Evaluation of bioactive compounds and antioxidant activity of roasted oats in different extraction solvents
2018
Lee, J.H., National Institute of Crop Science, Rural Development Administration, Suwon, Republic of Korea | Lee, B.K., National Institute of Crop Science, Rural Development Administration, Suwon, Republic of Korea | Lee, B.W., National Institute of Crop Science, Rural Development Administration, Suwon, Republic of Korea | Kim, H.J., National Institute of Crop Science, Rural Development Administration, Suwon, Republic of Korea | Park, J.Y., National Institute of Crop Science, Rural Development Administration, Suwon, Republic of Korea | Han, S., National Institute of Crop Science, Rural Development Administration, Suwon, Republic of Korea | Lee, Y.Y., National Institute of Crop Science, Rural Development Administration, Suwon, Republic of Korea
Roasting process of grains modifies their physicochemical characteristics that affect flavor, color, taste, and textures, as well as composition of bioactive compounds. We roasted oats at different temperatures (150, 200, and 250o C) and for different time periods (15 and 30 min). The polyphenol and flavonoid contents in different solvent extracts (methanol, fermented ethanol, and water) were also investigated. The total polyphenol and flavonoid contents were highest in the methanolic extract (135 mg gallic acid equivalent/g and 29 mg catechin equivalent/g, respectively, at 250o C/30 min roasting) and increased with roasting time and temperature. In addition, the avenanthramides were most abundant as accessed (266 μg/g) in the methanolic extract upon roasting at 200o C for 15 min. The radical scavenging activities, using 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid scavenging, increased with roasting temperature and time. The roasting process may modify the physicochemical structure of oats, thereby, improving polyphenol extraction and antioxidant activity. The results of this study could be used for the manufacture of foods using roasted oats.
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Эту запись предоставил Korea Agricultural Science Digital Library