Nutrients with healing properties in OAT and OAT products

Introduction: Oat contains a variety of nutrients, including dietary fiber and polyphenols (PPLs), which show health pro-moting properties. In the fiber soluble fraction there is the β-glucan, which is recognized for its cholesterol and glycemia lowering effects (EFSA Reg. n. 432/2012). PPLs mainly consist of avenanthramides (AVNs), exhibiting antioxidant, anti-inflammatory and anti-proliferative activity. The aim of the study was to detect β-glucan and AVNs from grains to bakery products. Methods: Two dehulled oat grains (Donata and Flavia cv.) were provided by Terra Bio (Urbino). The flour was milled in a local plant and bakery products were produced by expert craftsmen. B-glucan was evaluated by enzymatic kit. PPLs were detected in the free and bound forms by Folin-Ciocalteu reagent and the three major AVNs (2c, 2p, 2f ) by HPLC-MS. The ORAC assay was used for evaluating antioxidant capacity.Resultsβ-glucan showed no difference between the two grains (2.25±0.05%) and no changes during the milling and transformation into bakery products. The PPLs were about two fold higher in the Donata grain (239 mg 100g-1). The milling decreased the PPLs by 34% and 18% in the Donata and Flavia flours, respectively; in the bakery products, PPLs remained stable. The ORAC value was very high, being 15,382±97 and 11,392±86 μMolTE 100g-1 in grains and in flours, respectively, with no significant difference between the cultivars. The AVNs were about 1.3 fold higher in the Donata grain (26.30±2.10 mg 100g-1), decreased by 40% and 13% in the Donata and Flavia flours, respectively, and did not change during the bakery processing.Conclusions Considering the biological and antioxidant activity of β-glucan, AVNs and PPLs, our results show that oat is an important component in the diet. In fact, the β-glucan is stable and PPLs and AVNs, which are partially lost in the bran, remained stable during baking, thus maintaining their healthy protective functions in the food we eat.