KOREASCHOLAR

This study aimed to evaluate the changes in the content of functional components and antioxidant activity of rice and barley according to the milling process used. A considerable amount of γ-oryzanol was observed in unmilled rice and barley. However, γ-oryzanol was not detected in the rice and barley after the milling process. The highest content of γ-aminobutyric acid (GABA) was observed in the unmilled Keunalbori-1-ho barley. The contents of biotin in all samples also decreased in the milled grains compared to the unmilled grains. The highest content of total polyphenols and flavonoids was observed in the Heuksujeongchal barley, and the highest radical scavenging activity was also found in this grain. The milling process led to a decrease in the content of functional components, including γ-oryzanol, GABA, biotin, polyphenols, and flavonoids in both rice and barley. These results may be useful in the development of processed foods using cereal grains.

Abstract
I. 서 론
II. 연구 내용 및 방법
    1. 실험재료 및 시약
    2. γ-Oryzanol 함량 측정
    3. GABA 함량 측정
    4. Biotin 함량 측정
    5. 총 폴리페놀 및 총 플라보노이드 함량 측정
    6. ABTS 및 DPPH 라디칼 소거활성
    7. 통계분석
III. 결과 및 고찰
    1. 곡류의 도정에 따른 γ-oryzanol, GABA 및 biotin 함량 변화
    2. 곡류의 도정에 따른 총 폴리페놀 및 총 플라보노이드 함량변화
    3. 곡류의 도정에 따른 ABTS 및 DPPH 라디칼 소거활성
IV. 요약 및 결론
References

• 신희윤(경성대학교 식품생명공학과) | Heeyoon Shin (Department of Food Science and Biotechnology, Kyungsung University)
• 최용민(국립농업과학원 농식품자원부 식생활영양과) | Youngmin Choi (Food and Nutrition Division, National Institute of Agricultural Sciences)
• 최정민(경성대학교 식품생명공학과) | Jung-Min Choi (Department of Food Science and Biotechnology, Kyungsung University)
• 김영화(국립농업과학원 농식품자원부 식생활영양과) | Younghwa Kim (Department of Food Science and Biotechnology, Kyungsung University) Corresponding author