Analysis of avenanthramides in oat products and estimation of avenanthramide intake in humans
Journal article, 2018

Avenanthramides are phenolic compounds found only in oats, and are of interest due to suggested bioactivities, including anti-inflammatory effects and induction of apoptosis. The objective of this work was to optimise a high performance liquid chromatography (HPLC) method for analysis of avenanthramides in food, and analyse the avenanthramide content in 45 oat fractions and products. The optimised HPLC method was based on triplicate extraction of 100 mg sample with 1 ml 80% ethanol in phosphate buffer (pH 2.8) and used gallacetophenone as an internal standard. Avenalumic acid-derived avenanthramide homologues 2f d and 2p d were also present, making up to 20% of the total avenanthramides detected in oats. The amounts of avenanthramides detected in oat products was 2–82 µg/g. It was estimated that mean avenanthramide intake among oat consumers ranges from 0.3 to 2.1 mg/day, considerably lower than the amount used in studies that have investigated biological effects of avenanthramides in humans.

Author

Angela Pridal

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Wiebke Böttger

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Alastair Ross

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Food Chemistry

0308-8146 (ISSN)

Vol. 253 93-100

Subject Categories

Food Engineering

Other Environmental Biotechnology

Nutrition and Dietetics

DOI

10.1016/j.foodchem.2018.01.138

More information

Latest update

2/28/2018