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Phenolic contents, cellular antioxidant activity and antiproliferative capacity of different varieties of oats.
Chen, Chao; Wang, Li; Wang, Ren; Luo, Xiaohu; Li, Yongfu; Li, Juan; Li, Yanan; Chen, Zhengxing.
Afiliação
  • Chen C; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Inn
  • Wang L; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Inn
  • Wang R; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Inn
  • Luo X; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Inn
  • Li Y; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Inn
  • Li J; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Inn
  • Li Y; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Inn
  • Chen Z; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Inn
Food Chem ; 239: 260-267, 2018 Jan 15.
Article em En | MEDLINE | ID: mdl-28873568
The objectives of this research were to determine the phenolic contents, oxygen radical absorbance capacities (ORAC), cellular antioxidant activities (CAA), and antiproliferative capacities of nine oat varieties and four brans in China. Of all varieties, Longyan 3 and Beiyan 1 exhibited the highest total avenanthramides (146.94±7.31 and 120.95±6.66µg/g, respectively) and ORAC values (21.03±0.56 and 21.18±1.45µM Trolox/g, respectively), while Shaotong exhibited the highest total phenolic acids (143.52±9.42µg/g) and CAA values (33.38±1.74µM quercetin/100g). The EC50 of antiproliferative capacities ranged from 167.31±6.42 to 233.42±21.31mg/mL, with the lowest in Beixiao 8 while the highest in Jinyan 8. ORAC values correlated with avenanthramides while CAA values correlated with phenolic acids. Moreover, phenolic contents, antioxidant properties, and antiproliferative capacities of oat brans was higher than that of corresponding whole oats in most cases.
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Texto completo: 1 Coleções: 01-internacional Temas: Alimentacao Base de dados: MEDLINE Assunto principal: Avena Limite: Humans Idioma: En Revista: Food Chem Ano de publicação: 2018 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Temas: Alimentacao Base de dados: MEDLINE Assunto principal: Avena Limite: Humans Idioma: En Revista: Food Chem Ano de publicação: 2018 Tipo de documento: Article