노화가속화 조건에서 저장 기간에 따른 귀리의 기능성 성분 및 항산화 활성 변화

• 영문명: Changes in Functional Compounds and Antioxidant Activities in Storage Duration with Accelerated Age-Conditioning of Oats
• 발행기관: 한국작물학회
• 저자명: 손유림(Yu Rim Son) 이지혜(Ji Hae Lee) 박형호(Hyoung-Ho Park) 이병원(Byong Won Lee) 김현주(Hyun-Joo Kim) 한상익(Sang-Ik Han) 우관식(Koan Sik Woo) 이병규(Byoung-kyu Lee) 이상철(Sang-Chul Lee) 이유영(Yu Young Lee)
• 간행물 정보: 『한국작물학회지』제63권 제2호, 149~157쪽, 전체 9쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2018.06.30

영문 초록

In this study, we investigated the changes in physicochemical properties, antioxidant activities, and contents of functional compounds, such as avenanthramides (AVNs), vitamin E, and β-glucan, in oats by accelerated age-conditioning (temperature: 45℃, relative humidity: 20%). No significant differences were observed in crude protein, crude fat, and AVNs contents of three oat cultivars, up to 63 days of storage; however, their antioxidant activities, as well as β-glucan, vitamin E, and fatty acid contents were significantly different (p < 0.05). β-glucan and fatty acid contents and the antioxidant activities of Deayang (DY) cultivar did not change during storage. β-glucan and unsaturated fatty acid contents of Choyang (CY) and Jopung (JP) increased during the storage period, while antioxidant activities did not (DPPH-CY; 48.1 to 26.9 mg TEAC/100 g, JP; 49.4 to 26.7 mg TEAC/100 g. ABTS-CY; 88.4 to 56.3 mg TEAC/100 g, JP; 80.0 to 55.8 mg TEAC/100 g). The total vitamin E content in DY (1.20 to 0.85 mg/100 g) and CY (1.73 to 1.33 mg/100 g) decreased, but it was maintained in JP. This study indicated that the changes in physicochemical properties and functional compounds of oat grains during storage depends on the cultivars. The result showed that DY, which has the highest AVNs content, has more stable functional compounds and antioxidant activities during storage. These results can serve as essential data for post-harvest management and development of functional food materials for extending the use of oats.

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키워드

avenanthramide accelerated age-conditioning antioxidant activity oats storage