Nutritional properties of various oat and naked oat cultivars

Theresa Boeck; Stefano D’Amico; Elisabeth Zechner; Henry Jaeger; Regine Schoenlechner

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Nutritional properties of various oat and naked oat cultivars

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| Dec 31, 2018

Die Bodenkultur: Journal of Land Management, Food and Environment

Volume 69 (2018): Issue 4 (December 2018)

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Published Online: Dec 31, 2018

Page range: 215 - 226

Received: Aug 27, 2018

Accepted: Oct 23, 2018

DOI: https://doi.org/10.2478/boku-2018-0018

Keywords
Oat, antioxidant capacity, avenanthramides, tocopherol, prolamins, β-glucan

© 2018 Theresa Boeck, Stefano D'Amico, Elisabeth Zechner, Henry Jaeger, Regine Schoenlechner, published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

RP-HPLC chromatogram of avenanthramidesAbbildung 1. RP-HPLC Spektrum der Avenanthramide

RP-HPLC chromatogram of prolamins, cultivars Effektiv (above) and TatranAbbildung 2. RP-HPLC Spektren der Prolaminfraktion, hier von den Sorten Effektiv (oben) und Tatran

Maintainers of cultivars according to the EU Commission Plant Variety DatabaseZusatztabelle 1. Inhaber der untersuchten Sorten laut Plant Variety Database der EU Kommission

Cultivar	Maintainer	Country
Effektiv	Landwirtschaftliche Fachschule Saatzucht Edelhof	Austria
Max	Saatzucht Bauer GmbH & Co KG	Germany
Klimt	Klimt Gerhard, Ing.	Austria
Tatran	Národné poľnohospodárske a potravinárske centrum, VÚRV Piešťany	Slovakia
Hronec	Národné poľnohospodárske a potravinárske centrum, VÚRV Piešťany	Slovakia
Vazec	Národné poľnohospodárske a potravinárske centrum, VÚRV Piešťany	Slovakia
Samuel	Groetzner Management GmbH, Germany & Nufarm GmbH	Germany
Oliver	Selgen, a.s.	Czechia
Otakar	Selgen, a.s.	Czechia
Kamil	Selgen, a.s.	Czechia
Tibor	Selgen, a.s.	Czechia
Saul	Selgen, a.s.	Czechia

Contents of α-tocopherol and α-tocotrienol, and the sum of α-tocopherol and α-tocotrienol (all values expressed as mg/100 g dry matter)Tabelle 2. Gehalte an α-Tocopherol and α-Tocotrienol und die Summe aus beiden Werten (alle Werte als mg/100 g Trockenmasse angegeben)

	α-tocopherol				α-tocotrienol				Total
Cultivar	(mg/100 g)				(mg/100 g)				(mg/100 g)
	2014		2015		2014		2015		2014		2015
Effektiv	0.92	^bc	1.00	^B	1.73	^cd	2.54	^B	2.65	^abc	3.54	^BC
Max	1.52	^g	0.91	^AB	2.30	^g	2.57	^B	2.98	^cd	3.48	^B
Klimt	0.89	^b	0.86	^A	1.59	^bcd	2.42	^B	2.48	^ab	3.28	^B
Tatran	0.95	^bcd	0.98	^AB	1.37	^a	1.85	^A	2.31	^a	2.83	^A
Hronec	1.24	^f	1.34	^C	1.97	^ef	2.94	^C	3.21	^d	4.28	^E
Vazec	0.94	^bcd	2.02	^E	1.57	^bc	1.82	^A	2.50	^ab	3.84	^D
Samuel	0.97	^cd	1.76	^D	1.75	^d	2.03	^A	2.72	^bc	3.79	^CD
Oliver	0.90	^bc	2.64	^G	1.45	^ab	3.06	^C	2.35	^a	5.70	^G
Otakar	1.06	^e	2.69	^G	2.12	^fg	3.76	^D	3.15	^d	6.45	^H
Kamil	0.93	^bcd	2.26	^F	1.95	^e	2.88	^C	2.88	^cd	5.14	^F
Tibor	0.72	^a	2.32	^F	1.64	^cd	3.05	^C	2.64	^abc	5.38	^F
Saul	1.00	^de	2.68	^G	2.13	^fg	3.54	^D	3.12	^d	6.22	^H

Variance components for the analyzed parameters calculated from the mean squares of the multi-factor analysis of variance. Factor Cultivar: 11 degrees of freedom (DF), factor year: 1 DFZusatztabelle 2. Varianzkomponenten der analysierten Parameter aus den mittleren Abweichungsquadraten der multifaktoriellen Varianzanalyse. Faktor Sorte: 11 Freiheitsgrade, Faktor Jahr: 1 Freiheitsgrad

