Nutritional and functional characterization of different oat (Avena sativa L.) cultivars (original) (raw)
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Nutritional and functional characterization of different oat (Avena sativa L.) cultivars
International Journal of Food Properties, 2020
Oats are increasingly recognized as super food owing to the presence of multiple health promoting substances. Five indigenous oat cultivars S2000, PD2LV65, SGD2011, Avon and SGD81 were characterized physico-chemically and nutritonally. Avon showed the maximum (12.69 g100 g-1 dry solids) protein content indicating potential to be used as protein source for animal and human food, whereas SGD-81 excelled incrude fiber contents (17.83 g100 g-1 dry solids). Avon showed the highest fat contents (6.67 g100 g-1 dry solids). Maximum moisture contents showed by the SGD-81 (9.29 g100 g-1 dry solids). SGD-2011 showed maximum ash contents (6.02 g100 g-1 dry solids). S-2000 showed the maximum nitrogen-free extract (60.78 g100 g-1 dry solids) and thousand grain weight (36.74 g). Highest Zn (0.176 mg g-1 of dry solids) and Fe (0.032 mg/g-1 dry solids) contents were found in Avon. Avon showed maxium bulk density of 0.76 g/cc and Avon grains had maximum length and breadth ratio (2.93). The highest water absorption capacity, oil absorption capacity and emulsion stability were shown by SGD-81 as 188.33%, 218.754% and 73.13%, respectively. The highest foaming capacity was shown by S-2000 (20%) and the highest emulsion activity was shown by SGD 2011 (56.84%). Amino acid profiling showed the highest outcome 105.67 g kg −1 of dry solids by SGD-2011.While least 99.13 g kg −1 of dry solids depicted by S2000. Total phenolic contents varied from 36.07 to 59.6 mg of gallic acid equivalent (GAE), total flavonoids (754.16-1056.66 mg of quercetin equivalent:QE), TfoC (663.75-697.5 mg QE), % scavenging activity (24.33-55.88%) and anthocyanin contents of 0.5-2.87 mg of C3 G kg −1. SGD-81 was loaded with promising nutraceutical potential. SGD-81 would be good substitute of fiber and also loaded with other promising functional attributes including total flavonoid contents, total phenolic contents, total flavonol conetnts and anthocyanin contents. There is great potential for value addition of the oat cultivar SGD-81.
Some chemical, yield and quality properties of domestic oat cultivars
2014
Oat (Avena sativa L.) is one of the cereal crops cultivated in climate temperate zones. It is well known as a healthy food in the world, because of its unique biochemical structure. Nowadays the quality of grain for consumers has become important especially in terms of lipids and β -glucan content. The aim of this study was to characterize the yield, volume weight, 1000 kernel weight, husk content and kernel size distribution for two naked and three husked oat cultivars. Some quality analyses were determined, such as protein, starch, lipid and β -glucan contents. Investigations were carried out at the State Stende Cereal Breeding Institute in 2012 and 2013. The obtained results showed significant differences among naked and husked oat cultivars in all tested parameters for example lipid content for husked oat cultivars varied from 58.1–66.8 g kg -1 , but for naked oat 92.3–108.8 g kg -1 . β-glucan content among husked oat cultivars varied from 3.81–3.85 g 100 g -1 , but naked oat br...
Oat Grain Functional Ingredient Characterization
Grains, including oats (Avena sativa L.), have been recognized functional foods, because provide beneficial effect on the health of the consumer and decrease the risk of various diseases. Oats are good source of soluble fibre, essential amino acids, unsaturated fatty acids, vitamins and minerals. Oat breeders have developed oat varieties and improved yielding ability potential of oat varieties. Therefore, the aim of investigation was to analyze the composition of perspective oat varieties and breeding lines grains grown in different conditions and evaluate functional properties. In the studied samples content of protein, starch, β-glucans, total dietetic fibre, composition of amino acids and vitamin E were determined. The results of analysis showed that protein content depending of varieties ranged 9.70% to 17.30% total dietary fibre 13.66 g100g -1 to 30.17 g100g -1 , content of β-glucans 2.7 g100g -1 to 3.5 g100g -1 , amount of vitamin E (α-tocopherol) determined from 4 mgkg -1 to 9.9 mgkg -1 . The sums of essential amino acids in oat grain samples were determined from 31.63 gkg -1 to 54.90 gkg -1 . It is concluded that amino acids composition of husked and naked oats grown in organic or conventional conditions is close to optimal for human health.
Oat Grain Composition and its Nutrition Benefice
Agriculture and Agricultural Science Procedia, 2016
A key component of well-being and healthy lifestyle is healthy food including functional food. Oat (Avena sativa L.) is a well known annual crop in temperate climates. It is recognised as a healthy food containing significant amounts of soluble dietetic fibre, β-glucans, fat-soluble vitamin E and polyunsaturated fatty acids in the world. There are luck investigations in the protein quality and fatty acids composition, but few investigations of dietetic fibre amount and composition till now. Therefore the aim of this study was to characterise the biochemical composition of husked and naked oat varieties and breeding lines to grown in Latvian condition. In the studied samples content of protein, fat, vitamin E (α-tocopherol), same as composition of amino acids, fatty acids and dietary fibre were determined. The obtained results showed a wide range of fat content among varieties, it varied from 4.9 to 10.5 g 100 g-1. The content of α-tocopherol in oat grain was determined 4.5-12.3 mg kg-1, the sum of essential amino acids 35-45gkg-1 and unsaturated fatty acids accounted 78-81.5% of total fatty acids content. Results of evaluation leads to conclusion that oat grain are rich with biologicaly significant substances and their consumption in human diet is beneficial for human well-being.
