EVALUATION OF PHENOLIC COMPOUND AND ANTIOXIDANT CAPACITY OF TWO VARIETIES OF OATS (AVENA SATIVA L) : BRAN OATS AND WHOLE GRAIN (BLACK AND PREVISION OATS)

Abstract

The objective of our work is to study the composition of total polyphenols, flavonoids and the evaluation of the antioxidant power present in whole prevision oats, whole black oats and prevision oat bran and black oat bran. Oats are a whole grain cereal with the most beneficial nutritional value; its regular consumption would be particularly beneficial in reducing the risk of cardiovascular disease. Good source of soluble fiber (beta-glucans), oat bran is the husk of the oat grain, it has many medicinal properties since it is able to regulate the metabolism of carbohydrates in people with diabetes, to greatly lower blood cholesterol levels, to prevent colon cancer and to fight against constipation by capturing water and thus facilitating transit. Oat bran is also widely used in the diet for its appetite suppressant action. The results obtained show that the total polyphenols represent respectively values of 0.205 ± 0.0131 mg (EAG) / g and 0.17 ± 0.014 1mg (EAG) / g for prevision whole oat and whole black oats, 0.203 ± 0.005 mg (EAG) / g, 0.216 ± 0.0117 mg /EAG for prevision oat bran and black oat bran. for flavonoids, whole oats prevision has a rate of 0.192 ± 0.371 mg EQ / g, 0.093 ± 0.006 mg EQ / g for whole black oats, and 0.201 ± 0.025 mg EQ / g for black oat bran and 0.071 ± 0.020 mgEQ / g for the prevision oat bran. The results of the antioxidant power reveal that the black oat bran has a high antioxidant activity (IC50 = 2.95mg / ml) followerd by prevision oat bran (IC50 = 6.15mg / ml) Whole oats prevision (IC50 = 6.37mg / ml) and whole black oats (IC50 = 11 mg / ml).