Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8876408 | Journal of the Saudi Society of Agricultural Sciences | 2017 | 7 Pages |
Abstract
Oat cultivars were toasted and studied for their physical properties (1000 kernel weight, bulk density, and l/b ratio). Both the control and toasted samples were milled into flour and studied for their functional (water absorption capacity, WAC; oil absorption capacity, OAC), color (Lâ, aâ, bâ values), and antioxidant (total phenolic content, TPC; antioxidant activity, AOA; metal chelating activity, MCA; and total flavonoids content, TFC) properties. Toasting resulted in significant (p < 0.05) decrease in physical parameters, hunter Lâ value, and TFC. However, it resulted in increase in WAC, OAC, hunter aâ and bâ values, TPC, AOA and metal chelating values. Toasting increased TPC, AOA, and MCA by 11.5-27.1%, 29.1-53.6%, 33.9-74.4%, respectively and decreased TFC by 23-40.1%. Pearson correlation coefficients (r) were also calculated to study the relationships among various properties studied. AOA exhibited a positive correlation (r = 0.931, p < 0.05) with TPC which upon toasting showed a decrease (r = 0.851, p < 0.05). TPC, AOA, MCA, and TFC of control oat cultivars varied from 1744 to 2687 μg GAE/g, 11.9% to 15.3%, 28.4% to 46.2%, and 433 to 612 μg CE/g, respectively.
Related Topics
Life Sciences
Agricultural and Biological Sciences
Agricultural and Biological Sciences (General)
Authors
Kawaljit Singh Sandhu, Poonam Godara, Maninder Kaur, Sneh Punia,