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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Preventive Nutrition and Food Science Preventive Nutrition and Food Science Vol.25 No.3
- 발행연도
- 2020.9
- 수록면
- 310 - 318 (9page)
- DOI
- 10.3746/pnf.2020.25.3.310
이용수
초록· 키워드
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The objective of this study was to evaluate the effects of heat treatment on the phenolics and antioxidant activity of rice hull. Heat treatment was performed at temperatures 80∼140℃ for 1∼5 h, and the heated rice hull was extracted with 80% (v/v) methanol in an ultrasonic bath. The highest total polyphenol and flavonoid content (10.68 ㎎ gallic acid equivalents/g and 1.83 ㎎ catechin equivalents/g, respectively) occurred in rice hull heated at 130℃ for 5 h. During heat treatment, the content of free phenolic acids increased compared with that of the bound phenolic acids. The highest 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity and reducing power was observed in rice hull heated at 140℃ for 3 h. The highest OH radical scavenging activity was 75.30% in rice hull heated at 140℃ for 5 h. These results suggested that heat treatment was an efficient method to enhance the antioxidant characteristics of rice hull.
목차
ABSTRACT
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
REFERENCES
참고문헌 (32)
참고문헌 신청
Beta T / 2018 / Influence of heat and moisture treatment on carotenoids, phenolic content, and antioxidant capacity of orange maize flour / Food Chem 246:58~64
Brand-Williams W / 1995 / Use of a free radical method to evaluate antioxidant activity / LWT-Food Sci Technol 28:25~30
Cacace JE / 2003 / Mass transfer process during extraction of phenolic compounds from milled berries / J Food Eng 59:379~389
최용민 / 2003 / 국내 시판되는 일부 다류 제품의 항산화 효과 / 한국식품영양과학회지 32(5):723~727
Choi Y / 2006 / Influence of heat treatment on the antioxidant activities and polyphenolic compounds of Shiitake(Lentinus edodes)mushroom / Food Chem 99:381~387
Brand-Williams W / 1995 / Use of a free radical method to evaluate antioxidant activity / LWT-Food Sci Technol 28:25~30
Cacace JE / 2003 / Mass transfer process during extraction of phenolic compounds from milled berries / J Food Eng 59:379~389
최용민 / 2003 / 국내 시판되는 일부 다류 제품의 항산화 효과 / 한국식품영양과학회지 32(5):723~727
Choi Y / 2006 / Influence of heat treatment on the antioxidant activities and polyphenolic compounds of Shiitake(Lentinus edodes)mushroom / Food Chem 99:381~387
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