	Ash		β-glucan		Fat		Protein		Albumins		Globulins		Prolamins

	MS	P	MS	P	MS	P	MS	P	MS	P	MS	P	MS	P
Cultivar	0.127	<0.001	2.485	<0.001	4.388	<0.001	5.118	<0.001	0.091	<0.001	0.999	<0.001	0.111	<0.001
Year	0.002	0.672ns	0.450	<0.001	0.429	<0.001	74.701	<0.001	1.801	<0.001	6.803	<0.001	0.032	0.472ns
C × Y	0.044	<0.001	1.171	<0.001	0.140	<0.001	0.851	<0.001	0.051	<0.001	0.362	<0.001	0.064	<0.001
Residual	0.009		0.029		0.008		0.007		0.006		0.078		0.007

	α-	tocopherol	α-tocotrienol		Total	tocols	Total	avenanthramides	ABTS		FRAP		TPC

	MS	P	MS	P	MS	P	MS	P	MS	P	MS	P	MS	P

Cultivar	71.791	<0.001	100.588	<0.001	282.819	<0.001	7773.280	<0.001	398.537	<0.001	17.204	<0.001	0.416	<0.001
Year	1086.510	<0.001	1455.690	<0.001	5057.450	<0.001	520154.000	<0.001	15754.800	<0.001	1743.050	<0.001	7.408	<0.001
C × Y	98.675	<0.001	39.229	<0.001	221.882	<0.001	4401.620	<0.001	122.773	<0.001	10.693	<0.001	0.184	<0.001
Residual	0.399		1.715		2.320		15.060		1.244		0.028		0.003

Contents of avenanthramides 2p, 2f and 2c, and the total amount of these avenanthramides in mg/100 g dry matter. Analysis was performed in duplicates.Tabelle 4. Gehalte an den Avenanthramiden 2p, 2f und 2c und der Gesamtgehalt an diesen Avenanthramiden in mg/100 g Trockensubstanz. Die Analyse erfolgte in Duplikaten.

	2p				2f				2c				total
Cultivar	(mg/100 g)				(mg/100 g)				(mg/100 g)				(mg/100 g)
	2014		2015		2014		2015		2014		2015		2014		2015
Effektiv	3.79	^a	0.59	^A	5.60	^a	0.71	^A	2.69	^a	0.45	^A	12.08	^a	1.75	A
Max	3.47	^a	0.58	^A	5.83	^a	0.88	^B	3.36	^b	0.66	^B	12.66	^a	2.11	C
Klimt	9.32	^de	1.03	^B	12.05	^c	1.08	^C	9.57	^f	0.95	^C	30.94	^d	3.06	D
Tatran	8.86	^cd	1.78	^D	13.93	^e	2.57	^J	7.14	^e	1.89	^H	29.93	^d	6.24	J
Hronec	3.83	^a	0.60	^A	7.38	^b	0.77	^A	2.80	^a	0.49	^A	14.01	^b	1.85	B
Vazec	8.47	^c	1.43	^C	14.21	^e	1.55	^E	7.22	^e	1.36	^E	29.91	^d	4.34	F
Samuel	7.28	^b	1.43	^C	13.00	^d	1.84	^F	6.86	^de	1.52	^F	27.14	^c	4.79	H
Oliver	10.37 ^f		1.33	^C	15.54 ^f		1.95	^H	6.87	^de	1.18	^D	32.78	^e	4.46	G
Otakar	11.76	^g	1.80	^D	17.92	^g	2.11	^I	7.25	^e	1.54	^F	36.94	^f	5.45	I
Kamil	8.77	^cd	1.83	^D	12.52	^cd	1.90	^G	6.46	^cd	1.71	^G	27.75	^c	5.43	I
Tibor	8.93	^cd	1.36	^C	12.53	^cd	1.58	^E	6.05	^c	1.22	^D	27.51	^c	4.17	E
Saul	9.69	^ef	1.07	^B	14.56	^e	1.16	^D	6.13	^c	0.84	^C	30.39	^d	3.07	D

Contents of protein (determined by nitrogen content, conversion factor: 5.34), ash, fat and β-glucan in % per dry matterTabelle 1. Gehalte an Protein (berechnet über den Stickstoffgehalt, Umrechnungsfaktor: 5,34), Asche, Fett und β-Glucan in % pro Trockensubstanz

