Screening of Avena sativa cultivars for iron, zinc, manganese, protein and oil content and fatty acid composition in whole grains

Bityutskii, Nikolai P.; Лоскутов, И. Г.; Yakkonen, Kirill L.; Конарев, А. В.; Шеленга, Т. В.; Хорева, В. И.; Blinova, E. V.; Ryumin, Alexander

doi:10.1007/s42976-019-00002-2

Cited by 24 publications

(28 citation statements)

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“…This value was almost identical to the content of this element obtained by other authors-44.2 mg•kg −1 [52,65]. The literature states that manganese content in the grain of properly cultivated oat may range between 35 and 99 mg•kg −1 [48]. In the present study, in the 2017 season, a statistically significant increase of manganese content in grain was observed under the impact of algae application (from 44.71 mg•kg −1 to approximately 46.5 mg•kg −1 ), indicating that algae fertilizer constitutes a good source of this micronutrient.…”

Section: Discussionsupporting

confidence: 89%

“…This is confirmed in the study of other researchers, who explain that it was the weather conditions after the vegetation period that had a significant modifying impact on oat grain composition [57,58]. Interestingly, the other study determined that the content of zinc may differ up to seven-fold between the grain of different oat genotypes, with a range of 10 to 70 mg•kg −1 [48].…”

Section: Discussionsupporting

confidence: 78%

“…Oat is a valuable cereal and an excellent source of nutrients [47,48]. The plant contains bioactive compounds widely used in medicine, pharmacy, and cosmetology.…”

Section: Introductionmentioning

confidence: 99%

“…Oat contains many essential amino acids (methionine, cysteine, threonine, isoleucine, tryptophan, valine, leucine, histidine, methionine, phenylalanine, and tyrosine) [51,52]. The protein content in oat grain ranges between approximately 9.46% and 16.7% [53], and, according to certain studies [48], may reach 19.3%. The predominant fraction of protein in oat is comprised of globulins (approximately 50%-80% of protein mass), and prolamins and glutelins, approximately 20%-25%.…”

Section: Introductionmentioning

confidence: 99%

“…The diversity of oil content in grains between individual cultivars is considerable (2.7%-8.1%). The main fatty acids in oat oil are linoleic and oleic [48]. Oat grain has a higher protein and fat content, but a lower content of carbohydrates, among which starch is predominant.…”

Section: Introductionmentioning

confidence: 99%

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Ascophyllum nodosum Application and Pre-Sowing Stimulation with Low-Frequency Magnetic Field as Factors Influencing Oat Grains (Avena sativa L.) Composition

et al. 2020

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In this study, we tested the influence of two experimental factors on the composition of oat grain Avena sativa under the conditions of a three-year field study. The first factor (factor A) consisted of an Ascophyllum nodosum application, an organism classified in the Chromista kingdom, class Phaeophyceae, order Fucales; the second factor was the pre-sowing stimulation of seeds with a low-frequency magnetic field with known parameters. The basic organic components and mineral composition of the grain were tested. It was determined, among other things, that fertilization with algae leads to reduced ash content in oat grain, increased content of sodium, reduced calcium and iron content, and increased content of starch components (amyloses and amylopectins). The application of pre-sowing seed stimulation resulted in increased copper content in the progeny. No significant interactions could be observed between the factors in forming the chemical composition of oat grain.

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Section: Discussionsupporting

confidence: 89%

Section: Discussionsupporting

confidence: 78%

“…Oat is a valuable cereal and an excellent source of nutrients [47,48]. The plant contains bioactive compounds widely used in medicine, pharmacy, and cosmetology.…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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