Antioxidant and Pasting Properties of Oat β-Glucan Hydrocolloids

George E. Inglett, Diejun Chen

USDA, Agricultural Research Service, National Center for Agricultural Utilization Research Functional Foods Research Unit 1815 N, Peoria, USA..

DOI: 10.4236/fns.2012.36111                

Abstract

Four oat β-glucan enriched hydrocolloids (Nutrim10, C-Trim20, C-Trim30, C-Trim50), oat bran concentrate (OBC), and β-Glucan95 were investigated for antioxidant and pasting properties. C-Trim30 had the highest soluble phenolic content, followed by C-Trim20. The trend of antioxidant activity was similar with that of phenolic contents. The phenolic content of the extracts increased with increasing temperatures. The highest content of soluble phenolic compounds was found at temperatures up to 100℃ for most samples regardless of solvent. Water extracts had significantly higher phenolic contents than extracts from 50% ethanol at 100℃ for all samples with the exception of C-Trim30. However, the effect of temperature and solvent concentrations was not as apparent for antioxidant activity as that observed for phenolic content. In general, the differences in three different solvents were not as apparent. Significantly higher water holding capacities were found for C-Trim30 and C-Trim50 than the other samples while β-Glucan 95 had substantially the highest paste viscosity followed by C-Trim50 and C-Trim30.

Keywords

Oat; β-Glucan; Hydrocolloids; Pasting Properties; Antioxidant Activity

Conflicts of Interest

The authors declare no conflicts of interest.

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