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.

Nutrients with healing properties in OAT and OAT products

ANTONINI, ELENA;DIAMANTINI, GIUSEPPE;NINFALI, PAOLINO
2015-01-01

Abstract

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.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11576/2629228
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