Antioxidant activity, avenanthramide and phenolic acid contents of oat milling fractions

Journal of Cereal Science

Volumn 63, Issue , 2015, Pages 35-40

  Hitayezu, Rachel ^a   Baakdah, Morooj M ^a   Kinnin, Jason ^a   Henderson, Kelly ^b   Tsopmo, Apollinaire ^a  

^a CARLETON UNIVERSITY   (Canada)

^b Richardson Milling Limited   (Canada)

Author keywords

15HG; 20HG; Antioxidants; AV; Avenanthramide; CA; Chromatography; CiA; FA; FB; FPA; Free phenolic acids; LB; LC MS; MB; Oat; ORAC; PCA; TE; TPC; VA; WF

Indexed keywords

EID: 84930027904     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2015.02.005     Document Type: Article

References (30)

1. Alrahmany R., Tsopmo A. Role of carbohydrases on the release of reducing sugar, total phenolics and on antioxidant properties of oat bran. Food Chem. 2012, 132:413-418.
2. Alrahmany R., Avis T.J., Tsopmo A. Treatment of oat bran with carbohydrases increases soluble phenolic acid content and influences antioxidant and antimicrobial activities. Food Res. Int. 2013, 52:568-574.
3. Anderson J., Hanna T. Whole grains and protection against coronary heart diseases: what are the active components and mechanisms?. Am. J. Clin. Nutr. 1999, 70:307-308.
4. Banerjee P., Rimm E.B. Whole grain consumption and weight gain: a review of the epidemiological evidence, potential mechanisms and opportunities for future research. Proc. Nutr. Soc. 2003, 62:25-29.
5. Bryngelsson S., Dimberg L.H., Kamal-Eldin A. Effects of commercial processing on levels of antioxidants in oats (Avena sativa L.). J.Agric. Food Chem. 2002, 50:1890-1896.
6. Cai S., Wang O., Wu W., Zhu S., Zhou F., Ji B., Gao F., Zhang D., Liu J., Cheng Q. Comparative study of the effects of solid-state fermentation with three filamentous fungi on the total phenolics content, flavonoids, and antioxidant activities of subfractions from oats (Avena sativa L.). J.Agric. Food Chem. 2012, 60:507-513.
7. Chen C.Y.O., Milbury P.E., Collins F.W., Blumberg J.B. Avenanthramides are bioavailable and have antioxidant activity in humans after acute consumption of an enriched mixture from oats. J.Nutr. 2007, 137:1375-1382.
8. Chu Y.F., Wise M.L., Gulvady A.A., Chang T., Kendra D.F., van Klinken B.J., Shi Y., O'Shea M. Invitro antioxidant capacity and anti-inflammatory activity of seven common oats. Food Chem. 2013, 139:426-431.
9. Collins F.W. Oat phenolics: structure, occurrence, and function. Oats: Chemistry and Technology 1986, 227-295. American Association of Cereal Chemists, St Paul, MN. F.H. Webster (Ed.).
10. Collins F.W. Oat phenolics: avenanthramides, novel substituted N-cinnamoylanthranilate alkaloids from oat groats and hulls. J.Agric. Food Chem. 1989, 37:60-66.
11. Dimberg L.H., Molteberg E.L., Solheim R., Frolich W. Variation in oat groats due to variety, storage and heat treatment .1. Phenolic compounds. J.Cereal Sci. 1996, 24:263-272.
12. Emmons C.L., Peterson D.M. Antioxidant activity and phenolic contents of oat groats and hulls. Cereal Chem. 1999, 76:902-906.
13. Emmons C.L., Peterson D.M., Paul G.L. Antioxidant capacity of oat (Avena sativa L.) extracts. 2. Invitro antioxidant activity and contents of phenolic and tocol antioxidants. J.Agric. Food Chem. 1999, 47:4894-4898.
14. Halliwell B., Gutteridge J.M.C. Role of free radicals and catalytic metal ions in human disease: an overview. Methods Enzym. 1990, 186:1-85.
15. Izumi Y., Kajiyama S., Nakamura R., Ishihara A., Okazawa A., Fukusaki E., Kanematsu Y., Kobayashi A. High-resolution spatial and temporal analysis of phytoalexin production in oats. Planta 2009, 229:931-943.
16. Jastrebova J., Skoglund M., Nilsson J., Dimberg L.H. Selective and sensitive LC-MS determination of avenanthramides in oats. Chromatographia 2006, 63:419-423.
17. Ji L.L., Lay D., Chung E., Fu Y., Peterson D.M. Effects of avenanthramides on oxidant generation and antioxidant enzyme activity in exercised rats. Nutr. Res. 2003, 23:1579-1590.
18. Kováčová M., Malinová E. Ferulic and coumaric acids, total phenolic compounds and their correlation in selected oat genotypes. Czech J. Food Sci. 2007, 25:325-332.
19. Liu L.P., Zubik L., Collins F.W., Marko M., Meydani M. The antiatherogenic potential of oat phenolic compounds. Atherosclerosis 2004, 175:39-49.
20. Liyana-Pathirana C.M., Shahidi F. Importance of insoluble-bound phenolics to antioxidant properties of wheat. J.Agric. Food Chem. 2006, 54:1256-1264.
21. Miguel M.G., Nunes S. Phenols and antioxidant activity of hydro-alcoholic extracts of propolis from Algarve, South of Portugal. Food Chem. Toxicol. 2010, 48:3418-3423.
22. Nie L., Wise M.L., Peterson D.M., Meydani M. Avenanthramide, a polyphenol from oats, inhibits vascular smooth muscle cell proliferation and enhances nitric oxide production. Atherosclerosis 2006, 186:260-266.
23. Peterson D. Oat antioxidants. J.Cereal Sci. 2001, 33:115-129.
24. Prior R., Wu X., Kschaich K. Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. J.Agric. Food Chem. 2005, 53:4302.
25. Shahidi F., Naczk M. Cereals, legumes and nuts. Anonymous Phenolics in Food and Nutraceuticals 2003, 17-83. CRC Press, London.
26. Slavin J., Jacobs D., Marquart L. Whole-grain consumption and chronic diseases: protective mechanism. Nutr. Cancer 1997, 27:14-21.
27. Tian B., Xie B., Shi J., Wu J., Cai Y., Xu T., Xue S., Deng Q. Physicochemical changes of oat seeds during germination. Food Chem. 2010, 119:1195-1200.
28. Verardo V., Serea C., Segal R., Caboni M.F. Free and bound minor polar compounds in oats: different extraction methods and analytical determinations. J.Cereal Sci. 2011, 54:211-217.
29. Xie Z., Huang J., Xu X., Jin Z. Antioxidant activity of peptides isolated from alfalfa leaf protein hydrolysate. Food Chem. 2008, 111:370-376.
30. Xu J.G., Tian C.R., Hu Q.P., Luo J.Y., Wang X.D., Tian X.D. Dynamic changes in phenolic compounds and antioxidant activity in oats (Avena nuda L.) during steeping and germination. J.Agric. Food Chem. 2009, 57:10392-10398.