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Methods Mol Biol. 2017;1536:115-125. doi: 10.1007/978-1-4939-6682-0_8.

Chromatographic Methods to Evaluate Nutritional Quality in Oat.

Author information

1
Plant Breeding and Genetics Section, School of Integrative Plant Science, Cornell University, Ithaca, NY, USA. gm457@cornell.edu.
2
Proteomics and Metabolomics Facility, Colorado State University, Fort Collins, CO, USA.
3
Plant Genomics Consultant, Ithaca, NY, USA.
4
Institute for Sustainable Agriculture, CSIC, Córdoba, Spain.
5
Plant Breeding and Genetics Section, School of Integrative Plant Science, Cornell University, 417 Bradfield Hall, Ithaca, NY, 14853, Ireland.
6
Agriculture and Food Science, University College Dublin, Dublin, Ireland.

Abstract

Oats (A. sativa L.) have an important and positive role in human diet and health. The health benefits of oats are attributed to its multifunctional characteristic and nutritional profile, being an important source of soluble dietary fiber, well-balanced proteins, unsaturated fatty acids, vitamins, essential minerals, and a good source of natural antioxidants. These antioxidants include the avenanthramides (Avns) and avenalumic acids, which are unique to oats among cereals. High-performance liquid chromatography allows a simultaneous quantification of free amino acids and biogenic amines in oat samples as their OPA/FMOC-CL (o-phthalaldehyde/9-fluorenylmethoxycarbonyl chloride) derivatives. In addition, an ultra-performance liquid chromatography/mass spectrometry method was developed to quantify and characterize avenanthramides contained in oat samples.

KEYWORDS:

Amino acids; Avenanthramides; Biogenic amines; HPLC; Oats; UPLC-MS

PMID:
28132146
DOI:
10.1007/978-1-4939-6682-0_8
[Indexed for MEDLINE]

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