The impact of storage on the primary and secondary metabolites, antioxidant activity and digestibility of oat grains (Avena sativa)
2014
Sveto Rakić | Snežana Janković | Mirjana Marčetić | Dušan Živković | Janja Kuzevski
The effect of storage was studied on grain metabolites, functional properties and digestibility of three oat cultivars selected in Serbia – Dunav, Vrbas and NS Tara. During the 12 and 24 months of storage, there was a decrease on average in total proteins (10.98% and 15.95%) lipids (7.55% and 11.82%), crude cellulose (6.65% and 14.77%) and starch concentration (6.48% and 9.48%), and an increase in total ash concentration (4.8% and 9%) and dry matter (4.53% and 5.92%). Storage period caused a decrease in β-glucan concentration. The concentration of total phenolics (28.79–41.19%) and caffeic acid markedly decreased after 24 months of storage. The storage period significantly influenced the ferric reducing ability (FRAP) (36.34–43.12%) and the DPPH radical scavenging activity (76.92–237.14%). Organic matter digestibility of oat grains was slightly changed, but remained over 70%. Based on the present study, oat grain should not be stored longer than 12 months since phenolics contribute markedly to health promoting effect of oats.
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