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Mackevic, Agata, 2010. The effect of different pH during steeping on avenanthramide content in germinated oats. First cycle, G2E. Uppsala: SLU, Dept. of Food Science

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Oat (Avena sativa L.) grains from the cultivar Ivory were steeped at pH 2, 4, 6, 8, 10 and 12 in 0.01M phosphate buffer solution and in tap water: The pH effect during steeping on avenanthramides 2c, 2p, 2f, 2pd, 2fd and 3f was analysed and compared between germinated samples and with a control. Additional unidentified compounds X, Y and Z in oat grains were included in the analysis. Statistically significant differences were obtained between control and pH2, pH4, pH6 and pH8 treatments for 3f (p<0.001) while 2c, 2p and 2f did not show any significant difference from the control. Avenanthramides 2pd and 2fd together with compounds X, Y and Z seemed to peak at higher pH ranges with statistically significant differences found between control and pH8 and pH10 (p<0.001). Analysis of compounds found in roots (A, B, C) and shoots (D, E, F) was also performed using the same experimental method as for avenanthramides. No pattern regarding concentration of unidentified compounds between different pH values was observed for shoot samples; root samples showed increase of compound D in pH2. However, there was no clear trend of increase or decrease.

Main title:The effect of different pH during steeping on avenanthramide content in germinated oats
Authors:Mackevic, Agata
Supervisor:Dimberg, Lena
Examiner:Andersson, Annica
Volume/Sequential designation:UNSPECIFIED
Year of Publication:2010
Level and depth descriptor:First cycle, G2E
Student's programme affiliation:NY002 Agricultural Programme - Food Science 270 HEC
Supervising department:(NL, NJ) > Dept. of Food Science
Keywords:Oats, pH, germination, avenanthramides, roots, shoots
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Subject. Use of subject categories until 2023-04-30.:Plant physiology - Nutrition
Diet and diet-related diseases
Food composition
Food science and technology
Deposited On:09 Feb 2010 15:01
Metadata Last Modified:20 Apr 2012 14:11

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