Antioxidant capacity of oat (Avena sativa L.) extracts.: 2.: In vitro antioxidant activity and contents of phenolic and tocol antioxidants

被引:241
作者
Emmons, CL
Peterson, DM
Paul, GL
机构
[1] ARS, Cereal Crops Res Unit, USDA, Madison, WI 53705 USA
[2] Univ Wisconsin, Dept Agron, Madison, WI 53706 USA
关键词
Avena sativa; oat; antioxidant activity; phenolic acids; tocols;
D O I
10.1021/jf990530i
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
Oat milling fractions were examined for concentrations of total phenolics, tocols, and phenolic acids and in vitro antioxidant activity to determine their potential as dietary antioxidants. Methanolic extracts of pearling fractions, flour and aspirations from flaking, and trichomes had high, intermediate, and low antioxidant activities, respectively, evaluated by the beta-carotene bleaching method. Pearling fractions were also highest in total phenolics and tocols, p-Hydroxybenzoic acid, vanillic acid, caffeic acid, vanillin, p-coumaric acid, and ferulic acid were identified and quantified by HPLC. Three avenanthramides and an unidentified ferulate derivative were also detected. Total phenolic content was significantly correlated with antioxidant activity, and regression equations that predicted antioxidant activity from phenolic and tocol concentrations were calculated. Antioxidant activity, evaluated by beta-carotene bleaching, was correlated with measures of oxygen radical absorbance capacity and low-density lipoprotein oxidation. These data indicate a potential for oat products, especially those enriched in outer layers of the great, to contribute to dietary intakes of antioxidant phytonutrients.
引用
收藏
页码:4894 / 4898
页数:5
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