Validation of avenanthramide and other phenolic compounds in oats and sprouted oats and their antimicrobial properties against Escherichia coli O157:H7

• Published in: Food science and biotechnology 2022, 31(9), , pp.1145-1155
• Main Authors: Lim, SuJi, Yun, Choong-In, Song, Dahyun, Kang, Seok-Seong, Kim, Young-Jun
• Format: Article
• Language: English
• Subjects: Antiinfectives and antibacterials; Calibration; Chemistry; Chemistry and Materials Science; E coli; Escherichia coli; Food Science; High performance liquid chromatography; Liquid chromatography; Microorganisms; Nutrition; Oats; Phenolic compounds; Phenols; Research Article; 식품과학
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-022-01099-8

Oat contains a variety of phenolic compounds, including avenanthramides, which are found only in oats. This study was conducted to establish the quantitative analysis of seven phenolic compounds in oat powders and sprouted oat powders and validate an efficient high-performance liquid chromatography (HPLC) method. All calibration curves represented good linearity ( R 2  ≥ 0.9997) in the concentration range (0.5−50 mg/kg) with LOD and LOQ of 0.01−0.21 and 0.02−0.64 mg/kg, respectively. Intra-day accuracy (%) and precision (%RSD) were 90.7−103.8% and 1.5−4.9%, respectively. Inter-day accuracy (%) and precision (%RSD) were 90.4−107.9% and 2.2−4.8%, respectively. Moreover, relative expanded measurement uncertainty results complied with CODEX guideline. In addition, selected oat and sprouted oat powder extracts showed anti-microbial activities against Escherichia coli O157:H7. These results demonstrated that this HPLC method is suitable for the qualification and quantification of seven phenolic compounds in oat and sprouted oat.