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Updated: Feb 7, 2026
A Generalized Method for Determining Free Soluble Phenolic Acid Composition and Antioxidant Capacity of Cereals and Legumes
Published on: June 10, 2022
Phenolic composition and antioxidant activity of colored oats
Mónika Varga1, Rebeka Jójárt2, Péter Fónad2
1Department of Microbiology, Faculty of Science and Informatics, University of Szeged, Közép fasor 52. H-6726 Szeged, Hungary; Cereal Research Non-Profit Ltd., Alsó Kikötő sor 9. H-6726 Szeged, Hungary.
Abstract:
Phenolic composition and antioxidant capacity of 20 oat genotypes differing in hull color were investigated. Phenolic aldehydes, phenolic acids, avenanthramides and mono-, and diglycerides were identified in the soluble phenolic fraction of the genotypes. The bound phenolic fraction proved to be less diverse with phenolic aldehydes, phenolic acids and a ferulic acid dehydrodimer detected. Investigating the scavenging capacity of the hull and groat toward 2,2-diphenyl-1-picrylhydrazyl (DPPH), an increased antioxidant activity (AOA) of hull compared to groats and a color dependence of the hull AOA could be observed. Principal component analysis on the determined variables revealed that the black-hulled samples were different from the white ones due to their increased phenolic content detected in the hull. However, reddish-hulled varieties were grouping with the accessions of the other colored groups. In addition, a distinction between spring and winter cultivars was also observed.
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