Cereal grains are the dietary staple in many countries, including the Republic of Korea. These grains are usually consumed cooked. Korean grown raw and cooked brown non-glutinous rice (BNR), white non-glutinous rice (WNR), oats, and barley were analyzed to assess the effects of cooking on dietary fiber and free sugar content. The largest decrease in total dietary fiber (TDF) after cooking was observed in barley (11.62±1.26 to 2.96± 0.90 g/100 g), and the smallest decrease was observed in oats (8.1±0.34 to 8.1±0.32 g/100 g). Soluble dietary fiber decreased in oats (3.35±0.94 to 1.25±0.03 g/100 g) while insoluble dietary fiber increased (4.76±0.78 to 6.90±0.30 g/100 g) after cooking. TDF content was not changed. Of the six free sugars routinely assessed, only sucrose was detected in BNR and WNR. Sucrose decreased by about 0.6 g/100 g in BNR, and was not detected in WNR, after cooking. Fructose, sucrose, and raffinose were detected in oats (0.08, 0.83, and 0.19 g/100 g) and barley (0.09, 0.58, and 0.22 g/100 g) Maltose was also detected in barley (0.09 g/100 g). Total sugar content decreased in every cereal grain sample after cooking. This research reveals that dietary fiber and free sugar content can be reduced by cooking cereal grains.

본 연구는 2021년 2월부터 7월까지 잡곡 106건을 수거 하여 잔류농약 실태조사를 하였다. 대형, 중소형 및 온라 인 유통매장을 중심으로 국내 잡곡 40건과 수입 잡곡 66 건을 수거하였고, GC/MSMS, GC/ECD, GC/NPD, LC/ MSMS, UPLC/PDA, HPLC/FLD를 이용하여 다종농약 다 성분분석법으로 잔류농약 341종을 분석하였다. 잔류농약 이 검출된 잡곡은 대형유통매장 1건, 중소형 유통매장 2 건, 온라인 유통매장 5건으로 총 8건(7.5%)이었고, 5건 (4.7%)에서는 농약잔류허용기준을 초과하였다. 이들 잡곡 에서는 MGK-264, chlorpyrifos, thiamethoxam, malathion, piperonyl butoxide, pirimiphos-methyl 등 6종의 농약 성분 이 검출되었다. 검출된 잡곡은 강낭콩(1건), 녹두(6건), 수 수(1건)이다. 검출된 잡곡 중 농약잔류허용기준을 초과한 품목은 수입 녹두(5건)로 미얀마산이었고, 초과한 농약 성 분은 thiamethoxam이었다.

식품 안전 규제에서 위해물질에 대한 국내 기준 설정 시 국제식품규격위원회(Codex Alimentarius Commission, CAC) 기준과의 조화를 위한 검토가 요구되며 이를 위해 서는 코덱스 식품분류에 대한 정확한 이해가 필요하다. 따라서 여기에서는 CAC(코덱스) 식품분류 개정 작업이 2017 년에 완료된 곡류, 그리고 2018년에 완료된 견과종실류와 허브 및 향신료에 대해 개정된 코덱스 식품분류 내용을 소개하고자 하였다. 그 내용을 간략히 요약하면 다음과 같다. 코덱스 식품분류에는 국내 식품분류(식품의약품안전처 의 분류)에서 곡류에 해당하는 것으로 Group 020 cereal grains (6개 subgroup), 견과종실류에 해당하는 것으로 3개 그룹, Group 022 tree nuts (subgroup 없음), Group 023 oil seeds and oilfruits (5개 subgroup), Group 024 seeds for beverages and sweets (subgroup 없음)가 있다. 그리고 허브와 향신료의 경우 코덱스에는 2개 그룹, Group 027 (3 개 subgroup), Group 028 (9개 subgroup)이 있다. 코덱스 식품분류에서 식품에 부여된 commodity code의 수는 Group 020 27개, Group 022 32개, Group 023 46개, Group 024 4개, Group 027 127개, Group 028 138개 이다. 한편 코덱스와 식품의약품안전처의 식품분류 사이에는 여러 차이점 이 있었다. 예를 들면 국내 식품분류에서는 곡류나 허브를 코덱스처럼 세분화하지 않았고 코덱스와 달리 땅콩을 견과류에 묶어서 한 그룹으로 분류하고 있고 기타식물류를 두었다. 코덱스 식품분류를 사용할 때 이러한 차이에 대한 주의가 필요하다.

