Effects of Heat-treated Brown Rice on Total Phenolics and Antioxidant Activities

곽지은,; 오세관,; 김대중,; 이정희,; 윤미라,; 김혜원,; 이점식,

doi:10.3746/jkfn.2013.42.4.534

Cited by 11 publications

(2 citation statements)

References 25 publications

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“…Those of DO were significantly climbed up to 160°C (p<0.05) and decreased at 200°C. The result of its contents was consistent with that of previous studies (Kwak et al, 2013;Woo et al, 2010). Some study indicated that the flavonoid took different component composition according to cultivar and each component differently reacted to heat, resulting in different flavonoid content (Francisco and Resurreccion, 2009;Kwak et al, 2013).…”

Section: Chemical Properties Of Floursupporting

confidence: 92%

Physicochemical Properties of Oat (Avena sativa) Flour According to Various Roasting Conditions

Lee¹,

Song²,

Han³

et al. 2017

Korean J. Crop Sci.

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This study was performed to investigate the physicochemical properties of raw and roasted oats for the production of processed goods. Changes in particle size, pH, moisture content, Hunter b value, polyphenols, proteins, flavonoids, lipid rancidity, β-glucan content and sensory evaluation were compared between raw and roasted hulled oats (HO) and de-hulled oats (DO) after heating treatment at 0, 80, 120, 160 and 200°C. HO was more finely crushed than DO. The Hunter b value of HO was lower than that of DO, which increased sharply at 200°C. The pH range was from 6.2 to 6.6, with an average value of 6.4. In contrast to the protein contents of the two oat types, polyphenol content showed gradual decrease as roasting temperature increased. A comparison of the flavonoid content of HO with DO, indicated difference in the increase of flavonoids with increasing temperature. The protein content of HO was observed to be higher than that of DO. Furthermore, the protein level was slightly increased with increasing temperature. Malonidialdehyde (MDA) content was statistically identical from 0°C to 160°C, but then increased sharply at 200°C. As expected, the β-glucan content of HO was higher than that of DO. The β-glucan content of HO was decreased at 80°C, but increased from 120°C to 200°C. In contrast, the β-glucan of DO increased constantly compared to the control. Variations in sensory characteristics such as color, taste, smell and overall preference were observed. There were statistically significant difference among the sensory characteristics of the two oat types heated at 0°C and 120°C and at 160°C and 200°C (p<0.05). Our collective results, including those for particle size, MDA, protein, β-glucan content and sensory evaluation, indicated that HO would be more useful in the development of processed goods than DO, and that an optimum temperature for roasting oats is approximately 160°C for 15 min. Moreover, our results indicate that suitable roasting temperatures and cultivars are necessary to produce high-quality processed oat goods.

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Section: Chemical Properties Of Floursupporting

confidence: 92%

Physicochemical Properties of Oat (Avena sativa) Flour According to Various Roasting Conditions

Lee¹,

Song²,

Han³

et al. 2017

Korean J. Crop Sci.

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“…that are not present in fruits and vegetables (Adom and Liu 2002), and the structure of those phenolic acids affects antioxidant activity (Cao et al 1997). At constant time, as the temperature increased from 70 to 80°C, ABTS radical scavenging activity decreased because phenolic compounds with antioxidant activity were destroyed (Kwak et al 2013). However after 80°C, ABTS radical scavenging activity increased, which can be explained by the depolymerization of polyphenols.…”

Section: Three-dimensional (3d) Response Surface Results For the Thrementioning

confidence: 98%

Optimization of thermal processing conditions for brown rice noodles

et al. 2016

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Based on the current thermal processing conditions for rice noodles (80-85°C for 20-30 min), we used response surface methodology to find brown rice (BR) noodle processing conditions that maximize the noodles antioxidant activity, digestibility, and gelatinization. The experiments were designed according to the central composite design, including two independent variables (temperature and time) and six dependent variables [total phenolic contents (TPC), total flavonoid contents (TFC), 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2 0 -azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging activities, digestibility, and gelatinization]. Antioxidant activities decreased but digestibility and gelatinization increased with increasing temperature and time. All dependent variables suggested a quadratic model except TFC, but the probability of TPC was not applicable (0.1505), and DPPH radical scavenging activity showed a relatively low R 2 (0.6750). Therefore, we applied the other three dependent variables (ABTS radical scavenging activity, digestibility, and gelatinization) to the 3D response surface and proposed three optimum conditions: (1) for antioxidant activity (70°C, 22.95 min), (2) for digestibility and gelatinization (88.18°C, 34.89 min), and (3) for all three variables (88.5°C, 40 min). In a validation test, all dependent variables showed values within a 5 % error range except TFC. These results show the optimum processing conditions for BR noodles to maximize antioxidant activity and provide sustainability in BR noodle processing.

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Effect of roasting conditions on aromatic compounds and physicochemical characteristics of germinated aromatic rice (Oryza sativa L.-Miryang 302) tea

Nam¹,

Kwon²,

Cho³

et al. 2016

Korean Journal of Food Preservation

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This study was performed to verify the possibility of manufacturing a germinated aromatic rice tea, which was roasted at 200, 250, and 300℃ each for 10, 20, and 30 min. The roasted aromatic rice was analysed physicochemical properties, sensory characteristics and aromatic compounds. The total polyphenol content and DPPH radical scavenging activities of the germinated aromatic rice increased as the roasting temperature and time increased. Total soluble solid contents, turbidity and browning index of the germinated aromatic rice tea also increased was the roasting temperature and roasting time increased. The pH did not change by roasting. The main aromatic components in roasted germinated aromatic rice tea were 2-methyl butanal, 3-methyl butanal, benzaldehyde and nonanal, which increased according to increasing temperature and time. However, those favorable aroma components were decreased at more than 300℃ of roasting temperature. In addition, methyl benzene, pentanol were increased which affect odor aroma. The sensory score of germinated aromatic rice tea also increased with high roasting temperature and time. However, aromatic rice roasted at a higher temperature (300℃) showed lower sensory score. Therefore roasting temperature and time must be controlled for manufactureing high quality of germinated aromatic rice tea, and the optimun roasting conditions were 250℃ and 30 min, which provide best physicochemical characteristics of aromatic rice tea.

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Effects of Heat-treated Brown Rice on Total Phenolics and Antioxidant Activities

Cited by 11 publications

References 25 publications

Physicochemical Properties of Oat (Avena sativa) Flour According to Various Roasting Conditions

Physicochemical Properties of Oat (Avena sativa) Flour According to Various Roasting Conditions

Optimization of thermal processing conditions for brown rice noodles

Effect of roasting conditions on aromatic compounds and physicochemical characteristics of germinated aromatic rice (Oryza sativa L.-Miryang 302) tea

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