Abstract
Avenanthramide (AV) 2a, 2p and 2f as well as five phenolic acids (vanillic, caffeic, p-coumaric, ferulic, and p-cinnamic) were quantified by LC–MS in six oat milling fractions (medium bran (MB), fine bran (FB), low bran (LB), whole oat groat flour (WF), 15% (15HG) and 20% high glucans). AVs content ranged from 323.7 to 775.5 μg/g while the free phenolic acids content was much lower 103.5–194.6 μg/g. The extraction procedure used greatly increased the concentration of identified molecules compared to previous data. FB had the highest content of both groups of phenols while WF contained the lowest. The peroxyl radical scavenging assay showed that granulation had no effect of on scavenging power as MB (31.8 ± 2.3 μM TE/g) and FB (27.7 ± 2.1 μM TE/g) had similar activities. Radical scavenging data correlated with AVs content but not with free phenolic acids, demonstrating that AVs were the main antioxidant compounds. The identity of quantified molecules was confirmed by mass spectrometry.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
