Enrichment of oat antioxidant activity by dry milling and sieving

Journal of Cereal Science

Volumn 32, Issue 1, 2000, Pages 89-98

  Gray, D A ^a   Auerbach, R H ^a   Hill, S ^a   Wang, R ^b   Campbell, G M ^b   Webb, C ^b   South, J B ^c  

^a UNIVERSITY OF NOTTINGHAM   (United Kingdom)

^b UNIVERSITY OF MANCHESTER   (United Kingdom)

^c ADAS BOXWORTH   (United Kingdom)

Author keywords

Antioxidants; Chemiluminescence; Dry milling; Oats

Indexed keywords

AVENA;

EID: 0033859856     PISSN: 07335210     EISSN: None     Source Type: Journal    
DOI: 10.1006/jcrs.2000.0318     Document Type: Article

References (27)

1. Collins F.W. Oat phenolics: Structure, occurrence and function. In «Oats: Chemistry and Technology», (F.H. Webster, ed.), American Association of Cereal Chemists, St. Paul, MN. 1986;227-295.
2. Dimberg L.H., Theander O., Lingnert H. Avenanthramides: A group of phenolic antioxidants in oats. Cereal Chemistry. 70:1993;637-641.
3. Taketa F.J. Studies of various nutritional factors in relation to dental caries in the rat. Ph.D. thesis, University of Wisconsin, Madison. 1957.
4. Vogel J.J. Studies on the diet in relation to dental caries in the cooton rat. Ph.D. thesis, University of Wisconsin, Madison. 1961.
5. Daniels D.G., Martin H.F. Antioxidants in oats: mono-esters of caffeic and ferulic acids. Journal of the Science of Food and Agriculture. 18:1967;589-595.
6. White P.J. Novel natural antioxidants and polymerisation inhibitors in oats. In «Natural Protectants against Natural Toxicants», (W.R. Bidlack and S.T. Omaye, eds), Technomic Publishing Company, Lancaster, Pennsylvania U.S.A. 1995;35-49.
7. Musher S. Oil with grain material to stabilise against oxidation. United States Patent 2,049,017. 1936.
8. Xing Y., White P.J. Identification and function of antioxidants from oat groats and hulls. Journal of the American Oil Chemists Society. 74(3):1997;303-307.
9. Branen A.L. Toxicology and biochemistry of butylated hydroxyanisole and butylated hydroxytoluene. Journal of the American Oil Chemists Society. 52:1975;59-63.
10. Pratt D.E. Natural antioxidants from plant material. In «Phenolic Compounds in Food and their Effects on Health» Abstracts of Papers of the American Chemical Society. vol.202:1992;15.
11. Anderson J.W., Bridges S.R. Hypocholesterolemic effects of oat bran in humans. In «Oat Bran», (P.J. Wood, ed.), American Association of Cereal Chemists, MN, U.S.A. 1993;139-157.
12. Wood P.J. Functional foods for health: Opportunities for novel cereal processes and products. In «Cereals: Novel Uses and Processes», (G.M. Campbell, C. Webb and S.L. McKee, eds), Plenum Press, New york, U.S.A. 1997;233-239.
13. Posner E.S., Hibbs A.N. Wheat Flour Milling. American Association of Cereal Chemists, St. Paul, Minnesota, U.S.A. 1997.
14. South J.B., Townsley C., Atkin D., Alvey M., Laverick R.M., Webb C., Campbell G., Wang R., Gray D.A., Hill S., Auerbach R., Jumel C., Barclay F., Sriburi P., Forge C., Rogers L., Kelly L., Livermore M., Smith I., Jee M. Sourcing added value food ingredients from home-grown oats. HGCA Project Report No. 194. 1999.
15. 9th Edition. American Association of Cereal Chemists Inc MN, U.S.A. 1995.
16. 2nd edition. Loveland, Colorado, U.S.A. 1992.
17. Kitson R.E., Mellon M.G. Colorimetric determination of phosphorus as molybdovanadophosphoric acid. Ind. Eng. Chem. 16:1944;379-383.
18. Wang R. Continuous production of a generic fermentation feedstock from whole wheat flour. Ph.D. thesis UMIST, Manchester, U.K. 1999.
19. Molteberg E.L., Vogt G., Nilsson A., Frolich W. Effects of storage and heat processing on the content and composition of free fatty acids in oats. Cereal Chemistry. 72:1995;88-93.
20. Association of the Official Analytical Chemists. Washington, D.C. 1984.
21. Auerbach R.H., Gray D.A. Oat antioxidant extraction and measurement - towards a commercial process. Journal of the Science of Food of Agriculture. 79:1999;385-389.
22. Ashida S., Okazaki S., Tsuzuki W., Suzuki T. Chemiluminescence method for the evaluation of antioxidant activity using lipid hydroperoxide-luminol. Analytical Sciences. 7:1991;93-96.
23. McMullen M.S. Oats. In «Handbook of Cereal Science and Technology», (K.J. Lorenz and K. Kulp, eds), Marcel Dekker Inc New York, U.S.A. 1991;199-232.
24. Youngs V.L. Oat lipids and lipid-related enzymes. In «Oats: Chemistry and Technology», (F.H. Webster, ed.), American Association of Cereal Chemists, St. Paul, MN, U.S.A. 1986;205-226.
25. Forssell P., Kervinen R., Alkio M., Poutanen K. Comparison of methods for separating polar lipids from oat oil. Fat Science and Technology. 9:1992;355-358.
26. Tian L.L., White P.J. Antioxidant activity of oat in soybean and cottonseed oils. Journal of the American Oil Chemists Society. 71(10):1994;1079-1086.
27. Onyeneho S.N., Hettiarachchy N.S. Antioxidant activity of durum wheat bran. Journal of the Agricultural and Food Chemistry. 40:1992;1496-1500.