팽화 귀리에서의 총 폴리페놀 함량 변화 및 항산화능 비교

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 puffe...

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Published inHan'guk Sikp'um Kwahakhoe Chi = Korean Journal of Food Science and Technology Vol. 50; no. 1; pp. 117 - 121
Main Authors 이지혜(Ji Hae Lee), 손유림(Yurim Son), 이병규(Byoung-Kyu Lee), 이병원(Byongwon Lee), 김현주(Hyun-Joo Kim), 박지영(Ji-Young Park), 이현석(Hyun Seok Lee), 김진숙(Jin Suk Kim), 박형호(Hyoung-Ho Park), 한옥규(Ouk-Kyu Han), 한상익(Sangik Han), 이유영(Yu Young Lee)
Format Journal Article
LanguageKorean
Published Seoul 한국식품과학회 01.02.2018
Korean Society of Food Science & Technology
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ISSN0367-6293
2383-9635
DOI10.9721/KJFST.2018.50.1.117

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Summary: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.
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KISTI1.1003/JNL.JAKO201809253685016
ISSN:0367-6293
2383-9635
DOI:10.9721/KJFST.2018.50.1.117