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Influence of Thermal Processing on Free and Bound Forms of Phenolics and Antioxidant Capacity of Rice Hull (Oryza sativa L.)

Preventive Nutrition and Food Science 2020년 25권 3호 p.310 ~ 318
김민영, 윤나라, 이윤정, 우관식, 김현영, 이준수, 정헌상,
소속 상세정보
김민영 ( Kim Min-Young ) - Rural Development Administration National Institute of Crop Science
윤나라 ( Yoon Na-Ra ) - Nongshim Mills
이윤정 ( Lee Yoon-Jeong ) - Rural Development Administration National Institute of Horticultural & Herbal Science
우관식 ( Woo Koan-Sik ) - Rural Development Administration National Institute of Crop Science
김현영 ( Kim Hyun-Young ) - Rural Development Administration National Institute of Crop Science
이준수 ( Lee Jun-Soo ) - Chungbuk National University Department of Food Science and Biotechnology
정헌상 ( Jeong Heon-Sang ) - Chungbuk National University Department of Food Science and Biotechnology

Abstract


The objective of this study was to evaluate the effects of heat treatment on the phenolics and antioxidant activity of rice hull. Heat treatment was performed at temperatures 80∼140°C for 1∼5 h, and the heated rice hull was extracted with 80% (v/v) methanol in an ultrasonic bath. The highest total polyphenol and flavonoid content (10.68 mg gallic acid equivalents/g and 1.83 mg catechin equivalents/g, respectively) occurred in rice hull heated at 130°C for 5 h. During heat treatment, the content of free phenolic acids increased compared with that of the bound phenolic acids. The highest 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity and reducing power was observed in rice hull heated at 140°C for 3 h. The highest OH radical scavenging activity was 75.30% in rice hull heated at 140°C for 5 h. These results suggested that heat treatment was an efficient method to enhance the antioxidant characteristics of rice hull.

키워드

antioxidant activity; heat treatment; phenolic compound; rice hull

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