Abstract
The aim of this study was determine suitable conditions for antioxidant extraction from different oat (Avena sativa L.) varieties, specifically naked oat (Tatran), and yellow (Atego), black (Paddock) and white (Fredy) hulled oats. Antioxidant activity was determined by radical-scavenging activity on 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical. The results showed that methanol reported the highest recovery of antioxidant compounds in range from 150 to 228 μg/g plant material. The highest antioxidant activities were measured in naked oat Tatran (228 μg/g plant material) and black hulled oat Paddock (202 μg/g plant material). We achieved higher yields of antioxidant activities by increasing the solid-liquid ratio (w/v) (229 – 303 μg/g plant material). Extraction time was 240 minutes for maximal antioxidant activities in all oat varieties.
Highlights
The highest antioxidant activities were measured in naked oat Tatran (228 μg/g plant material) and black hulled oat Paddock (202 μg/g plant material)
Because the free phenolic acids with antioxidant activities are present in plant material in the form of their salts, they are better extracted by mixtures of alcohol and water or acetone and water (Stalikas, 2007)
Oats are a rich source of many antioxidant compounds such as polyphenols, tocols and avenanthramides which can be determined by DPPH method (Chen et al, 2007)
Summary
Plant materialMany epidemiological studies have indicated that consumption of whole grain and whole-grain products is related to reduce incidences of chronic diseases (Liu et al, 2000; Mellen et al, 2008; Haas et al, 2009). Oats contain large amount phenolic compounds (ferulic, caffeic, p-hydroxybenzoic, p-hydroxyphenylacetic, vanillic, protocatechuic, syringic, p-coumaric and sinapic acids), tocols, phytic acid, flavonoids, sterols, avenanthramides and β-glucans (Sosulski et al, 1982; Chen et al, 2007) These polyphenols are unevenly distributed within the kernel or hulls (Emmons et al, 1999; Emmons and Peterson, 1999) and their amounts depend on the varieties, environmental conditions and treatment type (Adom et al, 2005). The objectives of the present work were to evaluate the effect of different extraction conditions (solvent, methanol concentration, size particles, solid-liquid ratio (w/v) and extraction time) in naked and hulled (yellow, black and white) oat varieties from Slovak Republic
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