Antioxidant Capacity of Oat (Avena sativa L.) Extracts. 2. In Vitro Antioxidant Activity and Contents of Phenolic and Tocol Antioxidants

Abstract

Oat milling fractions were examined for concentrations of total phenolics, tocols, and phenolic acids and in vitro antioxidant activity to determine their potential as dietary antioxidants. Methanolic extracts of pearling fractions, flour and aspirations from flaking, and trichomes had high, intermediate, and low antioxidant activities, respectively, evaluated by the beta-carotene bleaching method. Pearling fractions were also highest in total phenolics and tocols. p-Hydroxybenzoic acid, vanillic acid, caffeic acid, vanillin, p-coumaric acid, and ferulic acid were identified and quantified by HPLC. Three avenanthramides and an unidentified ferulate derivative were also detected. Total phenolic content was significantly correlated with antioxidant activity, and regression equations that predicted antioxidant activity from phenolic and tocol concentrations were calculated. Antioxidant activity, evaluated by beta-carotene bleaching, was correlated with measures of oxygen radical absorbance capacity and low-density lipoprotein oxidation. These data indicate a potential for oat products, especially those enriched in outer layers of the groat, to contribute to dietary intakes of antioxidant phytonutrients.

Antioxidant Properties of Black Elder Flowers and Berries Harvested From the Wild

“…[8], a Emmons i wsp. [9] wykazali dodatnią korelację pomiędzy poziomem polifenoli a aktywnością antyoksydacyjną. W doświadczeniu stwierdzono silną korelację pomiędzy % niezredukowanego rodnika DPPH…”

Preparation of mayonnaise from extracted plant protein isolates of chickpea, broad bean and lupin flour: chemical, physiochemical, nutritional and therapeutic properties

“…Antioxidant activity of phenolic compounds was measured determined by the method described by Emmons et al (1999) with some modifications. Five milligrams of bcarotene solution (Sigma Chemical Co.) was prepared by dissolving in 50 ml of chloroform.…”

Flavonoid and Antioxidant Capacity of Propolis Prediction Usingnear Infrared Spectroscopy

“…In order to assess the antioxidant capacity of propolis by using linoleic acid/β-carotene method,it is necessary to proceed according to the method described by Emmons et al (1999) [37], with some modifications. Theβ-carotene (3 mg) is dissolved in 30 ml of chloroform and 3 ml are added to 40 mg of linoleic acid and 400 mg of Tween 40.…”