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KMID : 1134820190480121337
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Journal of the Korean Society of Food Science and Nutrition
2019 Volume.48 No. 12 p.1337 ~ p.1344
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Antioxidant Activity and Functional Components of Germinated Oats according to the Sprout Length
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Kim Mi-Jin
Kim Sang-Bum
Choi Ae-Jin
Lee Yu-Young
Choe Jeong-Sook
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Abstract
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After germinating oats, the antioxidant activity and functional components were analyzed according to the length of the sprout. The samples were divided into six types: Non-germinated oats (NGO), germination for 1 hour (GO1), sprout 1 mm (GO2), sprout 5 mm (GO3), sprout 10 mm (GO4), and more than 10 mm (GO5). The color values tended to increase as the sprouts grew longer. The lightness (71.71 to 73.42) and yellowness (14.03 to 15.57) increased. The total polyphenol content ranged from 1.10 to 1.49 mg/g, and GO2 showed the highest content of 1.49 mg/g. The flavonoid content ranged from 0.99 to 1.91 mg/g, with GO2 being the highest at 1.91 mg/g. The 2,2-diphenyl-1-picrylhydrazyl radical scavenging activities and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activities ranged from 0.55 to 0.2 mg AA eq/g and 0.68 to 0.86 mg AA eq/g, respectively. The total β-glucan content of the germinated oat was in the range of 3.06 to 4.83%. GO2 was significant and highest at 4.83%, and GO5 showed the lowest content of 3.06%. The content of avenanthramides was in the range of 275.79 to 309.20 μg/g, and as the germination progressed and the length of the sprout became longer, the content tended to increase except for GO5. These results provide basic research data on the appropriate sprout length of high antioxidant activity and functional components.
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KEYWORD
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oats, germination, β-glucan, antioxidant activity, sprout length
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