Food Irradiation·Food Science
QIN Lin, ZHAO Shan, LI Xi, LEI Xinyu, ZHENG Xingguo, JIN Keting, LIU Longlong, ZHONG Lingli
To study the active components and antioxidant property in different naked oat (Avena nuda L.) varieties, the polysaccharide contents (including dietary fiber, β-glucan and oligosaccharide), fatty acid composition, phenolic acid contents, total flavonol contents and antioxidant activities of 24 naked oat cultivars were determined. In addition, the differences of active components and antioxidant activities among these cultivars were also compared. As the results, significant differences were found in polysaccharide contents among different varieties of naked oat (P<0.05). The proportion of unsaturated fatty acids in total fatty acids ranged from 76.62%-80.96%, among which linoleic acid accounted for the highest (37.64%-47.12%), followed by oleic acid (28.33%-39.89%). The contents of total phenols and flavonoids in naked oat ranged from 865-1 367 and 234-502 μg·g-1, respectively. The contents of ferulic acid, caffeic acid, sinapic acid and p-coumaric acid ranged from 521-881, 82-152, 55-138 and 43-121 μg·g-1, respectively. Ferulic acid, caffeic acid, sinapic acid and p-coumaric acid accounted for 54.4%-64.5%, 7.4%-14.4%, 5.3%-12.0% and 4.8%- 11.2%, respectively, which were the main components of naked oat phenolic acids. There were significant differences in the scavenging ability of 1,1-Diphenyl-2-picrylhydrazyl radical (DPPH·) and [2,2′-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical] (ABTS·+) free radicals and ferric ion reducing antioxidant power (FRAP) among different varieties of naked oat polyphenols (P<0.05). Compared to other varieties, the polyphenol extracted from the Bayou No.3 showed significantly higher scavenging abilities for DPPH· and ABTS·+ free radicals, as well as FRAP, with the values of 46.8%, 88.7% and 927 mmol·g-1, respectively. The free radical scavenging rate of ABTS·+ was positively correlated with the content of total flavonoids (P<0.01), and FRAP was positively correlated with the contents of total phenols, flavonoids and ferulic acid (P<0.05). This study provides a theoretical basis for breeding high-quality oat varieties with high antioxidant properties and hybrid combinations, and also offers a practical basis for the development of oat-based foods.