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Characterization and antioxidant activity of avenanthramides from selected oat lines developed by mutagenesis technique

Hernandez-Hernandez, Oswaldo ; Pereira-Caro, Gema ; Borges, Gina ; Crozier, Alan and Olsson, Olof LU (2021) In Food Chemistry 343.
Abstract

From a mutagenized oat population, produced by ethyl methanesulfonate mutagenesis, hulled grains from 17 lines with elevated avenanthramide (AVN) content were selected and their AVN structures, concentrations and antioxidant potentials were determined by HPLC-MS2 and HPLC equipped with an on-line ABTS+ antioxidant detection system. The data obtained showed qualitative and quantitative differences in the synthesis of AVNs in the different lines, with a total AVN concentration up to 227.5 µg/g oat seed flour in the highest line, compared with 78.2 µg/g seed in the commercial line, SW Belinda. In total, 25 different AVNs were identified with avenanthramide B structures being among the most abundant, and AVN C... (More)

From a mutagenized oat population, produced by ethyl methanesulfonate mutagenesis, hulled grains from 17 lines with elevated avenanthramide (AVN) content were selected and their AVN structures, concentrations and antioxidant potentials were determined by HPLC-MS2 and HPLC equipped with an on-line ABTS+ antioxidant detection system. The data obtained showed qualitative and quantitative differences in the synthesis of AVNs in the different lines, with a total AVN concentration up to 227.5 µg/g oat seed flour in the highest line, compared with 78.2 µg/g seed in the commercial line, SW Belinda. In total, 25 different AVNs were identified with avenanthramide B structures being among the most abundant, and AVN C structures having the highest antioxidant activity. The findings indicate the potential of oat mutagenesis in combination with a high precision biochemical selection method for the generation of stable mutagenized lines with a high concentration of total and/or individual AVNs in the oat seed grain.

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author
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organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Antioxidant, Avena sativa, Avenanthramides, Mutagenesis, Oat seed
in
Food Chemistry
volume
343
article number
128408
publisher
Elsevier
external identifiers
  • pmid:33158678
  • scopus:85095602636
ISSN
0308-8146
DOI
10.1016/j.foodchem.2020.128408
language
English
LU publication?
yes
id
774edb5d-69cc-496b-af59-02d948d0a675
date added to LUP
2021-01-08 12:17:34
date last changed
2024-06-13 03:43:44
@article{774edb5d-69cc-496b-af59-02d948d0a675,
  abstract     = {{<p>From a mutagenized oat population, produced by ethyl methanesulfonate mutagenesis, hulled grains from 17 lines with elevated avenanthramide (AVN) content were selected and their AVN structures, concentrations and antioxidant potentials were determined by HPLC-MS<sup>2</sup> and HPLC equipped with an on-line ABTS<sup>+</sup> antioxidant detection system. The data obtained showed qualitative and quantitative differences in the synthesis of AVNs in the different lines, with a total AVN concentration up to 227.5 µg/g oat seed flour in the highest line, compared with 78.2 µg/g seed in the commercial line, SW Belinda. In total, 25 different AVNs were identified with avenanthramide B structures being among the most abundant, and AVN C structures having the highest antioxidant activity. The findings indicate the potential of oat mutagenesis in combination with a high precision biochemical selection method for the generation of stable mutagenized lines with a high concentration of total and/or individual AVNs in the oat seed grain.</p>}},
  author       = {{Hernandez-Hernandez, Oswaldo and Pereira-Caro, Gema and Borges, Gina and Crozier, Alan and Olsson, Olof}},
  issn         = {{0308-8146}},
  keywords     = {{Antioxidant; Avena sativa; Avenanthramides; Mutagenesis; Oat seed}},
  language     = {{eng}},
  month        = {{05}},
  publisher    = {{Elsevier}},
  series       = {{Food Chemistry}},
  title        = {{Characterization and antioxidant activity of avenanthramides from selected oat lines developed by mutagenesis technique}},
  url          = {{http://dx.doi.org/10.1016/j.foodchem.2020.128408}},
  doi          = {{10.1016/j.foodchem.2020.128408}},
  volume       = {{343}},
  year         = {{2021}},
}