4.7 Article

Characterization and antioxidant activity of avenanthramides from selected oat lines developed by mutagenesis technique

Journal

FOOD CHEMISTRY
Volume 343, Issue -, Pages -

Publisher

ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.128408

Keywords

Avena sativa; Oat seed; Antioxidant; Avenanthramides; Mutagenesis

Funding

  1. Swedish Farmers Supply and Crop Marketing Co-operative (SLF)
  2. Lantmannen AB
  3. CropTailor AB
  4. Aventure AB
  5. Spanish Ministry of Science, Innovation and Universities [RTI2018-101273-J-I00]

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From a mutagenized oat population, lines with elevated avenanthramide (AVN) content were selected, showing qualitative and quantitative differences in AVN synthesis among the lines. A total of 25 different AVNs were identified, with avenanthramide B structures being the most abundant and AVN C structures having the highest antioxidant activity.
From a mutagenized oat population, produced by ethyl methanesulfonate mutagenesis, hulled grains from 17 lines with elevated avenanthramide (AVN) content were selected and their AVN structures, concentrations and antioxidant potentials were determined by HPLC-MS2 and HPLC equipped with an on-line ABTS(+) antioxidant detection system. The data obtained showed qualitative and quantitative differences in the synthesis of AVNs in the different lines, with a total AVN concentration up to 227.5 mu g/g oat seed flour in the highest line, compared with 78.2 mu g/g seed in the commercial line, SW Belinda. In total, 25 different AVNs were identified with avenanthramide B structures being among the most abundant, and AVN C structures having the highest antioxidant activity. The findings indicate the potential of oat mutagenesis in combination with a high precision biochemical selection method for the generation of stable mutagenized lines with a high concentration of total and/or individual AVNs in the oat seed grain.

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