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Oat antioxidant extraction and measurement – towards a commercial process
Author(s) -
Auerbach Rita H,
Gray David A
Publication year - 1999
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(19990301)79:3<385::aid-jsfa260>3.0.co;2-l
Subject(s) - chemistry , antioxidant , methanol , extraction (chemistry) , linoleic acid , chemiluminescence , chromatography , yield (engineering) , organic chemistry , fatty acid , materials science , metallurgy
Oat flour has preserving properties that have been attributed to the antioxidant activity of phenolic compounds, particularly hydroxycinnamic acid conjugates. This work compares extraction methods based on methanol and propan‐2‐ol for the removal of oat antioxidants from milled oats. The efficiency of the extraction method was determined by measuring the concentration of total phenolic compounds and the antioxidant activity based on an oxidation reaction of β‐carotene with linoleic acid in an emulsion. A novel method was also used based on the quenching of light generated from the chemiluminescence reaction between cytochrome c , tert ‐ butylhydroperoxide ( t ‐BHPO) and luminol. The chemiluminescence method proved to be reliable, rapid and sensitive. Both propan‐2‐ol and methanol extraction methods yielded oat extracts with antioxidant activity. The propan‐2‐ol extract contained approximately 70% of the activity measured in the methanol extract. Despite the lower yield, the industrial advantages of the latter method are discussed. © 1999 Society of Chemical Industry