| Institution: | 1. College of Food Engineering and Nutrition Science, Shaanxi Normal University, Chang''an South Road 199, Xi''an, Shaanxi 710062, China;2. High Latitude Area Crops Institute of Hebei Province, Zhangjiakou, Hebei 075000, China;1. International Chemistry Testing, 258 Main Street, Suite 202, Milford, MA, USA;2. PepsiCo R&D Analytical Sciences, 617 W. Main Street, Barrington, IL 60010, USA;3. PepsiCo R&D Nutrition Sciences, 617 W. Main Street, Barrington, IL 60010, USA;1. Faculty of Agriculture and Food Science, Pavillon de l’Envirotron, Laval University, Quebec, QC, Canada;2. Department of Agronomy, Faculty of Agriculture, Zagazig University, Zagazig, Egypt;3. Department of Chemistry, College of Science, King Saud University, Riyadh, Saudi Arabia;4. General Administrative of Medical Affairs, Zagazig University, Zagazig, Egypt;5. Pharmaceutical Sciences Division, Medicinal and Aromatic Plants Dept., National Research Centre, Cair, Egypt;6. Agricultural Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig, Egypt;1. Frito-Lay R&D, 7701 Legacy Drive, Plano, TX 75024, USA;2. International Chemistry Testing, 258 Main Street, Suite 202, Milford, MA 01757, USA;3. USDA, Cereal Crops Research, 502 Walnut St, Madison, WI 53726, USA;4. PepsiCo R&D Nutrition, 617 W. Main Street, Barrington, IL 60010, USA;1. Dipartimento di Scienze Biomolecolari, Università degli Studi di Urbino “Carlo Bo”, Via Saffi, 2, 61029 Urbino, PU, Italy;2. Consiglio per la ricerca in agricoltura e l''analisi dell''economia agraria, Maize Research Unit, Via Stezzano 24, 24126 Bergamo, Italy;1. Department of Pathology and Clinical Pathology, Faculty of Veterinary Medicine, Assiut University, Assiut 71526, Egypt;2. Deanship of Scientific Research, Jazan University, Jazan, Saudi Arabia;3. Department of MLT, Faculty of Applied Medical Science, Jazan University, Jazan, Saudi Arabia;1. Laboratory of Physiological Hygiene and Exercise Science, School of Kinesiology, University of Minnesota, MN 55455, United States;2. Department of Physical Education, Inha University, South Korea;3. David Geffen School of Medicine, University of California, Los Angeles, United States;4. Department of Sports Medicine, College of Health Science, Cheongju University, South Korea |
| Abstract: | To investigate the effects of genotype and growing environment on avenanthramides and antioxidant activity of oats, the total phenolic content (TPC), avenanthramide compositions, and antioxidant activity were determined for whole oat from 39 cultivars grown in four locations in northwestern China (Inner Mongolia, Qinghai, Shanxi and Gansu). The results demonstrated that environment (E), genotype (G) and the interaction of these factors (E × G) significantly affected TPC, concentration of avenanthramide 2c (2c, ranged from 6.24 to 136.20 mg kg?1), avenanthramide 2p (2p, 6.07–112.25 mg kg?1), avenanthramide 2f (2f, 7.26–222.77 mg kg?1) and antioxidant activity of oats. The effect of E was considerably greater than that of G or E × G. Based on G plus G × E interaction biplots (GGE biplots) analysis, the four locations in northwestern China can be divided into either two or three regions. Qinghai was determined to be distinct from the other locations. Cultivar Bayou 9 and oats grown in Gansu exhibited the highest TPCs, concentrations of 2c, 2p, 2f and antioxidant activity. The results suggest that oats containing more avenanthramides and exhibiting high levels of antioxidant activity could be obtained by selecting an appropriate genotype and growth location. |
