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KMID : 1134820150440111660
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Journal of the Korean Society of Food Science and Nutrition
2015 Volume.44 No. 11 p.1660 ~ p.1665
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Antioxidant Compounds and Activities of Methanolic Extracts from Oat Cultivars
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Ham Hyeon-Mi
Woo Koan-Sik
Lee Byong-Won
Park Ji-Young
Sim Eun-Yeong
Kim Byung-Joo
Lee Choon-Wo
Kim Si-Ju
Kim Uk-Han
Lee Jun-Soo
Lee Yu-Young
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Abstract
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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 (A700=0.922) 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.
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KEYWORD
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oat, polyphenolics, vitamin E, antioxidant activity
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