Profiling of Nutritional and Health-Related Compounds in Oat Varieties

Research output: Contribution to journalArticleAcademicpeer-review

Abstract

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.
Original languageEnglish
Article numbernr 2 Communication
Number of pages11
JournalFoods
Volume5
Issue number2
DOIs
Publication statusPublished - 2015

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oats
Glucans
Health
glucans
health
Soil
Starch
soil types
avenin
Netherlands
Antioxidants
Prolamins
starch
gluten-free diet
Disease
Gluten-Free Diet
T-Lymphocyte Epitopes
celiac disease
lack
Nutritive Value

Cite this

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title = "Profiling of Nutritional and Health-Related Compounds in Oat Varieties",
abstract = "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.",
author = "{van den Broeck}, H.C. and {Londono Cardona}, D.M. and R.D. Timmer and M.J.M. Smulders and L.J.W.J. Gilissen and {van der Meer}, I.M.",
year = "2015",
doi = "10.3390/foods5010002",
language = "English",
volume = "5",
journal = "Foods",
issn = "2304-8158",
publisher = "MDPI",
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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 journalArticleAcademicpeer-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.

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