Diversity of avenanthramide content in wild and cultivated oats

S Leonova,E Blinova,K.-E Gustafsson,O Olsson,I Loskutov,A Gnutikov

doi:10.30901/2227-8834-2020-1-30-47

Abstract

Background. Oat grains accumulate substantial amounts of various phenolic compounds that possess biological activity and have a potential to considerably increase health benefits of oats as a food. Avenanthramides (AVA) is an important group of these compounds due to their antioxidant, anti-itching, anti-inflammatory, antiproliferative activities.Materials and methods. Using combined HPLC and LC-MS analyses, we provide the first comprehensive review of the total avenanthramide content and composition in cultivated and wild oats. The AVA content was measured in 32 wild and 120 cultivated oat accessions obtained from the global collection of the N.I. Vavilov Institute of Plant Genetic Resources (VIR), St. Petersburg, Russia.Results and conclusion. The wild hexaploid A. sterilis L. had the highest total AVA content, reaching 1825 mg kg–1. Among cultivated accessions, naked oat cv. ‘Numbat’ (Australia) had the highest AVA content, 586 mg kg–1. The AVA composition exhibited a wide diversity among the analyzed samples. Accessions were identified where AVAs A, B and C, which are generally considered as major AVA, had a low percentage, and instead other AVAs prevailed. The AVA content in eight oat cultivars revealed significant annual changes in both the total AVA content and the proportions of individual AVAs. Using HPLC analyses, 22 distinguishable peaks in AVA extracts of oat seeds were detected and quantified. Several of these peaks, which have not been previously documented, presumably represent different AVAs. Further analyses are needed to detail these findings and to determine the specific AVA structures in oat grains.

Highlights

Oat grains accumulate substantial amounts of various phenolic compounds that possess biological activity and have a potential to considerably increase health benefits of oats as a food
Total AVA content To check the effect of year-long AVA accumulation, eight accessions were grown at one place during two years: 2014 and either 2011 or 2012 or 2013
We checked the difference in the total AVA content in these accessions and discovered that for four accessions 2014 was much more favorable for AVA accumulation; for three accessions 2014 was less favorable than other years; and for cv

Summary

Introduction

Oat grains accumulate substantial amounts of various phenolic compounds that possess biological activity and have a potential to considerably increase health benefits of oats as a food. Avenanthramides (AVA) is an important group of these compounds due to their antioxidant, antiitching, anti-inflammatory, antiproliferative activities (Hitayezu et al, 2015; Koenig et al, 2014; Meydani 2009; Ren et al 2011; Yang et al, 2014), and preventing effects in cancer and heart diseases (Guo et al, 2010). Due to their antioxidative activity, AVA can help to prevent the rancidity of food products and improve their storage properties (Peterson, 2001). AVAs are phytoalexins, i.e. compounds produced in response to pathogenic attack. They are constitutively expressed in both oat seeds and leaves (Peterson, Dimberg 2008). Anthranilic, hydroxycinnamic and avenalumic acids can have substitutions with hydroxyl and/or methoxyl functions, and over 30 different compounds with molecular mass from 283 to 387 are built up (Collins 1989; Wise 2014)

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