Characterization and antioxidant activity of avenanthramides from selected oat lines developed by mutagenesis technique. (1st May 2021)

• Record Type: Journal Article
• Authors: Hernandez-Hernandez, Oswaldo; Pereira-Caro, Gema; Borges, Gina; Crozier, Alan; Olsson, Olof
• Is Part Of: Food chemistry. Volume 343(2021)
• Publication Date: 2021-05-01
• Subjects: Avena sativa -- Oat seed -- Antioxidant -- Avenanthramides -- Mutagenesis; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2020.128408
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Mutagenized oat produced lines with high avenanthramides concentration. Antioxidant activity depends on avenanthramide structures. The higher concentration of total avenanthramides was 227.5 μg/g oat seed flour. Abstract: From a mutagenized oat population, produced by ethyl methanesulfonate mutagenesis, hulled grains from 17 lines with elevated avenanthramide (AVN) content were selected and their AVN structures, concentrations and antioxidant potentials were determined by HPLC-MS 2 and HPLC equipped with an on-line ABTS + antioxidant detection system. The data obtained showed qualitative and quantitative differences in the synthesis of AVNs in the different lines, with a total AVN concentration up to 227.5 µg/g oat seed flour in the highest line, compared with 78.2 µg/g seed in the commercial line, SW Belinda. In total, 25 different AVNs were identified with avenanthramide B structures being among the most abundant, and AVN C structures having the highest antioxidant activity. The findings indicate the potential of oat mutagenesis in combination with a high precision biochemical selection method for the generation of stable mutagenized lines with a high concentration of total and/or individual AVNs in the oat seed grain.