Profiling of Nutritional and Health-Related Compounds in Oat Varieties

Foods

Hetty C. van den Broeck²  Diana M. Londono²  Ruud Timmer¹  Marinus J. M. Smulders²  Ludovicus J. W. J. Gilissen²  Ingrid M. van der Meer² 

[1] Wageningen University & Research Centre, Applied Plant Research, P.O. Box 430, 8200 AK Lelystad, The Netherlands;Wageningen University & Research Centre, Plant Research International, P.O. Box 16, 6700 AA Wageningen, The Netherlands;

关键词: antioxidants;    β-glucan;    fatty acids;    human health;    oats;    tocotrienol;    vitamin E;   

DOI  :  10.3390/foods5010002

来源: mdpi

【 摘 要 】

The use of oats in the human diet has decreased over the past 70 years. This is an unfortunate development from the perspective of human health because oats have a high nutritional value and contain many compounds, including β-glucan, polyphenols, vitamins, and unsaturated fatty acids that are able to maintain or may even improve consumer’s health. In addition, oats fit into a gluten-free diet of celiac disease patients because they lack the T-cell stimulating epitopes from wheat, rye, and barley. We focused on the presence of health-related compounds in oats and how their levels vary among varieties in response to the type of soil. Ten oat varieties were grown in the Netherlands in sandy and clay soil and were analyzed for the presence and concentration of healthy compounds (β-glucan, fatty acids, vitamin E, and antioxidant activity), avenin composition, total protein and starch content, and agronomical characteristics. Principal component analysis showed that genetic background influenced the levels of all analyzed components. Protein, starch, β-glucan, and antioxidants were also affected by the type of soil. The obtained results showed that this kind of analysis can be used to profile oat varieties in general and enables the selection of specific varieties with specific compound characteristics.

【 授权许可】

CC BY   
© 2015 by the authors; licensee MDPI, Basel, Switzerland.