→ 한국식품과학회지2018 ; 50(01): 117-121
Analysis of total polyphenol content and antioxidant activity in puffed oats
팽화 귀리에서의 총 폴리페놀 함량 변화 및 항산화능 비교
Ji Hae Lee, Yurim Son, Byoung-Kyu Lee, Byongwon Lee, Hyun-Joo Kim, Ji-Young Park, Hyun Seok Lee1, Jin Suk Kim2, Hyoung-Ho Park3, Ouk-Kyu Han, Sangik Han, and Yu Young Lee*
Department of Central Area, National Institute of Crop Science, Rural Development Administration 1Crop Production and Physiology Research Division, National Institute of Crop Science, Rural Development Administration 2National Institute of Agricultural Science, Rural Development Administration 3Headquarters, National Institute of Crop Science, Rural Development Administration
이지혜·손유림·이병규·이병원·김현주·박지영·이현석1· 김진숙2·박형호3·한옥규·한상익·이유영*
농촌진흥청 국립식량과학원 중부작물부, 1농촌진흥청 국립식량과학원 작물재배생리과 2농촌진흥청 국립농업과학원 가공이용과, 3농촌진흥청 국립식량과학원 기술지원과
Puffing process modifies the chemical and physical properties of the grains. In this study, oats were puffed by subjecting them to pressure of 1.0 and 1.2 MPa, following which the bioactive constituents and antioxidant activities in the oat extracts were investigated. The polyphenol content in puffed oat extracts increased in a pressure-dependent manner (109 and 157 mg gallic acid equivalent/100 g at 1.0 and 1.2 MPa, respectively). In addition, gallic acid was synthesized after puffing (518 μg/g of extract at 1.0 MPa) and was the most abundant phenolic acid in puffed oats. The antioxidant activities, which were determined by 1, 1-diphenyl-2-picrylhydrazyl (DPPH) and 2, 2-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical scavenging activities, were improved in oat extracts after puffing (+245 and +184% at 1.2 MPa, respectively). In conclusion, puffing process of oats increased the extractability of polyphenols, including gallic acid, which positively affected its antioxidant activities. These results will provide useful information when using puffed oats for food production.
oats, puffing, antioxidant, polyphenol, gallic acid
한국식품과학회지 2018 Feb; 50(01): 117 - 121