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KMID : 1134820160450111681
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Journal of the Korean Society of Food Science and Nutrition
2016 Volume.45 No. 11 p.1681 ~ p.1684
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Antioxidant Compounds and Antioxidant Activities of Methanolic Extracts from Milling Fractions of Oat
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Ham Hyeon-Mi
Woo Koan-Sik
Park Ji-Young
Lee Byong-Won
Choi Hye-Sun
Choi Yong-Hwan
Lee Jun-Soo
Lee Yu-Young
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Abstract
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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 (A700=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.
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KEYWORD
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oat, polyphenolics, flavonoids, antioxidant activity
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