Search Results (55)

This study investigated the effect of KOH activation on biochar, with a focus on how porosity and potassium content influence microwave-assisted catalytic biodiesel production, using experimental design approaches. Activated biochar was synthesized from oat hull waste through KOH activation, followed by pyrolysis under controlled conditions. The biochar was characterized through chemical, morphological, and physical analyses, and its catalytic performance in converting used waste cooking oil (WCO) into biodiesel was evaluated using methanol as the acyl acceptor and microwave irradiation to optimize the reaction via experimental design. Results revealed that increasing the KOH/biomass ratio significantly enhanced the specific surface area (SSA) of the catalyst, achieving a maximum SSA of 637.28 m²/g under optimal pyrolysis conditions: 600 °C for 3 h with a KOH/biomass ratio of 2. A maximum fatty acid methyl ester (FAME) yield of 100% was achieved within 1 min of microwave-assisted reaction using an optimized catalyst dosage of 2.5%, a WCO/MeOH molar ratio of 1/12, and a reaction temperature of 150 °C, with the catalyst being successfully recycled across three cycles. An economic and energy evaluation estimated a catalyst production cost of USD 176.97/kg and a biodiesel production cost of USD 8.9/kg of FAMEs. This research provides a straightforward and cost-effective approach for biofuel production. Full article

Oat grains contain antioxidants, such as phenolics, with beneficial health properties. This study aimed to assess the effects of genetic and environmental factors on the content of free and bound phenolic compounds, their antioxidant capacities, and lipid levels in naked and hulled oat varieties grown in various Polish locations over two crop years. The genotype explained the largest variance in all measured parameters, although environmental factors also influenced these traits. The year of cultivation primarily affected free phenolics and their antioxidant activity, while growth location influenced bound compounds and their capacities. Significant correlations were observed between phenolic levels and antioxidant activity within each fraction. Hulled oat cultivars exhibited higher bound phenolic contents and lower lipid levels compared to naked varieties. Although the study highlighted the differential responses of phenolic fractions to external factors, further research is necessary to elucidate the mechanisms that regulate phenolic biosynthesis in oats. Such insights could facilitate the development of oat varieties optimized for specific growing conditions to maximize the accumulation of beneficial phenolic antioxidants. Full article

The limited understanding of the factors that influence intercrop component performance continues to constrain the widespread adoption of intercropping systems. This study examined the relationships between dry yield, yield components, thousand kernel weight (TKW), hectoliter weight (HLW), and crude protein content in spring oat and hull-less barley using principal component analysis with mix data (PCA mix), general linear modeling (GLM), and regression analysis. Results showed that the total intercropping yield of spring oat and pea can match that of oat pure stands. Year, cropping system, and their interaction had significant effects on total dry yield (p < 0.001). Spring oat showed more stable seed quality across years and cultivation systems but had lower crude protein content, TKW, and HLW compared to hull-less barley. TKW and crude protein content were significantly influenced by year, crop species, and their interactions (p < 0.001), as well as cultivation practice*year interaction (p < 0.001), while cultivation practice had no significant effect on HLW (p = 0.904). A stronger negative correlation between dry yield and crude protein was observed in hull-less barley (R² > 57.8%) than in oat (R² < 13.9%), indicating higher protein yield trade-offs in barley. The dry yield–TKW relationship was negative in barley, reaching an R² of 52% in 2023, but it was positive in oat (R² = 26.6% in 2023; 28% in 2024), confirming crop-specific physiological responses under the same agro-ecological conditions. Full article

