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http://dx.doi.org/10.3746/jkfn.2016.45.11.1681

Antioxidant Compounds and Antioxidant Activities of Methanolic Extracts from Milling Fractions of Oat  

Ham, Hyeonmi (Department of Central Area, National Institute of Crop Science, Rural Development Administration)
Woo, Koan Sik (Department of Central Area, National Institute of Crop Science, Rural Development Administration)
Park, Ji-Young (Department of Central Area, National Institute of Crop Science, Rural Development Administration)
Lee, Byongwon (Department of Central Area, National Institute of Crop Science, Rural Development Administration)
Choi, Hye Sun (Department of Central Area, National Institute of Crop Science, Rural Development Administration)
Choi, Yong-Hwan (Department of Central Area, National Institute of Crop Science, Rural Development Administration)
Lee, Junsoo (Department of Food and Animal Sciences, Chungbuk National University)
Lee, Yu-Young (Department of Central Area, National Institute of Crop Science, Rural Development Administration)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.45, no.11, 2016 , pp. 1681-1684 More about this Journal
Abstract
Oats (Avena sativa L.) are well known for having high contents of bioactive compounds and health benefits. The objective of this study was to evaluate the antioxidant compounds and antioxidant activities of methanolic extracts from milling fractions and whole grains of oat. The contents of total polyphenolics and flavonoids were analyzed by spectrophotometric methods. ABTS radical and DPPH radical scavenging activities and reducing power were used to compare relative antioxidant activities of milling fractions from oat. Total polyphenolics and flavonoids were much more abundant in oat bran extract than in extracts from whole grain and endosperm. In addition, high levels of ABTS radical (42.34 mg Trolox equivalent antioxidant capacity (TEAC)/100 g sample) and DPPH radical (24.18 mg TEAC/100 g sample) scavenging activities and reducing power ($A_{700}=0.76$) were detected in oat bran. The results of this study indicate that oat bran has significantly higher antioxidant activities and appears to have significant health benefits.
Keywords
oat; polyphenolics; flavonoids; antioxidant activity;
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