Lipids and antioxidants in groats and hulls of Swedish oats (Avena sativa L)

Abstract

Concentrations and compositions of total lipids (TL), fatty acids, tocopherols and tocotrienols, avenanthramides and free hydroxycinnamic acids were determined in groats and hulls from single samples of seven Swedish oat cultivars. Total antioxidant capacity (TAC) was measured using the radical 1,1-diphenyl-2-picrylhydrazyl as substrate. Results were evaluated by principal component analysis. Consistent differences in value of the variables analysed in groats and hulls were found, groats having higher concentrations of all compounds analysed except free cinnamic acids. Concentrations of Evitamers (especially tocotrienols) were high in both groat and hull samples with high TL. Avenanthramides were high in hull samples with high TL, but this was not found in groats. Free cinnamic acids did not follow TL in either groats or hulls. TAC was generally higher in groats than in hulls. The within-group variation in TAC was less pronounced than that in chemical composition, especially in groats. The results did not suggest any strong relationship between TAC and individual antioxidants.

Antioxidant activity, β-glucan and lipid contents of oat varieties

“…This correlation provides strong evidence that the predominant source of the antioxidant activity derives from the phenolic compounds and is in good agreement with the results provided by other groups (Adom & Liu 2002;Bryngelsson et al 2002). The phenolic compounds in oats may be therefore able to cap- ture the free radicals formed in the human body, if their consumption is supported.…”

“…The phenolic compounds in oats may be therefore able to cap- ture the free radicals formed in the human body, if their consumption is supported. However, the antioxidant activity of non-phenolic compounds should be also taken into account (Pilarski et al 2006) as these may also considerably contribute to the total hydrogen-donating capacity of the oat extracts (Bryngelsson et al 2002). The additional protective effect of oats is ascribed to the dietary fibres and especially to the soluble β-glucans.…”

“…Oats contain relatively high amounts of lipids compared with other cereal grains, with a substantial level of essential linoleic acid (Hareland & Manthey 2003). Additionally, oats are a source of several natural antioxidants such as tocopherols, alk(en)ylresorcinols, and phenolic acids and their derivatives, and a unique source of avenanthramides (N-cinnamoylanthranilate alkaloids) and avenalumic acids (ethylenic homologues of cinnamic acids), which are not present in other cereal grains (Miller et al 2000;Bryngelsson et al 2002;Liu et al 2004;Mattila et al 2005). All of these phenolic compounds possess potential health-promoting properties because of their antioxidant activities and/or membrane-modulating effects (alk(en)ylresorcinols).…”

Oat phenolic content and total antioxidant capacity during grain development

“…While oats were previously well characterized for their phenols content (Bryngelsson et al, 2002;Peterson, 1999, 2001;Serea and Barna, 2011), few studies have investigated the presence of bioactive compounds in immature oat seeds (Gutierrez-Gonzales et al, 2013). Different authors have described the accumulation of interesting compounds in other cereals and have proposed a possible use of immature cereal grains as ingredients for food products (Lin and Lai, 2011;Paradiso et al, 2006;Xu et al, 2010).…”

Effects of Rosemary extracts on oxidative stability of chikkis fortified with microalgae biomass

“…It was found to be 41.4±0.72 %, 62.55±1.34 %, 77.45±1.59 and 88.88±1.48 % respectively. Higher antioxidant activity has been positively correlated with the concentration of phenolic compounds in extracts (Bryngelson et al 2002;Sun et al 2007). The greatest antioxidant activity was found in ethanol extract and the lowest in water.…”