Composition and content of phenolic acids and avenanthramides in commercial oat products: are oats an important polyphenol source for consumers?
| العنوان: | Composition and content of phenolic acids and avenanthramides in commercial oat products: are oats an important polyphenol source for consumers? |
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| المؤلفون: | Joanna Boberska, Jeremy P. E. Spencer, Gulten Soycan, Angelika Kristek, Giulia Corona, Peter R. Shewry, Manuel Y. Schär, Sarah N. S. Alsharif |
| المصدر: | Food Chemistry: X, Vol 3, Iss, Pp-(2019) Food Chemistry: X |
| بيانات النشر: | Elsevier, 2019. |
| سنة النشر: | 2019 |
| مصطلحات موضوعية: | 0106 biological sciences, animal structures, Phenolic acids, Oat products, Oat cakes, Oat bran, lcsh:TX341-641, Health benefits, Oats, 01 natural sciences, Article, Analytical Chemistry, Ferulic acid, chemistry.chemical_compound, otorhinolaryngologic diseases, Food science, 2. Zero hunger, lcsh:TP368-456, Chemistry, 010401 analytical chemistry, fungi, Avenanthramides, food and beverages, 0104 chemical sciences, lcsh:Food processing and manufacture, Polyphenol, Composition (visual arts), lcsh:Nutrition. Foods and food supply, 010606 plant biology & botany, Food Science |
| الوصف: | Highlights • Commercial oat products contained ten phenolic acids and three avenanthramides. • Commercial oats provide 15.79–25.05 mg total phenolic acids in a 40 g serving of oats. • The concentrations and compositions in the products were broadly similar. • Major component was ferulic acid (58–78.1%) in all products. • Oatbran concentrate has the highest levels of phenolic acids and avenanthramides. Oats contain a range of phenolic acids and avenanthramides which may have health benefits. Analysis of 22 commercial oat products (oat bran concentrate, oat bran, flaked oats, rolled oats and oatcakes) using HPLC-DAD detected eleven bound and thirteen free + conjugated phenolic acids and avenanthramides. The oat products (excluding concentrate) provided between 15.79 and 25.05 mg total phenolic acids (9.9–19.33 mg bound, 4.96–5.72 mg free + conjugated) and between 1.1 and 2 mg of avenanthramides in a 40 g portion while an 11 g portion of oat concentrate provided 16.7 mg of total phenolic acids (15.17 mg bound, 1.53 mg free + conjugated) and 1.2 mg of avenanthramides. The compositions and concentrations of the components in the different products were broadly similar, with the major component being ferulic acid (58–78.1%). The results show that commercial oat products are a source of phenolic acids and avenanthramides for consumers. |
| وصف الملف: | application/pdf |
| اللغة: | English |
| تدمد: | 2590-1575 |
| الوصول الحر: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e72b20fa7139a43508199359101a75a5Test https://centaur.reading.ac.uk/85763/1/1-s2.0-S2590157519300495-main.pdfTest |
| حقوق: | OPEN |
| رقم الانضمام: | edsair.doi.dedup.....e72b20fa7139a43508199359101a75a5 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 25901575 |
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