韓國食生活文化學會誌 제37권 제1호 (p.81-89)

도정에 따른 쌀과 보리의 기능성 성분의 함량 및 항산화 활성 변화

Changes in the Functional Ingredient Content and Antioxidant Activity of Rice and Barley according to the Milling Process
키워드 :
Grain,milling process,gamma-oryzanol,gamma-aminobutyric acid,biotin,antioxidant activity

목차

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

초록

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.