Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 499533
Title Profiling of Nutritional and Health-Related Compounds in Oat Varieties
Author(s) Broeck, H.C. van den; Londono Cardona, D.M.; Timmer, R.D.; Smulders, M.J.M.; Gilissen, L.J.W.J.; Meer, I.M. van der
Source Foods — Open Access Food Science Journal 5 (2015)2. - ISSN 2304-8158 - 11 p.
DOI https://doi.org/10.3390/foods5010002
Department(s) PRI BIOS Applied Metabolic Systems
PBR Biodiversiteit en Genetische Variatie
Team Internationale Productie & Gewasinnovatie
WUR PB Biodiversiteit en Genetische Variatie
PPO/PRI - Bioscience
Publication type Refereed Article in a scientific journal
Publication year 2015
Abstract The use of oats in the human diet has decreased over the past 70 years. This is an unfortunate development from the perspective of human health because oats have a high nutritional value and contain many compounds, including β-glucan, polyphenols, vitamins, and unsaturated fatty acids that are able to maintain or may even improve consumer’s health. In addition, oats fit into a gluten-free diet of celiac disease patients because they lack the T-cell stimulating epitopes from wheat, rye, and barley. We focused on the presence of health-related compounds in oats and how their levels vary among varieties in response to the type of soil. Ten oat varieties were grown in the Netherlands in sandy and clay soil and were analyzed for the presence and concentration of healthy compounds (β-glucan, fatty acids, vitamin E, and antioxidant activity), avenin composition, total protein and starch content, and agronomical characteristics. Principal component analysis showed that genetic background influenced the levels of all analyzed components. Protein, starch, β-glucan, and antioxidants were also affected by the type of soil. The obtained results showed that this kind of analysis can be used to profile oat varieties in general and enables the selection of specific varieties with specific compound characteristics.
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