Antioxidants in oats: Mono‐esters of caffeic and ferulic acids

Daniels, David; Martín, H Felipe San

doi:10.1002/jsfa.2740181209

Cited by 82 publications

(25 citation statements)

References 13 publications

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“…Oat consumption in human diet has been increased because of health benefits associated with dietary fibres such as β-glucan, functional protein, lipid and starch components and phytochemicals present in the oat grain. Oats also contain a varied range of phenolic compounds including ester linked glycerol conjugates (Gray et al 2002), ester linked alkyl conjugates (Daniels and Martin 1967), ether and ester linked glycerides (Collins 1986), anthranilic acids and avenanthramides (AVAs) (Dimberg et al 1993). These compounds possess high level of antioxidant activity.…”

Section: Introductionmentioning

confidence: 99%

Nutritional advantages of oats and opportunities for its processing as value added foods - a review

et al. 2013

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Oats (Avena sativa L.) have received considerable attention for their high content of dietary fibres, phytochemicals and nutritional value. It is believed that consumption of oats possesses various health benefits such as hypocholesterolaemic and anticancerous properties. Oats have also recently been considered suitable in the diet of celiac patients. Owing to their high nutritional value, oat-based food products like breads, biscuits, cookies, probiotic drinks, breakfast cereals, flakes and infant food are gaining increasing consideration. Research and development on oat and its products may be helpful in combating various diseases known to mankind. This paper provides an overview of the nutritional and health benefits provided by oats as whole grains and its value added products. It is designed to provide an insight on the processing of oats and its effect on their functional properties. The manuscript also reviews various uses of oats and its fractions for clinical and industrial purposes and in development of value added food products.

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Section: Introductionmentioning

confidence: 99%

Nutritional advantages of oats and opportunities for its processing as value added foods - a review

et al. 2013

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“…They also may protect against some forms of cancer (Clifford et al, 1996). Oat phenolics with AOA include simple phenolics, such as ferulic acid (FA), caffeic acid (CA), p ‐coumaric acid (PCA), and vanillin (VAN), in free and bound forms, and flavonoids such as kaempferol and quercetin (Daniels et al, 1963; Daniels and Martin, 1967; Durkee and Thivierge, 1977; Collins, 1986; Duve and White, 1991; Dimberg et al, 1996; Xing and White, 1997). A group of phenolic compounds with AOA that is unique to oat is the avenanthramides, N ‐cinnamoyl derivatives of anthranilic acid (Collins, 1986, 1989; Dimberg et al, 1993).…”

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Antioxidant Activity and Phenolic Content of Oat as Affected by Cultivar and Location

2001

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VAN, and avenanthramide contents. Concentration ranges of three of the avenanthramides were 21 to 62 mg Phenolic compounds in oat (Avena sativa L.) may have healthkg Ϫ1 , which were 10-to 30-fold greater than those of promoting effects on humans due to their antioxidant or other properties. The objective of this study was to determine the effects of cultivar the simple phenolics (FA, CA, PCA, and VAN), which and location on phenolic contents and antioxidant activities of alcohol-ranged from about 1.3 to 2.7 mg kg Ϫ1 . No information is soluble extracts from oat groats. Antioxidant activities (AOA) and available concerning environmental effects on phenolic concentrations of eight phenolic compounds having AOA were meacontents of oat. Genetic and environmental effects on sured in three cultivars grown at seven locations in Wisconsin during AOA of oat extracts have not been reported in the 1998. There were significant differences among cultivars for AOA, literature. The concentrations of tocols, which are concentrations of all of the phenolic compounds measured except known to have AOA, were significantly affected by p-coumaric and ferulic acids, and for total free phenolic contents genotype and location (Peterson and Qureshi 1993). (FPC). Location significantly affected the concentrations of five ofThe objective of this study was to evaluate the relative the phenolics and total FPC, but did not affect AOA. There were importance of cultivars, locations, and their interaction significant cultivar ϫ location interactions for the concentrations of avenanthramides and for total FPC. The unexpectedly high concentra-Abbreviations: AOA, antioxidant activity; ARL, Arlington; ASH,

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“…Phenolic compounds are listed as a major natural antioxidants present in cereals grains (DANIELS & MARTIN 1967;TIAN &WHITE 1994;ANDLAUER & FURST 1998;YANG et al 2001). In this group, phenolic acids are the best recognised components.…”

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Antioxidant activity of rye caryopses and embryos extracts

Karamać¹,

Amarowicz²,

Weidner³

et al. 2002

Czech J. Food Sci.

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KARAMAĆ M., AMAROWICZ R., WEIDNER S., ABE S., SHAHIDI F. (2002): Antioxidant activity of rye caryopses and embryos extracts. Czech J. Food Sci., 20: 209-214.Phenolic compounds were extracted with 80% methanol from caryopses and embryos of rye (cv. Dańkowskie Złote and Amilo). In all extracts, reducing power, scavenging effect on DPPH radical, and antioxidant activity in a β-carotene-linoleate model system were examined. The highest content of total phenolic compounds was noted in the extract from caryopses of Amilo (7.93 mg/g of extract). UV spectra of all extracts were characterised by maxima originated from phenolic acids (320, 326 and 328 nm), and by maxima at shorter wavelengths (272 and 274 nm) attributed to other phenolic compounds. All extracts showed a good antioxidant activity in a β-carotene-linoleate model system. This activity was similar to that reported before in leguminous seeds extracts. The antioxidant activities of the extracts from the caryopses of Dańkowskie Złote and the embryos of both cultivars were very similar, especially during the second part of the incubation period. The extract of Amilo embryos showed a slightly weaker antioxidative effect. The weak antiradical effects in the experiments with DPPH radical and a weak reducing power were characteristic for all the extracts investigated.

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Antioxidants in oats: Mono‐esters of caffeic and ferulic acids

Cited by 82 publications

References 13 publications

Nutritional advantages of oats and opportunities for its processing as value added foods - a review

Nutritional advantages of oats and opportunities for its processing as value added foods - a review

Antioxidant Activity and Phenolic Content of Oat as Affected by Cultivar and Location

Antioxidant activity of rye caryopses and embryos extracts

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