May
2001
Volume
78
Number
3
Pages
278
—
281
Authors
Lena Häll
Dimberg
,
1
,
2
Kerstin
Sunnerheim
,
3
Birgitta
Sundberg
,
1
and
Kevin
Walsh
3
Affiliations
Department of Food Science, Swedish University of Agricultural Sciences, P.O. Box 7051, S-750 07 Uppsala, Sweden.
Corresponding author. Fax: 46 18 672995; E-mail: Lena.Dimberg@lmv.slu.se
Institute of Chemistry, Department of Organic Chemistry, Uppsala University, P.O. Box 531, S-751 21, Uppsala, Sweden.
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RelatedArticle
Accepted December 20, 2000.
Abstract
ABSTRACT
The three main oat avenanthramides, N-(4′-hydroxy)-(E)-cinnamoyl-5-hydroxyanthranilic acid (Bp), N-(4′-hydroxy-3′-methoxy)-(E)-cinnamoyl-5-hydroxyanthranilic acid (Bf), and N-(3′,4′-dihydroxy)-(E)-cinnamoyl-5-hydroxyanthranilic acid (Bc), and their corresponding cinnamic acids, p-coumaric (P), ferulic (F), and caffeic (C), were investigated for stability to pH, temperature, and UV-light treatment. The retention of the avenanthramides after processing of oat-based food products was also analyzed. The avenanthramide Bc and the cinnamic acid C were sensitive to alkali and neutral conditions, especially in combination with heat treatment, whereas the other compounds studied were more stable. The cinnamic acids but not the avenanthramides were isomerized when irradiated with UV-light. The avenanthramides were restored after processing of oat-based products.
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© 2001 American Association of Cereal Chemists, Inc.