보다는품종별로차이가있었다. 흑진주와홍진주, 건강홍미등이높은결과를나타내었다. 안토시아닌함량은적미와녹미에서는나타나지않았고, 흑미에서는신토흑미, 흑진주, 청풍흑찰순으로높은결과를보였다. ABTS 라디칼소거능은흑진주의 IC 50 값이낮아항산화활성이높았고, 신토흑미, 신농흑찰, 홍진주, 적진주, 조생흑찰등이높았다. DPPH 라디칼소거능에서는흑진주의 IC 50 값이가장낮았고, 건강홍미, 신토흑미가다음으로낮은 IC 50 값을보여항산화활성이높았다. 총폴리페놀, 총플라보노이드, 안토시아닌함량이높은흑미인흑진주는가장높은항산화활성을나타내었다. 총폴리페놀과총플라보노이드함량이낮은녹미는흑미와적미에비해유의하게항산화활성이낮게나타났다. 본연구에서분석한총폴리페놀, 총플라보노이드, 안토시아닌과 ABTS DPPH 라디칼소거능에서측정한 IC 50 값과는높은부의상관관계를보이므로항산화성분과항산화활성은상관관계가높았다. 감사의글본연구는농촌진흥청국립식량과학원농업과학기술사업 ( 과제번호 : PJ ) 의지원에의해이루어진것임. REFERENCES 1. Ryu SN, Park SZ, Kang SS Studies on exploration and expansive use of genetic variation of functional substances in rice. Report of Rural Development Administration, Suwon, Korea. 2. Nam SH, Chang SM, Kang MY Varietal difference in antioxidative activity of ethanolic extracts from colored rice bran. J Korean Soc Agric Chem Biotechnol 46: Kang MY, Nam YJ, Nam SH Screening of antioxidationrelated functional components in brans of the pigmented rices. J Korean Soc Appl Biol Chem 48: Ryu SN, Han SJ, Park SZ, Kim HR Antioxidant activity of blackish purple rice. Korean J Crop Sci 51: Choi HC, Oh SK Diversity and function of pigments in colored rice. Korean J Corp Sci 41: Akiwa Y, Ohtani T Pigment properties of pigment rices. Shokuhinggogyo 34: Kang MY, Shin SY, Nam SH Correlation of antioxidant and antimutagenic activity with content of pigments and phenolic compounds of colored rice seeds. Korean J Food Sci Technol 35: Koh HJ, Won YJ, Cha GW, Heu MH Varietal variation of pigmentation and some nutritive characteristics in colored rices. Korean J Crop Sci 41: Gu D, Xu M A study on special nutrient of purple black glutinous rice. Sci Agric Sin 25(5): Ramarathnam N, Osawa T, Namiki M, Kawakishi S Chemical studies on novel rice hull antioxidants. 1. Isolation, fractionation, and partial characterization. J Agric Food Chem 36: Choi SW, Nam SH, Choi HC Antioxidative activity of ethanolic extracts of rice brans. Foods and Biotechnol 5: Wang H, Cao G, Prior RL Oxygen radical sorbing capacity of anthocyanins. J Agric Food Chem 45: Lee, Kim HY, Koh HJ, Ryu SN Varietal difference of chemical composition in pigmented rice varieties. Korean J Crop Sci 51: Lioyd BJ, Siebenmorgen TJ, Beers KW Effects of commercial processing on antioxidant in rice bran. Cereal Chem 77: Kim I.H, Kim CJ, You JM, Lee KW, Kim CT, Chung SH, Tae BS Effect of roasting temperature and time on the chemical composition of rice germ oil. J Amer Oil Chem Soc 79: Kadlec P, Kaasova J, Bubnik Z Chemical and physicochemical changes during microwave treatment of rice. Food Sci Biotechnol 12: Yoon SH, Kim SK Physicochemical properties of rice differing in milling degrees. Food Sci Biotechnol 13: Song YC, Lee JS, Ha WG, Hwang, Lee SJ, Yeo US,

7 1220 박지영 함현미 한상익 오성환 송유천 조준현 허연재 이유영 이병원 최용환 Park NB, Kwak DY, Jang JK, Lee JH, Park DS, Jung KH, Jeong EK, Nam MH, Kim YD, Kim MK, Kwon OK, Oh BG A new early maturing blackish purple pigmented glutinous rice variety, Josaengheugchal. Korean J Breed Sci 42: Park DS, Hwang UH, Park SK, Lee JH, Han SI, Cho JH, Lee JY, Oh SH, Jang KC, Seo WD, Shin DJ, Kim SY, Song YC, Yeo US, Park NB, Nam MH, Lee JK A waxy black giant embryo earley maturing rice variety Nunkeunheugchal. Korean J Breed Sci 47: Moon HP, Choi YG, Lee JH, Jung KH, Cho SY, Hwang, Kang KH, Kim MK, Hwang KH, Choi HC, Kim YS A new early maturing, anthocyanin pigmented rice variety Heugjinjubyeo. Korean J Breed Sci 30: Yang CI, Choi YH, Lee SB, Lee KS, Lee JH, HC, Kim HY, Shin YS, Hwang, Yang SJ, Jung OY, Jeon YH, Oh MG, Kim MK, Lee JH, Cho YC, Lee JI, Hwan KH, Kim YG, Lee YT A new black pericarp and processing soft rice cultivar Heugseol. Kor J Breed Sci 44: Yang CI, Lee SB, Jeong JM, Kim MK, Lee KS, Lee JH, Hwang, Choi YH, Kim YG, Shin YS, Jeong OY, HC, Chun AR, Oh SK, Jeung JU, Kang KH, Kim CY New early maturing, reddish pericarp and high antioxidants glutinous rice variety Jeogjinjuchal. Kor J Breed Sci 44: RDA Variety protection report of Jungmo1020. RDA Annual Report. Rural Development Administration, Suwon, Korea. 