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Open AccessFeature PaperCommunication
Foods 2016, 5(1), 2; doi:10.3390/foods5010002

Profiling of Nutritional and Health-Related Compounds in Oat Varieties

1
Wageningen University & Research Centre, Plant Research International, P.O. Box 16, 6700 AA Wageningen, The Netherlands
2
Wageningen University & Research Centre, Applied Plant Research, P.O. Box 430, 8200 AK Lelystad, The Netherlands
*
Author to whom correspondence should be addressed.
Academic Editor: Anthony Fardet
Received: 1 December 2015 / Revised: 14 December 2015 / Accepted: 17 December 2015 / Published: 25 December 2015
(This article belongs to the Special Issue Coarse Food Grain)
View Full-Text   |   Download PDF [464 KB, uploaded 13 January 2016]   |  

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. View Full-Text
Keywords: antioxidants; β-glucan; fatty acids; human health; oats; tocotrienol; vitamin E antioxidants; β-glucan; fatty acids; human health; oats; tocotrienol; vitamin E
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

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.

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