Commenced in January 2007
Paper Count: 30680
Oat Grain Functional Ingredient Characterization
Abstract: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.
Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1108170Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 1552
 W. Biel, K. Bobko, R. Maciorowski, “Chemical composition and nutritive value of husked and naked oats grain”. Journal of cereal science, 2009, 49, pp. 413-418.
 T. P. Shukla, “Chemistry of oats:protein foods and other industrial products.” Critical Reviews in Food science and nutrition, 1975, 6, pp.383-446.
 P. K. Zwer, “Oats”In Wrigley, C., Corke, H., Walker, C(eds) Enciclopedia of Grain science. 2004. Oxford: Elsevier
 WHO/FAO/UNU, ‘‘Protein and amino acid requirements in human nutrition”, Report of a Joint WHO/FAO/UNU Expert Consultation, World Health Organization Technical Report Series 935. WHO, 2007, Geneva.
 Y. Pomeranz, G. S. Robins,”Protein content and amino acid composition of oat species and tissues” Cereal Chemistry, 1973, 50, pp.702-707.
 M. X. Zhou,K. Robards, M. Glennie-Holmes, S. Helliwell, “Oat Lipids,” Journal of.American.Oil Chemistry Sc 79:p.585-592.
 R. W. Welch, The Oat Crop: Production and Utilization. London, Chapman & Hall. 1995, 516 pp.
 H. Zielinski, E. Ciska, H. Kozlowska, “The cereal grains: Focus on vitamin E,” Czech. Journal of Food Science. 2001,19, p. 182–188.
 F. H. Webster, “Oats” Chemistry and Technology. USA, American Association of Cereal Chemists. 1986, 220 pp.
 J. W. Aanderson, and E. S. Bridges, „Dietary fiber content of selected foods” American Journal of Clinical Nutrition, 1988, 47, 440–447.
 T. S. Kahlon, and F. I. Chow, „Hypocholesterolemic effects of oat, rice, and barley dietary fibers and fractions,” Cereal Foods World, 1997, 42, 86–92.
 F. A. Manthey, G. A. Areland, D. J. Huseby, „Soluble and insoluble dietary fiber content and composition in oat,” Cereal Chemistry, 1999, 76, 417–420.
 D. I. Givens, T. V. Daviess, R. M. Laverick, “Effect of variety, nitrogen fertilizer and various agronomic factors on the nutritive value of husked and naked oats grain,” Animal feed science and technology, 2004, Vol.113, p.169-181.
 L. Brunava, I. Alsina, S. Zute, V. Sterna, Z. Vicupe, “Some chemical yield and quality properties of domestic oat cultivars”. 9th Baltic Conference on Food science and Technology “Food for Consumer Wellbeing” FOODBALT 2014.Conference proceedings. 2014, p.72-76.
 R. Lásztity, „Oat grain – a wonderful reservoir of natural nutrients and biologically active substances,” Food Reviews International, 1998. 14(1): p. 99–119, & Francis Ltd, http://www.tandf.co.uk/journals).
 E. K. Arendt, E. Zannini, “Oats. Cereal grains for the food and beverage industries”, Cambridge: Woodhead Publishing, 2013, 243-282.
 http://www.healthknot.com/essential_amino_acids.html, (cited 12.03.2014).