Nutritional characteristics, biochemical composition and antioxidant activities of Moroccan Oat varieties

• Published in: Journal of food measurement & characterization 2016-03, Vol.10 (1), p.156-165
• Main Authors: Marmouzi, Ilias, Saidi, Nezha, Meddah, Bouchra, Bouksaim, Mohammed, Gharby, Said, El Karbane, Miloud, Serragui, Samira, Cherrah, Yahia, El Abbes Faouzi, My
• Format: Article
• Language: English
• Subjects: Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Engineering; Food Science; Original Paper
• ISSN: 2193-4126; 2193-4134
• DOI: 10.1007/s11694-015-9289-5

Oat has been recognized as a healthy food for a long time. In this study, physicochemical analysis including, moisture, pH, ash, fibres, proteins, starch, carbohydrates, some minerals, sugars, fatty acids, sterols, total phenolic, and flavonoid contents of four Moroccan Oat varieties (Amlal, Tissir, Zahri and Ghali) were investigated. Additionally, starch morphology has been described according to scanning electron microscopy, and viscosity as measured on a rotary rheometer, increased with stabilization time. Furthermore, Oat extracts were analyzed with regard to their antioxidant activities using DPPH radicals’ cation, Trolox equivalent antioxidant capacity and ferric reducing/antioxidant power. Results from this investigation demonstrated that Moroccan Oat varieties constitute an interesting supplement of natural antioxidants, especially phenolic compounds. Moreover, potassium was the main mineral in Oat seeds (1628.17–2541.52 mg/Kg); also, the oleic, linoleic, and palmitic acids were the dominant fatty acids. While the major sterols were, β-sitosterol, Δ-5-avenasterol and campesterol. Finally, sugar analysis by HPLC-RI indicate that sucrose content was higher than glucose and fructose respectively, and that Ghali and Amlal varieties exhibit an important total sugars levels. Those results highlight the possible contributions of Oat seeds to nutritional therapy.