Page 188 - Zbornik_Konf_2019

https://doi.org/10.15414/2019.9788055220703

4 International Scientific Conference Abstracts Book
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ANTIOXIDANT ACTIVITY OF GRAINS OF OATS IN THE NON‐CHERNOZEM ZONE OF
THE CENTRAL REGION OF RUSSIAN FEDERATION
Julia Vargach

Federal State Budgetary Scientific Institution All-Russian Horticultural Institute for Breeding,
Agrotechnology and Nursery, Moscow, Russian Federation; E-mail.: ulvargach@gmail.com
Oat is known for its ability to adapt well and grow in different climates conditions.
Currently, the world is increasing the demand for the most useful for human health food
supply. Oats can meet these needs. Compared to a grain of wheat, in oat grain, as a rule, it
contains more nutrients, which is attractive for manufacturers, and consumers. Oats are rich
in a number of biologically active compounds, including beta-glucan, phenolic compounds and
antioxidants. More and more domestic and foreign works indicate, that products derived from
oats help reduce cholesterol and provide a cardioprotective effect on the human body.
In the Non-Chernozem zone of Russian Federation was evaluated samples of oats from
the collection of VIR and selected 41 samples (20 naked and hulled 21) for several
economically important traits (yield and disease resistance) of various ecological and
geographical origin. At the allocated samples antioxidant activity of flour of water extracts
was determined by the DPPH method using radical 2.2-diphenyl-1 -picrylhydrazyl (Plank et
al., 2012). Before grinding the film forms, the grains were removed floral scale.
In aqueous extracts, the content of antioxidants in grains of naked forms of oats ranged
from 4.31 to 9.35 %, with an average of 6.61±1.4 %, and from membranous − from 4.73 to
8 %, with an average of 5.86±1.04 %. At the same time, the largest performance among the
naked forms was observed in species Avena sativa var. maculata – 9.35±1.47 %, A. sativa var.
chinensis – 6.7±1.10 %. Among the membranous forms of the separated samples with white
and yellow color flowering glumes: A. sativa var. krausei – 7.08±1.13 %; A. sativa var. mutica –
6.61±1.07 %. The varieties of A. sativa var. brunnea, A. sativa var. montana with the brown
color of the scales, after their removal, the content of antioxidants in the grains it was on
average lower (4.83±0.94 % and 5.43±0.59 %, respectively).
Among the naked forms stood out the varieties with the highest antioxidant activity of
aqueous extracts flour: Ba You 3 (K-15665) – 9.35±1.47 %, Sibirskiy golozerny (K-15063) –
8.24±0.49 %, Bai Yan 5 (K-15648) – 7.72±0.46 % and Pin 16 (K-15653) – 7.70±0.29 %, which
exceeded the rest of the naked samples by 1.94–5.04 %.
Among membranous forms separated samples Z 615-4 (15349) – 8±0.45 % and GN
08214 (15358) is of 7.17±0.89 %, exceeding other samples by 1.0–3.27 %.
Thus, we have found that the content of antioxidants in oats is higher in the naked forms
of oats, according to compared to the filmy ones. In turn, the capillary oats in aqueous extracts
of the antioxidant content in the caryopsis were higher in forms with the white and yellow
color of flower scales, compared with brown.

Keywords: naked oats, hulled oats, antioxidant activity, grains.

|188 4 International Scientific Conference Agrobiodiversity Nutrition, Health and Quality of Human and Bees Life
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September 11–13, 2019