Phenolic acids, avenanthramides, and antioxidant activity of oats defatted with hexane or supercritical fluid

Walters, Mallory E.; Ribeiro, Ana Paula Lima; Hosseinian, Farah; Tsopmo, Apollinaire

doi:10.1016/j.jcs.2017.09.010

Cited by 27 publications

(12 citation statements)

References 29 publications

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“…In the case of peach ( Prunus persica ) fruits extraction, the conditions (60 °C, 300 bar) which enabled to obtain the highest yield of phenolic compounds (4.9 wt %) were different from the conditions for obtaining the highest yield of carotenoids (40 °C, 200 bar) [ 73 ]. In the case of Strobilanthes crispus , pomegranate ( Punica granatum ), mango ( Magnifera indica ), Theobroma cacao , Undaria pinnnatifida and bran, researchers performed the extractions with the highest yield in the temperature of 50 °C and in the pressure range 100–350 bar [ 77 , 81 , 82 , 83 , 86 , 87 ].…”

Section: Separation Of Phenolic Compounds With Supercritical Co mentioning

confidence: 99%

The Application of Supercritical Fluid Extraction in Phenolic Compounds Isolation from Natural Plant Materials

2018

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The separation of phenolic compounds by supercritical fluid extraction has been widely studied throughout the last two decades. This is evidenced by a number of publications and articles. Supercritical fluid extraction (SFE) has become thus the effective method of separating the mentioned group of compounds. On the other hand, SFE is a beneficial approach in plant waste materials utilization and reduction of environmental burdens caused by the wastes. The aim of the study is to gather and systematize available information on the phenolic compounds separation that have been reported so far as well as to evaluate whether there is one optimal supercritical fluid extraction method for the phenolic compounds.

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Section: Separation Of Phenolic Compounds With Supercritical Co mentioning

confidence: 99%

The Application of Supercritical Fluid Extraction in Phenolic Compounds Isolation from Natural Plant Materials

2018

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“…Alternatively to the organic solvents, the supercritical fluid extraction (SFE) is used as a green process to extract high added value compounds from many different sources at mild temperatures without solvent residues (Mukhopadhyay, 2000). Flours of soy, oat and barley, among others, have been defatted by SCCO2 due to the numerous advantages mainly attributed to the higher quality of the extracted oils (Kang et al, 2017;Russin et al, 2011;Sibakov et al, 2015;Temelli, Stobbe, Rezaei, & Vasanthan, 2013;Walters, Lima Ribeiro, Hosseinian, & Tsopmo, 2018). In this sense, quinoa oil extracted by supercritical CO2 (SCCO2) presented higher tocopherol content and antioxidant capacity than quinoa oil extracted by reflux with hexane (Benito-Román et al, 2018;Wejnerowska & Ciaciuch, 2018).…”

Section: Introductionmentioning

confidence: 99%

Characterization of Quinoa Defatted by Supercritical Carbon Dioxide. Starch Enzymatic Susceptibility and Structural, Pasting and Thermal Properties

Solaesa

Villanueva

Beltrán

et al. 2019

Food Bioprocess Technol

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Quinoa has recently been considered as an alternative oilseed crop due to the quality and quantity of its lipid fraction. Supercritical fluid extraction (SFE) was used in this work as a green process to extract quinoa oil without solvent residues. Defatted quinoa flour is a potentially valuable raw material whose performance as food ingredient needs to be established. Structural, physicochemical, pasting and thermal properties of quinoa (cv. Titicaca) defatted by supercritical CO2 extraction (DQ-SCCO2) were characterized. In vitro starch enzymatic susceptibility by Englyst method was also evaluated. Full fatted quinoa (NDQ) and quinoa defatted by hexane extraction (DQ-HX) were also evaluated in parallel. Quinoa cv. Titicaca showed a very high enzymatic susceptibility regardless its lipid content; 90% of the starch was hydrolyzed by digestive enzymes in 20 minutes in the three samples. Defatted quinoa showed lower pasting temperature (4-5ºC) than NDQ and higher gelatinization (14%) enthalpy. DQ-SCCO2 showed a disrupted and microporous structure due to the pressure of CO2 used in SFE. However, its viscometric profile was very similar to that of NDQ, opposite to that observed for DQ-HX, which was significantly lower. This denotes a physical/thermal modification of the flour as a result of the higher temperature applied during hexane extraction, 68ºC, versus 40ºC in SFE. The work confirms the feasibility of using DQ-SCCO2 as a raw material in food applications, free of solvent residues, and with a technological quality superior to that obtained by extraction with organic solvents.

