Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Antioxidant Compounds and Activities of Methanolic Extracts from Oat Cultivars

품종별 귀리 메탄올 추출물의 항산화 성분 및 항산화 활성

  • Ham, Hyeonmi (Department of Central Area, National Institute of Crop Science, Rural Development Administration) ;
  • Woo, Koan Sik (Department of Central Area, National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Byongwon (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) ;
  • Sim, Eun-Yeong (Department of Central Area, National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Byung Joo (Department of Central Area, National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Choonwoo (Department of Central Area, National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Si-Ju (Department of Central Area, National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Wook Han (Department of Central Area, National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Junsoo (Department of Food Science and Biotechnology, Chungbuk National University) ;
  • Lee, Yu-Young (Department of Central Area, National Institute of Crop Science, Rural Development Administration)
  • 함현미 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 우관식 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 이병원 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 박지영 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 심은영 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 김병주 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 이춘우 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 김시주 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 김욱한 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 이준수 (충북대학교 식품생명공학과) ;
  • 이유영 (농촌진흥청 국립식량과학원 중부작물부)
  • Received : 2015.07.28
  • Accepted : 2015.09.07
  • Published : 2015.11.30
Download PDF
⟨ Previous Next ⟩

Abstract

Oats (Avena sativa L.) were evaluated in recent years as a promising crop for increasing the nutritional quality of foods, due to their abundance in many bioactive compounds. The objectives of this study were to determine antioxidant compounds and antioxidant activities of nine oat cultivars and investigate the relationships between antioxidant compounds and antioxidant activities in oat cultivars. The contents of total polyphenolics and vitamin E in oat cultivars were analyzed by spectrophotometric methods and normal phase HPLC, respectively. 2,2'-Azino-bis-(3-ethylbenzothiazoline- 6-sulphonic acid) (ABTS) radical and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activities, reducing power, and chelating effects were used to compare the relative antioxidant activities of oat cultivars. In this study, total polyphenolic and vitamin E contents of oat cultivars ranged from 83.41 to 130.59 mg gallic acid equivalents/100 g and 0.54 to 1.90 mg/100 g, respectively. High levels of ABTS radical (116.14 mg Trolox equivalent antioxidant capacity (TEAC)/100 g) and DPPH radical (38.58 mg TEAC/100 g) scavenging activities and reducing power ($A_{700}=0.922$) were found in Daeyang. Significant correlation was evaluated between total polyphenolic contents and their antioxidant activities, namely ABTS and DPPH radical scavenging activities and reducing power. A low correlation was observed between vitamin E contents and their antioxidant activities. The results of this study could have an impact on oat consumption by enhancing consumer awareness of the health benefits of oats.

본 연구에서는 국내에서 개발된 귀리 품종의 항산화 성분 및 항산화 활성을 측정하고 항산화 성분과 활성 간의 상관관계를 분석하고자 하였다. 항산화 성분으로는 총 폴리페놀과 vitamin E 함량을 측정하였으며 항산화 활성은 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulphonic acid)(ABTS) 및 1,1-diphenyl-2-picrylhydrazyl(DPPH) 라디칼 제거능, 환원력, 금속이온 제거능을 측정하였다. 총 폴리페놀 함량은 83.41~130.59 mg/100 g으로 나타났으며 쌀귀리 품종의 총 폴리페놀 함량이 겉귀리보다 높은 것으로 나타났다. 또한 vitamin E 함량은 0.54~1.90 mg/100 g으로 나타났으며 중모 2005 품종을 제외한 모든 품종의 귀리에서 ${\alpha}$-tocotrienol의 비중이 가장 높은 것으로 나타났다. ABTS 라디칼 제거능, DPPH 라디칼 제거능 및 환원력은 대양 품종이 각각 116.14 mg TEAC/100 g, 38.58 mg TEAC/100 g 및 $A_{700}=0.922$로 가장 높은 활성을 보였다. 항산화 성분과 활성 사이의 상관분석 결과 총 폴리페놀 함량과 ABTS 라디칼 제거능(0.847, P<0.01), DPPH 라디칼 제거능(0.887, P<0.01) 및 환원력(0.653, P<0.01) 사이에 높은 상관성을 나타내어 귀리 메탄올 추출물의 항산화 활성에 기여하는 성분은 폴리페놀성 화합물인 것으로 사료된다. 본 연구 결과는 귀리의 항산화 성분과 항산화 활성 연구에 있어 기초자료로서 활용될 수 있을 것으로 생각하며, 국내 개발 귀리 품종의 이용 증진에 영향을 끼칠 것으로 기대한다.

