AVEQ WP 8 Antioxidants in Oats Lena Dimberg and Rita Redaelli.

Slides:

Advertisements

Similar presentations

Vitamins and Your Health

Advertisements

Antioxidants. Oxidation of food Oxidation reactions can occur when food is exposed to oxygen in the air. Foods containing fats or oils are at the greatest.

About BHB Hydrogen Water

Lipid Peroxidation 1 st Year MBBS Lipid Peroxidation refers to the oxidative degradation of lipids.oxidativelipids It is the process in which.

VITAMINS Most plants synthesize all of these substances. Animals generally lost their ability to synthesize so they must obtain vitamins from food molecules.

Vitamin E By Lauren Gervase.

COMPILED BY: VANDANA MAHAJANI

Rice Bran Pennington Biomedical Research Center Division of Education Heli J. Roy PhD Shanna Lundy, BS Phillip Brantley, PhD, Director.

CEREALS, RICE, PASTA. CEREALS SEEDS OF GRASSES: Wheat Corn Rice Oats Rye Barley Triticale NON SEED CEREALS Millet Sorghum Buckwheat.

Sprouted Grains Good Taste, Good Health

What is the purpose of Grains? The Power of grains in quick breads & baked goods.

Spirulina Immune System Booster. Spirulina Spirulina or Arthrospira platensis is a uni-cellular microalgae which grows in fresh water, in salt water,

ANTIMUTAGENS in food. FOOD Foods are comlex mixtures containing both carcinogenic and anticarcinogenic substances. It is our choice – HEALTHY x NOT HEALTHY.

Preservation of Seafoods FSN 261 Spring 2011 Chuck Crapo Seafood Technology Specialist 1.

THE BASIC 8 In baking, there are 8 basic ingredients that we use, each one with.

Vitamins Organic compounds necessary for normal physiologic function. Most cannot be synthesized in the body and must be present in the diet.

Vitamins CTVT pgs. 300, 301, 302 Vitamins Organic compounds necessary for normal physiologic function. Most cannot be synthesized in the body and must.

3 Parts of a Whole Grain.

Antioxidants are chemicals that block the activity of other chemicals known as free radicals. Free radicals are highly reactive and have the potential.

Antioxidants in foods By: Adiba Hasnat.

Free radicals and antioxidants in health and disease

11 Potatoes & Grains 11.2 Grains.

VITAMINS Dr. Amani Aliwi Alrasheedi Assoc. Prof. Food & Nutrition Department KAU.

The concern with n-3 Lipid Oxidation Alexandria B. Marciante Dr. Steve Talcott.

Cell Injury Cell and Tissue Adaptation Necrosis and Apoptosis Dr. Raid Jastania.

Substances that work as a team to keep your body healthy and functioning.

Vitamin E -Tocopherol Functions  Antioxidant- reduces risk of heart disease, stroke, cancer  Improves absorption of vitamin A  Destroys free radicals,

Vitamin E Dr.s.chakravarty md.

By: Cecilie Braadt Bridget McHugh Janelle Gros Rosemary Squires

Partitioning of Antioxidant /Antiradical Activities and Antioxidant Compounds Between Dried Dates (Tamers) and Date Syrup (Dibs) Fatima Jaffer Ahmed, supervised.

Oxidation and Reduction Reactions Theme: Stability and Change.

The Diet and Cancer Connection Dr. Sandra Bastin, RD, LD University of Kentucky Cooperative Extension Service.

Why MyPlate? Introduced by Michelle Obama. Simple way to challenge people to be healthy eaters! Introduce a way to eat healthy on a budget. Ability to.

Impact of food processing on metabolic profile and nutritional value of Sorghum Christine Bösch Food Technology Conference - London 2015 School of Food.

WP7 - RECENT DEVELOPMENTS IN ANALYSIS FOR STARCH, FIBER AND β -GLUCAN AVEQ Second meeting Quedlinburg, 2-4 March 2009.

ENERGIZE. FORTIFY. REPLENISH. WHAT ARE ANTIOXIDANTS?

Who’d want to spend life on a shelf anyway?. Try this first…

Sweet potato Family: Convolvulaceae. Genus: Ipomoea (approx. 50 genera & 400 species) Botanical name: I. batatas.

Vitamins & Antioxidants. Two Classes Fat-Soluble –A –D –E –K Water-Soluble –Vitamin C –9 B-vitamins Thiamin Riboflavin Niacin Pantothenic Acid B6 B12.

AVEQ Analysis of Tocopherols/Tocotrienols and Avenanthramides in Oats WP 8 Rita Redaelli and Lena Dimberg.

SHELF-LIFE STABILITY OF OAT GROATS PROCESSED WITH SUPERHEATED STEAM D. Head 1, S. Cenkowski 1, S. Arntfield 2 K. Henderson 3 1 Biosystems Engineering,

Antioxidants in foods By: Adiba Hansat.  There is a hint in the name antioxidant.  In a nutshell an antioxidant is a molecule that prevents the oxidation.

By THE N AME OF ALLH بسم الله الرحمن الرحيم.

What are lipids?  main component in every living cell.  Organic  have carbon chains with attached hydrogen atoms and a carboxyl group at one end. FAT.

