Characterisation of Hulled Oat Grain Physical and Biochemical Parameters Significant for Dietary Products/ Plçkðòaino Auzu Graudu Raksturojums Pçc Diçtisku Produktu Raþoðanai Nozîmîgâm Fizikâlâm Un Íîmiskâm Pazîmçm

Open access


The objectives of the study were to investigate the variability of oat (Avena sativa L.) grain physical traits and chemical composition and to determine relationships between traits. Field experiments including five hulled oat genotypes were carried out at the State Stende Cereal Breeding Institute for two seasons during 2010-2011. Variation of traits was mainly determined by genotype (ω2 = 53 - 88%), with the min/max values for 1000 kernel weight 32.4/36.5 g, test weight 470.0/507.9 g·L-1, hull content 215.4/265.6 g·kg-1, crude protein 110.0/124.9 g·kg-1, starch 456.9/483.0 g·kg-1, β-glucans 28.1/36.6 g·kg-1 and crude fat 46.2/60.0 g·kg-1. Oat variety ‘Arta’ had the highest test weight (507 g·L-1) and contents of crude protein (124.9 g·kg-1), β-glucans (36.5 g·kg-1), α-tocopherol (7.8 mg·kg-1), average crude fat (55.5 g·kg-1) and total phenolics (113.9 mg gallic acid equivalents/GAE 100 g-1 DM) in the grain. Expression of traits significantly depended on meteorological conditions in the specific year. In both years of investigation there were significant (p < 0.05) positive correlations between contents of β-glucans and crude fat, and negative correlation of β-glucans with starch content, total phenolics and antiradical scavenging activity.

If the inline PDF is not rendering correctly, you can download the PDF file here.

  • Aman P. (1987). The variation in chemical composition of Swedish oats. Acta Agr. Scand. 37 347-352.

  • Bach Knudsen K. E. (2001). The nutritional significance of “dietary fibre” analysis. Animal Feed Sci. Technol. 90 3-20.

  • Berga L. Zute S. (2012). Variability in α-tocopherol concentration of husked and naked oat genotypes. Proc. Latvian Acad. Sci. Section B 66 (1/2) 26-30.

  • Biel W. Bobko K. Maciorowski R. (2009). Chemical composition and nutritive value of husked and naked oats grain. J. Cereal Sci. 49 (3) 413-418.

  • Brindzova L. Certik M. Rapta P. Zalibera M. Mikulajova A. Takatsova M. (2008). Antioxidant activity ω-glucan and lipid contents of oat varieties. Czech J. Food Sci. 26 163-173.

  • Charalampopouos D. Wang R. Pandiella S. S. Webb C. (2002). Application of cereals and cereal components in functional foods: A review. Int. J. Food Microbiol. 79 (1/2) 131-41.

  • Colombo M. L. (2010). An update on vitamin E tocopherol and tocotrienol-perspectives. Molecules 15 2103-2113.

  • Cowan S. Valentine J. (2004). New directions in breeding for high quality oats. In: Proceedings of 7th International Oat Conference Agrifood Research Reports 51 MTT Agrifood Research (pp. 45-50). Peltonen-Sainio P. Topi-Hulmi M. (eds.). Jokioinen Finland.

  • Dykes L. Rooney L. W. (2007). Phenolic compounds in cereal grains and their health benefits. Cereal Food World 52 105-111.

  • Doehlert C. McMullen M. S. Baumann R. R. (1999). Factors affecting groat percentage in oat. Crop Sci. 39 (6) 1858-1865.

  • Doehlert D. C. (2002). Quality improvement in oat. J. Crop Prod. 5 (1/2) 165-189.

  • Emmons C. L. Peterson D. M. (2001). Antioxidant activity and phenolic content of oat as affected by cultivar and location. Crop Sci. 41 1676-1681.

  • Emmons C. L. Peterson D. M. Paul G. L. (1999). Antioxidant capacity of oat (Avena sativa L.) extracts. 2. In vitro antioxidant activity and contents of phenolic and tocol antioxidants. J. Agr. Food Chem. 47 4894-4898.

  • Flander L. Salmenkallio-Marttila M. Suortti T. Autio K. (2007). Optimization of ingredients and baking process for improved wholemeal oat bread quality. LWT - Food Sci Technol. 40 860-870.

  • Grissom R. J. Kim J. J. (2012). Effect Sizes for Research: Univariate and Multivariate Applications. 2nd ed. New York: Taylor & Francis Group. 429 p.

  • Lasztity R. (1998). Oat grain-a wonderful reservoir of natural nutrients and biologically active substances. Food Rev. Int. 14 (1) 99-119.

  • Peterson D. M. (2001). Oat antioxidants. J. Cereal Sci. 33 (2) 115-129.

  • Peterson D. M. Emmons C. L. Hibbs A. H. (2001). Phenolic Antioxidants and Antioxidant Activity in Pearling Fractions of Oat Groats. J. Cereal Sci. 33 (1) 97-103.

  • Peterson D. M. (2004). Oat-a multifunctional grain. In: Proceedings of 7th International Oat Conference Agrifood Research Reports 51 MTT Agrifood Research (pp. 21-26). Peltonen-Sainio P. Topi-Hulmi M. (eds.). Jokioinen Finland.

  • Pomeranz Y. Davis G. D. Stoops J. L. Lai F. S. (1979). Test weight and groat-to-hull ratio in oats. Cereal Foods World 24 600-602.

  • Ranhotra G. S. Gelroth A. G. (1995). Food uses of oats. In: The Oat Crop: Production and Utilization. Welch R. W. (Ed.). London: Chapman&Hall. 516 pp.

  • Ronald P. S. Brown P. D. Penner G. A. Brule-Babel A. Kibite S. (1999). Heritability of hull percentage in oat. Crop Sci. 39 52-57.

  • Serea C. Barna O. (2011). Phenolic content and antioxidant activity in oat. Food Sci. Technol. 12 (2) 164-168.

  • Vaher M. Matso K. Levandi T. Helmja K. Kaljurand M. (2010). Phenolic compounds and the antioxidant activity of the bran flour and whole grain of different wheat varieties. Proc. Chem. 2 (1) 76-82.

  • Wood P. (2007). Cereal ω-glucans in diet and health. J. Cereal Sci. 46 230-238.

  • Welch R. W. (1995) The chemical composition of oats. In: The Oat Crop: Production and Utilization. Welch R. W. (Ed.). London: Chapman&Hall. 516 pp.

  • Yan W. Molnar S. J. Fregeau-Reid J. McElroy A. Tinker N. A. (2007). Associations among oat traits and their responses to the environment. J. Crop Improv. 20 (1-2) 1-29.

  • Zhu K.-X. Lian C.-X. Guo X.-N. Peng W. Zhou H.-M. (2011). Antioxidant activities and total phenolic contents of various extracts from defatted wheat germ. Food Chem. 126 1122-1126

  • Zhao H. Fan W. Dong J. Lu J. Chen J. Shan L. Lin Y. Kong W. (2008). Evaluation of antioxidant activities and total phenolic contents of typical malting barley varieties. Food Chem. 107 296-304.

  • Zute S. Berga L. Vicupe Z. (2011). Variability in endosperm ω-glucan content of husked and naked oat genotypes. Acta Biol. Univ. Daugavpil. 11 (2) 192-200.

Journal information
Impact Factor

CiteScore 2018: 0.3

SCImago Journal Rank (SJR) 2018: 0.137
Source Normalized Impact per Paper (SNIP) 2018: 0.192

All Time Past Year Past 30 Days
Abstract Views 0 0 0
Full Text Views 255 84 5
PDF Downloads 131 63 9