Keywords

References

  1. Zielinski H, Kozlowska H, Lewczuk B. 2001. Bioactive compounds in the cereal grains before and after hydrothermal processing. Innovative Food Sci Emerging Technol 2: 159-169. https://doi.org/10.1016/S1466-8564(01)00040-6
  2. Adom KK, Liu RH. 2002. Antioxidant activity of grains. J Agric Food Chem 50: 6182-6187. https://doi.org/10.1021/jf0205099
  3. Lee SM, Lee HB, Lee J. 2006. Comparison of extraction methods for the determination of vitamin E in some grains. J Korean Soc Food Sci Nutr 35: 248-253. https://doi.org/10.3746/jkfn.2006.35.2.248
  4. Macrae R, Robinson R, Sadler MJ. 1993. Encyclopedia of food science, food technology and nutrition. Academic Press, San Diego, CA, USA. p 3319-3322.
  5. Forsberg RA, Reeves DL. 1992. Breeding oat cultivars for improved grain quality. In Oat Science and Technology, Agronomy Monograph 33. Marshall HG, Sorrells ME, eds. American Society of Agronomy, Madison, WI, USA. p 751-775.
  6. Aman P, Graham H. 1987. Analysis of total and insoluble mixed-linked (1$\rightarrow$3),(1$\rightarrow$4)-${\beta}$-D-glucans in barley and oats. J Agric Food Chem 35: 704-709. https://doi.org/10.1021/jf00077a016
  7. Henry RJ. 1987. Pentosan and (1$\rightarrow$3),(1$\rightarrow$4)-${\beta}$-glucan concentrations in endosperm and whole grain of wheat, barley, oats and rye. J Cereal Sci 6: 253-258. https://doi.org/10.1016/S0733-5210(87)80062-0
  8. Wood PJ, Anderson JW, Braaten JT, Cave NA, Scott FW, Vachon C. 1989. Physiological effects of ${\beta}$-D-glucan rich fraction from oats. Cereal Foods World 34: 878-882.
  9. Klofenstein CF. 1988. The role of cereal ${\beta}$-glucans in nutritions and health. Cereal Foods World 33: 865-869.
  10. Burnette D, Lenz M, Sisson PF, Sutherland S, Weaver SH. 1992. Marketing, processing and uses of oat for food. In Oat Science and Technology, Agronomy Monograph 33. Marshall HG, Sorrells ME, eds. American Society of Agronomy, Madison, WI, USA. p 247-263.
  11. Jeong YS, Kim JW, Lee ES, Gil NY, Kim SS, Hong ST. 2014. Optimization of alkali extraction for preparing oat protein concentrates from oat groat by response surface methodology. J Korean Soc Food Sci Nutr 43: 1462-1466. https://doi.org/10.3746/jkfn.2014.43.9.1462
  12. Han OK, Park HH, Heo HY, Park TI, Seo JH, Park KH, Kim JG, Hong YG, Kim DH. 2009. A new naked oat cultivar for human food, “Daeyang” with high-yielding and good-quality. Korean J Breed Sci 41: 56-60.
  13. Choi Y, Jeong HS, Lee J. 2007. Antioxidant activity of methanolic extracts from some grains consumed in Korea. Food Chem 103: 130-138. https://doi.org/10.1016/j.foodchem.2006.08.004
  14. Ham H, Oh SK, Lee JS, Choi IS, Jeong HS, Kim IH, Lee J, Yoon SW. 2013. Antioxidant activities and contents of phytochemicals in methanolic extracts of specialty rice cultivars in Korea. Food Sci Biotechnol 22: 631-637. https://doi.org/10.1007/s10068-013-0124-7
  15. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26: 1231-1237. https://doi.org/10.1016/S0891-5849(98)00315-3
  16. Sharma OP, Bhat TK. 2009. DPPH antioxidant assay revisited. Food Chem 113: 1202-1205. https://doi.org/10.1016/j.foodchem.2008.08.008
  17. Oyaizu M. 1986. Studied of products of browning reaction: antioxidative activities of products of browning reaction prepared form glucosamine. Jpn J Nutr 44: 307-315. https://doi.org/10.5264/eiyogakuzashi.44.307
  18. Seo SJ, Choi Y, Lee SM, Kong S, Lee J. 2008. Antioxidant activities and antioxidant compounds of some specialty rices. J Korean Soc Food Sci Nutr 37: 129-135. https://doi.org/10.3746/jkfn.2008.37.2.129
  19. Kong S,　Choi Y, Lee SM, Lee J. 2008. Antioxidant compounds and antioxidant activities of the methanolic extracts from milling fractions of black rice. J Korean Soc Food Sci Nutr 37: 815-819. https://doi.org/10.3746/jkfn.2008.37.7.815
  20. Oki T, Masuda M, Kobayashi M, Nishiba Y, Furuta S, Suda I, Sato T. 2002. Polymeric procyanidins as radical-scavenging components in red-hulled rice. J Agric Food Chem 50: 7524-7529. https://doi.org/10.1021/jf025841z
  21. Zielinski H, Kozlowska H. 2000. Antioxidant activity and total phenolics in selected cereal grains and their different morphological fractions. J Agric Food Chem 48: 2008-2016. https://doi.org/10.1021/jf990619o
  22. Scalbert A, Johnson IT, Saltmarsh M. 2005. Polyphenols: antioxidants and beyond. Am J Clin Nutr 81: 215S-217S. https://doi.org/10.1093/ajcn/81.1.215S
  23. Tong L, Liu L, Zhong K, Wang Y, Guo L, Zhou S. 2014. Effects of cultivar on phenolic content and antioxidant activity of naked oat in China. J Integr Agric 14: 1809-1816.
  24. Qureshi AA, Mo H, Packer L, Peterson DM. 2000. Isolation and identification of novel tocotrienols from rice bran with hypocholesterolemic, antioxidant, and antitumor properties. J Agric Food Chem 48: 3130-3140. https://doi.org/10.1021/jf000099t
  25. Halliwell B. 1996. Antioxidants in human health and disease. Annu Rev Nutr 16: 33-49. https://doi.org/10.1146/annurev.nu.16.070196.000341
  26. Amarowicz R, Pegg RB, Rahimi-Moghaddam P, Barl B, Weil JA. 2004. Free-radical scavenging capacity and antioxidant activity of selected plants species from the Canadian prairies. Food Chem 84: 551-562. https://doi.org/10.1016/S0308-8146(03)00278-4
  27. Graf E, Eaton JW. 1990. Antioxidant functions of phytic acid. Free Radic Biol Med 8: 61-69. https://doi.org/10.1016/0891-5849(90)90146-A