Nutritional Quality of Oats Lena Dimberg Department of Food Science Swedish University of Agricultural Sciences.

Phenolic Content of Whole Grains Total Phenolics (umol/g) Adom and Liu, J. Agri. Food Chem

Grain Products. Benefits of Grains Grains are universal and versatile They are nutritious, flavorful, and can be included in any meal.

The Functions of Tomato Lycopene and Its Role in Human Health

Phytochemicals and Antioxidants. What are phytochemicals?

Industry Needs: Milling Quality 2006 American Oat Workers’ Conference Fargo, North Dakota.

OBJECTIVES 1. Stability of vitamins; 2. Changes during food storage and treatment; 3. Chemical reactions of vitamins - examples; 4. Ascorbic acid in Maillard.

QUALITY ASSESSMENT OF ORGANIC AND CONVENTIONAL AGRICULTURAL PRODUCTION OF PLANT PRODUCTS Justina Zykevičiūtė-Laugks Department of Forestry and Ecology,

The Polar Paradox Theory: Revisited

Antioxidant Activity of Local Red Chili Pepper (Capsicum annuum) from Indonesia Pudji Hastuti Gadjah Mada University, Indonesia.

Speaker: Bo-Han Chen Advisor: Dr. Su-Der Chen National Ilan University, Taiwan Date: 2015/6/17 IMPI’S 49 th MICROWAVE POWER SYMPOSIUM Radio frequency treatment.

BREAD, CEREAL, RICE AND PASTA Chapter 50. WHAT ARE GRAINS? Germ – tiny embryo that will grown into a new plant. Endosperm – the food supply for the embryo.

GROUP MEMBERS: Ong Hui Jin Norshafidah Bt Abu Shafian Siti Nor Rafidah Bt Mohd Ali Jinnah Hazwani Bt Mokhtar Mohd Nasrudin.

Reactive Oxygen Species in Foods

Chapter 10: Nutrients Involved in Antioxidant Function and Vision

SHELF LIFE Hande Türkçapar 12-C.

Supplements are NOT as efficient as getting them from a food source

Vitamin E Vitamin E refers to a group of eight fat-soluble compounds that include both tocopherol and tocotrienol. The vitamin is synthesized by plants,

Grains Students will identify various food products used in a commercial foodservice operation and list the proper handling and storage for each.

Chapter IV (III part) Atmospheric oxidation Randicity

Vitamins as bioantioxydants

Grains & Cereals.

Highest Quality Natural Ingredients Through Advanced Technology

Vitamin E Requirements in Parenteral Nutrition

3.2 OXIDATION OF OIL/FAT Lipid oxidation is one of the major causes of food spoilage. In edible oils and fat-containing foods, it leads to the development.

Presentation transcript:

AVEQ WP 8 Antioxidants in Oats Lena Dimberg and Rita Redaelli

Outline  Why antioxidants?  Antioxidants in oats  Tocopherols /tocotrienols/avenanthramides Bioactivities Effects of processing Effects of cultivation measures  Concluding remarks

Oxidation Oxidation of lipids generates free radicals which are very reactive –may results in reduction of shelf-life of foods –may cause damage to various body tissues, and may thereby initiate various diseases

Antioxidants Antioxidants effectively retard the onset of lipid oxidation with different mechanisms –may protect food from rancidity –may protect the body from free radical damages

Antioxidants  Ascorbic acid (Vitamin C)  Carotenoids (Vitamin A precursors)  Tocopherols/tocotrienols (Vitamin E)  Phenols

 Color  Flavor and aroma  Texture  Keeping qualities  Pharmacological effects Phenols in Foods

Tocopherols/ tocotrienols tocopherols tocotrienols IsomersR'R'' αCH3 β H γH δHH

Pisacane et al NP-HPLC OF TOCOLS

Preventive of foetuses' death Membrane stabilizer Tocopherols/tocotrienols -bioactivities- Antioxidants structure-activity relationship

Tocopherols- in germ Tocotrienols – in endosperm Genetic variability Tocotrienols are positively related to the oil content Tocopherols/tocotrienols

Range of variation in tocol content Content (mg/kg) Cultivar originAuthors USPeterson & Qureshi, high-oil linesPeterson & Wood, SwedishBryngelsson et al ItalianRedaelli et al. 2004

Avenanthramides R= H, OH or OCH 3 n= 1 or 2

Phytoalexin/Antifungal Antioxidative Structure- activity relationship Anti-atherosclerotic Anti-inflammatory Avenanthramides -bioactivities Cooling sensation Tranilast look alike

Mainly bran constituents Not related to the oil content Avenanthramides Unique to oats

Tranilast Metabolites Oat avenanthramide Tranilast

Supression of vascular stenosis by Tranilast Control Tranilast Fukuyama et. al European Journal of Pharmacology, 318,

Storage stable in whole grains Increase during germination Instable in raw oat flour soaked in water Avenanthramides -effects of processing- Heat stable

Effect of germination

Nitrogen/Light/Irrigation Conventional /Organic Farming Susceptible/Resistance Genotype/Site/Year Avenanthramides -effects of cultivation measures- Developmental stage

Avenanthramides - the same variety different year-

Concluding remarks Whole grain vs flour Processing Bioavalability Groats Flour