Analysis of saponins in oat kernels

Önning, Gunilla; Asp, Nils‐Georg

doi:10.1016/0308-8146(93)90145-6

Cited by 10 publications

(6 citation statements)

References 13 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Recovery studies were performed by spiking known concentrations of avenanthramides 5−10 to oat flour samples at three different concentrations. A comparison to those amounts found in unspiked oat flour samples resulted in average recovery of 53.7% (9), 56.3% (8), 78.5% (10), 90.3% (5), 95.5% (6), and 98.3% (7).…”

Section: ■ Results and Discussionmentioning

confidence: 90%

“…Whereas multiple attempts have been made to correlate this off-taste with lipid-derived bitter metabolites, such as free fatty acids, 9-hydroxy-10( E ),12( Z )-octadecadienoic acid (9-HODE), 13( S )-hydroxy-9( Z ),11( E )-octadecadienoic acid (13-HODE), 9,10,13-trihydroxy- trans -11-octadecenoic acid, and oxidized monoglycerides, few studies have reached beyond these compounds. Although oat saponins, such as avenacosides A and B and their corresponding monodesmosides 26-desglucoavencoside A and B, have been studied for many years, − there is only little knowledge on their sensory power, while other chemical groups in oats are rather poorly investigated.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Quantitation and Taste Contribution of Sensory Active Molecules in Oat (Avena sativa L.)

Günther-Jordanland

Dawid

Hofmann

2020

J. Agric. Food Chem.

View full text Add to dashboard Cite

A total of 59 taste-active molecules were quantitated and then rated for their individual taste impact on the basis of dose-over-threshold factors in oat flour (Avena sativa L.). A sensitive high-performance liquid chromatography–tandem mass spectrometry method was developed to quantitate bitter-tasting steroidal and furostanol saponins as well as avenanthramides. Four monoglycerides, five free fatty acids and four saponins were confirmed for the first time to be major contributors to the bitter off-taste of oats, among them 1-linoleoyl-rac-glycerol, 1-stearoyl-rac-glycerol, 1-oleoyl-rac-glycerol, 1-palmitoyl-rac-glycerol, linoleic acid, linolenic acid, oleic acid, palmitic acid, and stearic acid as well as avenacosides A and B and the recently identified furostanosides 3-(O-α-l-rhamnopyranosyl(1→2)-[β-d-glucopyranosyl(1→3)-β-d-glucopyranosyl(1→4)]-β-d-glucopyranosid)-26-O-β-d-glucopyranosyl-(25R)-furost-5-ene-3β,22,26-triol and 3-(O-α-l-rhamnopyranosyl(1→2)-[β-d-glucopyranosyl(1→4)]-β-d-glucopyranosid)-26-O-β-d-glucopyranosyl-(25R)-furost-5-ene-3β,22,26-triol. By means of a stable isotope dilution assay, quantitated avenanthramides 2c, 2p, 2f, 1p, 1c, 1f, and 3f were found in concentrations below their thresholds and, therefore, did not contribute to the bitter sensation of the tested oat flour.

show abstract

Section: ■ Results and Discussionmentioning

confidence: 90%

Section: Introductionmentioning

confidence: 99%

Quantitation and Taste Contribution of Sensory Active Molecules in Oat (Avena sativa L.)

Günther-Jordanland

Dawid

Hofmann

2020

J. Agric. Food Chem.

View full text Add to dashboard Cite

show abstract

“…They are a group of glycosides synthesised from mevalonic acid via the isoprenoid pathway and are derived from triterpenoid or steroid cyclisation products of 2,3-oxidosqualene 157 . Methods for their determination in plants 158 , 159 and oats 160 , 161 are well characterised. They can be classified into two groups based on the nature of their aglycone skeleton.…”

Section: Other Phytochemicalsmentioning

confidence: 99%

Bioactivity of oats as it relates to cardiovascular disease

2007

View full text Add to dashboard Cite

The food consumption of oats has increased in recent years due to a perceived association with a range of health benefits. Oats are unusual in that the bran is not as physically distinct as in other cereals. This provides a possible benefit in providing a high β-glucan content of the grains. However, oats contain many other phytochemicals including a range of antioxidants that may be associated with health benefits, although the evidence for such benefits is largely indirect and often confusing and contradictory. Nevertheless, the consumption of oats as part of a balanced diet does seem a reasonable approach.

show abstract

“…The oatmeal and the ethanol-extracted oatmeal were analysed for avenacosides A and B using HPLC technique (Onning & Asp, 1993). The meal was first defatted with light petroleum(b.p.…”

Section: Preparation and Analysis Of Oatmealsmentioning

confidence: 99%

“…The contents of avenacosides A and B were 0.52 and 0-09 g/g dry matter respectively. Final purification was achieved using Bond Elut cartridges (10 g, C18; Analytichem International, Varian, Harbour City, CA, USA) according to the method of Onning & Asp (1993). The resulting material was slightly yellow and contained 0.69 g avenacoside A and 0.14 g avenacoside B/g dry matter.…”

Section: Preparation and Analysis Of Oatmealsmentioning

confidence: 99%

Effect of oat saponins on plasma and liver lipids in gerbils (Meriones unguiculatus) and rats

Önning

Asp

1995

Br J Nutr

View full text Add to dashboard Cite

The effects of oat saponins (a mixture of avenaddes A and B) on plasma and liver lipids in gerbils (Merimes unguicrrlatrrJ) and rats were investigated. Cholesterolantaining diets high in total and saturated fat and with Merent avenacoside contents (zero (ethanol-extracted oats), normal (oats) and twice normal (ethanokxtracted oats plus added avenaddes)) were used. Compared wilh a celldose control group the oat diets in both species gave a aigdicantly higher cholesterol content in the HDL fraction and a signi6cantly lower liver cholesterol content. No signi6cant differences in total plasma cholesterol, HDGcbolesterol and plasma triacylglycerols were found, however, between the groups fed on oats with different avenacoside content. The liver weight, total liver cholesterol and free liver cholesterol were also similar, whereas the liver lipid content was significantly lower in rats given the highest amount of avenacosides compared with zero or normal amounts. The tendency was the same in gerbils. Thus, the oat saponins had only minor effects on lipid metabolism in gerbils and rats.Gerbil: Lipid metabolism: Oats: Saponins

show abstract

Analysis of saponins in oat kernels

Cited by 10 publications

References 13 publications

Quantitation and Taste Contribution of Sensory Active Molecules in Oat (Avena sativa L.)

Quantitation and Taste Contribution of Sensory Active Molecules in Oat (Avena sativa L.)

Bioactivity of oats as it relates to cardiovascular disease

Effect of oat saponins on plasma and liver lipids in gerbils (Meriones unguiculatus) and rats

Contact Info

Product

Resources

About