All Issue

2018 Vol.63, Issue 2 Preview Page

Original Research Article

Changes in Functional Compounds and Antioxidant Activities in Storage Duration with Accelerated Age-Conditioning of Oats

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

Yu Rim Son1
,
Ji Hae Lee1
,
Hyoung-Ho Park2
,
Byong Won Lee1
,
Hyun-Joo Kim1
,
Sang-Ik Han1
,
Koan Sik Woo1
,
Byoung-kyu Lee1
,
Sang-Chul Lee3
,
Yu Young Lee*
손 유림1
,
이 지혜1
,
박 형호2
,
이 병원1
,
김 현주1
,
한 상익1
,
우 관식1
,
이 병규1
,
이 상철3
,
이 유영*
1Department of Central Area Crop Science, National Institute of Crop Science, RDA
2Headquarters, National Institute of Crop Science, RDA
3School of Applied Biosciences, Kyungpook National University
1농촌진흥청 국립식량과학원 중부작물부
2농촌진흥청 국립식량과학원 기술지원과
3경북대학교 농업생명과학대학 응용생명과학부
*Corresponding Author
30 June 2018. pp. 149-157
PDF XML Citation
Abstract

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.

Keywords
avenanthramide
accelerated age-conditioning
antioxidant activity
oats
storage
References
1
Aggarwal, B., C. Sundaram, S. Prasad, and R. Kannappan. 2010. Tocotrienols, the vitamin E of the 21stcentury : Its potential against cancer and other chronic diseases. Biochem. Pharmacol. 80(11) : 1613-1631.
10.1016/j.bcp.2010.07.04320696139PMC2956867
2
AOAC. 2000. Official Methods of Analysis of AOAC Intl. 15thed. Method 920.85. Association of Official Analytical communities, Washington, DC, USA.
3
Bratt, K., K. Sunnerheim, S. Bryngelsson, A. Fagerlund, L. Engman, R. E. Andersson, and L. H. Dimberg. 2003. Avenanthramides in oats (Avena sativa L.) and structure antioxidant activity relationships. J. Agric. Food Chem. 51(3) : 594-600.
10.1016/j.bcp.2010.07.04312537428
4
Brindzova, L., M. Certik, P. Rapta, M. Zalibera, A. Mikulajova, and M. Takasova. 2008. Antioxidant Activity, β-Glucan and Lipid contents of Oat Varieties. Czech J. Food Sci. 26(3) : 163-173.
10.1016/j.bcp.2010.07.043
5
Cho, Y. S., Y. N. Kim, S. Y. Kim, J. B. Kim, H. W. Kim, S. N. Kim, S. Y. Kim, H. J. Park, and J. H. Kim. 2011. Changes in Fatty Acid Composition of Grain after Milling. Korean J. Environ. Agric. 30(4) : 409-413.
10.5338/KJEA.2011.30.4.409
6
Choi, Y. H., E. G. Jeong, J. L. Choung, D. S. Kim, S. L. Kim, J. T. Kim, C. G. Lee, and J. R. Son. 2006. Effect of Moisture Contents of Rough Rice and Storage Temperatures on Rice Grain Quality. Korean J. Crop Sci. 51(s) : 12-20.
7
Chu, Y. F., M. L. Wise, A. A. Gulvady, T. Chang, D. F. Kendra, B. J. Klinken, Y. Shi, and M. O’Shea. 2013. In vitro antioxidant capacity and anti-inflammatory activity of seven common oats. Food Chem. 139 : 426-431.
10.1016/j.foodchem.2013.01.104PMid:23561127
8
Elene Karlberg. 2010. A study of avenanthramides in oats for future applications. Uppsala University School of Engineering. 48p.
9
Emmons, C. L. and D. M. Peterson. 1999. Antioxidant activity and phenolic contents of oat groats and hulls. Cereal Chem. 76 : 902-906.
10.1094/CCHEM.1999.76.6.902
10
Falk, Jon and Munne´-Bosch, Sergi. 2010. Tocochromanol functions in plants: antioxidation and beyond. J. Exp. Bot. 61(6) : 1549-1566.
10.1093/jxb/erq030
11
Ham, H. M., K. S. Woo, B. W. Lee, J. Y. Park, E. Y. Sim, B. J. Kim, C. W. Lee, S. J. Kim, W. H. Kim, J. S. Lee, and Y. Y. Lee. 2015. Antioxidant Compounds and Activities of Methanolic Extracts from Oat Cultivars. J. Korean Soc. Food Sci. Nutr. 44(11) : 1660-1665.
10.3746/jkfn.2015.44.11.1660
