밥과 죽 조리에 따른 일부 곡류의 기능성 성분 및 항산화 활성 변화

다국어 초록 (Multilingual 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.

목차 (Table of Contents)

• Abstract
• I. 서 론
• II. 연구 내용 및 방법
• 1. 재료 및 시료
• 2. 밥과 죽의 조리
• 3. 비오틴 분석
• 4. γ-Oryzanol 분석
• 5. GABA 분석
• 6. Total polyphenol 및 flavonoid 함량
• 7. Total anthocyanin 함량
• 8. ABTS 및 DPPH 라디칼 소거능 측정
• 9. 통계분석
• III. 결과 및 고찰
• 1. 밥과 죽 조리에 의한 γ-oryzanol 및 GABA 함량 변화
• 2. 밥과 죽 조리에 의한 비오틴 함량 변화
• 3. 밥과 죽 조리에 의한 총 폴리페놀, 플라보노이드, 및 안토시아닌 함량 변화
• 4. 밥과 죽 조리에 의한 ABTS 및 DPPH 라디칼 소거활성
• IV. 요약 및 결론
• References

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