Antioxidant Capacity of Oat (Avena sativa L.) Extracts. 1. Inhibition of Low-Density Lipoprotein Oxidation and Oxygen Radical Absorbance Capacity
| Autor: | Guohua Cao, Gregory L. Paul, Ronald L. Prior, Garry J. Handelman, Mary F. Walter, Zachary D Nightingale, Jeffrey B. Blumberg |
|---|---|
| Rok vydání: | 1999 |
| Předmět: |
food.ingredient
Antioxidant Avena Oxygen radical absorbance capacity medicine.medical_treatment Protein oxidation Peroxide Antioxidants chemistry.chemical_compound food medicine Humans Organic chemistry Dose-Response Relationship Drug Bran Plant Extracts food and beverages Free Radical Scavengers General Chemistry Lipoproteins LDL chemistry Low-density lipoprotein Trolox General Agricultural and Biological Sciences Oxidation-Reduction Nuclear chemistry |
| Zdroj: | Journal of Agricultural and Food Chemistry. 47:4888-4893 |
| ISSN: | 1520-5118 0021-8561 |
| DOI: | 10.1021/jf990529j |
| Popis: | Milled oat groat pearlings, trichomes, flour, and bran were extracted with methanol and the fractions tested in vitro for antioxidant capacity against low-density lipoprotein (LDL) oxidation and R-phycoerythrin protein oxidation in the oxygen radical absorbance capacity (ORAC) assay. The oxidative reactions were generated by 2,2'-azobis(2-amidinopropane) HCl (AAPH) or Cu(2+) in the LDL assay and by AAPH or Cu(2+) + H(2)O(2) in the ORAC assay and calibrated against a Trolox standard to calculate Trolox equivalents (1 Trolox equivalent = 1 TE = activity of 1 micromol of Trolox). The antioxidant capacity of the oat fractions was generally consistent with a potency rank of pearlings (2.89-8.58 TE/g) > flour (1.00-3.54 TE/g) > trichome (1.74 TE/g) = bran (1.02-1.62 TE/g) in both LDL and ORAC assays regardless of the free radical generator employed. A portion of the oat antioxidant constituents may be heat labile as the greatest activity was found among non-steam-treated pearlings. The contribution of oat tocols from the fractions accounted for |
| Databáze: | OpenAIRE |
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