Genotypic and environmental variations in phenolic acid and avenanthramide content of Canadian oat (Avena sativa)

• Published in: Food chemistry 2022-09, Vol.388, p.132904-132904, Article 132904
• Main Authors: Nkhata Malunga, Lovemore, Ames, Nancy, Mitchell Fetch, Jennifer, Netticadan, Thomas, Joseph Thandapilly, Sijo
• Format: Article
• Language: English
• Subjects: Avena - genetics; Avena sativa; Avenanthramide; Canada; Genotype; Genotype by environment interaction; Hydroxybenzoates; Oat; ortho-Aminobenzoates; Phenolic compounds
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2022.132904

•Six Canadian oat cultivars were grown at 8 locations across Canada in a RCBD.•Free phenolic compounds (PCs) of oat groat flour were analysed using a UPLC system.•PCs found included protocatechuic acid, caffeic acid, ferulic acid & avenanthramide.•Phenolic acid concentration was influenced by genotype, environment and their interaction.•Avenanthramide concentration of oat groat was influenced by the growing environment. Phenolic compounds (PC) in oat may possess health promoting properties. This study evaluated the effect of genotype, environment, and their interaction on the phenolic acid and avenanthramide (AVN) concentration in Canadian oat. Six cultivars were grown at eight locations across Canada in a randomised complete block design with three field replicates. Free PCs were extracted from oat groat flour and analysed using a UPLC–PDA system. The cumulative concentration of free PCs and AVN ranged from 58 to 350 and 9 to 244 µg/g, respectively. The effect of environment was significant (p  68% of the variation in the concentration of AVN. Thus understanding the genotypic and environmental triggers of individual PCs may help agronomists and breeders strategize in selecting and growing oat cultivars of interest.