Nutritional characteristics, biochemical composition and antioxidant activities of Moroccan Oat varieties

Marmouzi, Ilias; Saïdi, Nezha; Meddah, Bouchra; Bouksaim, Mohammed; Gharby, Saïd; Karbane, Miloud El; Serragui, Samira; Cherrah, Yahia; Faouzi, My El Abbés

doi:10.1007/s11694-015-9289-5

Cited by 22 publications

(10 citation statements)

References 32 publications

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“…Especially, cereal foods such as oats are recommended for healthy diets as being recognized sources of antioxidants [ 8 ], contributing to the management of the oxidative stress and consequently the amelioration of the diabetic status [ 9 ]. Above all, the phenolic content in Oat reveals that it may serve as an excellent dietary source of natural antioxidants [ 10 ]. Antioxidant therapy can protect pancreatic cells from apoptosis and preserve their functions [ 11 ].…”

Section: Introductionmentioning

confidence: 99%

“…Nowadays, the food industry is more and more directed to minor crops that have been underestimated and mainly used in animal feeding in the past decades [ 10 , 19 ]. In this regard, it has been shown that improvement of oat lines via introgression from tetraploids has a promising effect on Oat nutritional characteristics [ 20 ].…”

Section: Introductionmentioning

confidence: 99%

“…In this regard, it has been shown that improvement of oat lines via introgression from tetraploids has a promising effect on Oat nutritional characteristics [ 20 ]. In our previous investigation [ 10 ], we have described the nutritional characteristics of Moroccan Oat varieties; in this focus the current work aims to compare the therapeutic and preventive effect of a Moroccan hybrid Oat (F11-5) and its parent (Amlal), on oxidative damage and antioxidants enzymes under diabetic status, also to evaluate their antioxidant effects in Tetrahymena model, and to characterize the inhibitory properties on digestive enzymes (α-amylase and α-glucosidase).…”

Section: Introductionmentioning

confidence: 99%

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In Vitro and In Vivo Antioxidant and Anti-Hyperglycemic Activities of Moroccan Oat Cultivars

Marmouzi

Karym²,

Saïdi³

et al. 2017

Antioxidants

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Improvement of oat lines via introgression is an important process for food biochemical functionality. This work aims to evaluate the protective effect of phenolic compounds from hybrid Oat line (F11-5) and its parent (Amlal) on hyperglycemia-induced oxidative stress and to establish the possible mechanisms of antidiabetic activity by digestive enzyme inhibition. Eight phenolic acids were quantified in our samples including ferulic, p-hydroxybenzoic, caffeic, salicylic, syringic, sinapic, p-coumaric and chlorogenic acids. The Oat extract (2000 mg/kg) ameliorated the glucose tolerance, decreased Fasting Blood Glucose (FBG) and oxidative stress markers, including Superoxide dismutase (SOD), Catalase (CAT), Glutathione peroxidase (GPx), Glutathione (GSH) and Malondialdehyde (MDA) in rat liver and kidney. Furthermore, Metformin and Oat intake prevented anxiety, hypercholesterolemia and atherosclerosis in diabetic rats. In vivo anti-hyperglycemic effect of Oat extracts has been confirmed by their inhibitory activities on α-amylase (723.91 μg/mL and 1027.14 μg/mL) and α-glucosidase (1548.12 μg/mL & 1803.52 μg/mL) enzymes by mean of a mixed inhibition.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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In Vitro and In Vivo Antioxidant and Anti-Hyperglycemic Activities of Moroccan Oat Cultivars

Marmouzi

Karym²,

Saïdi³

et al. 2017

Antioxidants

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“…Oat ( Avena sativa L.) consumption has increased due to the health benefits as it provides vitamins, minerals, proteins, unsaturated fatty acids, phenolics compounds, and dietary fiber (Marmouzi et al, 2016; Mudgil & Barak, 2013; Soycan et al., 2019). Also, oat‐based foods are considered as a viable diet of celiac patients.…”

Section: Introductionmentioning

confidence: 99%

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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“…Due to the benefits of oats compounds on the human body, its consumption plays an important role in preventing and treating different diseases. Oats are classified as a whole grain and are especially high in soluble fibers, β-glucans, lipids, protein, phytochemicals and specific micronutrients, as well as act as a unique source of polyphenols (Singh et al, 2013;Marmouzi et al, 2016). β-glucan is the main component of oat soluble fiber, which has been also considered as an important bioactive compound in obtaining of functional food (Wood, 2007;Bae et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

Textural and sensorial characterization of a new oat based product

Sturza¹,

Muresan²,

Racolța³

et al. 2016

BUASVMCN-FST

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Oat it is known as a cereal which provides numerous health benefits due to its composition. Likewise, hemp, flax and olive oils are rich in compounds required for the wellness maintenance and in prevention and treatment of various diseases. Thanks to advances of last decades in the food industry, it can be said that the rheological measurements have become indispensable in order to obtain a quality product. The aim of this work was to develop and optimize a technology for obtaining unfermented dough, respectively, to obtain oat based unleavened bread. The characterization of the final product from a sensorial point of view was performed, analysis very important for assessing the consumers acceptance. In the meantime the texture properties of all samples were instrumentally determined. Textural profile showed that samples containing higher percent of oil content had a lower hardness than those with reduced percent of oil. The most appreciated unleavened oat bread was dried at 150˚C and had a low content of oil.

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Nutritional characteristics, biochemical composition and antioxidant activities of Moroccan Oat varieties

Cited by 22 publications

References 32 publications

In Vitro and In Vivo Antioxidant and Anti-Hyperglycemic Activities of Moroccan Oat Cultivars

In Vitro and In Vivo Antioxidant and Anti-Hyperglycemic Activities of Moroccan Oat Cultivars

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

Textural and sensorial characterization of a new oat based product

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