Changes in Chemical Components and Antioxidant Activities of Naked Oat According to Germination Temperature and Time

Abstract

This study aimed to evaluate the germination characteristics, β-glucan and antioxidant contents, and antioxidant activity of naked oat according to germination temperature (20, 25, and 30°C) and time (24, 48, and 72 h). Sprout length was highest at 25°C, and the rotten degree was increased as the germination temperature and time increased. The β-glucan content of naked oat increased after 24 h of germination at all temperatures and then decreased by 72 h of germination. Total polyphenol content, flavonoid content, and antioxidant activity increased as the germination temperature and time increased.