FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




Content of nutrients and antioxidant properties of different grain fractions of selected oat cultivars and varieties


The objective of the research study was to determine the content of nutrients and to assess the antioxidant properties of a whole grain, husk, endosperm, and bran in different oat cultivars and varieties. The research material comprised grains of the brown-husked oat of ‘Gniady’ cultivar and of the two varieties: CHD 2875/01, CHD 2833/02, as well as the yellow-husked oat of ‘Bohun’, ‘Deresz’, and ‘Cwal’ cultivars. Using AOAC standard methods of analysis, there were analyzed the contents of: dry mass, protein, fat, total carbohydrates, dietary fibre, and mineral compounds in the form of ash. Also, the content of polyphenols was determined using a Folin-Ciocalteau method. Additionally, the ability to scavenge the ABTS•+ and DPPH free radicals was determined. The whole de-husked grains of brown-husked oat cultivar were characterized by a higher content of protein and, at the same time, by a lower content of total fat and total carbohydrates, as well as by a similar content of fibre and ash compared to the yellow-husked oat cultivars. The endosperm of oat grains with a brown-coloured husk contained more proteins, less fat, and approximately equal amounts of total carbohydrates, fibre, and ash compared to the oat cultivars with yellow-husked grains. The bran of the oat cultivar and varieties with brown-husked grains had a lower amount of protein, a higher amount of fibre, and comparable amounts of other ingredients analysed in comparison to the bright coloured oats cultivars. The bran of oat cultivars with brown-husked grains was characterized by the highest content of polyphenols and by the highest antioxidant activity, while the endosperm – by the lowest amount of polyphenols and by the lowest antioxidant activity. The husk, which is a waste product of oat processing technology, contained significant amounts of dry matter, carbohydrates, dietary fibre, minerals, and polyphenols; it was characterized by a high antioxidant activity.


oat, nutrients, antioxidant properties, grain fractions