The objective of this study was to compare the effects of applying a 50% wheat grain diet with those of a diet with 3% additional dietary fibre from various sources on the development of broiler chickens’ gastrointestinal tract and its related organs and to model this phenomenon based on data obtained from 35-day-old chickens using multiple regression equations. The use of various structural components, including oat hull (OH), sunflower hull (SH), sugar beet pulp (SBP), and wheat bran (WB), in proportions of 3% of the diet not only affects digestive processes in broiler chickens’ gastrointestinal tract but also causes a change in the length of their intestinal sections or the weight of related organs. These effects can be taken into account when creating an experimental model, the results of which can at least be partially applicable to human studies. The use of OH and SH (3%) in the birds’ diets resulted in a significantly higher body weight (p < 0.05) compared with the use of SBP and WB. OH in the diet significantly increased (p < 0.01) the weight of the chicken’s gizzards compared with the other dietary fibre sources, apart from SH. On the other hand, the weight of the proventriculus in chickens fed the diet containing OH was significantly lower than that of the chickens fed the diet containing SBP (p < 0.05). The use of SH in the diet caused a significant decrease (p < 0.01) in the weight of the chickens’ heart. Compared with other additional sources of dietary fibre, OH in the diet also significantly increased (p < 0.05) the lengths of the small and large intestines, as well as the total length of the intestines. A correlation analysis showed a significant, average, positive relationship (p < 0.05) between the content of TDF in the diet and the weight of the gizzard and indicated a significant positive correlation between the lengths of the jejunum and the remaining sections of the intestines. Additionally, the regression equation models indicated a significant effect (p < 0.01) of all the independent variables on the jejunal, ileal, and caecal lengths and the liver weight. The application of the regression model confirmed significant changes in the small intestine and liver weight depending on the type of dietary fibre and other independent variables, which can also be taken into account when assessing diseases in people with thin intestines. However, further studies with separate models still need to be conducted using experiments including both soluble and insoluble fibre. Full article

The biological value of protein is mainly determined by its amino acid composition, and primarily depends on the optimal content of individual exogenous amino acids. The synthesis of these compounds in oat grain is influenced by genetic factors, habitat conditions and the agrotechnology used in cultivation. The aim of this study was to assess the influence of production technology (integrated, intensive) on the yield, content and amino acid profile of protein in the grain of hulled and naked oats. Field studies were conducted at the Agricultural Experimental Station Kępa—Pulawy, Osiny farm of IUNG—PIB (Poland) during two growing seasons (2019 and 2020). It was found that the total protein content of oat grain and its amino acid composition significantly depended on genotype and production technology. Naked oat grain was characterised by significantly higher protein content. The higher the intensity of production, the higher the content of total protein and exogenous and endogenous amino acids. Lysine was the amino acid that limited the biological value of protein in the grain of both oat cultivars. Its deficit was more frequent in grain from intensive production technology. Full article

Oats are increasingly recognized for their nutritional and industrial significance. Among various bioactive compounds in the oat grain, (1-3)(1-4)-β-D-glucan is a key functional component providing industrial, nutritional, and health advantages. This study investigates the correlation between oat (Avena sativa L.) cultivars’ resistance to Fusarium artificial infection and the concentration of β-D-glucan in the grain. Five oat cultivars, including hulled and naked varieties, were artificially inoculated with Fusarium graminearum (FG) and Fusarium culmorum (FC) strains. β-D-glucan content and pathogenic DNA accumulation were analyzed pre- and post-infection. The results show that β-D-glucan content in uninfected grains ranges from 1.97% to 2.53%, with naked varieties generally containing higher levels (2.30%) in comparison with hulled varieties (2.08%). Fusarium infection reduced the concentration of β-D-glucan by 10.60% (FG) and 16.05% (FC). Naked varieties demonstrated greater resilience to infection-induced β-D-glucan loss. Pathogen DNA analysis confirmed higher virulence of FC compared to FG. Our findings suggest β-D-glucan’s dual role as a potential defense mechanism and a pathogen source, emphasizing its complexity in plant–pathogen interactions. Full article

The aim of this study was to assess the effect of selected plant additives on changes in the content of fatty acids, lipid quality indicators and mineral composition of yogurts produced from cow’s milk. The analysis included natural yogurts and yogurts enriched with 10% of chia seeds, hulled hemp seeds, quinoa seeds and oat bran. The fatty acid composition, the content of lipid quality indicators and the content of mineral components was varied in all analyzed yogurts. The plant additives used caused significant (p ≤ 0.05) changes in their fatty acid content, i.e., a significant decrease in the content of saturated fatty acids (SFAs) and short-chain fatty acids (SCFAs), and a significant increase in the content of monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs). The plant additives used caused significant (p ≤ 0.05) changes in the content of fatty acids, i.e., a significant decrease in the content of saturated fatty acids (SFAs) and short-chain fatty acids (SCFAs), and a significant increase in the content of monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs). It was shown that additives such as chia seeds and peeled hemp seeds caused the greatest changes in the analyzed yogurts. Yogurts with these additives were characterized by a significant increase in the content of polyunsaturated fatty acids (PUFAs), including n-3 acids, and a more favorable n-6/n-3 ratio. Yogurts with these additives were also characterized by significantly (p ≤ 0.05) lower atherogenic (AI) and thrombogenic (TI) indices and a higher hypocholesterolemia-to-hypercholesterolemia ratio (H/H). The addition of peeled hemp seeds caused the greatest changes in the content of minerals. Yogurts with hemp seeds were characterized by the highest content of all measured macroelements, as well as copper, iron and zinc. In turn, the highest manganese content was determined in the yogurts with the addition of chia seeds. Full article

