Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6377773 | Journal of Cereal Science | 2015 | 7 Pages |
Abstract
In this work, α-amylase was used to treat oat flour with the intent to release phenolic compounds with known antioxidant properties. After methanol extraction, the amounts of nine beneficial phenolic compounds were measured using HPLC. The antioxidant activities of the extracts were assessed using 2,2â²-azinobis (3- ethylbenzothiazoline-6-sulfonic acid) (ABTS)ï¼2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP) and protein oxidative damage protection assays. Compared with heating-only treated oat flour, that treated with α-amylase showed significant increase of extractable total phenolic content (0.46-1.35 μmol gallic acid equivalents per gram oat), total antioxidant capacity, and an increased ability on the protection of protein from oxidative damage. Heating-only increased caffeic acid and vanillin content by 17 (0.03 vs 0.54 μg/g oat) and 1.8 (0.62 vs 1.11 μg/g oat) folds, but slightly increased the content of other phenols. Excluding heating effect, α-amylase treatment increased gallic acid content by 2.6 folds (0.38 vs 1.38 μg/g oat), caffeic acid content by 2.4 (0.54 vs 1.82 μg/g oat) folds, and other phenols by 1.0-1.8 folds. In conclusion, α-amylase treatment can yield oat products containing more extractable phenolic compounds with increased antioxidant capacity.
Keywords
p-Hydroxybenzaldehyde (PubChem CID: 126)2,2-Diphenyl-1-picrylhydrazyl (PubChem CID: 74358)Vanillin (PubChem CID: 1183)p-Coumaric acid (PubChem CID: 637542)α-AmylaseFerulic acid (PubChem CID: 445858)Caffeic acid (PubChem CID: 689043)Gallic acid (PubChem CID: 370)Phenolic compoundsOatAntioxidant capacity
Related Topics
Life Sciences
Agricultural and Biological Sciences
Agronomy and Crop Science
Authors
Dongfang Chen, Junling Shi, Xinzhong Hu, Shuangkui Du,