	Protein				Ash				Fat				β-glucan
Cultivar	(%)				(%)				(%)				(%)
	2014		2015		2014		2015		2014		2015		2014		2015
Effektiv	12.67	^bc	11.10	^D	2.16	^a	2.05	^A	4.94	^a	5.73	^B	2.99	^e	2.84	^CD
Max	11.39	^a	10.14	^A	2.26	^c	2.23	^AB	5.31	^ab	5.62	^B	3.68	^g	3.03	^DE
Klimt	15.98	ⁱ	12.74	^J	2.42	^f	2.51	^D	7.19	^ef	7.70	^H	2.98	^e	2.53	^BC
Tatran	13.74	^g	12.43	^I	1.91	^a	2.25	^BC	7.60	^fg	7.58	^H	2.94	^de	3.41	^F
Hronec	13.06	^d	10.88	^C	1.89	^a	2.01	^A	6.07	^cd	6.08	^CDE	2.60	^c	2.78	^CD
Vazec	13.32	^ef	12.15	^G	2.24	^def	2.24	^BC	7.52	^g	7.35	^G	2.64	^cd	3.50	^DE
Samuel	14.59	^h	11.83	^F	2.08	^bc	2.12	^ABC	6.21	^cde	6.54	^D	3.23 ^f		2.28	^BC
Oliver	12.69	^bc	10.90	^C	2.02	^ab	2.04	^A	5.72	^bc	6.02	^C	2.03	^a	1.93	^A
Otakar	13.47	^f	11.30	^E	2.18	^cde	2.10	^ABC	7.18	^fg	7.04	^F	2.46	^bc	2.18	^AB
Kamil	13.16	^de	12.26	^H	2.24	^def	2.12	^ABC	7.31	^fg	7.36	^G	2.76	^cd	3.86	^G
Tibor	12.87	^b	10.60	^B	2.15	^bcde	1.98	^A	6.72	^def	6.85	^E	3.76	^g	3.36	^F
Saul	13.12	^c	12.03	^G	2.25	^def	2.09	^AB	5.67	^bc	5.41	^A	3.62 ^f		3.08	^EF

Concentration of albumins, globulins and prolamins in % per dry matter. Results of albumins and prolamins were analyzed in triplicates, prolamins were analyzed in duplicates.Tabelle 5. Konzentrationen an Albuminen, Globulinen und Prolaminen in % der Trockensubstanz. Albumine und Globuline wurden in Dreifachbestimmung gemessen, Prolamine wurden in Duplikaten analysiert.

	Albumins				Globulins				Prolamins
Cultivar	(%)				(%)				(%)
	2014		2015		2014		2015		2014		2015
Effektiv	1.02	^ab	1.53	^BC	4.61	^a	4.08	^BCD	0.57	^ab	0.68	^C
Max	0.95	^a	1.51	^B	4.40	^a	3.93	^BC	0.59	^abc	0.59	^A
Klimt	1.25	^efg	1.56	^BCD	6.83	^d	5.03	^EF	1.06	^d	0.83	^F
Tatran	1.35	^fg	1.58	^BCD	4.77	^ab	4.58	^DEF	0.78	^bc	0.76	^D
Hronec	1.35	^efg	1.65	^CDE	4.66	^ab	3.57	^AB	0.80	^bcd	0.60	^A
Vazec	1.18	^bcd	1.52	^BCD	4.84	^ab	4.48	^AB	1.45	^e	0.79	^DEF
Samuel	1.21	^cde	1.48	^B	5.24	^bc	4.03	^BCD	0.49	^a	0.65	^C
Oliver	1.58	^h	1.76	^E	4.46	^a	3.18	^A	0.49	^a	0.60	^AB
Otakar	1.08	^abc	1.93	^F	5.25	^bc	4.80	^EF	0.74	^abc	0.77	^DE
Kamil	1.37	^g	1.46	^AB	5.52	^c	3.96	^BC	0.49	^a	0.82	^EF
Tibor	1.04	^ab	1.31	^A	4.50	^a	3.81	^B	0.64	^abc	0.62	^ABC
Saul	1.30	^efg	1.70	^DE	4.71	^ab	5.11	^F	0.85	^cd	0.68	^C

Antioxidant capacity, measured in ABTS•+-assay (μmol TE/g) and FRAP-assay (μmol Fe2+-ions/g), and total phenolic content (TPC) in mg/g FAE. Samples were analyzed in duplicates that were measured three times, results are means of these six values.Tabelle 3. Antioxidative Kapazität, gemessen mit ABTS•+-Assay (μmol TE/ g Trockensubstanz) und FRAP-assay (μmol Fe2+-Ionen/g Trockensubstanz) und Gesamtgehalt phenolischer Substanzen (TPC) in mg/ g FAE. Die Analyse erfolgte in Duplikaten die jeweils dreifach gemessen wurden, die Ergebnisse hier sind die Mittelwerte dieser sechs Werte.

