Antioxidant potential assessed with three different methods

Renata Wołoch

wtzyw@urk.edu.pl
Katedra Żywienia Człowieka, Wydział Technologii Żywności, Akademia Rolnicza w Krakowie (Poland)

Mirosław Pysz


Katedra Żywienia Człowieka, Wydział Technologii Żywności, Akademia Rolnicza w Krakowie (Poland)

Renata Bieżanowska-Kopeć


Katedra Żywienia Człowieka, Wydział Technologii Żywności, Akademia Rolnicza w Krakowie (Poland)

Abstract

The purpose of the study was to evaluate the functional (antioxidant) properties two oat forms: Akt (naked) and Kasztan (covered). The wholemeal oat and the milling fractions as well as germinated grain were analyzed with three methods by determination of: 1) the reduction potential (Fe+3 →Fe+2), 2) the ability to eliminate the DPPH• free radical and 3) the overall antioxidant potential for the β-carotene/linoleic acid system. Additionally, the polyphenols content was measured using the Folin-Ciocalteau reagent. The whole grain of oats, both naked and covered forms, exhibited strong antioxidant activity under in vitro conditions. The strongest antioxidant activity was observed in the bran from both forms of oats and also in the germinated whole grain. Strong correlations were stated between polyphenols content and the reduction potential (Akt r = 0.915 and Kasztan r = 0.980; P<0.05), the ability to eliminate the free radical DPPH• (Akt r = 0.960 and Kasztan r = 0.993; P<0.05) and the overall antioxidant potential for -carotene/linoleic acid (Akt r = 0.960 and Kasztan r = 0.650; P<0.05).


Keywords:

antioxidative activity, DPPH•, oats, polyphenols, reduction potential

Bratt K., Sunnerheim K., Bryngelsson S., Fagerlund A., Engman L., Andersson R. E., Dimberg L. H. 2003. Avenanthramides in oats (Avena sativa L.) and structure-antioxidant activity relationships. J. Agric Food Chem. 29, 51 (3): 594 — 600.
Google Scholar

Burki J., Graf M., Lambelet P., Löliger J. 1989. Vanillin: More than a flavoring agent- a potential antioxidant. J. Sci. Food Agric. 48: 49 — 56.
Google Scholar

Collins F. W., Mc Lanchlan D. C., Blackwell B. A. 1991. Oat phenolics: Avenalumic acids, a new group of bound phenolic acids from oat groats and hulls. Cereal Chem. 2: 184 — 189.
Google Scholar

Cook N. C., Samman S. 1996. Flavonoids – chemistry, metabolism, cardioprotective effect and dietary sources. Nutr. Biochem. 7: 66 — 76.
Google Scholar

Dimberg L. H., Theander O., Lingnert H. 1993. Avenanthramides-a group of phenolic antioxidants in oats. Cereal Chem. 70, 6: 637 — 641.
Google Scholar

Emmons Ch. L., Peterson D. M. 1999. Antioxidant activity and phenolic contents of oat groats and hulls. Cereal Chem. 76, 6: 902 — 906.
Google Scholar

Emmons Ch. L., Peterson D. M., Paul G. L. 1999. Antioxidants capacity of oats (Avena sativa L.) extracts. 2. In vitro antioxidant activity and content of phenolic and tocol antioxidants. J. Agric. Food Chem. 47, 12: 4894 — 4898.
Google Scholar

Gąsiorowski H. 1995. Owies-chemia I technologia, PWRiL, Poznań.
Google Scholar

Goupy P., Hugues M., Boivin P., Amiot M. J. 1999. Antioxidant composition and activity of barley (Hordeum vulgare) and malt extracts and of isolated phenolic compounds. J. Sci. Food Agric. 79: 1625 — 1634.
Google Scholar

Hecker K. D., Meier M. L., Newman R. K., Newman C. W. 1998. Barley β-glucan is effective as a hypocholesterolaemic ingredient in foods. J. Sci. Food Agric. 77: 179 — 183.
Google Scholar

Hollman P. C. H. 2001. Evidence for health benefits of plant phenols: local or systemic effects? J. Sci. Food Agric.: 842 — 852.
Google Scholar

Maillard M. N., Berset C. 1995. Evaluation of antioxidant activity during killing: role of insoluble bound phenolic acids of barley and malt. J. Agric. Food Chem. 43: 1789 — 1793.
Google Scholar

Mates J. M., Perez-Gomez C., Nunez de Castro I. 1999. Antioxidant enzymes and human diseases. Clin. Bioch. 8: 595 — 603.
Google Scholar

Naczk M., Amarowicz R., Sullivan A., Shahidi F. 1998. Current research developments on poliphenolics of rapeseed/ Canova: a review. Food Chem. 62: 489 — 502.
Google Scholar

