The impact of storage on the primary and secondary metabolites, antioxidant activity and digestibility of oat grains (Avena sativa)

Solid state fermentation with Cordyceps militaris SN-18 enhanced antioxidant capacity and DNA damage protective effect of oats (Avena sativa L.)

“…In oats, phenolic compounds were the most important antioxidants and included avenanthramides, phenolic acids and flavonoids (Hitayezu et al, 2015;Peterson, 2001;Peterson et al, 2002;Tong et al, 2014;Xu et al, 2009). The major antioxidant compounds phenolic acids like ferulic acid, p-coumaric acid, gallic acid, caffeic and hydroxybenzoic acid are typically the main phenolic acids in oat (Cai et al, 2012;Hitayezu et al, 2015;Rakic et al, 2014). Another important class of antioxidant compounds that has been reported only in oats among food crops was avenanthramides (Hitayezu et al, 2015;Peterson et al, 2002;Tong et al, 2014).…”

“…Many studies reported that the intake of food-derived antioxidants such as phenolics in our daily diet was suggested to be a strategy to reduce the incidence of diseases (including heart diseases and some types of cancer) due to oxidative damage and to exert a beneficial effect on human health (Bhanja et al, 2009;Chandrasekara & Shahidi, 2011;de Camargo, Regitano-d'Arce, Gallo, & Shahidi, 2015;John & Shahidi, 2010;Shahidi, 2000;Shahidi & Chandrasekara, 2013). Oat (Avena sativa L.), a cereal for human or animal consumption, although consumed in considerably lower quantities worldwide than wheat and rice, has received increased interest in recent years because of its excellent health-related properties, such as antioxidant, antiinflammatory, antiallergic and anticarcinogenic activities (Cai et al, 2012;Peterson, 2001;Peterson, Hahn, & Emmons, 2002;Rakic, Jankovic, Marcetic, Zivkovic, & Kuzevski, 2014;Xu et al, 2009). Many of these functions have been attributed to the antioxidant activity of phenolic compounds (Emmons & Peterson, 2001;Hitayezu et al, 2015;Rakic et al, 2014;Tong et al, 2014).…”

“…Oat (Avena sativa L.), a cereal for human or animal consumption, although consumed in considerably lower quantities worldwide than wheat and rice, has received increased interest in recent years because of its excellent health-related properties, such as antioxidant, antiinflammatory, antiallergic and anticarcinogenic activities (Cai et al, 2012;Peterson, 2001;Peterson, Hahn, & Emmons, 2002;Rakic, Jankovic, Marcetic, Zivkovic, & Kuzevski, 2014;Xu et al, 2009). Many of these functions have been attributed to the antioxidant activity of phenolic compounds (Emmons & Peterson, 2001;Hitayezu et al, 2015;Rakic et al, 2014;Tong et al, 2014). Polyphenolic compounds in oats including phenolic acids (such as caffeic acid, p-coumaric acid and ferulic acid), flavonoids and a unique group of amides referred to as avenanthramides were the most important antioxidants (Cai et al, 2012;Hitayezu et al, 2015;Peterson, 2001;Tong et al, 2014).…”

“…However, phenolic compounds in oat, as well in other cereals, were present as simple soluble free esters and, to a greater extent, as complex insoluble bound esters with polysaccharides, proteins, or cell walls (Verardo et al, 2011;Xu et al, 2009). Previous studies reported that the content and antioxidant activity of phenolic compounds of oats were found to be greatly affected by storage, fermentation, germination, heat treatment and different processing methods (Cai et al, 2012;Rakic et al, 2014;Xu et al, 2009). In order to ensure or improve nutritional value and functionality of oat foods, some studies have reported that fermentation could increase phenolic content and antioxidant activity of oats (Cai et al, 2012).…”

Heat‐moisture treatment of oat grains and its effects on lipase activity and starch properties

“…The quality of oat grains is directly affected by storage time , grain moisture, and storage system . Thus, grains might reach the industrial processing stage with reduced quality, directly affecting the derivative products of this raw material.…”