Author
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Emmons, Cheryld |
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Peterson, David |
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Submitted to: Meeting Abstract
Publication Type: Abstract Only Publication Acceptance Date: 3/9/1998 Publication Date: N/A Citation: N/A Interpretive Summary: Technical Abstract: Research was initiated to evaluate the potential of cereal grains and products to contribute to dietary antioxidants. Although the concentrations of phenolic antioxidants may be higher in fruits and vegetables, the predominance of cereals in the diet may render them no less important. Initial work was aimed at optimizing extraction and analysis methods for phenolic antioxidants in oat and barley. Several genotypes of each species were evaluated to determine the potential to increase antioxidants activity through genetics. Research will determine effects of processing on antioxidant phenolics in oat and barley products. Ethanol and methanol solutions were compared as extractants of ground samples. When evaluated by an in vitro antioxidant assay, and 80% ethanol extract produced optimal activity. When the extracts were separated by HPLC on a C18 column, many peaks absorbing at 250, 280, or 320 nm were revealed. Ferulic acid and other hydroxycinnamic acid peaks were identified. Bound antioxidants were solubilized by alkaline hydrolysis of residues of hexane and alcohol-extracted flours. These extracts showed greater antioxidant activity than extracts of soluble antioxidants. The major component released was ferulic acid, vanillin, divanillin, and p-coumaric acid were also tentatively identified. Analysis of extracts from 6-row malting barleys and hulless oats indicated a wide variation in antioxidant activities. A much wider selection of genotypes will need to be analyzed to determine the full potential of these species as sources of antioxidants. There appears to be sufficient variation in the germplasm to indicate the feasibility of breeding for increased concentrations of antioxidants. |
