Phytochemical and fiber components in oat varieties in the healthgrain diversity screen

Peter R. Shewry, Vieno Piironen, Anna Maija Lampi, Laura Nyström, Li Li, Mariann Rakszegi, Anna Fraś, Danuta Boros, Kurt Gebruers, Christophe M. Courtin, Jan A. Delcour, Annica A.M. Andersson, Lena Dimberg, Zoltan Bedo, Jane L. Ward

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Abstract

The levels and compositions of a range of phytochemicals (sterols, tocols, avenanthramides, folates, phenolic acids) and dietary fiber components were determined in five oat cultivars (four husked and one naked) grown on a single site in 2005. The total levels of tocols, phenolic acids, and avenanthramides varied by over 2-fold between cultivars, but less variation occurred in total sterols and total folates. Limited variation was also observed in the dietary fiber content and composition of the four husked lines. These results indicate that it may be possible to selectively breed for lines with high contents of dietary fiber and specific groups of phytochemicals.

Original languageEnglish
Pages (from-to)9777-9784
Number of pages8
JournalJournal of Agricultural and Food Chemistry
Volume56
Issue number21
DOIs
Publication statusPublished - Nov 12 2008

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Keywords

  • Dietary fiber
  • Oats
  • Phytochemicals

ASJC Scopus subject areas

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

Cite this

Shewry, P. R., Piironen, V., Lampi, A. M., Nyström, L., Li, L., Rakszegi, M., Fraś, A., Boros, D., Gebruers, K., Courtin, C. M., Delcour, J. A., Andersson, A. A. M., Dimberg, L., Bedo, Z., & Ward, J. L. (2008). Phytochemical and fiber components in oat varieties in the healthgrain diversity screen. Journal of Agricultural and Food Chemistry, 56(21), 9777-9784. https://doi.org/10.1021/jf801880d