Profiling of Nutritional and Health-Related Compounds in Oat Varieties
AbstractThe 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. View Full-Text
- Supplementary File 1:
Supplementary (PDF, 343 KB)
Share & Cite This Article
van den Broeck, H.C.; Londono, D.M.; Timmer, R.; Smulders, M.J.M.; Gilissen, L.J.W.J.; van der Meer, I.M. Profiling of Nutritional and Health-Related Compounds in Oat Varieties. Foods 2016, 5, 2.
van den Broeck HC, Londono DM, Timmer R, Smulders MJM, Gilissen LJWJ, van der Meer IM. Profiling of Nutritional and Health-Related Compounds in Oat Varieties. Foods. 2016; 5(1):2.Chicago/Turabian Style
van den Broeck, Hetty C.; Londono, Diana M.; Timmer, Ruud; Smulders, Marinus J.M.; Gilissen, Ludovicus J.W.J.; van der Meer, Ingrid M. 2016. "Profiling of Nutritional and Health-Related Compounds in Oat Varieties." Foods 5, no. 1: 2.