Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Changes in Content of Functional Components and Antioxidant Activity in Cooked Rice and Porridge of Selected Grains

밥과 죽 조리에 따른 일부 곡류의 기능성 성분 및 항산화 활성 변화

  • Kim, Dagyeong (School of Food Biotechnology and Nutrition, Kyungsung University) ;
  • Lee, Sang-Hoon (Department Agrofood Resources, National Institute of Agricultural Sciences, Rural Development Administration) ;
  • Choi, Youngmin (Department Agrofood Resources, National Institute of Agricultural Sciences, Rural Development Administration) ;
  • Kim, Younghwa (School of Food Biotechnology and Nutrition, Kyungsung University)
  • 김다경 (경성대학교식품응용공학부) ;
  • 이상훈 (농촌진흥청국립농업과학원농식품자원부) ;
  • 최용민 (농촌진흥청국립농업과학원농식품자원부) ;
  • 김영화 (경성대학교식품응용공학부)
  • Received : 2021.02.15
  • Accepted : 2021.04.30
  • Published : 2021.04.30
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Abstract

The purpose of this study was to investigate the changes in the content of functional components and the antioxidant activity of cooked rice and porridge composed of selected grains. The results of the study showed that brown rice and oat contained considerable amounts of γ-oryzanol (78.099~238.566 mg/100 g). However, cooked rice showed a decreased content of the same. The highest content of γ-aminobutyric acid (GABA) was observed in brown rice from Samgwang. The contents of biotin in all samples also decreased in cooked rice compared to raw cereal grains. The highest content of total polyphenols and flavonoids were observed in Heukjinmi rice, and the highest radical scavenging activity was also found in this variety. The cooking process led to a decrease in the content of functional components including γ-oryzanol, GABA, biotin, polyphenols, and flavonoids versus the corresponding raw cereal grains. These results may be useful in the development and application of home meal replacements using cereal grains.

Keywords

Acknowledgement

이 논문은 2020년도 농촌진흥청 연구사업(세부과제번호: PJ013398042020)의 지원에 의하여 연구되었고, 일부 2020년도 Brain Busan 21 플러스사업에 의하여 지원되었으며, 이에 감사드립니다. 또한 시료를 제공해 준 국립식량과학원에 감사드립니다.

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