Oat Grain Composition and its Nutrition Benefice

• Published in: Agriculture and agricultural science procedia 2016, Vol.8, p.252-256
• Main Authors: Sterna, Vita, Zute, Sanita, Brunava, Linda
• Format: Article
• Language: English
• Subjects: amino acids; dietetic fibre; Human healts; vitamin E; well-being
• ISSN: 2210-7843; 2210-7843
• DOI: 10.1016/j.aaspro.2016.02.100

A key component of well-being and healthy lifestyle is healthy food including functional food. Oat (Avena sativa L.) is a well known annual crop in temperate climates. It is recognised as a healthy food containing significant amounts of soluble dietetic fibre, β-glucans, fat-soluble vitamin E and polyunsaturated fatty acids in the world. There are luck investigations in the protein quality and fatty acids composition, but few investigations of dietetic fibre amount and composition till now. Therefore the aim of this study was to characterise the biochemical composition of husked and naked oat varieties and breeding lines to grown in Latvian condition. In the studied samples content of protein, fat, vitamin E (α-tocopherol), same as composition of amino acids, fatty acids and dietary fibre were determined. The obtained results showed a wide range of fat content among varieties, it varied from 4.9 to 10.5 g 100 g-1. The content of α-tocopherol in oat grain was determined 4.5 – 12.3mg kg-1, the sum of essential amino acids 35-45gkg-1 and unsaturated fatty acids accounted 78–81.5% of total fatty acids content. Results of evaluation leads to conclusion that oat grain are rich with biologicaly significant substances and their consumption in human diet is beneficial for human well-being.