International Journal of Celiac Disease
ISSN (Print): 2334-3427 ISSN (Online): 2334-3486 Website: http://www.sciepub.com/journal/ijcd Editor-in-chief: Samasca Gabriel
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International Journal of Celiac Disease. 2017, 5(2), 72-76
DOI: 10.12691/ijcd-5-2-6
Open AccessArticle

Profiling of Nutritional and Health-Related Compounds in Developed Hexaploid Oat Lines Derivative of Interspecific Crosses

Rajae Manzali1, , Abderraouf El Antari2, Ahmed Douaik3, Mouna Taghouti4, Moncef Benchekroun1, Mohamed Bouksaim4 and Nezha Saidi5

1Departement of Biology, Health and Environnement, Hassan I University, Faculty of Sciences and Techniques, Settat, Morocco

2RU Food Technology, INRA, Marrakech, Morocco

3RU Environment and Conservation of Natural Resources, INRA, Rabat, Morocco

4RU Food Technology, INRA, Rabat, Morocco

5Research unit Plant Breeding, Conservation and Valorisation of Plant Genetic Resources, INRA, Rabat, Morocco

Pub. Date: June 02, 2017

Cite this paper:
Rajae Manzali, Abderraouf El Antari, Ahmed Douaik, Mouna Taghouti, Moncef Benchekroun, Mohamed Bouksaim and Nezha Saidi. Profiling of Nutritional and Health-Related Compounds in Developed Hexaploid Oat Lines Derivative of Interspecific Crosses. International Journal of Celiac Disease. 2017; 5(2):72-76. doi: 10.12691/ijcd-5-2-6

Abstract

Physico-chemical, functional and antioxidant capacities of 26 oat (Avena sativa L.) lines and cultivars were investigated. The results showed that the contents were considerably variable within samples, starch concentration (44,83-63,79%), carbohydrate (42,08-62,65%), protein (9,67-17,44%), fat (3,06-10,96%), β-glucan (1,37-6,05%) and ash (1,22-5,38%). The analysis of fatty acids composition indicated that, palmitic acid, oleic acid, linoleic acid, stearic acid and linolenic were the major fatty acids in oat lipids, and that the contents of total UFA in assessed material varied between72, 29-80,11%. Moreover, the phenolic content varied from 23,1 to 56,5 mg GAE/100g, carotenoids content range from 0,98 to 4,34 µg β-carotene equivalents/g and antioxidant activity, evaluated as DPPH radical scavenging activity, from 12,2 to 46,7%. The Protein profiles showed nearly identical nature of electrophoresis patterns, indicating no eventual change in protein quality. It could be concluded here that the flour of issue from these cultivars provide health benefits and high added value, if included as an ingredient for making new functional food products to meet the demands of health conscious generation.

Keywords:
oats fatty acids starch gluten free proteins β-glucan antioxidant capacity

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