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전처리 방법을 달리한 보리의 발아 중 이화학적 특성 및 항산화 활성

Changes in the physicochemical characteristics and antioxidant activity of barley during germination using different pre-treatment methods

강민정|신정혜|강재란|박지혜
한국식품저장유통학회 (The Korean Society of Food Preservation)|2018.06|Food Science and Preservation|제25권 제3호|pp. 337-343

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참고문헌

키워드

antioxidantGABApre-treatmentgerminationbarley
주제분류식품과학

초록

In this study, we established the pre-treatment conditions that could increase the γ-aminobutyric acid (GABA) content during barley germination. In the process, three different barley samples were prepared, which differed in the pre-treatedment processes. The specimens were stored at 50℃ for 1 h after being kept in water at room temperature for 4 h (HKW sample), kept in sufficient water for 4 h (KW sample), or left untreated (CO sample). After the pre-treatment, the barely samples were germinated for 35 h. A sample was taken from each batch in 5-h intervals, extracted with water, and physicochemical characteristics and radical scavenging activity were measured. As a result, we found that the contents of phenolic compounds (18.02-30.63 mg/100 g) and flavonoids (1.87­4.63 mg/100 g) were higher in HKW, showing similar trends. Also the GABA contents in the HKW and KW samples were higher than that in the CO sample. Furthermore, the radical scavenging activities of DPPH and ABTS were the highest in the HKW sample, having values in the ranges of 58.49-77.40% and 54.57-88.10%, respectively. All in all, we found that in order to increase the antioxidative activity and GABA content of the barley samples, it would be suitable to pre-treatment the specimens after the post-immersion heat treatment. In addition, pre-treating the KW samples is appropriate only after immersion time. Lastly, the optimum germination time of the batches was found to be 20-25 h.

Abstract

In this study, we established the pre-treatment conditions that could increase the γ-aminobutyric acid (GABA) content during barley germination. In the process, three different barley samples were prepared, which differed in the pre-treatedment processes. The specimens were stored at 50℃ for 1 h after being kept in water at room temperature for 4 h (HKW sample), kept in sufficient water for 4 h (KW sample), or left untreated (CO sample). After the pre-treatment, the barely samples were germinated for 35 h. A sample was taken from each batch in 5-h intervals, extracted with water, and physicochemical characteristics and radical scavenging activity were measured. As a result, we found that the contents of phenolic compounds (18.02-30.63 mg/100 g) and flavonoids (1.87­4.63 mg/100 g) were higher in HKW, showing similar trends. Also the GABA contents in the HKW and KW samples were higher than that in the CO sample. Furthermore, the radical scavenging activities of DPPH and ABTS were the highest in the HKW sample, having values in the ranges of 58.49-77.40% and 54.57-88.10%, respectively. All in all, we found that in order to increase the antioxidative activity and GABA content of the barley samples, it would be suitable to pre-treatment the specimens after the post-immersion heat treatment. In addition, pre-treating the KW samples is appropriate only after immersion time. Lastly, the optimum germination time of the batches was found to be 20-25 h.

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