Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Analysis of total polyphenol content and antioxidant activity in puffed oats

팽화 귀리에서의 총 폴리페놀 함량 변화 및 항산화능 비교

  • Lee, Ji Hae (Department of Central Area, National Institute of Crop Science, Rural Development Administration) ;
  • Son, Yurim (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, Byongwon (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) ;
  • Lee, Hyun Seok (Crop Production and Physiology Research Division, National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Jin Suk (National Institute of Agricultural Science, Rural Development Administration) ;
  • Park, Hyoung-Ho (National Institute of Crop Science, Rural Development Administration) ;
  • Han, Ouk-Kyu (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 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 손유림 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 이병규 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 이병원 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 김현주 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 박지영 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 이현석 (농촌진흥청 국립식량과학원 작물재배생리과) ;
  • 김진숙 (농촌진흥청 국립농업과학원 가공이용과) ;
  • 박형호 (농촌진흥청 국립식량과학원 기술지원과) ;
  • 한옥규 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 한상익 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 이유영 (농촌진흥청 국립식량과학원 중부작물부)
  • Received : 2017.10.17
  • Accepted : 2017.12.06
  • Published : 2018.02.28
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Abstract

Puffing process modifies the chemical and physical properties of the grains. In this study, oats were puffed by subjecting them to pressure of 1.0 and 1.2 MPa, following which the bioactive constituents and antioxidant activities in the oat extracts were investigated. The polyphenol content in puffed oat extracts increased in a pressure-dependent manner (109 and 157 mg gallic acid equivalent/100 g at 1.0 and 1.2 MPa, respectively). In addition, gallic acid was synthesized after puffing ($518{\mu}g/g$ of extract at 1.0 MPa) and was the most abundant phenolic acid in puffed oats. The antioxidant activities, which were determined by 1, 1-diphenyl-2-picrylhydrazyl (DPPH) and 2, 2-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical scavenging activities, were improved in oat extracts after puffing (+245 and +184% at 1.2 MPa, respectively). In conclusion, puffing process of oats increased the extractability of polyphenols, including gallic acid, which positively affected its antioxidant activities. These results will provide useful information when using puffed oats for food production.

본 연구는 국내산 귀리의 생리활성 효능을 증대시키기 위한 목적으로, 팽화 가공처리 후 추출물에서의 항산화 성분과 효능을 분석하였다. 주요 항산화 성분인 총 폴리페놀의 함량이 팽화 전 72 mg GAE/100 g extract에서 1.2 MPa 압력으로 팽화시 127 mg GAE/100 g extract으로 증가함을 확인하였다. 특히 갈산이 팽화 전 불검출에서 팽화 후 $518{\mu}g/g$ extract으로 증가하여 분석한 페놀산 중에서 가장 큰 비중을 차지하였다. 추출물의 라디칼을 이용한 물질의 항산화 능을 측정하는 DPPH와 ABTS 실험에서도 각각 팽화 전 38과 91 mg TEAC/100 g extract 값이 1.2 MPa 팽화 조건에서 93과 168 mg TEAC/100 g extract으로 증가하였다. 이와 같은 결과는 팽화 처리중 가해지는 열과 순간적 팽화 과정에 따른 물리적, 화학적 구조의 변형에 따른 추출량 증가에 기인한 것으로 해석된다. 팽화 처리를 통한 귀리의 가공은 텍스처와 향미에 변화를 주고 항산화 효율을 높여, 건강식, 아침대용식, 차, 죽 등의 다양한 제품개발에 활용될 수 있을 것으로 기대된다.

Keywords

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