Stability of Oat Avenanthramides

ABSTRACT The three main oat avenanthramides, N‐(4′‐hydroxy)‐(E)‐cinnamoyl‐5‐hydroxyanthranilic acid (Bp), N‐(4′‐hydroxy‐3′‐methoxy)‐(E)‐cinnamoyl‐5‐hydroxyanthranilic acid (Bf), and N‐(3′,4′‐dihydroxy)‐(E)‐cinnamoyl‐5‐hydroxyanthranilic acid (Bc), and their corresponding cinnamic acids, p‐coumaric (...

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Bibliographic Details
Published in:Cereal chemistry 2001-05, Vol.78 (3), p.278-281
Main Authors: Dimberg, Lena Häll, Sunnerheim, Kerstin, Sundberg, Birgitta, Walsh, Kevin
Format: Article
Language:English
Subjects:
Biological and medical sciences
Cereal and baking product industries
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
Handling, storage, packaging, transport
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Summary:ABSTRACT The three main oat avenanthramides, N‐(4′‐hydroxy)‐(E)‐cinnamoyl‐5‐hydroxyanthranilic acid (Bp), N‐(4′‐hydroxy‐3′‐methoxy)‐(E)‐cinnamoyl‐5‐hydroxyanthranilic acid (Bf), and N‐(3′,4′‐dihydroxy)‐(E)‐cinnamoyl‐5‐hydroxyanthranilic acid (Bc), and their corresponding cinnamic acids, p‐coumaric (P), ferulic (F), and caffeic (C), were investigated for stability to pH, temperature, and UV‐light treatment. The retention of the avenanthramides after processing of oat‐based food products was also analyzed. The avenanthramide Bc and the cinnamic acid C were sensitive to alkali and neutral conditions, especially in combination with heat treatment, whereas the other compounds studied were more stable. The cinnamic acids but not the avenanthramides were isomerized when irradiated with UV‐light. The avenanthramides were restored after processing of oat‐based products.
ISSN:0009-0352
1943-3638
DOI:10.1094/CCHEM.2001.78.3.278