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Evaluation of bioactive compounds and antioxidant activity of roasted oats in different extraction solvents

볶음귀리의 추출물 종류에 따른 생리활성 성분 및 항산화 효능 분석

  • Lee, Ji Hae (Department of Central Area, National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Byoung-kyu (Department of Central Area, National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Byong Won (Department of Central Area, National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Hyun-Joo (Department of Central Area, National Institute of Crop Science, Rural Development Administration) ;
  • Park, Ji-Young (Department of Central Area, National Institute of Crop Science, Rural Development Administration) ;
  • Han, Sangik (Department of Central Area, National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Yu Young (Department of Central Area, National Institute of Crop Science, Rural Development Administration)
  • 이지혜 (국립식량과학원 중부작물부) ;
  • 이병규 (국립식량과학원 중부작물부) ;
  • 이병원 (국립식량과학원 중부작물부) ;
  • 김현주 (국립식량과학원 중부작물부) ;
  • 박지영 (국립식량과학원 중부작물부) ;
  • 한상익 (국립식량과학원 중부작물부) ;
  • 이유영 (국립식량과학원 중부작물부)
  • Received : 2017.09.21
  • Accepted : 2017.12.31
  • Published : 2018.02.28

Abstract

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 $250^{\circ}C$) 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 $250^{\circ}C/30min$ roasting) and increased with roasting time and temperature. In addition, the avenanthramides were most abundant as accessed ($266{\mu}g/g$) in the methanolic extract upon roasting at $200^{\circ}C$ 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.

본 연구는 볶음 귀리의 항산화 효능이 최적화된 추출물 제조 조건을 설정하기 위한 목적으로, 생리활성 물질의 함량분석과 항산화능을 비교 분석하였다. 품질 특성 분석결과 볶음 귀리는 폭과 두께가 증가하였으며 볶음 온도에 따라 명도가 낮아지는 특징을 보였다. 주요 항산화 성분인 총 폴리페놀의 함량은 $250^{\circ}C$, 30분 볶음조건에서 가장 높았으며, 메탄올, 발효주정, 물 추출물에서 각 134.7, 13.9, 38.7 mg GAE/g 이였다. 귀리의 주요 활성성분인 아베난쓰라마이드 함량은 $200^{\circ}C$, 15분 볶음 메탄올 추출물에서 $266{\mu}g/g$으로 가장 높았고, 같은 조건의 발효주정 추출물에서는 $26.8{\mu}g/g$, 증류수 추출물에서는 불검출 되었다. 항산화 효능을 측정하는 DPPH와 ABTS 라디칼 제거능 실험에서 볶음 온도와 시간이 증가함에 따라 활성도 증가하는 경향을 보여, 메탄올 추출물을 기준으로 하였을 때 $250^{\circ}C$, 30분 볶음조건에서 DPPH 라디칼 제거 활성은 18.8 mg TEAC/g, ABTS 라디칼 제거 활성은 33.4 mg TEAC/g으로 나타났다. 또한, 세포에 직접적으로 메탄올 추출물을 처리한 실험에서도 볶음 온도와 시간이 증가함에 따라 ROS 제거능이 개선되는 것을 확인하였다. 귀리의 볶음 공정은 화학적, 물리적 특성 변화에 따라 색, 향미, 조직감등에 영향을 미쳤으며 항산화 효능이 증대되어 건강제품개발 및 볶음차 등의 소재로 활용될 수 있을 것으로 예상된다.

Keywords

References

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