DOI: 10.1094/CC-83-0451 |  VIEW ARTICLE

Capabilities of Oat Extracts in Inhibiting Cholesterol and Long Chain Fatty Acid Oxidation During Heating (1).

Ting Sun (2), Zhimin Xu (2,3), J. Samuel Godber (2), and Witoon Prinyawiwatkul (2). (1) Approved for publication by the Director of the Louisiana Agricultural Experiment Station as manuscript number 06-32-0131. (2) Department of Food Science, Louisiana State University Agricultural Center, Baton Rouge, LA 70803. (3) Corresponding author. Phone: 225-578-5280. Fax: 225-578-5300. Email: <zxu@agctr.lsu.edu> Cereal Chem. 83(4):451-454. Accepted November 15, 2006. Copyright 2006 AACC International, Inc.

The antioxidant activities of oat groat extracts using different solvents were investigated. For acetone, hexane, and methanol extracts, the total phenolic compound contents were 12.83, 8.56, and 26.17 µg of catechin equivalent/g, respectively. Their corresponding free radical scavenging activities measured using the DPPH (2,2’-diphenyl-1-picrylhydrazyl) method were 0.68, 0.35, and 0.79 µmol of Trolox equivalent/g, respectively. All oat extracts presented significantly greater capability in preventing cholesterol oxidation than the control (no extract added) during heating at the three levels of addition (1, 5, and 10 mg). The capability of the hexane or acetone extract in preventing cholesterol oxidation was not as effective as the methanol extract. In the docosahexaenoic acid (DHA, C22:6) oxidation test, all oat extracts at the level of 5 and 10 mg had greater inhibition capability on DHA oxidation than the control (DHA only). No significant inhibition was found for the hexane and acetone extract at the level of 1 mg, except for the methanol extract. The capabilities of oat extracts to inhibit oxidation of cholesterol and DHA from high to low was methanol, acetone, and hexane extract, which agreed with their free radical scavenging activities and total phenolic compound contents.