Oats are gluten-free cereals rich in dietary fiber, β-glucans, phenolic acids, flavonoids, carotenoids, vitamin E, and phytosterols. They have been used in traditional medicine for centuries to treat hyperacidity, acute pancreatitis, burns, and skin inflammation. This study assessed the nutritional and phenolic profile of oat flour (OF) and ground oat husks (OHs) from white, brown, and black hulled oat genotypes, as well as the antioxidant and antimicrobial activity of their extracts. The extracts were tested on six strains of gastrointestinal tract pathogens. OF samples had, on average, a high protein content (15.83%), fat content (6.27%), and β-glucan content (4.69%), while OH samples were rich in dietary fiber. OHs had significantly higher average total phenolic compounds compared to OF and had twice as high antioxidant capacity. Ferulic acid was predominant in all samples, followed by p-coumaric, isoferulic, vanillic, and syringic acid. The traditionally prepared OH extracts manifested the best bactericidal activity against Listeria monocytogenes, Escherichia coli, and Staphylococcus haemolyticus, while Salmonella typhimurium was the least sensitive to the bactericidal effect of all the investigated samples. Both OF and powdered OHs have potential applications in the functional food industry and pharmacy due to their bioactive compounds, their biological activity, as well as their overall nutritional profile. Full article

The chemical composition of raw oat grain is responsible for the high dietary value and health-promoting properties of oat products. This article presents the results of a study investigating the biofortification of grain in two oat genotypes—hulless and hulled—through agronomic treatments: chemical plant protection against weeds and fungi and mineral nitrogen fertilization. The applied agronomic treatments induced different changes in the fatty acid profiles, content of tocopherols, macronutrients, and micronutrients in the grain of hulled and hulless oats. Plant health contributed to higher concentrations of unsaturated fatty acids and potassium in oat grain. In turn, nitrogen fertilization decreased the content of unsaturated fatty acids, potassium, and copper and increased the content of saturated fatty acids, calcium, and manganese in oat grain. At the same time, agronomic treatments reduced the tocopherol content of the grain, which implies that the nutritional value of oats increases in the absence of chemical plant protection agents. The correlations between the content of desirable chemical compounds and agronomic treatments were stronger in hulless oat grain, which may suggest that the agronomic modification of oat-based foods is more effective in this genotype. The content of exogenous alpha-linoleic acid C18:3 n-3 and alpha-tocopherol was higher in grain harvested from the control treatment (without chemical plant protection), whereas grain harvested from fully protected treatments accumulated more essential gamma-linolenic acid C18:3 n-6. The content of gamma-tocopherol and copper in oat grain was higher in the absence of nitrogen fertilization. Full article

Cellulose obtained from oat hulls by bleaching with peracetic acid was modified, employing an ultrasound method that resulted in an esterification reaction with different vegetable oils (soybean, sunflower, and coconut) to produce modified cellulose (MC) with increased hydrophobicity. MC samples were characterized by Fourier transform infrared spectroscopy (FTIR), X-ray diffraction, scanning electron microscopy, and their wettability and oil and water absorption capacities. FTIR indicated that the reaction occurred with all oils, which was observed by forming a new band associated with ester carbonyl groups at 1747 cm⁻¹. The modification did not affect the crystalline structure or surface morphology of the cellulose. MC samples modified with all oil sources showed a 6 to 9-fold decrease in water absorption capacity, a 3-fold increase in oil absorption capacity, and a higher affinity for nonpolar solvents. The modified samples adsorbed lower amounts of water at a slower rate. Different oil sources did not affect the main properties of MC. The ultrasonication-assisted process was not only effective in modifying cellulose by esterification with vegetable oils but was also an eco-friendly and simple strategy that does not require toxic reagents, providing reassurance of its sustainability. Full article

