Anti-Oxidation Activity of Various Rice Brans

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  • FUJITA Akiko
    Taste Analysis Office, Engineering Division, Satake Corporation
  • MASUMOTO Koichi
    Program in Material Technology, Graduate School of Industrial Technology, Kinki University
  • KAWAKAMI Koji
    Taste Analysis Office, Engineering Division, Satake Corporation
  • MIKAMI Takashi
    Taste Analysis Office, Engineering Division, Satake Corporation
  • NOMURA Masato
    Program in Material Technology, Graduate School of Industrial Technology, Kinki University

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It is well known that most of the nutritional components of rice are contained in outer layers of bran and germ and that these have various effects on the health of the consumer. This study aimed to clarify the anti-oxidation activity of the bran of rice of ten cultivars, including the standard cv. Nihonbare. Rice samples were milled through seven discrete steps of milling yield, i.e. 98-100%, 96-98%, 94-96%, 92-94%, 90-92%, 88-90% and 88-100%. The radical-scavenging activity, including that against the active oxygen, was investigated on the bran obtained from each step. The results showed that bran obtained from a milling yield of 98-100% of newly harvested rice has the highest anti-oxidation effect.<br>

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