Okazaki Y., Isobe T., Iwata Y., Matsukawa T., Matsuda F., Miyagawa H., Ishihara A., Nishioka T., Iwamura H. 2004. Metabolism of avenanthramide phytoalexins in oats. Plant J. 39 (4): 560 — 572.
Google Scholar

Pekarinen S. S., Stöckmann H., Schwarz K., Heinnonen M., Hopia I. 1999. Antioxidant activity and partitioning of phenolic acids in bulk and emulsified methyl linoleate. J. Agric. Food Chem. 47: 3036 — 3043.
Google Scholar

Peterson D. M., Emmons Ch. L., Hibbs A. H. 2001. Phenolic antioxidants and antioxidants activity in pearling fractions of oat groats. J. Cereal Sci. 3: 97 — 103.
Google Scholar

Rice-Evans C. A., Miller N. J., Bolwell P. G., Bramley P. M., Pridham J. B. 1995. The relative antioxidant activities of plant-derived polyphenolic flavonoides. Free radical Res. 22: 375.
Google Scholar

Samotyja U., Małecka M., Klimczak I. 2002. Skład i właściwości przeciwrodnikowe fenolokwasów słodu. Żywność, 3, 32: 67 — 76.
Google Scholar

Slavin J. L., Martini M. C., Jacobs D. R., Marquardt L. 1999. Plausible mechanisms of protectiveness of whole grains. Am. J. Clin. Nutr. 70: 459S — 463S.
Google Scholar

Yen Gow-Chin, Chen Hui-Yin. 1995. Antioxidant activity of various tea extracts in relation to their antimutagenicity. J. Agric. Food Chem., 43, 1: 27 — 32.
Google Scholar

Zieliński H., Kozłowska H. 2000. Superoxide scavenging activity of cereal grains before and after hydrothermal processing. Pol. J. Food Nutr. Sci. 9/50: 85 — 90.
Google Scholar

Zieliński H., Troszyńska A. 2000. Antioxidant capacity of raw and hydrothermal processed cereal grains. Pol. J. Food Nutr. Sci. 9, 50, 3S: 79 — 83.
Google Scholar


Published
2007-03-30

Cited by

Wołoch, R., Pysz, M. and Bieżanowska-Kopeć, R. (2007) “Antioxidant potential assessed with three different methods”, Bulletin of Plant Breeding and Acclimatization Institute, (243), pp. 109–117. doi: 10.37317/biul-2007-0075.

Authors

Renata Wołoch 
wtzyw@urk.edu.pl
Katedra Żywienia Człowieka, Wydział Technologii Żywności, Akademia Rolnicza w Krakowie Poland

Authors

Mirosław Pysz 

Katedra Żywienia Człowieka, Wydział Technologii Żywności, Akademia Rolnicza w Krakowie Poland

Authors

Renata Bieżanowska-Kopeć 

Katedra Żywienia Człowieka, Wydział Technologii Żywności, Akademia Rolnicza w Krakowie Poland

Statistics

Abstract views: 39
PDF downloads: 17


License

Copyright (c) 2007 Renata Wołoch, Mirosław Pysz, Renata Bieżanowska-Kopeć

Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Upon submitting the article, the Authors grant the Publisher a non-exclusive and free license to use the article for an indefinite period of time throughout the world in the following fields of use:

  1. Production and reproduction of copies of the article using a specific technique, including printing and digital technology.
  2. Placing on the market, lending or renting the original or copies of the article.
  3. Public performance, exhibition, display, reproduction, broadcasting and re-broadcasting, as well as making the article publicly available in such a way that everyone can access it at a place and time of their choice.
  4. Including the article in a collective work.
  5. Uploading an article in electronic form to electronic platforms or otherwise introducing an article in electronic form to the Internet or other network.
  6. Dissemination of the article in electronic form on the Internet or other network, in collective work as well as independently.
  7. Making the article available in an electronic version in such a way that everyone can access it at a place and time of their choice, in particular via the Internet.

Authors by sending a request for publication:

  1. They consent to the publication of the article in the journal,
  2. They agree to give the publication a DOI (Digital Object Identifier),
  3. They undertake to comply with the publishing house's code of ethics in accordance with the guidelines of the Committee on Publication Ethics (COPE), (http://ihar.edu.pl/biblioteka_i_wydawnictwa.php),
  4. They consent to the articles being made available in electronic form under the CC BY-SA 4.0 license, in open access,
  5. They agree to send article metadata to commercial and non-commercial journal indexing databases.

Similar Articles

1 2 3 4 5 6 7 8 9 10 11 > >> 

You may also start an advanced similarity search for this article.