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

doi:10.1016/j.foodchem.2018.12.136

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

Food Science and Human Nutrition

Research output: Contribution to journal › Article › peer-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 language	English (US)
Pages (from-to)	239-247
Number of pages	9
Journal	Food chemistry
Volume	283
DOIs	https://doi.org/10.1016/j.foodchem.2018.12.136
State	Published - 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

Online availability

10.1016/j.foodchem.2018.12.136

Library availability

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

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.",

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)",

author = "Junzhou Ding and Jodee Johnson and Chu, {Yi Fang} and Hao Feng",

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T1 - Enhancement of γ-aminobutyric acid, avenanthramides, and other health-promoting metabolites in germinating oats (Avena sativa L.) treated with and without power ultrasound

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AU - Johnson, Jodee

AU - Chu, Yi Fang

AU - Feng, Hao

PY - 2019/6/15

Y1 - 2019/6/15

N2 - 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.

AB - 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.

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

Abstract

Keywords

ASJC Scopus subject areas

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