Abstract
| Original language | English |
|---|---|
| Article number | nr 2 Communication |
| Number of pages | 11 |
| Journal | Foods |
| Volume | 5 |
| Issue number | 2 |
| DOIs | |
| Publication status | Published - 2015 |
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Profiling of Nutritional and Health-Related Compounds in Oat Varieties. / van den Broeck, H.C.; Londono Cardona, D.M.; Timmer, R.D.; Smulders, M.J.M.; Gilissen, L.J.W.J.; van der Meer, I.M.
In: Foods, Vol. 5, No. 2, nr 2 Communication, 2015.Research output: Contribution to journal › Article › Academic › peer-review
TY - JOUR
T1 - Profiling of Nutritional and Health-Related Compounds in Oat Varieties
AU - van den Broeck, H.C.
AU - Londono Cardona, D.M.
AU - Timmer, R.D.
AU - Smulders, M.J.M.
AU - Gilissen, L.J.W.J.
AU - van der Meer, I.M.
PY - 2015
Y1 - 2015
N2 - The use of oats in the human diet has decreased over the past 70 years. This is an unfortunate development from the perspective of human health because oats have a high nutritional value and contain many compounds, including β-glucan, polyphenols, vitamins, and unsaturated fatty acids that are able to maintain or may even improve consumer’s health. In addition, oats fit into a gluten-free diet of celiac disease patients because they lack the T-cell stimulating epitopes from wheat, rye, and barley. We focused on the presence of health-related compounds in oats and how their levels vary among varieties in response to the type of soil. Ten oat varieties were grown in the Netherlands in sandy and clay soil and were analyzed for the presence and concentration of healthy compounds (β-glucan, fatty acids, vitamin E, and antioxidant activity), avenin composition, total protein and starch content, and agronomical characteristics. Principal component analysis showed that genetic background influenced the levels of all analyzed components. Protein, starch, β-glucan, and antioxidants were also affected by the type of soil. The obtained results showed that this kind of analysis can be used to profile oat varieties in general and enables the selection of specific varieties with specific compound characteristics.
AB - The use of oats in the human diet has decreased over the past 70 years. This is an unfortunate development from the perspective of human health because oats have a high nutritional value and contain many compounds, including β-glucan, polyphenols, vitamins, and unsaturated fatty acids that are able to maintain or may even improve consumer’s health. In addition, oats fit into a gluten-free diet of celiac disease patients because they lack the T-cell stimulating epitopes from wheat, rye, and barley. We focused on the presence of health-related compounds in oats and how their levels vary among varieties in response to the type of soil. Ten oat varieties were grown in the Netherlands in sandy and clay soil and were analyzed for the presence and concentration of healthy compounds (β-glucan, fatty acids, vitamin E, and antioxidant activity), avenin composition, total protein and starch content, and agronomical characteristics. Principal component analysis showed that genetic background influenced the levels of all analyzed components. Protein, starch, β-glucan, and antioxidants were also affected by the type of soil. The obtained results showed that this kind of analysis can be used to profile oat varieties in general and enables the selection of specific varieties with specific compound characteristics.
U2 - 10.3390/foods5010002
DO - 10.3390/foods5010002
M3 - Article
VL - 5
JO - Foods
JF - Foods
SN - 2304-8158
IS - 2
M1 - nr 2 Communication
ER -