Advanced SearchSearch Tips
Antioxidant Compounds and Activities of Methanolic Extracts from Oat Cultivars
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Antioxidant Compounds and Activities of Methanolic Extracts from Oat Cultivars
Ham, Hyeonmi; Woo, Koan Sik; Lee, Byongwon; Park, Ji-Young; Sim, Eun-Yeong; Kim, Byung Joo; Lee, Choonwoo; Kim, Si-Ju; Kim, Wook Han; Lee, Junsoo; Lee, Yu-Young;
  PDF(new window)
Oats (Avena sativa L.) were evaluated in recent years as a promising crop for increasing the nutritional quality of foods, due to their abundance in many bioactive compounds. The objectives of this study were to determine antioxidant compounds and antioxidant activities of nine oat cultivars and investigate the relationships between antioxidant compounds and antioxidant activities in oat cultivars. The contents of total polyphenolics and vitamin E in oat cultivars were analyzed by spectrophotometric methods and normal phase HPLC, respectively. 2,2'-Azino-bis-(3-ethylbenzothiazoline- 6-sulphonic acid) (ABTS) radical and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activities, reducing power, and chelating effects were used to compare the relative antioxidant activities of oat cultivars. In this study, total polyphenolic and vitamin E contents of oat cultivars ranged from 83.41 to 130.59 mg gallic acid equivalents/100 g and 0.54 to 1.90 mg/100 g, respectively. High levels of ABTS radical (116.14 mg Trolox equivalent antioxidant capacity (TEAC)/100 g) and DPPH radical (38.58 mg TEAC/100 g) scavenging activities and reducing power () were found in Daeyang. Significant correlation was evaluated between total polyphenolic contents and their antioxidant activities, namely ABTS and DPPH radical scavenging activities and reducing power. A low correlation was observed between vitamin E contents and their antioxidant activities. The results of this study could have an impact on oat consumption by enhancing consumer awareness of the health benefits of oats.
oat;polyphenolics;vitamin E;antioxidant activity;
 Cited by
증포 삼채뿌리 메탄올추출물의 항산화 성분 및 항산화 활성,전현일;양재헌;송근섭;김영수;

한국식품영양과학회지, 2016. vol.45. 12, pp.1725-1731 crossref(new window)
국내외 시판 농산물 중간소재의 총페놀, 총플라보노이드, 총안토시아닌 함량 및 항산화 활성,윤소정;이진규;유상호;정명수;이형재;

한국미생물생명공학회지, 2016. vol.44. 3, pp.278-284 crossref(new window)
추출용매별 귀리의 항산화 및 암세포 증식 억제 활성,함현미;우관식;박지영;이병원;최용환;이춘우;김욱한;이준수;이유영;

한국식품영양과학회지, 2016. vol.45. 6, pp.918-922 crossref(new window)
Antioxidant Compounds and Activities of Methanolic Extracts from Steam-Dried Allium hookeri Root, Journal of the Korean Society of Food Science and Nutrition, 2016, 45, 12, 1725  crossref(new windwow)
Antioxidant and Anti-Proliferative Activities of Oats under Different Solvent Extraction Conditions, Journal of the Korean Society of Food Science and Nutrition, 2016, 45, 6, 918  crossref(new windwow)
Zielinski H, Kozlowska H, Lewczuk B. 2001. Bioactive compounds in the cereal grains before and after hydrothermal processing. Innovative Food Sci Emerging Technol 2: 159-169. crossref(new window)

Adom KK, Liu RH. 2002. Antioxidant activity of grains. J Agric Food Chem 50: 6182-6187. crossref(new window)

Lee SM, Lee HB, Lee J. 2006. Comparison of extraction methods for the determination of vitamin E in some grains. J Korean Soc Food Sci Nutr 35: 248-253. crossref(new window)

Macrae R, Robinson R, Sadler MJ. 1993. Encyclopedia of food science, food technology and nutrition. Academic Press, San Diego, CA, USA. p 3319-3322.

Forsberg RA, Reeves DL. 1992. Breeding oat cultivars for improved grain quality. In Oat Science and Technology, Agronomy Monograph 33. Marshall HG, Sorrells ME, eds. American Society of Agronomy, Madison, WI, USA. p 751-775.

