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KMID : 1007520220310091145
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Food Science and Biotechnology
2022 Volume.31 No. 9 p.1145 ~ p.1155
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Validation of avenanthramide and other phenolic compounds in oats and sprouted oats and their antimicrobial properties against Escherichia coli O157:H7
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Lim Su-Ji
Yun Choong-In
Song Da-Hyun
Kang Seok-Seong
Kim Young-Jun
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Abstract
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Oat contains a variety of phenolic compounds, including avenanthramides, which are found only in oats. This study was conducted to establish the quantitative analysis of seven phenolic compounds in oat powders and sprouted oat powders and validate an efficient high-performance liquid chromatography (HPLC) method. All calibration curves represented good linearity (R2?≥?0.9997) in the concentration range (0.5?50 mg/kg) with LOD and LOQ of 0.01?0.21 and 0.02?0.64 mg/kg, respectively. Intra-day accuracy (%) and precision (%RSD) were 90.7?103.8% and 1.5?4.9%, respectively. Inter-day accuracy (%) and precision (%RSD) were 90.4?107.9% and 2.2?4.8%, respectively. Moreover, relative expanded measurement uncertainty results complied with CODEX guideline. In addition, selected oat and sprouted oat powder extracts showed anti-microbial activities against Escherichia coli O157:H7. These results demonstrated that this HPLC method is suitable for the qualification and quantification of seven phenolic compounds in oat and sprouted oat.
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KEYWORD
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Avenanthramide, Phenolic compound, Oat, Sprouted oat, High-performance liquid chromatography, Measurement uncertainty, Quantification
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