Enhancement of γ-aminobutyric acid, avenanthramides, and other health-promoting metabolites in germinating oats (Avena sativa L.) treated with and without power ultrasound

Junzhou Ding, Jodee Johnson, Yi Fang Chu, Hao Feng

Research output: Contribution to journalArticlepeer-review

Abstract

Power ultrasound as an emerging processing technology has been investigated for stimulating seeds to enhance germination and accumulation of health-promoting metabolites, such as γ-aminobutyric acid (GABA) and phenolic compounds. This work was undertaken to evaluate the effects of power ultrasound (25 kHz) on the nutritional properties of germinated oats, and the microstructure of oat groats after treatment. The changes in the external and internal microstructures of the ultrasound-treated oats kernel were investigated using Environmental Scanning Electron Microscopy (ESEM) and 3D X-ray Micro Computed Tomography (Micro-CT). Physicochemical properties of oats including GABA, free sugars, avenanthramides, total phenolic content, and antioxidant capacities were enhanced after germination. Furthermore, the power ultrasound treatment for 5 min after soaking significantly enhanced the GABA (48–96 h), alanine (24–96 h), succinic acid (48–72 h), total phenolic content (24 h), and total avenanthramides (24 h) in the germinated oats.

Original languageEnglish (US)
Pages (from-to)239-247
Number of pages9
JournalFood chemistry
Volume283
DOIs
StatePublished - Jun 15 2019

Keywords

  • Alanine (PubChem CID: 5950)
  • Antioxidant capacities
  • Avenanthramides
  • Fructose (PubChem CID: 5984)
  • GABA
  • GABA (PubChem CID: 119)
  • Germination
  • Glucose (PubChem CID: 5793)
  • Glutamic acid (PubChem CID: 33032)
  • Maltose (PubChem CID: 6255)
  • Oats
  • Power ultrasound
  • Succinic acid (PubChem CID:1110)
  • Sucrose (PubChem CID: 5988)

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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