	ABTS				FRAP				TPC
Cultivar	(μmol TE/g)				(μmol Fe²⁺/g)				(mg FAE/g)
	2014		2015		2014		2015		2014		2015
Effektiv	2.35	^b	1.79	^B	11.33	^b	6.32	^D	1.57	^b	1.50	^E
Max	2.39	^b	1.75	^AB	12.53	^c	6.74	^F	1.43	^a	1.32	^CD
Klimt	3.00	^f	1.91	^C	16.27	^h	6.20	^C	2.11	^f	1.52	^EF
Tatran	3.11	^g	2.06	^G	15.52	^g	7.01	^H	1.91	^d	1.33	^D
Hronec	1.96	^a	1.72	^A	9.31	^a	6.07	^B	1.54	^b	1.24	^B
Vazec	2.85	^e	1.97	^DE	14.86	^e	7.31	^J	2.18	^g	1.73	^H
Samuel	2.96	^f	1.94	^CD	15.15	^f	6.86	^G	1.96	^e	1.35	^D
Oliver	2.85	^e	2.02	^FG	14.80	^e	6.95	^GH	1.98	^e	1.27	^BC
Otakar	2.84	^e	1.99	^EF	14.68	^e	6.55	^E	1.98	^e	1.52	^EF
Kamil	2.67	^c	1.94	^CD	13.79	^d	7.16	^I	1.97	^e	1.62	^G
Tibor	2.76	^d	2.03	^FG	12.71	^c	6.69	^F	1.87	^d	1.13	^A
Saul	2.65	^c	1.93	^CD	11.41	^b	5.87	^A	1.75	^c	1.58	^FG

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Nutritional properties of various oat and naked oat cultivars

Article Category: Research Article

Published Online: Dec 31, 2018

Page range: 215 - 226

Received: Aug 27, 2018

Accepted: Oct 23, 2018

DOI: https://doi.org/10.2478/boku-2018-0018

Keywords
Oat, antioxidant capacity, avenanthramides, tocopherol, prolamins, β-glucan

© 2018 Theresa Boeck, Stefano D'Amico, Elisabeth Zechner, Henry Jaeger, Regine Schoenlechner, published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Figure 1

Figure 2

Maintainers of cultivars according to the EU Commission Plant Variety DatabaseZusatztabelle 1. Inhaber der untersuchten Sorten laut Plant Variety Database der EU Kommission

Contents of α-tocopherol and α-tocotrienol, and the sum of α-tocopherol and α-tocotrienol (all values expressed as mg/100 g dry matter)Tabelle 2. Gehalte an α-Tocopherol and α-Tocotrienol und die Summe aus beiden Werten (alle Werte als mg/100 g Trockenmasse angegeben)

Contents of protein (determined by nitrogen content, conversion factor: 5.34), ash, fat and β-glucan in % per dry matterTabelle 1. Gehalte an Protein (berechnet über den Stickstoffgehalt, Umrechnungsfaktor: 5,34), Asche, Fett und β-Glucan in % pro Trockensubstanz

Nutritional properties of various oat and naked oat cultivars

Article Category: Research Article

Published Online: Dec 31, 2018

Page range: 215 - 226

Received: Aug 27, 2018

Accepted: Oct 23, 2018

DOI: https://doi.org/10.2478/boku-2018-0018

KeywordsOat, antioxidant capacity, avenanthramides, tocopherol, prolamins, β-glucan

© 2018 Theresa Boeck, Stefano D'Amico, Elisabeth Zechner, Henry Jaeger, Regine Schoenlechner, published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Figure 1

Figure 2

Maintainers of cultivars according to the EU Commission Plant Variety DatabaseZusatztabelle 1. Inhaber der untersuchten Sorten laut Plant Variety Database der EU Kommission

Contents of α-tocopherol and α-tocotrienol, and the sum of α-tocopherol and α-tocotrienol (all values expressed as mg/100 g dry matter)Tabelle 2. Gehalte an α-Tocopherol and α-Tocotrienol und die Summe aus beiden Werten (alle Werte als mg/100 g Trockenmasse angegeben)

Contents of protein (determined by nitrogen content, conversion factor: 5.34), ash, fat and β-glucan in % per dry matterTabelle 1. Gehalte an Protein (berechnet über den Stickstoffgehalt, Umrechnungsfaktor: 5,34), Asche, Fett und β-Glucan in % pro Trockensubstanz

Keywords
Oat, antioxidant capacity, avenanthramides, tocopherol, prolamins, β-glucan