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Contents of Antioxidant Compounds in Turkish Oats: Simple Phenolics and Avenanthramide Concentrations

¹KSU, Agricultural Faculty, Field Crops Dep. 46060. Kahramanmaras, Turkey. ²Corresponding author. E-mail: tdokuyucu@ksu.edu.tr. ³USDA-ARS Cereal Crops Research Unit, Madison, WI.

Antioxidant products such as simple phenolic compounds and avenanthramides in oat (Avena sativa L.) may have health-promoting effects on humans. Therefore, it is very important to determine simple phenolics and avenanthramide concentrations of different genotypes of oats from different regions of the world. The aim of this research was to determine the concentrations of simple phenolics and avenanthramides of Turkish oat genotypes. According to the results, Turkish oat genotypes were significantly different for three major avenanthramides (Bc, Bp, and Bf) and the simple phenolic, ferulic acid (FA), while not significantly different for p-coumaric acid (PCA). Ferulic acid concentrations of Turkish oat genotypes were higher than a standard U.S. cultivar, Belle. However, the major avenanthramide concentrations of Turkish oat genotypes were significantly lower than Belle.