12
Jeong, Y. S., J. W. Kim, E. S. Lee, N. Y. Gil, S. S Kim. and S. T. Hong. 2014. Optimization of alkali extraction for preparing oat protein concentrates from oat groat by response surface methodology. J. Korean Soc. Food Sci. Nutr. 43(11) : 1462- 1466.
10.3746/jkfn.2014.43.9.1462
13
Jung, E. K. and H. Y. Paik. 1993. Fatty acid contents in food of major fat sources in Korean Diet. Korean J. Food & Nutr.. 26(3) : 254-267.
14
Jung, G. H., J. E. Lee, Y. H. Kim, D. W. Kim, T. Y. Hwang, K. S. Lee, B. M. Lee, H. S. Kim, Y. U. Kwon, and S. L. Kim. 2012. Effect of Planting Date, Temperature on Plant Growth, Isoflavone Content, and Fatty Acid Composition of Soybean. Korean J. Crop Sci. 57(4) : 373-383.
10.7740/kjcs.2012.57.4.373
15
Kaura, J., A. Whitsonb, J. Ashtonb, L. Katopoa, and S. Kasapisa. 2016. Effect of ultra high temperature processing and storage conditions on phenolic acid, aveanathramide, free fatty acid and volatile profiles from Australian oat grains. Bioact. Carbohydr. Dietary Fibre. http://dx.doi.org/10.1016/j.bcdf.2016.09.002
10.1016/j.bcdf.2016.09.002
16
Kim, J. J., M. K. Baek, K. S. Kim, M. R. Yoon, G. Y Kim, and J. H. Lee. 2014. Changes of Physicochemical Properties and Fatty acid Compositions of Rough Rice Stored at Different Storage Temperatures and Periods. Korean J. Crop Sci. 59(4) : 413-426.
10.7740/kjcs.2014.59.4.413
17
Kwak, J. E., J. S. Lee, M. R. Yoon, I. H. Kim, J. G. Lee, M. J, Kim, C. K. Lee, B. K. Kim, and W. H. Kim. 2015. Changes of Seed Germination Rate and Lipid Components in Different Brown Rices during Ageing. Korean J. Food & Nutr. 28(5) : 933-940.
10.9799/ksfan.2015.28.5.933
18
Lee, I. G., K. H. Kim, and H. J. Choi. 1993. Changes in Physicochemical Properties of Rice Grain during Long-Term Storage. Korean J. Crop Sci. 38(6) : 524-530.
19
Lee, K. H., H. J. Kim, S. K. Lee, H. Y. Park, E. Y. Sim, D. H. Cho, S. K. Oh, J. H. Lee, E. K. Ahn. and K. S. Woo. 2017. Functional Components and Radical Scavenging Activity of Brown Rice according to Addition Rate and Cooker. J. Korean Soc. Food Sci. Nutr. 46(3) : 350-357.
10.3746/jkfn.2017.46.3.350
20
Lee, Y. B. 2012, Effect of Heat Treatments on the Properties of Two Long-grain Rice Cultivars During Storage. University of Arkansas. Theses and Dissertations. 647p.
21
Lee, Y. Y., H. M. Park, C. K. Lee, S. L. Kim, T. Y. Hwang, M. S. Choi, Y. U. Kwon, W. H. Kim, S. J. Kim, S. C. Lee, and Y. H. Kim, 2012. Comparing extraction methods for the determination of tocopherols and tocotrienols in seeds and germinating seeds of soybean transformed with OsHGGT. J. Food Compost. Anal. 27(1) : 70-80.
10.1016/j.jfca.2012.03.010
22
Lee, Y. Y., H. M. Ham, H. H. Park, Y. G. Kim, M. J. Lee, O. K. Han, Y. H. Kim, H. M. Park, B. W. Lee, J. Y. Park, E. Y. Sim, C. W. Lee, and W. H. Kim. 2016. The Physicochemical Properties and Dietary Fiber Contents in Naked and Hulled Korean Oat Cultivars. Korean J. Breed. Sci. 48(1) : 37-47.
10.9787/KJBS.2016.48.1.037
23
Lorraine L. Niba. 2003. Effect of storage period and temperature on resistant starch and b-glucan content in cornbread. Food Chem. 83(4) : 493-498.
10.1016/S0308-8146(03)00130-4
24
Meydani, M. 2009. Potential health benefits of avenanthramides of oats. Nutr. Rev. 67(12) : 731-736.
10.1111/j.1753-4887.2009.00256.x19941618
25