Aman P, Graham H. 1987. Analysis of total and insoluble mixed-linked (1$\rightarrow$3),(1$\rightarrow$4)-${\beta}$-D-glucans in barley and oats. J Agric Food Chem 35: 704-709. crossref(new window)

Henry RJ. 1987. Pentosan and (1$\rightarrow$3),(1$\rightarrow$4)-${\beta}$-glucan concentrations in endosperm and whole grain of wheat, barley, oats and rye. J Cereal Sci 6: 253-258. crossref(new window)

Wood PJ, Anderson JW, Braaten JT, Cave NA, Scott FW, Vachon C. 1989. Physiological effects of ${\beta}$-D-glucan rich fraction from oats. Cereal Foods World 34: 878-882.

Klofenstein CF. 1988. The role of cereal ${\beta}$-glucans in nutritions and health. Cereal Foods World 33: 865-869.

Burnette D, Lenz M, Sisson PF, Sutherland S, Weaver SH. 1992. Marketing, processing and uses of oat for food. In Oat Science and Technology, Agronomy Monograph 33. Marshall HG, Sorrells ME, eds. American Society of Agronomy, Madison, WI, USA. p 247-263.

Jeong YS, Kim JW, Lee ES, Gil NY, Kim SS, Hong ST. 2014. Optimization of alkali extraction for preparing oat protein concentrates from oat groat by response surface methodology. J Korean Soc Food Sci Nutr 43: 1462-1466. crossref(new window)

Han OK, Park HH, Heo HY, Park TI, Seo JH, Park KH, Kim JG, Hong YG, Kim DH. 2009. A new naked oat cultivar for human food, “Daeyang” with high-yielding and good-quality. Korean J Breed Sci 41: 56-60.

Choi Y, Jeong HS, Lee J. 2007. Antioxidant activity of methanolic extracts from some grains consumed in Korea. Food Chem 103: 130-138. crossref(new window)

Ham H, Oh SK, Lee JS, Choi IS, Jeong HS, Kim IH, Lee J, Yoon SW. 2013. Antioxidant activities and contents of phytochemicals in methanolic extracts of specialty rice cultivars in Korea. Food Sci Biotechnol 22: 631-637. crossref(new window)

Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26: 1231-1237. crossref(new window)

Sharma OP, Bhat TK. 2009. DPPH antioxidant assay revisited. Food Chem 113: 1202-1205. crossref(new window)

Oyaizu M. 1986. Studied of products of browning reaction: antioxidative activities of products of browning reaction prepared form glucosamine. Jpn J Nutr 44: 307-315. crossref(new window)

Seo SJ, Choi Y, Lee SM, Kong S, Lee J. 2008. Antioxidant activities and antioxidant compounds of some specialty rices. J Korean Soc Food Sci Nutr 37: 129-135. crossref(new window)

Kong S, Choi Y, Lee SM, Lee J. 2008. Antioxidant compounds and antioxidant activities of the methanolic extracts from milling fractions of black rice. J Korean Soc Food Sci Nutr 37: 815-819. crossref(new window)

Oki T, Masuda M, Kobayashi M, Nishiba Y, Furuta S, Suda I, Sato T. 2002. Polymeric procyanidins as radical-scavenging components in red-hulled rice. J Agric Food Chem 50: 7524-7529. crossref(new window)

Zielinski H, Kozlowska H. 2000. Antioxidant activity and total phenolics in selected cereal grains and their different morphological fractions. J Agric Food Chem 48: 2008-2016. crossref(new window)

Scalbert A, Johnson IT, Saltmarsh M. 2005. Polyphenols: antioxidants and beyond. Am J Clin Nutr 81: 215S-217S. crossref(new window)

Tong L, Liu L, Zhong K, Wang Y, Guo L, Zhou S. 2014. Effects of cultivar on phenolic content and antioxidant activity of naked oat in China. J Integr Agric 14: 1809-1816.

Qureshi AA, Mo H, Packer L, Peterson DM. 2000. Isolation and identification of novel tocotrienols from rice bran with hypocholesterolemic, antioxidant, and antitumor properties. J Agric Food Chem 48: 3130-3140. crossref(new window)

Halliwell B. 1996. Antioxidants in human health and disease. Annu Rev Nutr 16: 33-49. crossref(new window)

Amarowicz R, Pegg RB, Rahimi-Moghaddam P, Barl B, Weil JA. 2004. Free-radical scavenging capacity and antioxidant activity of selected plants species from the Canadian prairies. Food Chem 84: 551-562. crossref(new window)

Graf E, Eaton JW. 1990. Antioxidant functions of phytic acid. Free Radic Biol Med 8: 61-69. crossref(new window)