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Stability of Oat Avenanthramides
Author(s) -
Dimberg Lena Häll,
Sunnerheim Kerstin,
Sundberg Birgitta,
Walsh Kevin
Publication year - 2001
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem.2001.78.3.278
Subject(s) - chemistry , cinnamic acid , ferulic acid , caffeic acid , food science , biochemistry , organic chemistry , antioxidant
The three main oat avenanthramides, N‐(4′‐hydroxy)‐ (E) ‐cinnamoyl‐5‐hydroxyanthranilic acid ( Bp ), N‐(4′‐hydroxy‐3′‐methoxy)‐ (E) ‐cinnamoyl‐5‐hydroxyanthranilic acid ( Bf ), and N‐(3′,4′‐dihydroxy)‐ (E) ‐cinnamoyl‐5‐hydroxyanthranilic acid ( Bc ), and their corresponding cinnamic acids, p ‐coumaric ( P ), ferulic ( F ), and caffeic ( C ), were investigated for stability to pH, temperature, and UV‐light treatment. The retention of the avenanthramides after processing of oat‐based food products was also analyzed. The avenanthramide Bc and the cinnamic acid C were sensitive to alkali and neutral conditions, especially in combination with heat treatment, whereas the other compounds studied were more stable. The cinnamic acids but not the avenanthramides were isomerized when irradiated with UV‐light. The avenanthramides were restored after processing of oat‐based products.