Czech J. Food Sci., 2008, 26(3):163-173 | DOI: 10.17221/2564-CJFS

Antioxidant activity, β-glucan and lipid contents of oat varieties

Lucia Brindzová1, Milan Čertík2, Peter RAPTA3, Michal Zalibera3, Anna Mikulajová1, Mária Takácsová1
1 Institute of Biochemistry, Nutrition and Health Protection, Department of Nutrition and Food Evaluation,
2 Institute of Biotechnology and Food Science, Department of Biochemical Technology and

The antioxidant activity, total phenolic and β-glucans contents, and the fatty acid profile of total lipids in covered (black and yellow) and naked oats were studied. Oats with black hulls showed a significantly higher antioxidant activity in 2,2'-azino-di-[3-ethylbenzthiazoline sulphonate] (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) based tests in comparison to the grains with yellow hulls and those of the naked varieties. Radical scavenging activity of oats determined by electron paramagnetic resonance (EPR)/spin-trapping test did not depend on the colour of the grain hulls, but the naked grains showed a lower ability in scavenging reactive radicals. A positive correlation between the content of β-glucans in covered oat grains and the amount of reactive radicals scavenged was observed. Total phenolic content in the black oats was significantly higher than in the yellow and naked oat varieties. However, no significant differences in the fatty acid profile between the naked and covered oats were found, and the common fatty acids being linoleic, oleic, and palmitic acids.

Keywords: oat; antioxidants; phenolic compounds; β-glucans; fatty acids; EPR

Published: June 30, 2008  Show citation

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Brindzová L, Čertík M, RAPTA P, Zalibera M, Mikulajová A, Takácsová M. Antioxidant activity, β-glucan and lipid contents of oat varieties. Czech J. Food Sci. 2008;26(3):163-173. doi: 10.17221/2564-CJFS.
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