Journal of Oleo Science, 2015
INTRODUCTION Cereals constitute the main source of food; they are also nutraceutical and therapeutical agents as they contain various types of beneficial elements such as starch, proteins, fiber, lipids and other medicinal compounds. Besides, they have also been found to contain a wide range of chemical substances with a high antioxidant activity 1. Among such cereals we can cite oats which belong to the Poaceae family Gramineae Table 1. Wild oats are diploid, but those cultivated are hexaploid with an estimated 1C genome size of 13.23pg, corresponding to about 13000 Mbp 2. The common oat Avena sativa L. is an allohexaploid 2n 6x 42 crop species. Furthermore, Flander et al. 3 showed that the whole oat grain contains many of these nutritional compounds, including minerals, proteins, fiber, lipids, unsaturated fatty acids, vitamins and phytochemicals. The common Avena sativa L. is the most important cultivated oat and it is also the most unusual
Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences., 2014
The objectives of the study were to investigate the variability of oat (Avena sativa L.) grain physical traits and chemical composition and to determine relationships between traits. Field experiments including five hulled oat genotypes were carried out at the State Stende Cereal Breeding Institute for two seasons during 2010-2011. Variation of traits was mainly determined by genotype (w 2 = 53 -88%), with the min/max values for 1000 kernel weight 32.4/36.5 g, test weight 470.0/507.9 g·L -1 , hull content 215.4/265.6 g·kg -1 , crude protein 110.0/124.9 g·kg -1 , starch 456.9/483.0 g·kg -1 , b-glucans 28.1/36.6 g·kg -1 and crude fat 46.2/60.0 g·kg -1 . Oat variety 'Arta' had the highest test weight (507 g·L -1 ) and contents of crude protein (124.9 g·kg -1 ), b-glucans (36.5 g·kg -1 ), a-tocopherol (7.8 mg·kg -1 ), average crude fat (55.5 g·kg -1 ) and total phenolics (113.9 mg gallic acid equivalents/GAE 100 g -1 DM) in the grain. Expression of traits significantly depended on meteorological conditions in the specific year. In both years of investigation there were significant (p < 0.05) positive correlations between contents of b-glucans and crude fat, and negative correlation of b-glucans with starch content, total phenolics and antiradical scavenging activity.
International Journal of Food Sciences and Nutrition, 2006
Some physical and chemical properties of four oat (Avena sativa L.) varieties (BDMY-6, BDMY-7, Che-Chois and Y-2330) harvested from Konya in Turkey were investigated. The weight of the grain, moisture, crude protein, crude ash, crude fibre, crude energy, crude oil and water-soluble extract contents of all oat variety grains were analysed. Contents of aluminium, calcium, cadmium, phosphorus, magnesium, zinc, lead, potassium and manganese were also determined in the oat grains. The specific gravity, refractive index, free fatty acids, peroxide value, saponification number and unsaponifiable matter were determined in the grain oil. Tocopherol contents of these four oat grain oils were measured. Palmitic acid (15.72%), oleic acid (33.97 Á51.26%) and linoleic acid (22.80 Á35.90%) were found to be rich in protein, oil, fibre, unsaturated fatty acids and minerals, suggesting that they may be valuable for food uses. Due to high nutritive values, it is recommended to process for healthy food products.
A review on Oat (Avena sativa L.) as a dual-purpose crop
Scientific Research and Essays, 2014
The multifunctional uses of oats include forage, fodder, straw for bedding, hay, haylage, silage chaff, human food; most commonly, they are rolled or crushed into oatmeal, or ground into fine oat flour. Oatmeal is chiefly eaten as porridge, but may also be used in a variety of baked goods, such as oatcakes, oatmeal cookies, oat bread and raw material for food, health care and cosmetic products. The major components of oats that contribute to its function include β-glucan, protein, oil, and starch. The minor protein of oat is a prolamine, avenin. In addition there are minor components, including tocols and avenanthramides that have antioxidant properties and may contribute to human health and well being. Here we review the progress made in oats and highlight the potential and future prospects. Key words: Fodder, forage, food, β-glucan, protein, tocols, avenanthramides, health.
European Journal of Nutrition, 2008
This review is intended to focus on the composition of oat and its therapeutic potential in the pharmacology that supports its use to cure various maladies. Oat (Avena sativa) is distinct among the cereals due to its multifunctional characteristics and nutritional profile. Recent advancement in food and nutrition has revealed the importance of its various components. It is a good source of dietary fiber especially β-glucan, minerals and other nutrients. Oat and oat by products have been proven to be helpful in the treatment of diabetes and cardiovascular disorders. Oat bran in particular, is good source of B complex vitamins, protein, fat, minerals besides heart healthy soluble fiber β-glucan. The β-glucan has outstanding functional properties and is of immense importance in human nutrition. Different physiological effects of β-glucan are related to its viscosity, attenuation of postprandial plasma glucose and insulin responses, high transport of bile acids towards lower parts of the intestinal tract and high excretion of bile acids thereby lowering of serum cholesterol levels. Moreover, it is helpful against coeliac disease. The incorporation of oat grains and oat bran in the food products improves not only the nutrition but also a therapy against various maladies.