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KMID : 1134820210500111161
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Journal of the Korean Society of Food Science and Nutrition
2021 Volume.50 No. 11 p.1161 ~ p.1167
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Functional Components and Antioxidant Activities by Temperature and Growing Days of Sprouted Oats
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Lee Yu-Young
Son Yu-Rim
Kang Moon-Seok
Kim Mi-Hyang
Lee Jin-Young
Kim Hyun-Joo
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Abstract
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In this study, the functional components and antioxidant activities of the various parts of sprouted oats were analyzed to obtain basic data for their varied end-uses in the food industry. The avenanthramide content of the sprouted oats was higher in the roots (48.48∼155.59 μg/g) and seeds (538.68∼746.29 μg/g) than in the sprouts (37.25∼113.67 μg/g). The β-glucan content was high in sprouts and roots at 15°C (sprouts, 2.41±0.12 g/100 g; roots, 1.40±0.05 g/100 g) and seeds at 24°C (1.24±0.06 g/100 g). The 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity of the sprout was highest at 185.4±3.4 mg Trolox equivalent antioxidant capacity (TEAC)/100 g at 24°C, while that of the root was highest at 18°C (153.60±0.00 mg TEAC/100 g) and the seed at 24°C (203.00±1.70 mg TEAC/100 g). The 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid radical scavenging activity was highest at 18°C (472.30±6.70 mg TEAC/100 g) in the sprout. The total polyphenol content in the sprout was highest at 18°C (634.90±17.50 mg gallic acid equivalent/100 g). Based on the above results, the functional component content of sprouted oats differs depending on the cultivation conditions. Thus, it is necessary to establish appropriate cultivation conditions for oat sprouts according to the end-use.
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KEYWORD
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oat, sprout, functional components, antioxidant activity
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