Cited by

  1. Antioxidant Compounds and Activities of Methanolic Extracts from Steam-Dried Allium hookeri Root vol.45, pp.12, 2016, https://doi.org/10.3746/jkfn.2016.45.12.1725
  2. Antioxidant and Anti-Proliferative Activities of Oats under Different Solvent Extraction Conditions vol.45, pp.6, 2016, https://doi.org/10.3746/jkfn.2016.45.6.918
  3. 국내외 시판 농산물 중간소재의 총페놀, 총플라보노이드, 총안토시아닌 함량 및 항산화 활성 vol.44, pp.3, 2016, https://doi.org/10.4014/mbl.1606.06003
  4. Physicochemical Properties of Oat (Avena sativa) Flour According to Various Roasting Conditions vol.62, pp.1, 2017, https://doi.org/10.7740/kjcs.2016.62.1.032
  5. 노화가속화 조건에서 저장 기간에 따른 귀리의 기능성 성분 및 항산화 활성 변화 vol.63, pp.2, 2018, https://doi.org/10.7740/kjcs.2018.63.2.149
  6. 프로테아제 종류에 따른 이용한 연산 오계육 단백질 가수분해물의 아미노산 및 생리활성 특성 vol.36, pp.3, 2015, https://doi.org/10.12925/jkocs.2019.36.3.1018
  7. Aeration 공정 처리가 홍삼분말 추출물의 프로사포게닌의 함량 변화와 항산화 활성에 미치는 영향 vol.51, pp.6, 2019, https://doi.org/10.9721/kjfst.2019.51.6.576
  8. 대두와 귀리를 첨가하여 영양을 강화시킨 기능성 시니어 혼합 두유 개발에 관한 연구 vol.33, pp.2, 2020, https://doi.org/10.9799/ksfan.2020.33.2.194
  9. 아로니아 부위별 주요 성분 정량 및 생리활성 평가 vol.52, pp.3, 2015, https://doi.org/10.9721/kjfst.2020.52.3.226
  10. Development of Mixed Tea Prepared with Roasted Mulberry and Peppermint Leaves vol.30, pp.5, 2015, https://doi.org/10.17495/easdl.2020.10.30.5.335
  11. 추출용매에 따른 오레가노 종자 분획물의 항산화 및 유지산화안정성 평가 vol.53, pp.1, 2021, https://doi.org/10.9721/kjfst.2021.53.1.12
  12. Mulberry and Peppermint Leaves Mixing Ratio Optimization for Skin Beauty vol.19, pp.3, 2021, https://doi.org/10.20402/ajbc.2021.0187
  13. Correlation of the free radical and antioxidant activities of Eriobotrya Japonica Lindl. with phenolic and flavonoid contents vol.41, pp.4, 2015, https://doi.org/10.1590/fst.21720