In vitro antioxidant capacity and anti-inflammatory activity of seven common oats

Chu, Ying‐Hao; Wise, Mitchell L.; Gulvady, Apeksha A.; Chang, Tony; Kendra, David F.; Klinken, B. Jan-Willem van; Shi, Yan; O’Shea, Marianne

doi:10.1016/j.foodchem.2013.01.104

Cited by 77 publications

(68 citation statements)

References 35 publications

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“…Stevenson et al (2008) assessed the effectiveness of water, ethanol, and their equal mixture, to extract phenolics and other antioxidant compounds from the ground oat bran concentrate (OBC). The obtained TPC was 9.2 mg/g of defatted oat bran which means that it was ten times higher than obtained by Hitayezu et al (2015) and Chu et al (2013) for both methanolic and acetone solvents-presumed as the best, while antioxidant capacity (DPPH, expressed as Trolox μmol/g equivalent) was the highest for 50-50 w/w extracts and the statistically significant closest ones were water extracts from defatted and non-defatted OBC.…”

Section: Antioxidant Activity Of Water Extractmentioning

confidence: 67%

The Mutual Correlation of Glucose, Starch, and Beta-Glucan Release During Microwave Heating and Antioxidant Activity of Oat Water Extracts

Harasym

Olędzki

2018

Food Bioprocess Technol

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Starch and beta-glucan are most abundant carbohydrate polymers available in oat products; however, their simultaneous release during extraction depends on morphological and processing conditions of raw material. The study analyzes the mutual correlation between the sample (oat flakes and bran) and treatment types (microwave heating (MW)-1-5 min; conventional heating (CH)-7 min) on water extract properties focusing on beta-glucan, starch, and glucose content as well as the antioxidant activity of water extracts. The strong negative partial coefficient correlation was found between solids-starch (− 0.65) and starch-glucose (− 0.89) content as well as DPPH (− 0.66) antioxidant activity in oat flakes revealing the high release of glucose to the water phase and its prooxidant activity. For the oat bran, positive and very high partial coefficient was found for both glucose (0.98) and beta-glucan (0.98) content in solids while the mutual interaction between them was highly negative (− 0.97), meaning the more beta-glucan, the less glucose in the water phase.

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Section: Antioxidant Activity Of Water Extractmentioning

confidence: 67%

The Mutual Correlation of Glucose, Starch, and Beta-Glucan Release During Microwave Heating and Antioxidant Activity of Oat Water Extracts

Harasym

Olędzki

2018

Food Bioprocess Technol

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“…Even the opposite was observed, as oat extract had a strong pro-oxidant effect (Table 1, extracts 5O, 2.5O, 0.5O, and 0.1O). This opposite effect of oat extract most probably is related to the antioxidant-prooxidant nature of tocopherols (Nadeem et al, 2012) -both camelina oil and oats (Chu et al, 2013) are well-known sources of these antioxidants. The oat extract had a similar effect as clove or bay leaf extract on the oxidative stability.…”

Section: Discussionmentioning

confidence: 99%

Antioxidant Properties of Camelina sativa Oil and Press-Cakes

Mieriņa

Adere

Krasauska

et al. 2017

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.

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Camelina sativa is well known due to high content of polyunsaturated fatty acids in its oil. Till now this oil has been studied mainly for applications as raw material for synthesis of resins, biodiesel and hydrocarbon fuels. This study examines the oxidative stability of cold-pressed Camelina sativa (also known as camelina, false flax or gold-of-pleasure) oil and its extracts of spices. Despite the high content of polyunsaturated fatty acids, Camelina sativa oil appeared more rigid against oxidation than rapeseed or flax oil. Extracts of different spices were prepared by maceration in camelina oil at room temperature for 24 h. The stability of extracts was determined under accelerated oxidation conditions and monitored by peroxide values. Most of the tested additives (e.g., bay leaves, allspice, clove, barley sprouts, coriander, ginger) did not influence or even decreased oxidative stability of the oil. However, oil with thyme additive demonstrated remarkably higher stability then Camelina sativa oil alone. Press-cakes of camelina seeds were extracted with two polar solvents (ethanol or water) and their mixtures under variable conditions (room temperature or reflux). Prepared polar extracts of press-cakes were characterised by total polyphenol content (Folin–Ciocalteu method) and antiradical activity against 1,1-diphenyl-2-picryl hydrazyl and galvinoxyl.

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“…Food Sci., 33, 2015 (5): 399-404 doi: 10.17221/696/2014-CJFS (de Heredia et al 2012;Sesti et al 2012;Chu et al 2013). Beneficial effects on human health of the phenolic compounds obtained from herbal products have been reported in many studies.…”

Section: Antioxidant Propertiesmentioning

confidence: 99%

“…Epidemiological studies suggest that a relationship exists between whole grain consumption and chronic diseases. Phytochemicals with antioxidant properties found in cereals have been show to protect cells against oxidative damage (Okarter & Liu 2010;Chu et al 2013).…”

Section: Antioxidant Propertiesmentioning

confidence: 99%

“…Phenolic compounds are of interest because of their high antioxidant capacity and potential health benefits. Especially in recent years, there has been interest in oats and oat products as bioactive high-value sources for human health in industries such as food, pharmaceutical, and cosmetic (Chu et al 2013;Orozco-Mena et al 2014).…”

Section: Effects Of Avenanthramides On Healthmentioning

confidence: 99%

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Phenolic amides (avenanthramides) in oats - a review

Boz¹

2015

Czech J. Food Sci.

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Boz H. (2015): Phenolic amides (avenanthramides) in oats -a review. Czech J. Food Sci., 33: 399-404.Whole grain cereals such as oats are important sources of phenolic compounds. Oats contain phenolic amides, also named avenanthramides (AVAs), which have beneficial health properties because of their antioxidant, anti-inflammatory, and antiproliferative effects. The most common avenanthramides are esters of 5-hydroxyanthranilic acid with p-coumaric (AVA-A), ferulic (AVA-B), or caffeic (AVA-C) acids. The studies related to the stability of AVAs showed that AVA-B is sensitive to alkaline and neutral conditions and this sensitivity increases with higher temperatures. However, has been reported that AVA-A and AVA -C are more stable under the same conditions (alkaline and neutral conditions), and in addition that AVAs content of oats is increasing significantly with the germination process. AVAs help in preventing free radicals from damaging LDL cholesterol while AVAs-enriched extract of oats combined with vitamin C synergistically inhibited LDL oxidation in vitro. Both animal studies and human clinical trials confirmed that oats antioxidants have the potential of reducing cardiovascular risks by lowering serum cholesterol and inhibiting LDL oxidation and peroxidation. Therefore, the consumption of oats and products thereof is extremely important in reducing the risk of cardiovascular diseases.

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In vitro antioxidant capacity and anti-inflammatory activity of seven common oats

Cited by 77 publications

References 35 publications

The Mutual Correlation of Glucose, Starch, and Beta-Glucan Release During Microwave Heating and Antioxidant Activity of Oat Water Extracts

The Mutual Correlation of Glucose, Starch, and Beta-Glucan Release During Microwave Heating and Antioxidant Activity of Oat Water Extracts

Antioxidant Properties of Camelina sativa Oil and Press-Cakes

Phenolic amides (avenanthramides) in oats - a review

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