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KMID : 1024420220260040277
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Food Engineering Progress
2022 Volume.26 No. 4 p.277 ~ p.283
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Changes in Chemical Components and Antioxidant Activities of Naked Oat According to Germination Temperature and Time
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Kim Suk-Jung
Seon Yoo-Kyung
Lee Joo-Hyeong
Kang Hye-Rim
Yearn Yoon-Yeul
Yang Eun-Ju
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Abstract
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This study aimed to evaluate the germination characteristics, ?-glucan and antioxidant contents, and antioxidant activity of naked oat according to germination temperature (20, 25, and 30o C) and time (24, 48, and 72 h). Sprout length was highest at 25o C, and the rotten degree was increased as the germination temperature and time increased. The b-glucan content of naked oat increased after 24 h of germination at all temperatures and then decreased by 72 h of germination. Total polyphenol content, flavonoid content, and antioxidant activity increased as the germination temperature and time increased.
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KEYWORD
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naked oat, germination, chemical components, β-glucan, antioxidant activity
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