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KMID : 0380620180500010111
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Korean Journal of Food Science and Technology
2018 Volume.50 No. 1 p.111 ~ p.116
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Evaluation of bioactive compounds and antioxidant activity of roasted oats in different extraction solvents
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Lee Ji-Hae
Lee Byoung-Kyu
Lee Byong-Won
Kim Hyun-Joo
Park Ji-Young
Han Sang-Ik
Lee Yu-Young
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Abstract
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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°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°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 200°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.
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KEYWORD
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oats, roasting, antioxidant, polyphenol, avenanthramide
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