This study was aimed at investigating the levels of the natural preservatives of benzoic, sorbic and propionic acids in cereal grains, nuts and seeds. Benzoic and sorbic acid were analyzed by high-performance liquid chromatography with a diode-array detector (HPLC-DAD) and further confirmed by liquid chromatography-tandem mass spectrometry (LC-MS/MS), whereas propionic acid was analyzed using a gas chromatography-flame ionization detector (GC-FID) and further confirmed by gas chromatography-mass spectrometry (GC-MS). Benzoic, sorbic and propionic acids were found in 44, 22, and 550 samples out of 702 samples, respectively. From the total of 702 samples. The concentrations of benzoic, sorbic and propionic acid were ranged from not detected (ND) to 23.74 mg/L, from ND to 7.90 mg/L, and from ND to 37.39 mg/L in cereal grains, nuts and seeds, respectively. The concentration ranges determined in this study could be used as standard criteria in the process of inspecting cereal grains, nuts and seeds for preservatives as well as to address consumer complaints or trade disputes.

Spawn is the vegetative growth of the mycelium and serves as the inoculum or seed for cultivating mushrooms. Various cereal grains, such as wheat, millet, barley, sorghum, brown rice, rye, and oat were assessed to compare their characteristics and suitability for spawn production of button mushroom (Agaricus bisporus). The mycelial growth rates, density, and the number of completely colonized grains were measured from the twentieth day of inoculation. Wheat grains showed fastest mycelial growth with 8.4 cm followed by rye, oat, barley with 8.2, 7.5 and 7.3 cm, respectively. In the mycelial density, foxtail millet, barley, and sorghum were best compared with that of wheat grains. Especially, the number of grains which were completely colonized by mycelia were greatest in foxtail millet with 5,123 grains followed by proso millet, and wheat with 3,052 and 914, respectively. Based on the results obtained, barley, foxtail millet, and sorghum grains would be appropriate substituting for wheat grain in spawn production of button mushroom.

Cereal grains are sort of crops like barley, sorghum, millet, oats, rye and many others. Research of other scientists were shown that whole grain consumption helps lower the risk of cardiovascular disease, ischemic stroke and gastrointestinal cancers. They are rich source of carbohydrates, protein, fats and oils, and have many health-promoting components such as vitamins, minerals, and phytochemicals, which include phenolic compounds. This research was conducted quantitative analysis about phenolic compounds in 15 lines of cereals by high performance liquid chromatography(HPLC). Samples are 5 of Sorghum bicolor Moench, 5 of Setaria italica, 5 of Panicum miliaceum L. they are harvested from Kyungbook-bongwha in 2009. The phenolic compounds contents of Moktak-sorghum (1187.298㎍/g), Hwanggeumchal-sorghum(897.7417㎍/g) and Hwanggeum-sorghum(762.8306㎍/g) are the highst, those have dark color between Sorghum bicolor Moench. Analysis Among the contents of Sorghum bicolor Moench (+)Catechin(avg. 139.95㎍/g) and Benzoic acid(avg.116.695㎍/g) were higher contents than others. Myricetin(avg.46.15㎍/g) and Quercetin(avg. 47.4368㎍/g) were many contents in Steria italica. Chlorogenic acid(avg. 46.258㎍/g) and Quercetin(avg. 43.0496㎍/g) were many contents in Panicum miliaceum L. The result of this experiment is considered to be the basic data of the functional food manufacturing by utilizing domestic cereal grains.

Vitamin E is a fat-soluble vitamin that exists in eight different forms, which are α , β , ~gamma , and δ tocopherol, and α , β , ~gamma , and δ tocotrienol. Tocopherols and tocotrienols are important antioxidant in foods, feeds and their raw materials, where they scavenge lipid radicals. Each form has its own biological activity, the measure of potency or functional use in the body. Antioxidants such as vitamin E act to protect cells against the effects of free radicals, which are potentially damaging by-products of the body's metabolism. Free radicals can cause cell dam-age that may contribute to the development of cardiovascular disease and cancer, The content of tocopherols and tocotrienols vary depending on the environmental condition such as growing regions, temperature, crops and varieties. This report deals with chemical and physical properties and extends to their nutritional and health effect on the tocopherols and tocotrienols in cereal grains.