دورية أكاديمية
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: | Gulten Soycan, Manuel Y. Schär, Angelika Kristek, Joanna Boberska, Sarah N.S. Alsharif, Giulia Corona, Peter R. Shewry, Jeremy P.E. Spencer |
| المصدر: | Food Chemistry: X, Vol 3, Iss , Pp - (2019) |
| بيانات النشر: | Elsevier, 2019. |
| سنة النشر: | 2019 |
| المجموعة: | LCC:Nutrition. Foods and food supply LCC:Food processing and manufacture |
| مصطلحات موضوعية: | Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456 |
| الوصف: | 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. Keywords: Oats, Avenanthramides, Phenolic acids, Ferulic acid, Oat products, Oat cakes, Oat bran |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English |
| تدمد: | 2590-1575 |
| العلاقة: | http://www.sciencedirect.com/science/article/pii/S2590157519300495Test; https://doaj.org/toc/2590-1575Test |
| DOI: | 10.1016/j.fochx.2019.100047 |
| الوصول الحر: | https://doaj.org/article/8396dd52024e4a49887306923cc72519Test |
| رقم الانضمام: | edsdoj.8396dd52024e4a49887306923cc72519 |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 25901575 |
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| DOI: | 10.1016/j.fochx.2019.100047 |