Composition and content of phenolic acids and avenanthramides in commercial oat products: Are oats an important polyphenol source for consumers?

Oats contain a range of phenolic acids and avenanthramides which may have health benefits. Analysis of 22 commercial oat products (oat bran concentrate, oat bran, flaked oats, rolled oats and oatcakes) using HPLC-DAD detected eleven bound and thirteen free + conjugated phenolic acids and avenanthramides. The oat products (excluding concentrate) provided between 15.79 and 25.05 mg total phenolic acids (9.9–19.33 mg bound, 4.96–5.72 mg free + conjugated) and between 1.1 and 2 mg of avenanthramides in a 40 g portion while an 11 g portion of oat concentrate provided 16.7 mg of total phenolic acids (15.17 mg bound, 1.53 mg free + conjugated) and 1.2 mg of avenanthramides. The compositions and concentrations of the components in the different products were broadly similar, with the major component being ferulic acid (58–78.1%). The results show that commercial oat products are a source of phenolic acids and avenanthramides for consumers.

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  • Name: Soycan, Gulten, Type: Corresponding Author,
  • Name: Schär, Manuel Y., Type: Author,
  • Name: Kristek, Angelika, Type: Author,
  • Name: Boberska, Joanna, Type: Author,
  • Name: Alsharif, Sarah N.S., Type: Author,
  • Name: Corona, Giulia, Type: Author,
  • Name: Shewry, Peter R., Type: Author,
  • Name: Spencer, Jeremy P.E., Type: Author,
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DFW Organisation RRes
DFW Work Package 2
DOI 10.1016/j.fochx.2019.100047
Date Last Updated 2020-11-30T15:31:50.981612
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