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A sensory profiling analysis of heat-processed oats (Avena sativaL.) was performed. The oat grains were of three varieties (Kapp, Mustang and Svea), stored at different relative humidities (30, 55 or 80%) for 3·5 or 15·5 months and heat-treated either with or without prior dehulling. The main differences in sensory attributes were related to the various thermal processes. Processed dehulled samples, particularly of theMustangvariety, had the highest intensities of oat odour, oat flavour, fresh odour and fresh flavour. Samples processed with hulls, in particular the varieties Kapp and Svea had the highest intensities of odour and flavour, rancid odour and flavour and bitterness. The sensory profile of processed oats were described partly by variations in phenolic compounds of low molecular weight, fat acidity and moisture content after processing. Twenty-nine per cent of the variation in odour and flavour attributes was explained by the 11 phenolic compounds analysed. Water content and the phenolic compoundsp-coumaric acid, vanillin,p-hydroxybenzaldehyde and coniferyl alcohol were significantly correlated (P<0·05) to high levels of rancidity, flavour intensity and bitterness and low levels of freshness, oat odour and flavour. The avenanthramides were related mainly to low levels of flavour intensity and rancid odour and flavour. Caffeic acid and fat acidity were related to low intensities of sweetness and aftertaste. 相似文献
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Antioxidant Effects of Oats Avenanthramides on Human Serum 总被引：1，自引：0，他引：1
LIU Sen YANG Nan HOU Zhao-hua YAO Yang L Li ZHOU Xian-rong REN Gui-xing 《中国农业科学(英文版)》2011,10(8):1301-1305
The antioxidant ability of capsules containing oats avenanthramides on human body was evaluated in present study.Healthy people were randomized to supplementation with oats-derived avenanthramides capsules or placebo for 1 mon.Plasma lipid peroxides and antioxidant status were measured.For 8 capsules (containing 3.12 mg avenanthramides)groups,the levels of serum superoxide dismutase (SOD) and reduced glutathione hormone (GSH) were significantly increased by 8.4 and 17.9％,respectively (P＜0.05),and malondialdehyde (MDA) level significantly decreased by 28.1％.The total cholesterol (TC),triglyceride (TG),and low density lipoprotein cholesterol (LDL-C) levels were lowered by 11.1,28.1,and 15.1％,respectively (P＜0.05).The high density blood lipoprotein cholesterol (HDL-C) levels in the same treat was increased by 13.2％.Based on our research,it can be concluded that oats extract containing avenanthramides possessed a high antioxidative activity on humans.It indicated that oat avenanthramides could be used to prevent hyperlipemic and angiocardiopathy. 相似文献
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燕麦生物碱的提取及其抗氧化活性研究 总被引：2，自引：0，他引：2
采用正交试验设计对麸皮中燕麦生物碱(AV)的提取条件进行优化,提取物经大孔吸附树脂纯化,并利用活性氧和DPPH自由基的清除率研究其抗氧化活性.结果表明:最佳提取参数为温度60℃,提取时间2h,溶剂为乙醇/水/冰醋酸(80/19.9/0.1),料液比1:8,此条件下得率为5.29%,经树脂纯化后粗提物中生物碱纯度达19.2%,且纯化后的燕麦生物碱表现出较强的清除OH·,O2-·和有机自由基DPPH的体外抗氧化活性,其清除能力分别是α-生育酚的79.4%、82.2%和78.0%. 相似文献
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