24. Ra JE, Park JY, Seo WD, Song YC, Cho JH, Lee JH, Sim EY, Nam MH, Chung IM, Han SI Isolation and identification of anthocyanins and determination of antioxidative activity in ricehull of a new cultivar, Jungmo1020. Korean J Crop Sci 59: Kim DO, Chun OK, Kim YJ, Moon HY, Lee CY Quantification of polyphenolics and their antioxidant activity in fresh plums. J Agric Food Chem 51: Zhishen J, Mengcheng T, Jianming W The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem 64: Park JY, Han SI, Hur YJ, Lee YY, Lee BW, Sim EY, Ham H, Kim BJ, Lee CW, Lee SJ, Oh SH Changes in physicochemical properties and antioxidant activities according to different harvest times in black rice (Oryza sativa L.). J Korean Soc Food Sci Nutr 44: Dewanto V, Xianzhong W, Liu RH Processed sweet corn has higher antioxidant activity. J Agric Food Chem 50: Kim JH, Park JH, Park SD, Choi SY, Seong JH, Moon KD Preparation and antioxidant activity of health drink with extract powders from safflower (Carthamus tinctorius L.) seed. Korean J Food Sci Technol 34: Kim EO, Oh JH, Lee KT, Im JG, Kim SS, Suh, Choi SW Chemical compositions and antioxidant activity of the colored rice cultivars. Korean J Food Preserv 15: Ko MR, Choi HJ, Han BK, Yoo SS, Kim, Choi SW, Hur NY, Kim CN, Kim BY, Baik MY Antioxidative components and antioxidative capacity of brown and black rices. Food Eng Prog 15: Song YE, Lee DR, Cho SH, Lee KK, Lee JH, Song YJ, Jeung JS Effect of different cultivation region, transplanting and harvesting date on yield and quality of Shinongheugchal, Shinmyeongheugchal. Korean J Crop Sci 57: Goufo P, Trindade H Rice antioxidants: phenolic acids, flavonoids, anthocyanins, proanthocyanidins, tocopherols, tocotrienols, γoryzanol, and phytic acid. Food Sci Nutr 2: Seo WD, Kim JY, Han SI, Ra JE, Lee JH, Song YC, Park MJ, Kang HW, Oh SK, Jang KC Relationship of radical scavenging activities and anthocyanin contents in the 12 colored rice varieties in Korea. J Korean Soc Appl Biol Chem 54: Pengkumsri N, Chaiyasut C, Saenjum C, Sirilun S, Peerajan S, Suwannalert P, Sirisattha S, Sivamaruthi BS Physicochemical and antioxidative properties of black, brown and red rice varieties of northern Thailand. Food Sci Technol 35: Chae JC, Lee DJ, Jun DK, Ryu SN Effect of ripening temperature on anthocyanin cyanidin3glucoside contents of pigmented rice variety Heugjinjubyeo. Abstract No PD25 presented at Spring Meeting of the Korean Society of Breeding Science. Jeju, Korea. 37. Kim EJ, Lee SY, Park JS, Lee CY, Lee YS, Lee JK, ST, Kim YS, Lim SC, Ji JJ, Song BH A new high yielding and quality with blackish pigmented glutinous rice variety, Cheongpungheukchal. Korean J Breed Sci 45: Yang CI, Lee KS, Choi YH, Jung KH, Jung OY, Hwang, Lee JH, Kim HY, HC, Lee SB, Lee YT, Yang SJ, Kang KH, Cho YC, Kim SL A new reddish brown color rice cultivar jinju. Kor J Breed Sci 43: Seo SJ, Choi Y, Lee SM, Kong S, Lee J Antioxidant activities and antioxidant compound of some specialty rices. J Korean Soc Food Sci Nutr 37: Kim YH, Lee YJ, Park SO, Lee SJ, Lee OH Antioxidant compounds and antioxidant activities of fermented black rice and its fractions. Korean J Food Sci Technol 45: Villaño D, FernándezPachón MS, Moyá ML, Troncoso AM, GarcíaParrilla MC Radical scavenging ility of polyphenolic compounds towards DPPH free radical. Talanta 71: Kang YH, Park YK, Lee GD The nitrite scavenging and electron donating ility of phenolic compounds. Korean J Food Sci Technol 28:

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08 (07-15-revised).hwp J Korean Soc Food Sci Nutr 한국식품영양과학회지 44(11), 1653~1659(215) http://dx.doi.org/1.3746/jkfn.215.44.11.1653 흑미수확시기에따른이화학적특성및항산화활성변화 박지영 1,3 한상익 2 허연재 2 이유영 1 이병원 1 심은영 1 함현미 1 김병주 1 이춘우 1 이성준 3 오성환 2 1 농촌진흥청국립식량과학원수확후이용과