Abstract
Physico-chemical, functional and antioxidant capacities of 26 oat (Avena sativa L.) lines and cultivars were investigated. The results showed that the contents were considerably variable within samples, starch concentration (44,83-63,79%), carbohydrate (42,08-62,65%), protein (9,67-17,44%), fat (3,06-10,96%), β-glucan (1,37-6,05%) and ash (1,22-5,38%). The analysis of fatty acids composition indicated that, palmitic acid, oleic acid, linoleic acid, stearic acid and linolenic were the major fatty acids in oat lipids, and that the contents of total UFA in assessed material varied between72, 29-80,11%. Moreover, the phenolic content varied from 23,1 to 56,5 mg GAE/100g, carotenoids content range from 0,98 to 4,34 µg β-carotene equivalents/g and antioxidant activity, evaluated as DPPH radical scavenging activity, from 12,2 to 46,7%. The Protein profiles showed nearly identical nature of electrophoresis patterns, indicating no eventual change in protein quality. It could be concluded here that the flour of issue from these cultivars provide health benefits and high added value, if included as an ingredient for making new functional food products to meet the demands of health conscious generation.
Highlights
Oat is an important crop that has gained a wide interest owing to its value-added applications
This knowledge is relevant in oat breeding and for selection of cultivars when aiming at specific compound/profiles for specific food, feed or industrial applications and innovations
The used material is made of six Moroccan hexaploid oat, two accessions of tetraploid oat A. magna, two accessions of tetraploid oat A. murphyi, and sixteen cutivars of improved hexaploid oat of A. sativa, derivatives from interspecific crosses previously achieved between Moroccan hexaploid oat cultivars of A. sativa and wild accessions of tetraploid oat A magna murphy and Terrell and A. murphyi Ladiz, respectively
Summary
Oat is an important crop that has gained a wide interest owing to its value-added applications. Oat grains are a rich source of protein with substantial levels of essential amino acids, soluble fiber, several natural antioxidants and essential minerals [24] All these nutrients and compounds possess potential properties and health benefits [6]. Two species of wild oats tetraploid A. murphyi and A. magna were utilized owing to their exceptional composition, to introduce new genetic diversity into the oat gene pool, in order to select the most interesting cultivars. Multivariate data analysis was used to the developed oat lines in an attempt to map the main variations in fatty acids composition, nutrients concentrations and the possible relations between the analyzed variables This knowledge is relevant in oat breeding and for selection of cultivars when aiming at specific compound/profiles for specific food, feed or industrial applications and innovations
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