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“…Higher concentrations of AVN, ferulic acid, and caffeic acid have been reported in nondefatted whole‐grain flour. Hitayezu, Baakdah, Kinnin, Baakdah, Kinnin, Henderson, and Tsopmo () reported AVNs C, A, and B at concentrations of 77.2, 138, and 108.6 µg/g, respectively, in nondefatted whole‐grain flour, while Walters et al () reported 20–35.9, 37.6–81.7, and 34.4–67.8 µg/g for AVNs C, A, and B, respectively, which are higher in comparison with the present study. On the other hand, the studies by Multari et al (), Chen et al (), and Chu et al () (with the exception of the varieties Sherwood and CDC Deiter) reported lower levels of phenolic acids and AVNs.…”

Section: Resultsmentioning

confidence: 98%

“…Studies have exhibited crude extracts of oat phenolic compounds to have significant antioxidant activity (Chen, Milbury, Collins, Milbury, Collins, & Blumberg, ; Emmons & Peterson, ; Peterson et al, ). The studies by Dimberg, Theander, and Lingnert (), Bratt et al (), and Walters, Ribeiro, Hosseinian, Ribeiro, Hosseinian, and Tsopmo () have further identified various forms of AVN to be contributors to this activity. This antioxidant activity exhibited by oat phenolic extracts, including isolated and purified forms of AVN, has been found to be beneficial in biological systems (Singh et al, ).…”

Section: Introductionmentioning

confidence: 97%

Characterization of phenolic compound antioxidant activity in oat varieties using UHPLC–online ABTS and LC Q‐TOF

et al. 2019

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Background and objectives: Phenolic compounds present in oats provide an opportunity for oats to increase its use in the form of functional food. In this study, eight varieties of Australian-grown whole-grain oat were investigated for their phenolic composition and antioxidant potential. Ultra-high-performance liquid chromatography-online 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid), coupled with liquid chromatography quadrupole time-of-flight, was used to identify and quantify individual phenolic compounds and their respective antioxidant activity. Findings: Considerable variation in phenolic content (19.51 ± 1.20-52.49 ± 1.70 mg 100 g −1 GAE) and antioxidant activity was observed among the oat varieties. Several avenanthramides (AVNs) were detected with AVN A and AVN C being the most abundant. AVN C exhibited the highest antioxidant activity followed by caffeic acid, quercetin-3,4′-O-di-beta-glucopyranoside derivative, and 6-hydroxykaempferol 3,5,7,4′-tetramethyl ether 6-rhamnoside. Antioxidant activity in AVNs was observed to be the highest in AVN C followed by AVN B and AVN A. Conclusions: High levels of AVN C and the range of phenolic compounds present show promise of Australian-grown oats as an important source of antioxidant compounds. These antioxidant compounds may contribute to consumers' health benefits. Significance and novelty: This study contributes to the use of oats as potential functional food by characterizing its individual phenolic compounds and their antioxidant activity. K E Y W O R D S antioxidant, avenanthramide, LC Q-TOF, oats, UHPLC-online ABTS

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Phenolic acids, avenanthramides, and antioxidant activity of oats defatted with hexane or supercritical fluid

Cited by 27 publications

References 29 publications

The Application of Supercritical Fluid Extraction in Phenolic Compounds Isolation from Natural Plant Materials

The Application of Supercritical Fluid Extraction in Phenolic Compounds Isolation from Natural Plant Materials

Characterization of Quinoa Defatted by Supercritical Carbon Dioxide. Starch Enzymatic Susceptibility and Structural, Pasting and Thermal Properties

Characterization of phenolic compound antioxidant activity in oat varieties using UHPLC–online ABTS and LC Q‐TOF

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