Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Changes in the Functional Ingredient Content and Antioxidant Activity of Rice and Barley according to the Milling Process

도정에 따른 쌀과 보리의 기능성 성분의 함량 및 항산화 활성 변화

  • Shin, Heeyoon (Department of Food Science and Biotechnology, Kyungsung University) ;
  • Choi, Youngmin (Food and Nutrition Division, National Institute of Agricultural Sciences) ;
  • Choi, Jung-Min (Department of Food Science and Biotechnology, Kyungsung University) ;
  • Kim, Younghwa (Department of Food Science and Biotechnology, Kyungsung University)
  • 신희윤 (경성대학교 식품생명공학과) ;
  • 최용민 (국립농업과학원 농식품자원부 식생활영양과) ;
  • 최정민 (경성대학교 식품생명공학과) ;
  • 김영화 (경성대학교 식품생명공학과)
  • Received : 2021.11.29
  • Accepted : 2022.02.24
  • Published : 2022.02.28
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Abstract

This study aimed to evaluate the changes in the content of functional components and antioxidant activity of rice and barley according to the milling process used. A considerable amount of γ-oryzanol was observed in unmilled rice and barley. However, γ-oryzanol was not detected in the rice and barley after the milling process. The highest content of γ-aminobutyric acid (GABA) was observed in the unmilled Keunalbori-1-ho barley. The contents of biotin in all samples also decreased in the milled grains compared to the unmilled grains. The highest content of total polyphenols and flavonoids was observed in the Heuksujeongchal barley, and the highest radical scavenging activity was also found in this grain. The milling process led to a decrease in the content of functional components, including γ-oryzanol, GABA, biotin, polyphenols, and flavonoids in both rice and barley. These results may be useful in the development of processed foods using cereal grains.

Keywords

Acknowledgement

논문은 2020년도 농촌진흥청 연구사업(세부과제번호: PJ013398042020)의 지원에 의하여 연구되었고, 일부 2020년도 Brain Busan 21 플러스사업에 의하여 지원되었으며, 이에 감사드립니다. 또한 시료를 제공해 준 국립식량과학원에 감사드립니다.

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