Avenanthramides as a means to slow rancidity development in oats
(2022) KBTM01 20221Biotechnology (MSc)
Biotechnology (M.Sc.Eng.)
- Abstract
- Cereal grains are an important staple in many diets across the globe. Being one of the most cultivated cereal crops worldwide, especially in Nordic countries, oats are known to have a high dietary fibre content and a nutritional value that makes them highly beneficial for human health. Avenanthramides are a group of phenolic compounds that, among other cereal grains, are only produced in oats. Avenanthramides are known to have strong antioxidant activity and, in this present study, avenanthramides were investigated in relation to rancidification in oats. Avenanthramide-rich oat extracts were added to milled oat flour in accelerated storage trials with a water-methanol mixture containing copper sulphate, and rancidity markers such as... (More)
- Cereal grains are an important staple in many diets across the globe. Being one of the most cultivated cereal crops worldwide, especially in Nordic countries, oats are known to have a high dietary fibre content and a nutritional value that makes them highly beneficial for human health. Avenanthramides are a group of phenolic compounds that, among other cereal grains, are only produced in oats. Avenanthramides are known to have strong antioxidant activity and, in this present study, avenanthramides were investigated in relation to rancidification in oats. Avenanthramide-rich oat extracts were added to milled oat flour in accelerated storage trials with a water-methanol mixture containing copper sulphate, and rancidity markers such as peroxide value (PV), lipase activity and hexanal detection were followed over time to investigate the potential of avenanthramides as a means to slow rancidity development. In the two later storage trials conducted, avenanthramide enrichment was found to result in statistically significant decreases in PV, lipase activity and hexanal levels after 24 hours compared to the controls. The findings of this study serve to provide an overview of avenanthramide enrichment as a means of delaying rancidification in oats and can be used to guide further research into how avenanthramide extracts can be used to optimise oxidative stability in oats and other lipid-based foods. Interestingly, in addition to delaying lipid oxidation, avenanthramides also seem to be effective lipase inhibitors, which is perhaps something that can be further investigated in later studies. (Less)
- Popular Abstract
- As society becomes more and more health conscious, demand for foods that are beneficial to human health has also increased. One area of particular interest has been antioxidants, a class of nutritional compounds that, when ingested, help neutralise free radicals in our bodies, thereby helping prevent health conditions ranging from heart disease, to cancer. In oats, antioxidants also play an important role during storage by preventing lipid oxidation, a process that ultimately results in the rancidity of oats. Avenanthramides are a type of antioxidant that, among cereals, are only produced in oats.
Apart from antioxidants, oats also contain many other nutritional compounds that are beneficial for human health, including many essential... (More) - As society becomes more and more health conscious, demand for foods that are beneficial to human health has also increased. One area of particular interest has been antioxidants, a class of nutritional compounds that, when ingested, help neutralise free radicals in our bodies, thereby helping prevent health conditions ranging from heart disease, to cancer. In oats, antioxidants also play an important role during storage by preventing lipid oxidation, a process that ultimately results in the rancidity of oats. Avenanthramides are a type of antioxidant that, among cereals, are only produced in oats.
Apart from antioxidants, oats also contain many other nutritional compounds that are beneficial for human health, including many essential amino acids, as well as dietary fibres such as β- glucan. Oats also contain a lot of healthy fats, which consequently makes them susceptible to rancidification and, subsequently, lowered nutritional quality. While it is common practice to heat treat oat products in order to deactivate enzymes responsible for the degrading of these healthy fats and speeding up the rancidification process, heat treatment can often lead to the breakdown of nutritional compounds. This includes antioxidants that are already present in the oats, which can be counterproductive as antioxidants can help prevent rancidification as well.
This present study aims to uncover the role of avenanthramides in the rancidification of oats, with the hope of using avenanthramides as preservatives in oats and other fat-rich foods. Avenanthramides were first extracted from oats, and then added into fresh oat flour to observe their effect on storage stability. The findings of the study demonstrate a promising potential of avenanthramides to be used as preservatives not only in oats, but in other fat-based foods as well. (Less)
Please use this url to cite or link to this publication:
http://lup.lub.lu.se/student-papers/record/9085593
- author
- Lo, Wing Tung LU
- supervisor
- organization
- course
- KBTM01 20221
- year
- 2022
- type
- H2 - Master's Degree (Two Years)
- subject
- keywords
- avenanthramides, rancidification, lipid oxidation, oats, antioxidants, biotechnology
- language
- English
- id
- 9085593
- date added to LUP
- 2022-06-09 13:59:23
- date last changed
- 2022-06-09 13:59:23
@misc{9085593,
abstract = {{Cereal grains are an important staple in many diets across the globe. Being one of the most cultivated cereal crops worldwide, especially in Nordic countries, oats are known to have a high dietary fibre content and a nutritional value that makes them highly beneficial for human health. Avenanthramides are a group of phenolic compounds that, among other cereal grains, are only produced in oats. Avenanthramides are known to have strong antioxidant activity and, in this present study, avenanthramides were investigated in relation to rancidification in oats. Avenanthramide-rich oat extracts were added to milled oat flour in accelerated storage trials with a water-methanol mixture containing copper sulphate, and rancidity markers such as peroxide value (PV), lipase activity and hexanal detection were followed over time to investigate the potential of avenanthramides as a means to slow rancidity development. In the two later storage trials conducted, avenanthramide enrichment was found to result in statistically significant decreases in PV, lipase activity and hexanal levels after 24 hours compared to the controls. The findings of this study serve to provide an overview of avenanthramide enrichment as a means of delaying rancidification in oats and can be used to guide further research into how avenanthramide extracts can be used to optimise oxidative stability in oats and other lipid-based foods. Interestingly, in addition to delaying lipid oxidation, avenanthramides also seem to be effective lipase inhibitors, which is perhaps something that can be further investigated in later studies.}},
author = {{Lo, Wing Tung}},
language = {{eng}},
note = {{Student Paper}},
title = {{Avenanthramides as a means to slow rancidity development in oats}},
year = {{2022}},
}