→ 한국식품과학회지2018 ; 50(01): 111-116
Evaluation of bioactive compounds and antioxidant activity of roasted oats in different extraction solvents
볶음귀리의 추출물 종류에 따른 생리활성 성분 및 항산화 효능 분석
Ji Hae Lee, Byoung-kyu Lee, Byong Won Lee, Hyun-Joo Kim, Ji-Young Park, Sangik Han, and Yu Young Lee*
Department of Central Area, National Institute of Crop Science, Rural Development Administration
국립식량과학원 중부작물부
Roasting process of grains modifies their physicochemical characteristics that affect flavor, color, taste, and textures, as well as composition of bioactive compounds. We roasted oats at different temperatures (150, 200, and 250°C) and for different time periods (15 and 30 min). The polyphenol and flavonoid contents in different solvent extracts (methanol, fermented ethanol, and water) were also investigated. The total polyphenol and flavonoid contents were highest in the methanolic extract (135 mg gallic acid equivalent/g and 29 mg catechin equivalent/g, respectively, at 250°C/30 min roasting) and increased with roasting time and temperature. In addition, the avenanthramides were most abundant as accessed (266 μg/g) in the methanolic extract upon roasting at 200°C for 15 min. The radical scavenging activities, using 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid scavenging, increased with roasting temperature and time. The roasting process may modify the physicochemical structure of oats, thereby, improving polyphenol extraction and antioxidant activity. The results of this study could be used for the manufacture of foods using roasted oats.
oats, roasting, antioxidant, polyphenol, avenanthramide
한국식품과학회지 2018 Feb; 50(01): 111 - 116