Effects of commercial processing on levels of antioxidants in oats (Avena sativa L.).

@article{Bryngelsson2002EffectsOC,
  title={Effects of commercial processing on levels of antioxidants in oats (Avena sativa L.).},
  author={Susanne Bryngelsson and Lena H Dimberg and Afaf Kamal-Eldin},
  journal={Journal of agricultural and food chemistry},
  year={2002},
  volume={50 7},
  pages={1890-6}
}
The effects of various commercial hydrothermal processes (steaming, autoclaving, and drum drying) on levels of selected oat antioxidants were investigated. Steaming and flaking of dehulled oat groats resulted in moderate losses of tocotrienols, caffeic acid, and the avenanthramide Bp (N-(4'-hydroxy)-(E)-cinnamoyl-5-hydroxy-anthranilic acid), while ferulic acid and vanillin increased. The tocopherols and the avenanthramides Bc (N-(3',4'-dihydroxy-(E)-cinnamoyl-5-hydroxy-anthranilic acid) and Bf… CONTINUE READING