title: New insights into the antioxidant activity and components in crude oat oil and soybean oil.
abstract: Developing new antioxidants and using natural examples is of current interest. This study evaluated the antioxidant activities and the ability to inhibit soybean oil oxidation of oat oil obtained with different solvents. Oat oil extract obtained by ethanol extraction gave the highest antioxidant activity with a DPPH radical (1,1-diphenyl-2-picrylhydrazyl) scavenging activity of 88.2 % and a reducing power (A 700) of 0.83. Oat oil extracted by ethanol contained the highest polyphenol and α-tocopherol content. Significant correlation was observed between the total polyphenol contents, individual phenolic acid, α-tocopherol, and DPPH radical scavenging activity. Soybean oil with 2 % added oat oil showed low malondialdehyde content (8.35 mmol mL(-1)), suggesting that the added oat oil inhibited oxidation. Oat oil showed good antioxidant activity, especially when extracted with ethanol which could also retard the oxidation of soybean oil . DPPH radical scavenging activity was the best method to evaluate the antioxidant activity and components of oat oil.
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 40, No. 17 Qinghua East Road, Haidian District Beijing, 100083 People's Republic China.
authors.forename: Hao
authors.initials: H
authors.lastname: Chen
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 40, No. 17 Qinghua East Road, Haidian District Beijing, 100083 People's Republic China.
authors.forename: Shuang
authors.initials: S
authors.lastname: Qiu
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 40, No. 17 Qinghua East Road, Haidian District Beijing, 100083 People's Republic China.
authors.forename: Jing
authors.initials: J
authors.lastname: Gan
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 40, No. 17 Qinghua East Road, Haidian District Beijing, 100083 People's Republic China.
authors.forename: Zaigui
authors.initials: Z
authors.lastname: Li
authors.affiliation: Food Science and Technology Division, Japan International Research Center for Agricultural Sciences, Tsukuba, Ibaraki 305-8686 Japan.
authors.forename: Satoru
authors.initials: S
authors.lastname: Nirasawa
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 40, No. 17 Qinghua East Road, Haidian District Beijing, 100083 People's Republic China ; College of Food Science and Technology, Henan University of Technology, Zhengzhou, China.
authors.forename: Lijun
authors.initials: L
authors.lastname: Yin
keywords: Antioxidant activity; Inhibit oxidation; Oat oil; Phenolic acid; Soybean oil