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KMID : 0665420220370010081
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Korean Journal of Food Culture
2022 Volume.37 No. 1 p.81 ~ p.89
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Changes in the Functional Ingredient Content and Antioxidant Activity of Rice and Barley according to the Milling Process
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Shin Hee-Yoon
Choi Young-Min
Choi Jung-Min
Kim Young-Hwa
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Abstract
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This study aimed to evaluate the changes in the content of functional components and antioxidant activity of rice andbarley 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-aminobutyricacid (GABA) was observed in the unmilled Keunalbori-1-ho barley. The contents of biotin in all samples also decreased inthe milled grains compared to the unmilled grains. The highest content of total polyphenols and flavonoids was observedin the Heuksujeongchal barley, and the highest radical scavenging activity was also found in this grain. The milling processled to a decrease in the content of functional components, including γ-oryzanol, GABA, biotin, polyphenols, and flavonoidsin both rice and barley. These results may be useful in the development of processed foods using cereal grains.
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KEYWORD
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Grain, milling process, gamma-oryzanol, gamma-aminobutyric acid, biotin, antioxidant activity
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