Abstract
Abstract Oats are important cereals. Oats are a good source of protein and lipids, polyphenolics, phenolic acids, flavonoids and avenanthramides. Avenanthramides is phenolic group, which is unique in oats and have antioxidant activity, anti-inflammatory, anti-atherogenic and anti-proliferative effect. The aim of study is determination of the majoritarian avenanthramides (2c, 2p and 2f) and phenolic acids (p-coumaric and ferulic) in selected varieties of oat (Avena sativa L.) grown in two consecutive years using the HPLC method. The oats were exposed to ultrasound supported extraction (two 15 min cycles).The simultaneous separation was performed using C18 type of stationary phase. The method showed a good linearity in the concentration range 0.04 - 5.24 μg/mL for p-coumaric acid, 0.04 - 5.13 μg/mL for ferulic acid, 0.19 - 24.5 μg/mL for avenanthramide 2c, 0.53 - 17.1 μg/mL for avenanthramide 2p, 0.8 - 25.6 μg/mL for avenanthramide 2f. Correlation coefficients were higher than 0.9997. Detector operated at a wavelength 320 nm. The repeatability of the method was evaluated in three concentration levels with satisfactory results for each analyte. The content of both phenolic acids is significantly lower (50- - 100-times) compared to the total content of avenanthramides in both years’ harvests for all analyzed varieties. Content of total avenanthramides was the highest in varieties Racoon (723.28 mg/kg) followed by Oliver (578.59 mg/kg) and Kamil (384.17 mg/kg).
Highlights
Oats are cereals containing β-glucan, and are a good source of protein and lipids, several antioxidants, phytic acid, sterols, polyphenolics, phenolic acids (PAs), flavonoids and avenanthramides (AVNs)
The aim of our study was the identification and quantification of AVNs as well as selected phenolic compounds: p-coumaric acid (PCA), ferulic acid (FA), avenanthramide 2c (AVN 2c), avenanthramide 2p (AVN 2p) and avenanthramide 2f (AVN 2f) in oat varieties growing in Slovakia, in commercially available products from local markets and oatmeal and extruded oatbread
Comparison of retention times from HPLC and UV spectra of sample peaks and standards was used for identification of selected phenolic compounds in extracts of oats
Summary
Oats are cereals containing β-glucan, and are a good source of protein and lipids, several antioxidants (including e.g. vitamin E), phytic acid, sterols, polyphenolics, phenolic acids (PAs), flavonoids and avenanthramides (AVNs). These are concentrated in the outer gates layers (Menon et al.2016). Experiments in vitro have shown that AVNs have significant antioxidant capabilities, with 10- – 30-times higher radical scavenging activities than caffeic acid, ferulic acid, and vanillin (Emmons et al 1999) For this reason, AVNs have become the subject of our study
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