• Something wrong with this record ?

Profiling of nutritional and health-related compounds in developed hexaploid oat lines derivative of interspecific crosses

Rajae Manzali, Abderraouf El Antari, Ahmed Douaik, Mouna Taghouti, Moncef Benchekroun, Mohamed Bouksaim, Nezha Saidi

. 2017 ; 5 (2) : 72-76.

Language English Country United States

Persistent link   https://www.medvik.cz/link/bmc17020204

Physico-chemical, functional and antioxidant capacities of 26 oat (Avena sativa L.) lines and cultivars were investigated. The results showed that the contents were considerably variable within samples, starch concentration (44,83-63,79%), carbohydrate (42,08-62,65%), protein (9,67-17,44%), fat (3,06-10,96%), β-glucan (1,37-6,05%) and ash (1,22-5,38%). The analysis of fatty acids composition indicated that, palmitic acid, oleic acid, linoleic acid, stearic acid and linolenic were the major fatty acids in oat lipids, and that the contents of total UFA in assessed material varied between72, 29-80,11%. Moreover, the phenolic content varied from 23,1 to 56,5 mg GAE/100g, carotenoids content range from 0,98 to 4,34 µg β-carotene equivalents/g and antioxidant activity, evaluated as DPPH radical scavenging activity, from 12,2 to 46,7%. The Protein profiles showed nearly identical nature of electrophoresis patterns, indicating no eventual change in protein quality. It could be concluded here that the flour of issue from these cultivars provide health benefits and high added value, if included as an ingredient for making new functional food products to meet the demands of health conscious generation.

References provided by Crossref.org

Bibliography, etc.

Literatura

000      
00000naa a2200000 a 4500
001      
bmc17020204
003      
CZ-PrNML
005      
20200227092352.0
007      
ta
008      
170616s2017 xxuad f 000 0|eng||
009      
AR
024    7_
$a 10.12691/ijcd-5-2-6 $2 doi
040    __
$a ABA008 $d ABA008 $e AACR2 $b cze
041    0_
$a eng
044    __
$a xxu
100    1_
$a Manzali, Rajae $u Departement of Biology, Health and Environnement, Hassan I University, Faculty of Sciences and Techniques, Settat, Morocco
245    10
$a Profiling of nutritional and health-related compounds in developed hexaploid oat lines derivative of interspecific crosses / $c Rajae Manzali, Abderraouf El Antari, Ahmed Douaik, Mouna Taghouti, Moncef Benchekroun, Mohamed Bouksaim, Nezha Saidi
504    __
$a Literatura
520    9_
$a Physico-chemical, functional and antioxidant capacities of 26 oat (Avena sativa L.) lines and cultivars were investigated. The results showed that the contents were considerably variable within samples, starch concentration (44,83-63,79%), carbohydrate (42,08-62,65%), protein (9,67-17,44%), fat (3,06-10,96%), β-glucan (1,37-6,05%) and ash (1,22-5,38%). The analysis of fatty acids composition indicated that, palmitic acid, oleic acid, linoleic acid, stearic acid and linolenic were the major fatty acids in oat lipids, and that the contents of total UFA in assessed material varied between72, 29-80,11%. Moreover, the phenolic content varied from 23,1 to 56,5 mg GAE/100g, carotenoids content range from 0,98 to 4,34 µg β-carotene equivalents/g and antioxidant activity, evaluated as DPPH radical scavenging activity, from 12,2 to 46,7%. The Protein profiles showed nearly identical nature of electrophoresis patterns, indicating no eventual change in protein quality. It could be concluded here that the flour of issue from these cultivars provide health benefits and high added value, if included as an ingredient for making new functional food products to meet the demands of health conscious generation.
650    12
$a oves $x chemie $7 D018554
650    12
$a analýza potravin $x metody $7 D005504
650    _2
$a mastné kyseliny $x analýza $7 D005227
650    _2
$a proteiny $x analýza $7 D011506
650    _2
$a škrob $x analýza $7 D013213
650    _2
$a jedlá semena $x chemie $7 D002523
650    _2
$a elektroforéza $7 D004586
650    _2
$a lidé $7 D006801
700    1_
$a El Antari, Abderraouf $u RU Food Technology, INRA, Marrakech, Morocco
700    1_
$a Douaik, Ahmed $u RU Environment and Conservation of Natural Resources, INRA, Rabat, Morocco
700    1_
$a Taghouti, Mouna $u RU Food Technology, INRA, Rabat, Morocco
700    1_
$a Benchekroun, Moncef $u Departement of Biology, Health and Environnement, Hassan I University, Faculty of Sciences and Techniques, Settat, Morocco
700    1_
$a Bouksaim, Mohamed $u RU Food Technology, INRA, Rabat, Morocco
700    1_
$a Saidi, Nezha $u Research unit Plant Breeding, Conservation and Valorisation of Plant Genetic Resources, INRA, Rabat, Morocco
773    0_
$t International journal of celiac disease $x 2334-3427 $g Roč. 5, č. 2 (2017), s. 72-76 $w MED00186448
856    41
$u http://www.sciepub.com/journal/index.aspx?id=ijcd $y domovská stránka časopisu
910    __
$a ABA008 $b B 2748 $c 280 $y p $z 0
990    __
$a 20170616113145 $b ABA008
991    __
$a 20200227092801 $b ABA008
999    __
$a ok $b bmc $g 1233546 $s 981065
BAS    __
$a 3
BMC    __
$a 2017 $b 5 $c 2 $d 72-76 $i 2334-3427 $m International journal of celiac disease $x MED00186448
LZP    __
$c NLK193 $d 20200227 $a NLK 2017-23/dk

Find record

Citation metrics

Archiving options