Characterization of phenolic compound antioxidant activity in oat varieties using UHPLC–online ABTS and LC Q-TOF

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Abstract

Background and objectives: Phenolic compounds present in oats provide an opportunity for oats to increase its use in the form of functional food. In this study, eight varieties of Australian-grown whole-grain oat were investigated for their phenolic composition and antioxidant potential. Ultra-high-performance liquid chromatography–online 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid), coupled with liquid chromatography quadrupole time-of-flight, was used to identify and quantify individual phenolic compounds and their respective antioxidant activity. Findings: Considerable variation in phenolic content (19.51 ± 1.20–52.49 ± 1.70 mg 100 g−1 GAE) and antioxidant activity was observed among the oat varieties. Several avenanthramides (AVNs) were detected with AVN A and AVN C being the most abundant. AVN C exhibited the highest antioxidant activity followed by caffeic acid, quercetin-3,4′-O-di-beta-glucopyranoside derivative, and 6-hydroxykaempferol 3,5,7,4′-tetramethyl ether 6-rhamnoside. Antioxidant activity in AVNs was observed to be the highest in AVN C followed by AVN B and AVN A. Conclusions: High levels of AVN C and the range of phenolic compounds present show promise of Australian-grown oats as an important source of antioxidant compounds. These antioxidant compounds may contribute to consumers' health benefits. Significance and novelty: This study contributes to the use of oats as potential functional food by characterizing its individual phenolic compounds and their antioxidant activity.

Original languageEnglish
JournalCereal Chemistry
DOIs
Publication statusE-pub ahead of print - 27 Jul 2019

Fingerprint

oats
phenolic compounds
Antioxidants
antioxidant activity
Functional Food
antioxidants
functional foods
Sulfonic Acids
avenanthramides
2,2'-azino-di-(3-ethylbenzothiazoline)-6-sulfonic acid
Avena
Quercetin
Liquid chromatography
Insurance Benefits
sulfonic acid
whole grain foods
Liquid Chromatography
Ether
caffeic acid
avenanthramide-2C

Cite this

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title = "Characterization of phenolic compound antioxidant activity in oat varieties using UHPLC–online ABTS and LC Q-TOF",
abstract = "Background and objectives: Phenolic compounds present in oats provide an opportunity for oats to increase its use in the form of functional food. In this study, eight varieties of Australian-grown whole-grain oat were investigated for their phenolic composition and antioxidant potential. Ultra-high-performance liquid chromatography–online 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid), coupled with liquid chromatography quadrupole time-of-flight, was used to identify and quantify individual phenolic compounds and their respective antioxidant activity. Findings: Considerable variation in phenolic content (19.51 ± 1.20–52.49 ± 1.70 mg 100 g−1 GAE) and antioxidant activity was observed among the oat varieties. Several avenanthramides (AVNs) were detected with AVN A and AVN C being the most abundant. AVN C exhibited the highest antioxidant activity followed by caffeic acid, quercetin-3,4′-O-di-beta-glucopyranoside derivative, and 6-hydroxykaempferol 3,5,7,4′-tetramethyl ether 6-rhamnoside. Antioxidant activity in AVNs was observed to be the highest in AVN C followed by AVN B and AVN A. Conclusions: High levels of AVN C and the range of phenolic compounds present show promise of Australian-grown oats as an important source of antioxidant compounds. These antioxidant compounds may contribute to consumers' health benefits. Significance and novelty: This study contributes to the use of oats as potential functional food by characterizing its individual phenolic compounds and their antioxidant activity.",
keywords = "antioxidant, avenanthramide, LC Q-TOF, oats, UHPLC–online ABTS",
author = "Shiwangni Rao and Santhakumar, {Abishek B.} and Chinkwo, {Kenneth A.} and Blanchard, {Christopher L.}",
year = "2019",
month = "7",
day = "27",
doi = "10.1002/cche.10200",
language = "English",
journal = "Cereal Chemistry",
issn = "0009-0352",
publisher = "American Association of Cereal Chemists",

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T1 - Characterization of phenolic compound antioxidant activity in oat varieties using UHPLC–online ABTS and LC Q-TOF

AU - Rao, Shiwangni

AU - Santhakumar, Abishek B.

AU - Chinkwo, Kenneth A.

AU - Blanchard, Christopher L.

PY - 2019/7/27

Y1 - 2019/7/27

N2 - Background and objectives: Phenolic compounds present in oats provide an opportunity for oats to increase its use in the form of functional food. In this study, eight varieties of Australian-grown whole-grain oat were investigated for their phenolic composition and antioxidant potential. Ultra-high-performance liquid chromatography–online 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid), coupled with liquid chromatography quadrupole time-of-flight, was used to identify and quantify individual phenolic compounds and their respective antioxidant activity. Findings: Considerable variation in phenolic content (19.51 ± 1.20–52.49 ± 1.70 mg 100 g−1 GAE) and antioxidant activity was observed among the oat varieties. Several avenanthramides (AVNs) were detected with AVN A and AVN C being the most abundant. AVN C exhibited the highest antioxidant activity followed by caffeic acid, quercetin-3,4′-O-di-beta-glucopyranoside derivative, and 6-hydroxykaempferol 3,5,7,4′-tetramethyl ether 6-rhamnoside. Antioxidant activity in AVNs was observed to be the highest in AVN C followed by AVN B and AVN A. Conclusions: High levels of AVN C and the range of phenolic compounds present show promise of Australian-grown oats as an important source of antioxidant compounds. These antioxidant compounds may contribute to consumers' health benefits. Significance and novelty: This study contributes to the use of oats as potential functional food by characterizing its individual phenolic compounds and their antioxidant activity.

AB - Background and objectives: Phenolic compounds present in oats provide an opportunity for oats to increase its use in the form of functional food. In this study, eight varieties of Australian-grown whole-grain oat were investigated for their phenolic composition and antioxidant potential. Ultra-high-performance liquid chromatography–online 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid), coupled with liquid chromatography quadrupole time-of-flight, was used to identify and quantify individual phenolic compounds and their respective antioxidant activity. Findings: Considerable variation in phenolic content (19.51 ± 1.20–52.49 ± 1.70 mg 100 g−1 GAE) and antioxidant activity was observed among the oat varieties. Several avenanthramides (AVNs) were detected with AVN A and AVN C being the most abundant. AVN C exhibited the highest antioxidant activity followed by caffeic acid, quercetin-3,4′-O-di-beta-glucopyranoside derivative, and 6-hydroxykaempferol 3,5,7,4′-tetramethyl ether 6-rhamnoside. Antioxidant activity in AVNs was observed to be the highest in AVN C followed by AVN B and AVN A. Conclusions: High levels of AVN C and the range of phenolic compounds present show promise of Australian-grown oats as an important source of antioxidant compounds. These antioxidant compounds may contribute to consumers' health benefits. Significance and novelty: This study contributes to the use of oats as potential functional food by characterizing its individual phenolic compounds and their antioxidant activity.

KW - antioxidant

KW - avenanthramide

KW - LC Q-TOF

KW - oats

KW - UHPLC–online ABTS

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