Free amino acid, phenolic acid profile, and enzyme inhibitory activities of domestic oats
2022
Han, N.R. | Lee, Y.Y. | Lee, J.Y. | Kim, M.H. | Kang, M.S. | Kim, H.J.
This study investigated the functional compounds (free amino acid and phenolic acid) and enzyme inhibitory activities (anti-diabetic, anti-hypertension, and skin-lightening) of the domestic oat cultivars ‘Daeyang’ and ‘Choyang’. Total free amino acid and phenolic acid contents in the ‘Daeyang’ cultivar were significantly higher at 375.10 mg/g and 86.84 μg/g, respectively, compared to those in the ‘Choyang’ cultivar (330.96 mg/g and 10.40 μg/g, respectively). In addition, α-glucosidase, angiotensin-converting enzyme, and tyrosinase inhibitory activities were approximately 2-times higher in the "Daeyang’ cultivar than in the "Choyang’ cultivar. This report provides basic information on the utilization of domestic oats as industrial materials and functional foods.
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