Evaluation of bioactive compounds and antioxidant activity of roasted oats in different extraction solvents

볶음귀리의 추출물 종류에 따른 생리활성 성분 및 항산화 효능 분석

  • Lee, Ji Hae (Department of Central Area, National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Byoung-kyu (Department of Central Area, National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Byong Won (Department of Central Area, National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Hyun-Joo (Department of Central Area, National Institute of Crop Science, Rural Development Administration) ;
  • Park, Ji-Young (Department of Central Area, National Institute of Crop Science, Rural Development Administration) ;
  • Han, Sangik (Department of Central Area, National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Yu Young (Department of Central Area, National Institute of Crop Science, Rural Development Administration)
  • 이지혜 (국립식량과학원 중부작물부) ;
  • 이병규 (국립식량과학원 중부작물부) ;
  • 이병원 (국립식량과학원 중부작물부) ;
  • 김현주 (국립식량과학원 중부작물부) ;
  • 박지영 (국립식량과학원 중부작물부) ;
  • 한상익 (국립식량과학원 중부작물부) ;
  • 이유영 (국립식량과학원 중부작물부)
  • Received : 2017.09.21
  • Accepted : 2017.12.31
  • Published : 2018.02.28


Roasting process of grains modifies their physicochemical characteristics that affect flavor, color, taste, and textures, as well as composition of bioactive compounds. We roasted oats at different temperatures (150, 200, and $250^{\circ}C$) and for different time periods (15 and 30 min). The polyphenol and flavonoid contents in different solvent extracts (methanol, fermented ethanol, and water) were also investigated. The total polyphenol and flavonoid contents were highest in the methanolic extract (135 mg gallic acid equivalent/g and 29 mg catechin equivalent/g, respectively, at $250^{\circ}C/30min$ roasting) and increased with roasting time and temperature. In addition, the avenanthramides were most abundant as accessed ($266{\mu}g/g$) in the methanolic extract upon roasting at $200^{\circ}C$ for 15 min. The radical scavenging activities, using 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid scavenging, increased with roasting temperature and time. The roasting process may modify the physicochemical structure of oats, thereby, improving polyphenol extraction and antioxidant activity. The results of this study could be used for the manufacture of foods using roasted oats.


Supported by : 농촌진흥청


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