Journal
FOOD CHEMISTRY
Volume 268, Issue -, Pages 153-161Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.06.035
Keywords
Black oat; Phenolic compounds; Avenanthramides; Glycerol derivatives; DPPH scavenging capacity, Principal component analysis
Funding
- National Research, Development and Innovation Office of Hungary [PD 129516]
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Phenolic composition and antioxidant capacity of 20 oat genotypes differing in hull color were investigated. Phenolic aldehydes, phenolic acids, avenanthramides and mono-, and diglycerides were identified in the soluble phenolic fraction of the genotypes. The bound phenolic fraction proved to be less diverse with phenolic aldehydes, phenolic acids and a ferulic acid dehydrodimer detected. Investigating the scavenging capacity of the hull and groat toward 2,2-diphenyl-1-picrylhydrazyl (DPPH), an increased antioxidant activity (AOA) of hull compared to groats and a color dependence of the hull AOA could be observed. Principal component analysis on the determined variables revealed that the black-hulled samples were different from the white ones due to their increased phenolic content detected in the hull. However, reddish-hulled varieties were grouping with the accessions of the other colored groups. In addition, a distinction between spring and winter cultivars was also observed.
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