In this study, the effect of biochar from oat hulls (BO) on the rheological properties of a PG 64-22 asphalt binder was evaluated using a full factorial design, which included the following factors: pyrolysis temperature (PT) (300 °C and 500 °C), BO particle size (<20 µm and <75 µm), and the amount of BO (2.5%, 5%, and 7.5%). First, the morphological and physicochemical properties of BO were analyzed by comparing it with graphite powder (CFG) and commercial activated carbon (CAC). The physicochemical properties of the modified asphalt binder were then evaluated using confocal laser microscopy, scanning electron microscopy (SEM–EDX), and Fourier-transform infrared spectroscopy (FTIR). Its storage stability was also evaluated. Subsequently, the rutting parameter G*/sin(δ) and the Fraass breaking point were analyzed to select asphalt binders that extended their viscoelastic range. The asphalt binders selected were those with 2.5%, 5%, and 7.5% BO, produced at a PT of 300 °C with a particle size <20 µm (BO300S). Next, the rheological properties of the selected samples were evaluated by testing for rotational viscosity, rutting parameter G*/sin(δ), multiple stress creep recovery (MSCR), fatigue parameter G*·sin(δ), and creep stiffness by bending beam rheometry (BBR). The rheological aging index according to rutting parameter G*/sin(δ) (RAI) was also evaluated. These tests were conducted in different states of the asphalt binder: original, short-term aged, and long-term aged. According to the results, the application of BO300S significantly increased the resistance of the asphalt binder to rutting and rotational viscosity, proportional to the amount added to the asphalt binder. Moreover, low modifier percentages improved fatigue resistance, outperforming CFG and CAC. In addition, it performs well at low service temperatures, registering better resistance than the control asphalt binders. Full article

Nutraceuticals obtained from sprouted wheat and oat grains and processing by-products (bran and hull, respectively) naturally containing antioxidant and anti-inflammatory compounds were evaluated. The objective of this study was the development of a cereal-based nutraceutical formula combining extracts from sprouts and by-products and the exploration for potential synergetic effects in their bioactive properties. The antioxidant and anti-inflammatory capacities, glycemic index, phytic acid, and β-glucan of individual wheat bran hydrolysate (EH-WB), sprouted wheat (SW), oat hull hydrolysate (EH-OH), sprouted oat (SO), and combined ingredients (CI 1, CI 2, and CI3) were used to tailor an optimal nutraceutical formula. The three blend ingredients (CI 1, CI2, and CI3) were formulated at different ratios (EH-WB:SW:EH-OH:SO; 1:1:1:1, 2:1:2:1, and 1:2:1:2, w:w:w:w, respectively). The resulting mixtures showed total phenol (TPs) content ranging from 412.93 to 2556.66 µmol GAE 100 g⁻¹ and antioxidant capacity values from 808.14 to 22,152.54 µmol TE 100 g⁻¹ (ORAC) and 1914.05 to 7261.32 µmol TE 100 g⁻¹ (ABTS^•+), with Fe³⁺ reducing ability from 734. 02 to 8674.51 mmol reduced Fe 100 g⁻¹ (FRAP) for the individual ingredients produced from EH-WB and EH-OH, where high antioxidant activity was observed. However, the anti-inflammatory results exhibited an interesting behavior, with a potentially synergistic effect of the individual ingredients. This effect was observed in CI2 and CI3, resulting in a higher ability to inhibit IL-6 and TNF-α than expected based on the anti-inflammatory values of their individual ingredients. Similar to the antioxidant properties, oat-based ingredients significantly contributed more to the anti-inflammatory properties of the overall mixture. This contribution is likely associated with the β-glucans and avenanthramides present in oats. To ensure the bioaccessibility of these ingredients, further studies including simulated digestion protocols would be necessary. The ingredient formulated with a 2:1 hydrolysate-to-sprout ratio was the most effective combination, reaching higher biological characteristics. Full article

