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KMID : 0380620180500010117
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Korean Journal of Food Science and Technology
2018 Volume.50 No. 1 p.117 ~ p.121
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Analysis of total polyphenol content and antioxidant activity in puffed oats
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Lee Ji-Hae
Son Yu-Rim
Lee Byoung-Kyu
Lee Byong-Won
Kim Hyun-Joo
Park Ji-Young
Lee Hyun-Seok
Kim Jin-Suk
Park Hyoung-Ho
Han Ouk-Kyu
Han Sang-Ik
Lee Yu-Young
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Abstract
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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 μg/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.
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KEYWORD
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oats, puffing, antioxidant, polyphenol, gallic acid
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