Antioxidant Capacity of Oat (Avena sativa L.) Extracts. 2. In Vitro Antioxidant Activity and Contents of Phenolic and Tocol Antioxidants
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- 作者：Cheryld L. Emmons ; David M. Peterson ; and Gregory L. Paul
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：1999
- 出版时间：December 1999
- 年：1999
- 卷：47
- 期：12
- 页码：4894 - 4898
- 全文大小：53K
- 年卷期：v.47,no.12(December 1999)
- ISSN：1520-5118
文摘
Oat milling fractions were examined for concentrations of total phenolics, tocols, and phenolic acidsand in vitro antioxidant activity to determine their potential as dietary antioxidants. Methanolicextracts of pearling fractions, flour and aspirations from flaking, and trichomes had high,intermediate, and low antioxidant activities, respectively, evaluated by the 
le">-carotene bleachingmethod. Pearling fractions were also highest in total phenolics and tocols. p-Hydroxybenzoic acid,vanillic acid, caffeic acid, vanillin, p-coumaric acid, and ferulic acid were identified and quantifiedby HPLC. Three avenanthramides and an unidentified ferulate derivative were also detected. Totalphenolic content was significantly correlated with antioxidant activity, and regression equationsthat predicted antioxidant activity from phenolic and tocol concentrations were calculated.Antioxidant activity, evaluated by le">-carotene bleaching, was correlated with measures of oxygenradical absorbance capacity and low-density lipoprotein oxidation. These data indicate a potentialfor oat products, especially those enriched in outer layers of the groat, to contribute to dietary intakesof antioxidant phytonutrients.Keywords: Avena sativa; oat; antioxidant activity; phenolic acids; tocols
le">-carotene bleachingmethod. Pearling fractions were also highest in total phenolics and tocols. p-Hydroxybenzoic acid,vanillic acid, caffeic acid, vanillin, p-coumaric acid, and ferulic acid were identified and quantifiedby HPLC. Three avenanthramides and an unidentified ferulate derivative were also detected. Totalphenolic content was significantly correlated with antioxidant activity, and regression equationsthat predicted antioxidant activity from phenolic and tocol concentrations were calculated.Antioxidant activity, evaluated by le">-carotene bleaching, was correlated with measures of oxygenradical absorbance capacity and low-density lipoprotein oxidation. These data indicate a potentialfor oat products, especially those enriched in outer layers of the groat, to contribute to dietary intakesof antioxidant phytonutrients.Keywords: Avena sativa; oat; antioxidant activity; phenolic acids; tocols