Comprehensive study of the effect of oat grain germination on the content of avenanthramides
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F67985823%3A_____%2F24%3A00583234" target="_blank" >RIV/67985823:_____/24:00583234 - isvavai.cz</a>
Alternative codes found
RIV/00027006:_____/24:10177090
Result on the web
<a href="https://doi.org/10.1016/j.foodchem.2023.137807" target="_blank" >https://doi.org/10.1016/j.foodchem.2023.137807</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.foodchem.2023.137807" target="_blank" >10.1016/j.foodchem.2023.137807</a>
Alternative languages
Result language
angličtina
Original language name
Comprehensive study of the effect of oat grain germination on the content of avenanthramides
Original language description
The chemical profile and the levels of AVNs in oat varieties after germination have been examinated. In the present study, 12 distinct oat varieties were germinated for 0–192 h and a total of 28 AVNs and 3 AVN-hexosides were determined in these samples. Among them, three novel AVNs were synthesized (AVN 1a, AVN 2a, and AVN 2ad), characterized using NMR techniques (1D- and 2D-NMR), and assessed in real samples for the first time. The most abundant AVNs in the samples were AVN 2c, AVN 2p, AVN 2f, and their long-chained analogues AVN 2 cd, AVN 2pd, AVN 2fd, together representing 75–85 % of the total AVNs content. The highest total AVN level was observed on average after 48–72 h of germination time and it reached a value 1–1.2 mg/g. Out of 12 investigated oat varieties, CDC Boyer, Diadem, and Rozmar have proved to be the most suitable genotypes for germination.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
30105 - Physiology (including cytology)
Result continuities
Project
Result was created during the realization of more than one project. More information in the Projects tab.
Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2024
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Food Chemistry
ISSN
0308-8146
e-ISSN
1873-7072
Volume of the periodical
437
Issue of the periodical within the volume
Part 1 30 March
Country of publishing house
NL - THE KINGDOM OF THE NETHERLANDS
Number of pages
11
Pages from-to
137807
UT code for WoS article
001098545000001
EID of the result in the Scopus database
2-s2.0-85174681119