Cellulose nitrates (CNs)-blended composites based on celluloses of bacterial origin (bacterial cellulose (BC)) and plant origin (oat-hull cellulose (OHC)) were synthesized in this study for the first time. Novel CNs-blended composites made of bacterial and plant-based celluloses with different BC-to-OHC mass ratios of 70/30, 50/50, and 30/70 were developed and fully characterized, and two methods were employed to nitrate the initial BC and OHC, and the three cellulose blends: the first method involved the use of sulfuric–nitric mixed acids (MAs), while the second method utilized concentrated nitric acid in the presence of methylene chloride (NA + MC). The CNs obtained using these two nitration methods were found to differ between each other, most notably, in viscosity: the samples nitrated with NA + MC had an extremely high viscosity of 927 mPa·s through to the formation of an immobile transparent acetonogel. Irrespective of the nitration method, the CN from BC (CN BC) was found to exhibit a higher nitrogen content than the CN from OHC (CN OHC), 12.20–12.32% vs. 11.58–11.60%, respectively. For the starting BC itself, all the cellulose blends of the starting celluloses and their CNs were detected using the SEM technique to have a reticulate fiber nanostructure. The cellulose samples and their CNs were detected using the IR spectroscopy to have basic functional groups. TGA/DTA analyses of the starting cellulose samples and the CNs therefrom demonstrated that the synthesized CN samples were of high purity and had high specific heats of decomposition at 6.14–7.13 kJ/g, corroborating their energy density. The CN BC is an excellent component with in-demand energetic performance; in particular, it has a higher nitrogen content while having a stable nanostructure. The CN BC was discovered to have a positive impact on the stability, structure, and energetic characteristics of the composites. The presence of CN OHC can make CNs-blended composites cheaper. These new CNs-blended composites made of bacterial and plant celluloses are much-needed in advanced, high-performance energetic materials. Full article

Cereals, as the world’s most consumed food, face challenges related to nutrient quality due to climate change and increased production impacting soil health. In this study, we investigated the vitamin and mineral content, polyphenols, and antioxidant activity in cereals from Western Romania, analyzing whole and hulled wheat, rye, oat, and soybeans before and after heat treatment. Samples from 2022 crops were processed into dough and subjected to 220 °C for 30 min. The results reveal that, despite efforts to optimize nutrient content, cereals, particularly after heat processing, exhibited lower vitamin and mineral levels than the recommended daily intake. The decrease in polyphenols and antioxidant capacity was notable, with rye flour experiencing the largest decline (15%). Mineral analysis showed copper levels in decorticated wheat decreased by 82.5%, while iron in rye decreased by 5.63%. Soy flour consistently displayed the highest calcium, magnesium, and potassium levels, whereas oat flour had the highest zinc and copper levels before and after heat processing. The study highlights the concerningly low vitamins and minerals contents in cereals, as well as in the final products reaching consumers in the Western part of Romania, and contributes to the assessment of measures that are meant to improve the contents of these minerals. Full article

The technological and nutritional traits of food-grade sorghum hybrids, hulled/naked oat varieties and maize genotypes of different colors were studied for novel and healthier gluten-free foods. Oat genotypes showed the highest protein content, followed by maize and sorghum. The total starch and the total dietary fiber content were quite similar among the three species. Great variation was found in the amylose content, and the highest was in sorghum (27.12%), followed by oat 16.71% and maize 10.59%. Regarding the pasting profile, the rank of Peak Viscosity was sorghum (742.8 Brabender Unit, BU), followed by maize (729.3 BU) and oat (685.9 BU). Oat and sorghum genotypes had similar average breakdown (407.7 and 419.9 BU, respectively) and setback (690.7 and 682.1 BU, respectively), whereas maize showed lower values for both parameters (384.1 BU and 616.2 BU, respectively). The total antioxidant capacity, only in maize, significantly correlated with total flavonoid, phenolic and proanthocyanidin contents, indicating that all the measured compounds contributed to antioxidant capacity. The study indicated the importance of sounding out the nutritional and technological characteristics of gluten-free cereals in order to select suitable cultivars to be processed in different gluten-free foods with better and healthier quality. Full article