Mineral and Fatty Acid Content Variation in White Oat Genotypes Grown in Brazil

Maximino, J. V. de O.; Barros, Lílian Moreira; Pereira, Rodrigo Mendes; Santi, Ivandra Ignês de; Aranha, Bianca Camargo; Busanello, Carlos; Viana, Vívian Ebeling; Freitag, Rogério Antônio; Batista, Bruno Lemos; Oliveira, Antônio Costa de; Pegoraro, Camila

doi:10.1007/s12011-020-02229-1

Cited by 16 publications

(6 citation statements)

References 74 publications

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“…Oats have in previous studies been identified as a functional food, due to its high content of soluble fiber, lipids, proteins, vitamins, minerals and phytochemicals such as polyphenols [54]. A recent study on mineral content in white oat genotypes from Brazil, reported a wide range of minerals content, with Fe values from 38 to 63 mg/kg and Zn values from 27 to 67 mg/kg [54] which also correspond to the variation in earlier studies [34,55,56]. Thus, the oats genotypes evaluated here did not outperform the best oat genotypes determined in previous studies for Zn and Fe content.…”

Section: Discussionmentioning

confidence: 99%

Locally Adapted and Organically Grown Landrace and Ancient Spring Cereals—A Unique Source of Minerals in the Human Diet

Johansson

Prieto–Linde

Larsson

2021

Foods

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Consumer interest in local and organic produce, sustainability along the production chain and food products contributing to health, are laying the foundation for local and organic-based diets using nutrient-dense food. Here, we evaluated 25 locally adapted landrace and ancient spring cereal genotypes per location over four locations and three years, for mineral content, nutritional yield and nutrient density. The results showed a large variation in minerals content and composition in the genotypes, but also over cultivation locations, cultivation years and for genotype groups. Highest minerals content was found in oats, while highest content of Zn and Fe was found in ancient wheats. The wheat Diamant brun, the wheat landrace Öland and naked barley showed high mineral values and high content of Zn and Fe when grown in Alnarp. Nutritional yield, of the cereals evaluated here, was high related to values reported internationally but lower than those found in a comparable winter wheat material. The nutrient density was generally high; less than 350 g was needed if any of the evaluated genotype groups were to be used in the daily diet to reach the recommended value of Zn and Fe, while if the suggested Novel Nordic Diet mix was used, only 250 g were needed. A transfer from currently consumed cereals to those in the present study, along the New Nordic Diet path, showed their potential to contribute as sustainable and nutrient-rich sources in the human diet.

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Section: Discussionmentioning

confidence: 99%

Locally Adapted and Organically Grown Landrace and Ancient Spring Cereals—A Unique Source of Minerals in the Human Diet

Johansson

Prieto–Linde

Larsson

2021

Foods

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“…Essential minerals are very important in the human diet. Therefore, increasing the accumulation of minerals in cereal grains is one of the sustainable strategies used by plant breeders to help combat malnutrition [ 51 ]. The statistical data analysis of the present investigation indicates that the mineral composition of A .…”

Section: Resultsmentioning

confidence: 99%

Quality Characteristics of Twelve Advanced Lines of Avena magna ssp. domestica Grown in Three Contrasting Locations in Morocco

Thiam,

Dunn,

Jackson

et al. 2024

Plants

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The popularity of oats (Avena sativa) continues to increase in the cereal market due to their health benefits. The recent domestication of Avena magna, a Moroccan oat, presents an opportunity to enhance these benefits due to their higher nutritional composition. As the impact of microclimates on A. magna grain composition has not been explored, this study evaluates twelve A. magna ssp. domestica lines across three Moroccan locations, providing new data into microclimate effects on key grain characteristics. Significant variability is observed among lines and sites for nutrients, with mean protein, fat, and dietary fiber contents at 23.1%, 8.38%, and 7.23%, respectively. High protein levels, reaching 27.1% in Alnif and 26.5% in El Kbab, surpass the ‘Avery’ control (21.7% and 24.2%) in these environments. Groats from Bouchane exhibited elevated fat and fiber contents (10.2% and 9.94%) compared to the control (8.83% and 7.36%). While β-glucan levels remain consistent at 2.53%, a negative correlation between protein content, fat, and starch was observed. A. magna lines exhibited higher levels of iron (7.50 × 10−3 g/100 g DM) and zinc (3.40 × 10−3 g/100 g DM) compared to other cereals. Environmental conditions significantly influence grain quality, with El Kbab yielding higher protein and ash contents, as well as Bouchane having increased fat, fiber, and starch. Stability analysis indicates that fat content was more influenced by the environment, while 25% of protein variability is influenced by genetics. Lines AT3, AT5, AT6, AT13, and AT15 consistently exceeds both the mean for protein and fiber across all sites, emphasizing their potential nutritional value. This study highlights the potential of A. magna ssp. domestica to address nutritional insecurity, particularly for protein, iron, and zinc in domestic settings.

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“…Sodium, potassium, magnesium, calcium, phosphorus, chlorine, and sulfur are examples of major minerals with daily requirements greater than 100 mg for adults [ 76 ]. On the other hand, minor or trace elements are minerals with daily requirements of less than 100 mg, such as iron, zinc, copper, chromium, cobalt, molybdenum, selenium, nickel, manganese, fluorine, iodine, silicon, tin, and vanadium [ 76 ]. As with other cereal grains, the mineral content of oats ranged from 2 to 3%.…”

Section: Nutritional Composition Of Oatsmentioning

confidence: 99%

Nutritional and Phytochemical Composition and Associated Health Benefits of Oat (Avena sativa) Grains and Oat-Based Fermented Food Products

Alemayehu

Forsido

Tola

et al. 2023

The Scientific World Journal

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Oats (Avena sativa L.) are a popular functional cereal grain due to their numerous health benefits. This review article summarized the information on the chemical composition and phytonutrients of oats grown in different countries. It also reviewed recently developed fermented oat products to highlight their potential for human health. Oats have an interesting nutritional profile that includes high-quality protein, unsaturated fats, soluble fiber, polyphenolic compounds, and micronutrients. Oat grain has a unique protein composition, with globulins serving as the primary storage protein, in contrast to other cereals, where prolamins are the main storage proteins. Oats have the highest fat content of any cereal, with low saturated fatty acids and high essential unsaturated fatty acid content, which can help reduce the risk of cardiovascular diseases. Oats are a good source of soluble dietary fiber, particularly β-glucan, which has outstanding functional properties and is extremely important in human nutrition. β-Glucan has been shown to lower blood cholesterol and glucose absorption in the intestine, thereby preventing diseases such as cardiovascular injury, dyslipidemia, hypertension, inflammatory state, and type 2 diabetes. Oats also contain high concentration of antioxidant compounds. Avenanthramides, which are unique to oats, are powerful antioxidants with high antioxidative activity in humans. Recognizing the nutritional benefits of oats, oat-based fermented food products are gaining popularity as functional foods with high probiotic potential.

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Mineral and Fatty Acid Content Variation in White Oat Genotypes Grown in Brazil

Cited by 16 publications

References 74 publications

Locally Adapted and Organically Grown Landrace and Ancient Spring Cereals—A Unique Source of Minerals in the Human Diet

Locally Adapted and Organically Grown Landrace and Ancient Spring Cereals—A Unique Source of Minerals in the Human Diet

Quality Characteristics of Twelve Advanced Lines of Avena magna ssp. domestica Grown in Three Contrasting Locations in Morocco

Nutritional and Phytochemical Composition and Associated Health Benefits of Oat (Avena sativa) Grains and Oat-Based Fermented Food Products

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