Submitted to: Cereal Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 3/9/2003
Publication Date: 3/9/2003
Citation: DOKUYUCU, T., PETERSON, D.M., AKKAYA, A. CONTENTS OF ANTIOXIDANT COMPOUNDS IN TURKISH OATS: SIMPLE PHENOLICS AND AVENANTHRAMIDE CONCENTRATIONS. CEREAL CHEMISTRY. 2003. 80:542-543.
Interpretive Summary: Antioxidants are substances that protect cells from free radical damage and are implicated in alleviating the effects of certain degenerative diseases. Researchers have discovered that oats contain a unique group of antioxidants that are called avenanthramides. The concentrations of avenanthramides in oats are affected by both genetics and the growing environment. Previously, oats from Turkey have not been examined for their avenanthramide content. This study measured the content of avenanthramides and other antioxidants in four strains of oats from Turkey, in comparison to Belle, a standard US cultivar grown in Wisconsin. The Turkish oats had lower concentrations of avenanthramides than Belle, although the values were comparable to those measured in other studies from other US cultivars grown in Idaho. These results indicate that more Turkish strains from several growing locations in Turkey should be examined to determine if any have levels comparable to Belle or other US cultivars. The results could affect the choice of strains of oats grown by Turkish villagers for personal consumption, and may therefore contribute to their health.
Technical Abstract: Antioxidant products such as simple phenolic compounds and avenanthramides in oat (Avena sativa L.) may have health-promoting effects on humans. Therefore, it is very important to determine simple phenolics and avenanthramide concentrations of genotypes. The aim of this research was to determine the concentrations of simple phenolics and avenanthramides of Turkish oat genotypes. According to the results, oat genotypes were significantly different for three major avenanthramides, Bc, Bp, Bf, and the simple phenolic, ferulic acid (FA), while not significantly different for p-coumaric acid (PCA). Ferulic acid concentrations of Turkish oat genotypes were higher than a standard USA cultivar, Belle. However, the major avenanthramide concentrations of Turkish oat genotypes were significantly lower than Belle.