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Comprehensive study of the effect of oat grain germination on the content of avenanthramides
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SYSNO ASEP 0583234 Druh ASEP J - Článek v odborném periodiku Zařazení RIV J - Článek v odborném periodiku Poddruh J Článek ve WOS Název Comprehensive study of the effect of oat grain germination on the content of avenanthramides Tvůrce(i) Jágr, M. (CZ)
Hofinger-Horvath, B. (AT)
Ergang, Peter (FGU-C) RID, ORCID
Čepková Hlásná, P. (CZ)
Schönlechner, R. (AT)
Pichler, E. Ch. (AT)
D́Amico, S. (AT)
Grausgruber, H. (AT)
Vagnerová, Karla (FGU-C) RID, ORCID
Dvořáček, V. (CZ)Číslo článku 137807 Zdroj.dok. Food Chemistry. - : Elsevier - ISSN 0308-8146
Roč. 437, Part 1 30 March (2024)Poč.str. 11 s. Jazyk dok. eng - angličtina Země vyd. NL - Nizozemsko Klíč. slova Avena sativa L. ; avenanthramide ; germination ; sprouting ; quantification Obor OECD Physiology (including cytology) CEP GA21-10845S GA ČR - Grantová agentura ČR Způsob publikování Omezený přístup Institucionální podpora FGU-C - RVO:67985823 UT WOS 001098545000001 EID SCOPUS 85174681119 DOI https://doi.org/10.1016/j.foodchem.2023.137807 Anotace The chemical profile and the levels of AVNs in oat varieties after germination have been examinated. In the present study, 12 distinct oat varieties were germinated for 0–192 h and a total of 28 AVNs and 3 AVN-hexosides were determined in these samples. Among them, three novel AVNs were synthesized (AVN 1a, AVN 2a, and AVN 2ad), characterized using NMR techniques (1D- and 2D-NMR), and assessed in real samples for the first time. The most abundant AVNs in the samples were AVN 2c, AVN 2p, AVN 2f, and their long-chained analogues AVN 2 cd, AVN 2pd, AVN 2fd, together representing 75–85 % of the total AVNs content. The highest total AVN level was observed on average after 48–72 h of germination time and it reached a value 1–1.2 mg/g. Out of 12 investigated oat varieties, CDC Boyer, Diadem, and Rozmar have proved to be the most suitable genotypes for germination. Pracoviště Fyziologický ústav Kontakt Lucie Trajhanová, lucie.trajhanova@fgu.cas.cz, Tel.: 241 062 400 Rok sběru 2025 Elektronická adresa https://doi.org/10.1016/j.foodchem.2023.137807
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