Composition and content of phenolic acids and avenanthramides in commercial oat products: Are oats an important polyphenol source for consumers?

Soycan, Gulten; Schär, Manuel Y.; Kristek, Angelika; Boberska, Joanna; Alsharif, Sarah; Corona, Giulia; Shewry, Peter R.; Spencer, Jeremy P. E.

doi:10.1016/j.fochx.2019.100047

Cited by 50 publications

(43 citation statements)

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“…Ferulic acid was reported to be the major component in several studies [79,82,83]. p -coumaric acid was previously found to be in higher quantities, in agreement with Soycan et al [84]. Avenanthramide-2f was the predominant avenanthramide, which was in line with findings by Chen et al [85] and Soycan et al [84].…”

Section: Resultssupporting

confidence: 88%

Solid-State Yeast Fermented Wheat and Oat Bran as A Route for Delivery of Antioxidants

2019

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The purpose of our study was to evaluate the potential of solid-state yeast fermentation (SSYF) in improving the phenolic acid content and composition, and the antioxidant activity of commercial wheat bran (WB) and oat bran (OB). The ultrasound-assisted methanolic extracts were compared for their total phenolic content (TPC), phenolics composition, and in vitro antioxidant activity in order to study the effect of fermentation time on the chemical profile and activity of bioactive compounds. The comparative analysis revealed significant differences (p < 0.05) between days of fermentation (0 through 6). The highest TPCs were obtained on day 3 for WB (0.84 ± 0.05 mg of gallic acid equivalents [GAE]/g dry weight [DW]), and on day 4 for OB (0.45 ± 0.02 mg GAE/g DW). The highest relative percentage increase in the phenolics concentration of WB was also registered on day 3 (ferulic acid +56.6%, vanillic acid +259.3%, dihydroxybenzoic acids +161.2%, apigenin-glucoside +15.3%); for OB, this was observed on day 4 (avenanthramide 2f +48.5%, ferulic acid +21.2%). Enhanced antioxidant activities were significantly correlated with the highest TPCs. Our results suggest that SSYF may be a useful procedure for enrichment of antioxidants in cereal bran, considering the design of different functional foods and nutraceuticals.

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Section: Resultssupporting

confidence: 88%

Solid-State Yeast Fermented Wheat and Oat Bran as A Route for Delivery of Antioxidants

2019

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“…These values were similar to those reported by Soycan et al. (2019) for wholegrain oat products or other products like grape and pomegranate juices (Pérez‐Ramirez et al, 2018).…”

Section: Resultssupporting

confidence: 91%

“…Soycan et al. (2019) mentioned that phenolic acids are present in the oat grain as soluble free acids, soluble conjugates, or insoluble bound acids. Hull contains a significant amount of soluble ferulic acid and other phenolic acids.…”

Section: Resultsmentioning

confidence: 99%

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Improvement of physicochemical properties of baked oatmeal (Avena sativa L.) by imbibition

2020

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Background and objectives Oat (Avena sativa L.) consumption has increased mainly due to the health benefits as this cereal is an excellent source of prebiotics and high‐nutritional compounds. In this work, an imbibition treatment was applied to improve the physicochemical properties of baked oat (Avena sativa L.) grains. Findings Studied samples included flour from the grains imbibed, dried and baked at 120°C for 30 min (IT120), flour from grains without imbibition and baked at 120°C for 30 min (T120) and flour from raw grains (R). The protein and crude fiber content did not change with the treatments, but the lipids content decreased. The water absorption capacity (WAC) increased 1.14‐ and 2.6‐folds for T120 and IT120, respectively, when compared to R. The rheological analysis demonstrated an important effect of the concentration and the imbibition processes as the viscosity values increased sixfold in IT120 at 30% solids content. Conclusions The imbibition and baking treatment of whole oat grains resulted in structural rearrangements changing the physicochemical properties which could be useful when using these flours as an ingredient. Significance and novelty The structural modification promoted by the imbibition and baking treatment could increase the potential applications of oat flour.

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“…Oats are a rich source of polyphenols and avenanthramides in particular. The latter phenolic alkaloids have been reported to exhibit anti-inflammatory, antioxidant, antiatherogenic activities, and other health benefits [74]. After 4 days of fermentation, solid-state yeast fermentation of oat bran increased the apparent avenanthramide content by 48.5% and the ferulic acid content by 21.2%, which is most likely due to degradation of the compact grain cell wall matrices.…”

Section: Phenolic Componentsmentioning

confidence: 99%

Fermented Cereal-based Products: Nutritional Aspects, Possible Impact on Gut Microbiota and Health Implications

Tsafrakidou

Michaelidou

Βiliaderis

2020

Foods

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Fermentation, as a process to increase the security of food supply, represents an integral part of food culture development worldwide. Nowadays, in the evolving functional food era where new sophisticated technological tools are leading to significant transformations in the field of nutritional sciences and science-driven approaches for new product design, fermentation technology is brought to the forefront again since it provides a solid foundation for the development of safe food products with unique nutritional and functional attributes. Therefore, the objective of the present review is to summarize the most recent advances in the field of fermentation processes related to cereal-based products. More specifically, this paper addresses issues that are relevant to nutritional and health aspects, including their interrelation with intestinal (gut) microbiome diversity and function, although clinical trials and/or in vitro studies testing for cereal-based fermented products are still scarce.

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Composition and content of phenolic acids and avenanthramides in commercial oat products: Are oats an important polyphenol source for consumers?

Cited by 50 publications

References 37 publications

Solid-State Yeast Fermented Wheat and Oat Bran as A Route for Delivery of Antioxidants

Solid-State Yeast Fermented Wheat and Oat Bran as A Route for Delivery of Antioxidants

Improvement of physicochemical properties of baked oatmeal (Avena sativa L.) by imbibition

Fermented Cereal-based Products: Nutritional Aspects, Possible Impact on Gut Microbiota and Health Implications

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