Extraction and identification of antioxidants in oats

Duve, Karen J.; White, Pamela J.

doi:10.1007/bf02663751

Cited by 96 publications

(61 citation statements)

References 18 publications

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“…Subsequently, 10 fractions were isolated using reverse-phase HPLC and their structures were determined using gas chromatography-mass spectrometry. Cycloartenyl ferulate, 24-methylenecycloartanyl ferulate and campesteryl ferulate were identified as the major components of γ-oryzanol [40][41][42].…”

Section: Extraction Isolation and Identification Of The Active Compomentioning

confidence: 99%

Rice Bran as a Functional Food: An Overview of the Conversion of Rice Bran into a Superfood/Functional Food

Alauddina¹,

Islama²,

Shirakawaa³

et al. 2017

Superfood and Functional Food - An Overview of Their Processing and Utilization

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Rice bran is a byproduct of the rice milling process; it constitutes 10% of rice, with a potential global production of 48 million tons per year. The major portion of this is used as animal feed or discarded as waste material. However, rice bran is attracting attention from researchers because it is widely available, cheap and rich in nutrients such as protein, fat, carbohydrates, bioactive compounds and dietary fiber. Many foodprocessing techniques that have improved rice bran resources have been pioneered, such as enzyme treatment and fermentation. We have been investigating the functional role of rice bran since 2003. Our experiments revealed that rice bran and its active compounds, such as γ-oryzanol, tocopherol, tocotrienol, adenosine and ferulic acid, play a role as a functional food. In this review, we summarize how rice bran is a super food and functional food to illustrate the global interest in rice bran and its functional aspects and medicinal qualities. We also describe the techniques to prepare functional bran and the composition and health benefits of functional bran, which may encourage entrepreneurs to produce rice bran-based food on a large scale and meet the global demand for super foods and functional foods.

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Section: Extraction Isolation and Identification Of The Active Compomentioning

confidence: 99%

Rice Bran as a Functional Food: An Overview of the Conversion of Rice Bran into a Superfood/Functional Food

Alauddina¹,

Islama²,

Shirakawaa³

et al. 2017

Superfood and Functional Food - An Overview of Their Processing and Utilization

View full text Add to dashboard Cite

show abstract

“…Seguiramse os procedimentos descritos por Duve;White (1991), adaptado por Filho (2003). Os reveladores utilizados para avaliar a presença de compostos com atividade antioxidante foram: 9 mg de β-caroteno em 30 mL de clorofórmio (CHCl 3 ) + 20 mg de ácido linoléico (C 18 H 32 O 2 ) em 60 mL etanol (C 2 H 6 0).…”

Section: Fenólicos Totaisunclassified

Atividade antioxidante e teor de fenólicos em couve-manteiga (brassica oleracea l. var. acephala) submetida a diferentes sistemas de cultivo e métodos de preparo

Rigueira¹,

Bandeira²,

Chagas³

et al. 2017

Semin. Cienc. Biol. Saude

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Atividade antioxidante e teor de fenólicos em couve-manteiga (brassica oleracea l. var. acephala) submetida a diferentes sistemas de cultivo e métodos de preparo Conclui-se que a combinação de sistema de cultivo orgânico e cocção em calor seco pode ser eficiente para preservação e ou aumento do teor de compostos fenólicos e da atividade antioxidante em talos e, principalmente, em folhas de couve. ARTIGOS / ARTICLES CIÊNCIAS BIOLÓGICAS E DA SAÚDEPalavras chave: Alimento funcional. Compostos fenólicos. Cromatografia.The study evaluated the influence of cropping systems and methods of preparation on the antioxidant activity and phenolic content in kale leaf and stalks (Brassica Oleracea L. var. acephala). Kale samples cultivated in organic and conventional systems were analyzed. The vegetable was weighed, cleaned and stems were separated from leaves. After separation, the samples were submitted to the following modes of preparation: raw (fresh kale); dry heat (braised kale) and moist heat (kale immersed in boiling water). Each treatment consisted of three (3) repetitions. The samples were subjected to analysis of antioxidant Resumo

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“…During selection of soybeans for a particular food application or a particular seed breeding program, it is important to know the major factors affecting soybean quality such as protein and oil contents, the chemical components of protein and oil, and seed appearance (Liu ef a/., 1995). Also, there has been an increasing concern about the study of the sterol fraction from seed oils because a specific sterol found in oats, A^-avenasterol, was effective in retarding soybean oil deterioration (Duve and White, 1991).…”

Section: Introductionmentioning

confidence: 99%

Correlation of maturity groups with seed composition in soybeans, as influenced by genotypic variation.

1998

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RESUMENCorrelación entre los distintos estados de maduración con la composición de la semilla en soja, influenciada por su variación genotípica.Se analizaron la humedad, oentenido en proteínas, carbohidratos, grasas y cenizas, y las composiciones en ácidos grasos y esteróles de las semillas de 19 cultivares de soja (Glycine max (L.) Merrill) con grupos de madurez V, VI o Vil. Los contenidos de proteínas, aceites, carbohidratos y cenizas variaron entre 344-463 g kg*\ 178-233 g kg'\ 234-338 g kg'^ y 40.0-49.3 g kg'^ de materia seca, respectivamente. Los ácidos grasos mayoritarios fueron palmítico (9.2-12.5%), oleico (17.7-22.1%) y linoleico (53.6-56.9%). El porcentaje de áci-do linolénico varió desde 8.6 hasta 10.4%. El principal componente de la fracción de esteróles del aceite fue el sitosterol (48.1-56.8%), seguido por el campesterol (18.4-21.7%) y el estigmasterol (13.4-18.0%). Se encontraron diferencias estadística-mente significativas entre los genotipos para la mayoría de los parámetros evaluados, pero no hubo variaciones significativas entre grupos de madurez. PALABRAS-CLAVE: Ácido graso SUMMARY Correlation of maturity groups with seed composition in soybeans, as influenced by genotypic variation.Seeds of 19 soybean cultivars (Glycine max (L.) Merrill) with maturity groups V, VI or VII were analyzed for proximate composition, fatty acids and sterols. Protein, oil, carbohydrate and ash contents varied between 344-463 g kg'\ 178-233 g kg"^ 234-338 g kg"\ and 40.0-49.3 g kg'^ of dry matter, respectively. Fatty acid profiles revealed that the major acids were palmitic (9.2-12.5%), oleic (17.7-22.1%) and linoleic (53.6-56.9%). Linolenic acid ranged from 8.6 to 10.4%. Sitosterol (48.1-56.8%) was the main component of the sterol fraction, followed by campesterol (18.4-21.7%) and stigmasterol (13.4-18.0%). Statistically significant differences between genotypes were found for the majority of parameters evaluated, but there are not significant variations among maturity groups.

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Extraction and identification of antioxidants in oats

Cited by 96 publications

References 18 publications

Rice Bran as a Functional Food: An Overview of the Conversion of Rice Bran into a Superfood/Functional Food

Rice Bran as a Functional Food: An Overview of the Conversion of Rice Bran into a Superfood/Functional Food

Atividade antioxidante e teor de fenólicos em couve-manteiga (brassica oleracea l. var. acephala) submetida a diferentes sistemas de cultivo e métodos de preparo

Correlation of maturity groups with seed composition in soybeans, as influenced by genotypic variation.

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