M. E. Player, H. J. Kim, H. O. Lee and D. B. Min. 2006. Stability of α-, γ-, or δ-Tocopherol during Soybean Oil Oxidation. J. Food Sci. 71(8) : 456-460.
10.1111/j.1750-3841.2006.00153.x
26
NICS. 2009. Manual of quality analysis for crop. National Institute of Crop Science. Republic of Korea.
27
Peterson D. M. and L. H. Dimberg. 2008. Avenanthramide concentrations and hydroxycinnamoyl- CoA:hydroxyanthranilate N-hydroxycinnamoyl-transferase activitiesin developing oats. J. Cereal Sci. 47 : 101-108.
10.1016/j.jcs.2007.02.007
28
Qureshi, A. A., H. Mo, L. Packer, and D. M. Peterson. 2000. Isolation and identification of novel tocotrienols from rice bran with hypocholesterolemic, antioxidant, and antitumor properties. J. Agric. Food Chem. 48(8) : 3130-3140.
10.1021/jf000099t
29
Serbinova, E., V. Kagan, D. Han, and L. Packer. 1991. Free radical recycling and intramembrane mobility in the antioxidant properties and alpha-tocopherol and alpha-tocotrienol. Free Radic. Biol. Med. 10(5) : 263-275.
10.1016/0891-5849(91)90033-Y
30
Shin, W. C., K. Y. Kim, Y. J. Mo, J. K. Nam, J. J. Kim, H. S. Park, M. K. Baek, Y. C. Cho, and B. K. Kim. 2017. Characteristics of Korean Rice Grains Treated with Different Storage Periods and Temperatures. J. Korean Soc. Int. Agric. 29(2) : 141-149.
10.12719/KSIA.2017.29.2.141
31
Son, K. H., Y. S. Kim, J. S. Hong, J. Y. Jeong, and J. M. Cho. 1999. Studies on the Change of Components with Long-Term Storage of Paddy. Korean J. Food & Nutr. 12(4) : 409-414.
32
Son, Y. K., J. R. Son, K. J. Kim, and S. L. Kim. 1999. Postharvest Biotechnology of Vegetable Corn in Korea. J. Korean Soc. Int. Agric. 11(4) : 402-414.
33
Sterna, V., S. Zute, and L. Brunava. 2016. Oat grain composition and its nutrition benefice. Agric. Agric. Sci. Procedia 8 : 252-256.
10.1016/j.aaspro.2016.02.100
34
Theriault, A., J. T. Chao, Q. Wang, A. Gapor, and K. Adeli. 1999. Tocotrienol: A review of its therapeutic potential. Clin. Biochem.. 32(5) : 309-319.
10.1016/S0009-9120(99)00027-2
35
Vilmane, L., S. Zute, E. Straumite, and R. Galoburda. 2015. Protein, Amino Acid and Gluten Content in Oat (Avena Sativa L.) Grown in Latvia. Proc. Latv. Acad. Sci Sect. B Nat. Exact Appl. Sci. 69(4) : 170-177.
36
Wallwork, M. A. B., C. F. Jenner, S. J. Logue, and M. Sedgley, 1998. Effect of high temperature during grain filling on the structure of developing and malted barley grains. Ann. Bot. 82(5) : 587-599.
10.1006/anbo.1998.0721
38
Zhang, D., D. C. Doehlert, and W. R. Moore, 1998. Rheological properties of (1-3), (1-4)-beta-D-glucans from raw, roasted, steamed oat groats. Cereal Chem. 75(4) : 433-438.
10.1094/CCHEM.1998.75.4.433
39
Zhoua, M., K. Robardsa, M. Glennie-Holmesb, and H. Helliwella, 1999. Oat Lipids. J. Am. Oil Chem.' Soc. 76(2) : 159-169.
10.1007/s11746-999-0213-1
Information
  • Publisher :The Korean Society of Crop Science
  • Publisher(Ko) :한국작물학회
  • Journal Title :The Korean Journal of Crop Science
  • Journal Title(Ko) :한국작물학회지
  • Volume : 63
  • No :2
  • Pages :149-157
  • Received Date : 2018-02-22
  • Revised Date : 2018-04-02
  • Accepted Date : 2018-05-15
  • DOI :https://doi.org/10.7740/kjcs.2018.63.2.149
Journal Informaiton The Korean Journal of Crop Science The Korean Journal of Crop Science
Online Submission
  • NRF
  • KOFST
  • KISTI Current Status
  • KISTI Cited-by
  • crosscheck
  • orcid
  • open access
  • ccl
Journal Informaiton Journal Informaiton - close