Page Banner

United States Department of Agriculture

Agricultural Research Service

Research Project: IMPROVING HUMAN HEALTH USING FUNCTIONAL FOOD INGREDIENTS FROM BY-PRODUCTS OF GRAIN MILLING INDUSTRIES USING INNOVATIVE TECHNOLOGIES

Location: Functional Foods Research Unit

Title: Antioxidant and pasting properties of oat ß-glucan hydrocolloids

Authors
item Inglett, George
item Chen, Diejun

Submitted to: Food and Nutrition Sciences
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: April 25, 2012
Publication Date: June 25, 2012
Citation: Inglett, G.E., Chen, D. 2012. Antioxidant and pasting properties of oat ß-glucan hydrocolloids. Food and Nutrition Sciences. 3:827-835.

Interpretive Summary: Four oat ß-glucan hydrocolloids and oat bran concentrate (OBC) need to be evaluated for their potential health benefits. This study revealed that they have wide ranges of total phenolics and antioxidant activities based on the extraction conditions. In general, the highest solubilized phenolic compounds were found at high temperature up to 100°C regardless of solvent but not necessarily higher antioxidant activity. The results indicate that oat bran hydrocolloids and OBC have great potential to provide nutritionally beneficial products based on their phenolic compounds and antioxidant capacity along with their unique water holding and paste viscosity. The results of this study suggests that Nutrim10, C-Trim20 and C-Trim30 could be excellent food ingredients for improving nutrition of food products. Also, this study found that these functional hydrocolloids could be valuable for developing new functional food products with useful health benefits for decreasing heart problems, diabetes, and obesity.

Technical Abstract: Four oat ß-glucan enriched hydrocolloids (Nutrim10, C-Trim20, C-Trim30, C-Trim50), oat bran concentrate (OBC), and ß-Glucan95 were investigated for antioxidant and pasting properties. C-Trim30 had the highest soluble phenolic content, followed by C-Trim20. The trend of antioxidant activity was similar with that of phenolic contents. The phenolic content of the extracts increased with increasing temperatures. The highest content of soluble phenolic compounds was found at temperatures up to 100°C for most samples regardless of solvent. Water extracts had significantly higher phenolic contents than extracts from 50% ethanol at 100 °C for all samples with the exception of C-Trim30. However, the effect of temperature and solvent concentrations was not as apparent for antioxidant activity as that observed for phenolic content. In general, the differences in three different solvents were not as apparent. Significantly higher water holding capacities were found for C-Trim30 and C-Trim50 than the other samples while ß-Glucan95 had substantially the highest paste viscosity followed by C-Trim50 and C-Trim30.

Last Modified: 7/30/2014